Our Favorite Bundt Cake Recipes
There's no denying that the humble bundt pan is among our favorite pans to bake with. From apple cake to hummingbird cake to chocolate cake, it's safe to say that sometimes it's better in a bundt. Whether you're hosting a special occasion, attending a potluck, or simply craving something sweet, there's no better time to break out the bundt and get baking.
Apple-Cream Cheese Bundt Cake
Hummingbird Bundt Cakes
Make the cakes up to two weeks ahead. Wrap them tightly in plastic wrap and freeze, omitting any garnish. Thaw in the refrigerator overnight, and then dust or glaze. Look for mini Bundt pans at kitchen emporiums or big box stores. Be sure to coat the cups of the mini Bundt pan well with baking spray with flour added. Cakes will stick if you use regular cooking spray. Although the mini cakes are really cute, you can bake one large cake, if you prefer. It'll just need to bake longer, about 45 minutes total.
Red Velvet Marble Bundt Cake
The trick to creating looping swirls is to gently layer the batter around the Bundt pan with a small cookie scoop. No need to swirl with a knife; it will marble as it bakes.
Apple Bundt Cake with Apple-Cream Cheese Glaze
This incredibly moist bundt cake gains its strong apple flavor from 4 cups of shredded Granny smith apples baked into the batter, as well as a concentrated apple liquid (made by reducing apple juice and apple liqueur) that is brushed over the warm cake after baking and used to create the cake’s sweet-tart apple and cream cheese glaze. Grating the apples, as opposed to chopping them into pieces, makes for more even distribution of moisture and apple flavor throughout this dense and delightful cake. While we opted to keep the spice factor simple here (to avoid overpowering the apple) with just a teaspoon of cinnamon, feel free to mix it up and add other favorite spices—such as cloves, ginger, nutmeg, or allspice. You can also swap the vanilla bean paste for 11/2 teaspoons of pure vanilla extract. If you can’t find apple liqueur, simply substitute apple flavored brandy or 1/4 cup more apple juice.
Reverse Marble Bundt Cake
Not-too-sweet and pleasantly dense, this is a great cake for any time of day, whether for dessert or breakfast.
Lemon-Poppy Seed Bundt Cake
A favorite flavor combination—lemon and poppy seeds—enhances this version of the classic Bundt cake.
Rum-Raisin Bundt Cake
Rum-Raisin Bundt Cake proves to be the perfect cake for gift-giving. The batter makes enough for a 10-cup Bundt cake and 6 mini Bundts.
Chocolate Chip Bundt Cake
Tennessee Jam Bundt
Raspberry-Swirl Mini Bundt Cakes
If you don't have a minibundtlette pan, you can make one large Bundt cake instead. If you have an 8-cup Bundt pan, that's ideal, but a 10-cup pan will work, too (the cake just won't be as tall). Bake at 350° for 25 to 28 minutes or until a wooden pick comes out clean. Spreading the batter evenly in minibundtlette cups can be a little tricky. Try spooning the batter into a large zip-top plastic bag; then snip off one bottom corner of the bag, and pipe batter into cups.
Coconut-Macadamia Nut Pound Cake
Lightly toasting the macadamia nuts brings out their rich, buttery flavor.
Triple-Chocolate Buttermilk Pound Cake
Grilled Pound Cake with Brandied Red Plums
When plums are at their juiciest best, they're great in a quick dessert. If you don't already have the grill going, just broil or toast the pound cake until golden.
Mini Triple-Chocolate Buttermilk Pound Cakes
Lemon Ginger Pound Cake
Celebrate spring with this buttery, tender, and moist Lemon Ginger Pound Cake. This pound cake gets a double dose of lemon in the cake and in the glaze.
Powdered Sugar Pound Cake
With its fine crumb and almost candylike almond-studded shell, this is pound cake gone to fancy class--but still pound-cake-easy. A reader known only as G.L. from Bremerton, Washington, gave it to us in 1963, and we've served it over and over again at our staff parties since.
Pound Cake with Brown Butter Glaze
Heart-healthy canola oil replaces a good bit of the butter traditionally used to make this dessert. Soaking a vanilla bean in the oil adds deep, rich flavor; you'll never miss the butter.
Double-Chocolate Swirl Pound Cake
Look for whole-wheat pastry flour in the baking aisle at major supermarkets.
Buttery Pound Cake
The sweet brown sugar pairs perfectly with the apples!
Strawberry Poke Pound Cake with Strawberry Glaze
Poke cake meets pound cake in this must-make spring dessert. A perfectly moist, dense vanilla pound cake (with a delightful hint of almond) is filled with a fresh strawberry filling—adding to the cake's tender crumb and providing the perfect fruity sweet-tart flavor balance. Finish the whole thing off with an eye-catching fresh strawberry glaze, and you have a supremely awesome cake on your hands. Be warned, if you share this pound cake with friends, you'll need to be ready to share the recipe as well.
Lemon Curd Pound Cake
Wait to prepare the Lemon Curd until the cake comes out of the oven so it will still be warm when spread over the cake.
Spiced Caramel Bundt Cake
Cinnamon, ginger, and nutmeg give this gluten-free cake its signature spiced flavor, and applesauce lends moistness while allowing you to use less oil. A drizzle of golden caramel syrup is the finishing touch, making this the perfect "ta-da!" dessert to serve at your next dinner party or ladies' tea.
Pumpkin Bundt Cake with Tahini Glaze
What better fall-inspired dessert to make than this tahini-glazed pumpkin bundt cake. A medley of fragrant, ground spices enhance the rich sweetness of this incredibly moist bundt cake. Topped with a toasty, perfectly bittersweet tahini glaze, this easy to make and comforting fall dessert is the perfect centerpiece for your next dinner party, Halloween gathering, or special occasion.
Guinness Chocolate Cake
This might just be the most decadently delicious Guinness chocolate cake recipe a St. Patrick’s Day celebration has ever seen. If nothing else, it serves as further proof that Guinness and chocolate are a match made in dessert heaven. As impressive as it may look and taste, this is a surprisingly easy cake to prepare. We opted for a bundt in developing this Guinness chocolate cake keeps in order to keep it simple to make and to ensure a perfectly moist final product. Guinness stout in the cake better makes for an added layer of rich chocolatey depth, while two boozy glazes—an Irish cream chocolate glaze and an Irish whiskey drizzle—really take this chocolate bundt cake to the next level.
Apple Bundt Cake with Brown-Sugar Glaze
Try this Apple Bundt Cake drizzled with a delicious brown-sugar glaze for a fabulous fall dessert.
Cappuccino Bundt Cake
Glazed Chocolate Bundt Cake
This bundt cake is sure to be a hit at your next party or get-together. It's all in the glaze. Or just the chocolate.
German Chocolate Bundt Cake
Praline Bundt Cake
Apple-Cinnamon Bundt Cake
Pumpkin-Spice Bundt with Brown Sugar Icing and Candied Pecans
Candied pecans and a rich, buttery icing turn a simple pumpkin Bundt cake into a grand finale dessert. For the smoothest texture and most impressive presentation, make sure the icing is still warm when you spoon it over the cake.
Pumpkin Bundt Cake with Chocolate Glaze
We take the classic flavors of pumpkin pie (pumpkin, cinnamon, ginger, and nutmeg) and transform them into a tall, moist, tender Bundt cake. Whole-wheat flour enhances the fall flavors without sacrificing the tender crumb. To finish it off: a smooth, shiny bittersweet chocolate glaze that drips into all the nooks and crannies. Look for baking spray (cooking spray with fine flour added), or simply coat the pan with cooking spray, add a tablespoon of flour, and shake gently to coat. If you don't have a Bundt pan, you can bake in two standard loaf pans. Cut the loaves into slices, and drizzle the glaze over each serving.
Lemon Bundt Cake
When Matt Lewis became a baker, he started a quest to re-create the lemon Bundt cakes of his youth. After "a million different versions," he says, he achieved lemon-cake bliss, using the zest of 10 lemons and a little lemon extract to get the flavor just right. The cake has a moist crumb (thanks to a lemony syrup brushed over the top) and a crackling, sugary glaze.