Do you love Bundt cake? Unfortunately, I think I fall under the ‘I love it more than I should’ category. But, the good news is, I’m learning to accept my downfall and am actually thinking about starting a 12-Step program for Bundt Cake Junkies. I’ll keep you posted.

If you’ve never made this type of cake before, there is no need to feel intimidated. Even though the finished products sometimes look as though they took HOURS to make… they really don’t.

Follow these tips and you will be well on your way to making the perfect Bundt cake. The hardest part will be choosing one of many cool pans.

Because so many of the pans produce cakes with intricate details, it’s important to properly prepare them. Spray with a cooking spray such as Bakers Joy. (It has flour in it.) Next, using a pastry brush, distribute the spray evenly into all of the little crevices.

Say no to air bubbles! For best results, slowly pour batter into pan, from one spot, allowing it to flow naturally around entire area. Gently tap pan on counter, to release any remaining bubbles.
Fill the pan three quarters full and spread batter up the sides a bit, into the crevices. This will help to ensure that the cake turns out as detailed as it should be.

Cool cake for at least 10 minutes, before turning it out on a platter. Glaze as desired.