The Mysterious History of Bundt Cake

Before we start baking, let’s take a moment to appreciate the history of the Bundt cake. Did you know that the name ‘Bundt’ doesn’t refer to a specific recipe, but rather the unique ring-shaped pan used to bake it? The Bundt pan was invented in 1950 by H. David Dalquist, responding to a request from a local women’s group. The original recipes were based on a traditional European fruit cake known as ‘bundkuchen’.

Over the years, the Bundt cake has become an American classic, with its popularity skyrocketing in 1966 after a Bundt cake won second place at the annual Pillsbury Bake-Off. And since then, it has become a staple in many households, perfect for any occasion.

The Perfect Bundt Pan

Choosing the right Bundt pan can make a significant difference in the outcome of your cake. The best Bundt pans are made of cast aluminum, which ensures even heat distribution for a perfectly baked cake. The unique fluted design also helps in heat distribution, and of course, gives the cake its characteristic shape.

Remember to use a non-stick pan or make sure to grease and flour your pan properly to ensure your cake doesn’t stick. This will also give your cake a nice, golden crust. There are also a variety of Bundt pan sizes available, but a standard 10-12 cup pan works best for most recipes.

The Joy of Baking a Bundt Cake

There’s something incredibly satisfying about baking your own Bundt cake. It’s not just about the end result, but the whole process. Mixing the batter, pouring it into the pan, and watching it rise in the oven—it’s a labor of love that fills the house with a warm, delicious aroma that’s hard to resist.

Moreover, the Bundt cake is versatile. You can experiment with different flavors, fillings, and glazes, making each cake unique. From chocolate to lemon, cinnamon to almond, the possibilities are endless. Ready to get started?

Ingredients

2 cups granulated sugar
1 cup unsalted butter, softened
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
For the glaze: 2 cups powdered sugar and 3-4 tablespoons milk

Instructions

Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
In a large bowl, cream together sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Add these dry ingredients alternately with the buttermilk to the creamed mixture.
Pour batter into prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove from the pan and place on a wire rack to cool completely.
While the cake is cooling, prepare the glaze by mixing the powdered sugar and milk until smooth. Drizzle over the cooled cake. Serve and enjoy!

Cook and Prep Times

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

Tips for Bundt Cake

For a perfectly baked Bundt cake, always make sure your ingredients are at room temperature. This ensures a smoother, more homogenous batter. Be careful not to overmix the batter as this can result in a dense cake. Also, allow the cake to cool in the pan for at least 10 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from breaking apart.

Why This Recipe is a Must-Try

This Bundt cake recipe is a must-try because it’s simple, yet incredibly delicious. It has a rich, buttery flavor and a dense, moist crumb that’s absolutely irresistible. The sweet glaze adds just the right amount of sweetness without overpowering the cake. Plus, it’s versatile—you can easily customize it with your favorite flavors or fillings. Each slice is a little piece of heavenly indulgence that you won’t be able to resist!

Nutrition Information

Calories: 250 kcal
Fat: 10g
Cholesterol: 70mg
Sodium: 150mg
Carbohydrate: 36g
Fiber: 1g
Sugar: 24g
Protein: 3g

Bundt Cake