Orange Bundt Cake recipe from Call Me PMc blog (2024)

FAQs

What makes a Bundt cake different from regular cake? ›

A Bundt cake is baked in a fluted tube pan that is circular with a hole in the middle. It resembles a doughnut. Bundt cakes are deeper than regular cakes. The Bundt cake needs to be more moist than a regular cake because the cake mold heats faster than a regular round or square cake pan.

Because of the extra moisture, it takes longer to cook and usually uses a lower temperature. The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly.

By the 1990s, the Bundt cake had faded from popularity and with the downturn in sales, Pillsbury eliminated the Bundt cake mixes and grandma's Bundt pan was officially relegated to the back shelf.

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan. Peek under the wire rack and see if the cake has dropped out.

Don't Overmix

Beat softened butter (and cream cheese or vegetable shortening) at medium speed with an electric mixer until creamy. Gradually add sugar, continuing to beat until light and fluffy. These steps are important because they whip air into the cake batter so it will rise during baking.

How much batter should go into a Bundt pan? Broadly speaking, a classic 10-cup pan should contain enough batter to reach the two-thirds mark, but should be no more than three-quarters full.

The most apparent difference between the two is the design of the circular pan. The tube cake pan exhibits smooth sides, while the Bundt pan consists of wavy grooves. Both come in a variety of sizes, and the Bundt pan's flutes come in a range of patterns.

Let the cake rest for 5 minutes once you remove it from the oven. Then, flip the cake onto a cooling rack upside down and let it rest for about 5 minutes before you remove the pan. A little trick here is to use a grid cooling rack, not one that has big gaps.

However, you can use a tube pan for recipes that call for a Bundt pan in many cases. Keep in mind that tube pans typically hold more batter than a bundt pan of the same size. Also, a two-piece tube pan with a removable inner core has the potential to leak.

Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans. As far as other pans go, there is a 6-cup Classic pan, and the Wreath pan holds 6-cups as well.

Can you put 2 boxes of cake mix in a bundt pan? ›

A box cake mix can be baked in a Bundt cake pan, but if made in the 12 cup pan the cake will turn out a bit on the short side. Two boxes of cake mix will create a taller cake.

Tunneling can happen in your cake layers when the gluten strands are too strong, which traps air bubbles inside the cake. Mix your cake batter on a low speed just until the ingredients are combined to avoid this.

Like its cousin the tube pan, a Bundt pan has a fluted shape that encourages even cooking and browning in cakes. But it's good for so much more than baking. Take advantage of the sturdy construction of this old-fashioned favorite and use it in the freezer, on the grill and beyond.

Because of how the pan is designed, the cakes usually come out very thick and moist, without much expansion going on during the baking process to make them light and airy like other cakes. Bundt pans also have a large tube in the center, which means the cakes come out in a donut shape.

Because Bundt pans are so deep and hold so much cake, Mark says you will have to lengthen the baking time. The oven temperature does not have to change. Most Bundt cake recipes are baked for 60 minutes or more. Check for doneness at the 45-minute mark.

Using just one 23cm (9-inch) round springform tin would run the risk of the inside of the cake being undercooked, especially as a bundt tin shape allows hot air to circulate through the centre of the cake, helping it to bake evenly.