If you have ever struggled with cake sticking to your bundt pans, then this post is for you! Learn my tips and tricks for how to get a cake out of a bundt pan perfectly every time!

A chocolate bundt cake on a cooling rack on a green surface.

I know the feeling- you get so excited to make this pretty shaped cake, only to have half of the cake come out of the pan when you turn it over. It’s SO frustrating! Especially when you were counting on it for guests!

Luckily I have found a process for getting cakes out of a bundt pan that works for me EVER SINGLE TIME.

You heard me- I said every time! There are essentially 4 things that I do when making bundt cakes, and they all work together. I’ve made a banana bundt cake, carrot bundt cake, strawberry bundt cake, red velvet bundt cake, and apple bundt cake and it always works!

As a trained pastry chef, I have been testing out bundt cakes for a long time. So let’s learn how this works!

Tools you need

  • Non stick bundt pan (see below for the ones I like)
  • Cooling rack
  • Offset spatula
  • Baking spray with flour
Tools used to release cakes from a bundt pan.

How to bake and get a cake out of a bundt pan

Step 1- Heavily Spray the bundt pan with baking spray. This step is preventative. Use a baking spray that has flour inside of it. I like using Baker’s Joy. Heavily spray the bundt pan with the spray- and I mean heavily. Make sure every nook and cranny of the bundt pan is coated. Be extra careful especially if it’s a very detailed pan.

Alternatively you can brush the pan with melted butter and the dust with flour or confectioners sugar. Since I like to make things fast in the kitchen I use the baking spray 99%of the time.

Step 2When the cake is done only let it cool for only 20 mins in the pan. If you leave the cake to cool for too long, then the sugar will cool and harden and stick to the pan making it harder to release.

Step 3- Use an offset spatula around the edges. Go around the edges as lightly as you can to help release the cake. Make sure to either skip or go even lighter around the heavily detailed parts of the bundt. If you don’t have an offset spatula use a flat knife or skewers.

Step 4 Bang the pan against the counter top to help release. Give a light tap on the counter to help loosen up the cake a bit.

After you follow these steps, place a cooling rack over the bundt pan and flip it over so the pan is now on top of the rack. You should hear and feel a thump- that is your cake releasing!

A close up of a chocolate bundt cake.

How to get a stuck cake out of a bundt pan

If you forgot to spray or didn’t spray enough, sometimes your cake will get stuck. To get a stuck cake out, use a spatula to go around the edges to release the parts that are stuck. Then place a cooling rack over the cake and flip upside down. Holding the cooling rack and the cake with both hands, lightly tap against the counter to release.

How to cool a bundt cake

The best way to cool a bundt cake is by leaving it inside the pan for 20-25 mins. Then invert the cake onto a cooling rack and lift the bundt pan off. Allow the cake to cool completely at room temperature. Do not let the cake cool completely in the pan because this will make it harder to release.

A cake baked in a bundt pan on a cooling rack.

Best Bundt Pans to use

I like using Nordicware Bundt Pans. They are non stick and the best quality ones I can find. They also have some really fun designs.

3 different kinds of bundt pans on a green surface.

Bundt Pan Size

Standard sizes for bundt cakes are 10-12 cups. Most of the cakes I make are in the 10 cup version. They also sell 15 cup versions so make sure you pay attention to the size when buying so you know the recipe will be right for you.

There are also loaf size bundt pans that are 6 cup capacity that you can try too- just again, make sure the recipe is the right size for your pan.

How to store bundt cakes

If the cake has yet to be decorated, I cover the bundt in plastic wrap and leave it on the counter. If it is already decorated, then I place it inside a cake dome.

Extra tips

  • Make sure you are using a non stick bundt pan.
  • Do not cool your cake overnight in the pan.
  • Pay attention to the cup size of the bundt cake and make sure the recipe you are using works.
  • Only fill a bundt cake 3/4 of the way full to make room for the cake to rise.

Bundt Cake Recipes to try

A close up of a chocolate bundt cake.
5 stars (4 ratings)

How to Bake & Get a Bundt Cake out of the Pan Perfectly

If you have ever struggled with cake sticking to your bundt pans, then this post is for you! Learn my tips and tricks for how to get a cake out of a bundt pan perfectly every time!

Ingredients

For the cake

  • 2 1/2 cups (500 g) granulated sugar
  • 2 1/2 cups (312.5 g) all purpose flour
  • 1 cup (86 g) cocoa powder
  • 2 tsp (2 tsp) baking soda
  • 1 tsp (1 tsp) baking powder
  • 1/4 tsp (0.25 tsp) kosher salt
  • 3 (3) eggs, large
  • 1 cup (240 g) buttermilk, room temp
  • 2 tbsp (2 tbsp) vanilla extract
  • 1 cup (237 g) black coffee , cooled
  • 1/3 cup (72.67 g) vegetable oil

Garnish

  • 1/2 cup (87.5 g) chopped chocolate
  • fresh fruit
  • confectioners sugar

Equipment

Instructions
 

  • Preheat the oven to 350° F. In a large bowl or the bowl of a hand or stand mixer fitted with the paddle attachment combine the 2 ½ cup sugar, 2 ½ cup flour, 1 cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and ¼ tsp salt
  • Mix on low speed or whisk lightly to combine. With the mixer on low speed add in room temp eggs one at a time until fully combined.
  • Slowly pour in the 1 cup milk, 2 tsp vanilla, 1 cup coffee, and ⅓ cup oil.Mix on medium speed for 1 minute until combined.
  • Heavily spray a 10 cup bundt pan with baking spray that contains flour. Pour the batter in evenly and bake for 55 mins.
  • Follow the steps outlined in the post to remove the cake safely. Serve with fresh fruit and confectioners sugar or ½ cup chocolate chips melted and drizzled over the cake.

Notes

This method works for any kind shape or size of bundt pan
Serving: 1piece, Calories: 343kcal, Carbohydrates: 71g, Protein: 6g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Cholesterol: 43mg, Sodium: 307mg, Potassium: 214mg, Fiber: 4g, Sugar: 47g, Vitamin A: 92IU, Calcium: 65mg, Iron: 3mg
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