50 Bundt Pan Recipes - Chocolate Chocolate and More! (2024)

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Published February 6, 2014

The most used Cake pan in my house is my Bundt Pan. Almost any cake recipe can be adapted for a bundt pan. And the end result is a gorgeous cake, with or without icing! So here are 50 Bundt Pan Recipes to get you started!

Chocolate Kahlua Pound Cakefrom Chocolate, Chocolate and more

Chocolate Covered Cherry Monkey Breadfrom Wine & Glue

Lemon Blueberry Cream Cheese Pound Cakefrom Rock Recipes

Chocolate Bliss Cake from Chocolate Chocolate and More!

Honey Lemon Cake from Sweetly Serendipity

Pomegranate Lime Bundt Cake from It’s Yummi!

Irish Cream Chocolate Sourdough Cake from Turnips 2 Tangerines

Strawberry {Fruit Pebble} Bundt Cake from Le Creme de la Crumb

Lemon-Blueberry Poppy Seed Bundt Cake from White Lights on Wednesday

Caramel Banana Bundt Cake from I Heart Eating

Citrus Explosion Pound Cake from Jenni Field’sPastry Chef Online

Classic Pound Cake with Champagne Glaze from Beyond Frosting

Baileys Kiss co*cktail Cake from Cooking with Curls

Jennifer’s No-Fail Cakewalk Cake from Ezra Pound Cake

Banana Nut Cake with Maple Crown Royal Glaze from Pass the Sushi

Cream Cheese Pound Cake from Elizbeth’s Edible Experince

Coconut Lime Bundt Cake from Food Babbles

Classic Vanilla Chocolate Sponge Bundt Cake from Haniela’s

Apple Custard Tea Cake from Me and My Sweets

Kentucky Bourbon Butter Cake from Hummingbird High

Oreo Cookie and Cream Bundt Cake from Chocolate Chocolate and More!

Chocoflan from Scarletta Bakes

Key Lime Pound Cake from Chocolate Chocolate and More

Grandma’s Rum Cake from M Double M

Chocolate Sour Cream Bundt Cake from Pint Sized Baker

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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Comments

Becca from It's Yummi! says
February 9, 2014 at 8:37 pm

What am amazing round up, Joan! Thanks so much for including my recipe into the mix! 🙂
Reply
Anne@FromMySweetHeart says
February 9, 2014 at 11:54 pm

I have died and gone to bundt cake heaven! I am a HUGE fan of bundt cakes and this is a truly incredible round up! Lots of great ideas here! Thank you so much Joan & Julie for including my Butter & Jam Bundt in the mix! : )
Reply
Julianne @ Beyond Frosting says
February 10, 2014 at 1:00 am

Thanks for including me! I love that Champagne bunt cake!
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Jenni says
February 10, 2014 at 7:28 am

Oh, Joan, what a lovely round up of Bundt cakes! Thank you so much for including the Citrus Explosion cake. That one is extra special to me now since I made it for Elle of Elle’s Kitchen. She requested something super-citrusy. It was the cake that launched my Peoplehood of the Traveling Swirly Pan project, also. I hope your readers will try it and think of Elle, even if they didn’t know her. <3
Reply
Margaret says
February 10, 2014 at 8:32 am

I’m wondering if there are any savory type of cakes, something not sweet and decadent but something that you could slice and pair with a meal. I was hoping to see some of those but man, these cakes above are amazing. Bookmarking and will make one (or two or three). Thank you!
Reply
- Joan Hayes says
  February 11, 2014 at 8:37 am
  
  I’ll have to put together a round up just for savory next time!
Gina says
February 10, 2014 at 9:59 am

THANK YOU so much for including my Red Velvet bundt – I’m thrilled to be a part of this amazing set.
Reply
lisa@cookingwithcurls says
February 10, 2014 at 2:35 pm

Wow, what an awesome collection of bundt cakes! I have to go check out the one with the fruity pebbles on top!! Thank you so much for including my Baileys Kiss Cake Joan and Julie. 🙂
Reply
Carrie @Frugal Foodie Mama says
February 10, 2014 at 3:33 pm

I LOVE, love, love bundt cakes, & I just may have a little obsession with collecting vintage bundt pans. 😉
Thank you so much for including my Rainbow Bundt Cake in this collection!
Pinned & sharing.
Reply
JanetFCTC says
February 10, 2014 at 8:35 pm

Thanks so much for including me with all of these wonderful bloggers, Joan. I’m honored 🙂
Reply
Kate | Food Babbles says
February 11, 2014 at 8:39 pm

What a fantastic round up!! I absolute love baking bundt cakes and this is quite an amazing grouping. I definitely saw more than a few I know I’ll be trying. Yum!
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Sandy Schultz says
February 12, 2014 at 10:06 am

I love looking at these bunt cake recipes. I printed off the instructions to a couple. Do you by any chance have these printed so they could be purchased as a book? I know – it’s time to use the computer, but I love having cookbooks to look through and choose from. This would be a GREAT addition and there is so much inspiration in these recipes.
I love all the illustrations – but don’t get those when I print out the recipe. I’m sure I’ll be fine if you don’t have a printed copy – but it would be great if you do.
Thank you for the recipes you post – I have saved a few others and one of my “free days” I’ll be trying some of these.
Sandy
Reply
Trish - Mom On Timeout says
February 12, 2014 at 2:17 pm

I do not use my bundt pan enough – clearly 🙂 Loving all these fabulous recipes and ideas! Great roundup!
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Heather of Kitchen Concoctions says
February 16, 2014 at 1:38 pm

What a great collection of recipes! Totally pinning this for reference later!
Reply
Winnie says
February 19, 2014 at 2:40 am

It’s a fantastic roundup!!
I’ve checked them all now, and saved a few recipes:)
Thanks!!
Reply
Della says
March 7, 2014 at 12:08 pm

You have some amazing recipes, it’s just such a shame that they are all in America because we can’t get a lot of the same ingredients in the uk 🙁 would love it if you could suggest alternative ‘universal’ ingredients with the recipes!
Reply
Gabriela Quintero says
May 1, 2014 at 11:10 pm

Deliciuos
Reply
Janet says
October 7, 2014 at 11:21 am

Thank you for an extra-ordinary and delicious grouping of bundt cakes. I have quite a collection of bundt pans and can’t wait to try some of these recipes. Thank you, ladies, for sharing your recipes and love;-)
Reply
Peggy Lee says
May 8, 2015 at 8:45 am

Would have liked to view the Cinnamon Roll cake but the link only took me to the picture. 🙁
Reply
- Joan Hayes says
  May 9, 2015 at 8:50 am
  
  So sorry about that, I’ve corrected the link, it’s working now.

50 Bundt Pan Recipes - Chocolate Chocolate and More! (2024)

FAQs

Why do Bundt cakes take longer to bake? ›

Because of the extra moisture, it takes longer to cook and usually uses a lower temperature.

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How long do I let a Bundt cake cool before flipping? ›

Allow the Cake to Cool

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

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How do you spread icing on a Bundt cake? ›

How to frost a Bundt cake

Make sure your icing is drizzle-ready. ...
Evenly drizzle the icing over your bundt cake.
Continuously turn the plate as you pour the icing to coat evenly.
Gently tap and rock plate to encourage the icing to drip down the bundt cake.
Give icing a little time to set, then cut and enjoy!

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What do bakers spray on cakes? ›

Simple syrups are essential to cake preparation because they make cakes appear good and taste delicious and moist. Bakers usually mix equal amounts of water and sugar and boil the liquid until the sugar melts to form a simple syrup. There are various reasons why cake bakers use simple syrups: Enhancement of Moisture.

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How do you make a bundt cake rise higher? ›

So with that in mind, here are our tips:

Add a leavening agent to the flour. ...
Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed. ...
Be careful with the cake batter. ...
Check your oven is at the correct temperature.

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How full do you fill a bundt pan with batter? ›

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.

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Do you flip a bundt cake as soon as it comes out of the oven? ›

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.

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Why is the bottom of my bundt cake not flat? ›

Sometimes Bundt pans can cause your cake to have a domed bottom, which means the cake won't lay flat. To avoid this, Dalquist says to turn the oven temperature down 25 degrees from what the recipe calls for. "This method needs a little more baking time, but not substantial, and creates an even cake," she explains.

What is the difference between a fluted tube pan and a bundt pan? ›

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.

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Can you use canned frosting for a Bundt cake? ›

Add can of frosting to the cake batter. Pour into Bundt pan and bake for 50-65 minutes or until pick inserted in center comes out clean. You do have to bake this a little longer than the package directs. Cool slightly and turn onto baking rack.

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How do you make a Bundt cake look good? ›

Drizzle with a Glaze or Sauce

Save the buttercream for another day because the very best, and easiest, way to decorate a Bundt cake (beyond powdered sugar, of course) is drizzling a glaze or simple sauce over the top. You see, Bundt cakes are simply stunning the way they are.

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Can I melt canned frosting to use as glaze? ›

Sure! Simply transfer your frosting to a microwave-safe bowl. Microwave on high to 20 to 30 seconds. Stir well, then pour over your cake (or use it for donut glaze).

What causes a Bundt cake to sink in the middle? ›

Overbeating, Overmixing, or Undermixing Your Cake Batter

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

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Do you grease a bundt pan? ›

The secret to getting your Bundt cake out of the pan cleanly every time isn't to just use a nonstick pan and grease it well (although both of these steps help), but instead you want to create a nonstick layer between the pan and the batter. That's where a fat (butter, shortening, or oil) and flour make a dynamic duo.

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How do you keep a cake from sticking to the pan? ›

Line the bottom of your pan with nonstick parchment, then coat the pan's sides with nonstick pan spray. Some people espouse coating the bottom of the pan with spray before adding the parchment, then spraying the parchment as well; if you lean toward a “belt and suspenders” approach, feel free to do this.

50 Bundt Pan Recipes - Chocolate Chocolate and More! (2024)

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FAQs

Why do Bundt cakes take longer to bake? ›

How do you make a Bundt cake look good? ›