For a gorgeous dessert that feels fancy but doesn’t require a lot of fuss, a Bundt cake is the way to go. These German-inspired, ring-shaped cakes are incredibly simple, very versatile (you can make these cakes in any flavor, with any cake mix, or with any filling) and only require one tool: a molded Bundt pan.

But as simple as this all-purpose cake is, there are still some ways to improve this dessert. Try these tricks from Williams Sonoma the next time you’re popping a Bundt in the oven and you’ll get the most delicious results possible.


Bundt pan buttered and dusted with flourFood52

The easiest method for greasing a Bundt pan is to use a baking spray that contains flour, such as Bak-Klene; sprays without flour will leave behind that sticky residue bakers hate. Make sure you cover every crevice of the pan evenly so that cake releases easily and comes out with really crisp edges.


The biggest foe of the Bundt cake are air bubbles, but there are a few measures that you can take during the filling process to prevent them from forming during baking. Spoon the batter into the pan slowly; when finished, tap the Bundt pan gently three times on a work surface to release any bubbles that may have developed. This will also insure that the batter fills every crevice of the pan.

Removing the Cake From the Pan


The true trick of the Bundt cake: removing it perfectly from the pan so it keeps its gorgeous shape. After baking, transfer your Bundt cake to a wire rack, and let it cool upright in the pan for 10 minutes. This will give the cake enough time to settle a form a nice crumb, but not so long that it will start to stick to the pan.

Once cooled, tap the pan firmly a few times, and shake it gently to help loosen the cake from the edges of the pan. Invert the pan onto a cooking rack by putting the rack on top of the pan, placing your hand on top of the rack to secure it, and then flipping the entire thing upside down.

One things Bundt cakes have the tendancy of doing is “doming” on the bottom, which means the cake has basically baked into a hump, rather than flat. To fix this, you can use a serrated knife to even out any doming on the bottom, just make sure the cake is completely cool.

For the finishing touch, if you like, shower the cake with powdered sugar or glaze (just don’t glaze while the cake is still warm, otherwise the glaze will melt right off!).


For more amazing tips, check out the Williams Sonoma video below! This tutorial will share some tips that only baking pros know and fill you in on how to check a Bundt cake is REALLY done.

What do you think of these tips? Will these help you make the best Bundt possible? And if you’re looking for more ways to make a Bundt cake, check out our method for making a chocolate Bundt cake on the stovetop.