This is my go to cake to bake when there is an emergency situation where a dessert/ cake is needed. Simple ingredients that I always have sitting around. Not much technic needed hence fail proof and the buttery goodness wins the day! Read on to get more tips on how to remove the cake from a bundt pan!
This is usually baked in a tube pan. However to make it look “fancier” I used a Bundt pan instead. Dust some icing sugar on it and voila. You have a pretty cake. The cake remains soft and buttery the next day too if it is kept in an air tight container.
I have tried baking bundt cakes a couple of times and have failed most of the time. If you are in a hurry and want to make sure that half the cake does not get suck at the bottom of the cake pan. It will be best if you stick to the normal round cake pan or tube pan. Alternatively, I did a little research to find out how to remove the bundt cake out of the pan as beautifully as possible by following the below tips;
- Prepare the pan- Butter and flour pan. Make sure every inch of the bundt pan is well greased.
- After baking- Let the baked cake cool in the pan for 10 mins. It has to be 10 mins!!
- Unmolding- Make sure that the cooling rack/ plate that you are going to invert the cake on is the right size. Invert the pan and the cake should drop unto the plate.
My cake is still not perfect and I am still working on it. But I applied the above tips to this cake and look how it turned out! Almost perfect ;)
2 cups (400g) white sugar
1 cup (225g) butter, softened
3 1/2 cups (500g) cake flour*
1 cup (235ml) milk
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup (20g) unsweetened cocoa powder
In a large bowl, with electric mixer at low speed, beat sugar and butter until blended. Then increase speed to high, and beat until light and fluffy.
Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
Grease a 10 inch tube pan or 24 cm Bundt form. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.
If you do not have cake flour. Joy the baker has a great cake flour substitute that uses plain white flour.