Eggnog Bundt Cake with Eggnog Frosting Recipe (2024)

FAQs

Can you put frosting on a bundt cake? ›

Bundt cake: A Bundt cake usually takes about 20 to 30 minutes to cool in the pan, and then an additional 1 to 2 hours on a cooling rack.

After removing from the oven, place the pan on a wire rack and let cool; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.

Let It Cool Before Flipping

For a full size—10 to 12 cup Bundt—Dalquist recommends letting the cake cool for seven to 10 minutes. For smaller pans, such as a six cup Bundt, five minutes is plenty of time.

The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. If you put pound cake into a regular round cake pan, it will not cook in the center or it will burn on the edges.

Cool Before Flipping

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan.

Make sure you are using a non stick bundt pan. Do not cool your cake overnight in the pan.

The best way to store a homemade birthday cake overnight is to wrap it tightly in plastic wrap. This will keep the cake moist and prevent it from drying out. You can also store the cake in a covered cake dish or in an airtight container.

Can I turn store-bought frosting into a glaze? Sure! Simply transfer your frosting to a microwave-safe bowl. Microwave on high to 20 to 30 seconds.

And, well, I grease my Bundt pans with Pam Original. I find it fast and effective, and have never experienced any sort of residue or buildup over time,* but I'm also (like many pastry chefs) rather meticulous when it comes to cleaning my gear.

What is the best grease for a bundt pan? ›

Pro tip: Liquid fat (melted butter or oil) does a better job getting inside nooks and crannies of Bundt pans. Sugar can also be used in place of the flour for coating. This results in a crisp sugary crust on the finished cake. The sugar method is best for Bundts that won't be getting a frosting or glaze.

Often times Bundt cakes bake up with a bit of a domed bottom. That's OK—most cakes do! Catherine says that one way to prevent that and to create a more level bottom for your cake is to use a spoon to create a bit of a trench in the center of the ring. You can also tip the pan so the batter goes up the sides a bit more.

The middle oven rack is the happy place where air is circulating, the heat sources are evenly distributed, and tops and bottoms aren't in danger of burning or browning too quickly. It's the perfect place for cakes, cookies, and brownies to stay and bake.

Allow the Cake to Cool

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

Bake lower and slower!

The baking temperature I use for all of my cakes is 325°F (a lower temperature) and I adjust the baking time to bake them for 40 minutes to an hour or longer (slower). If your oven is hotter, that will make the batter rise more quickly. That's how you end up with a domed cake.

Drizzle with a Glaze or Sauce

Save the buttercream for another day because the very best, and easiest, way to decorate a Bundt cake (beyond powdered sugar, of course) is drizzling a glaze or simple sauce over the top. You see, Bundt cakes are simply stunning the way they are.

The Classic Method: Fat Plus Flour

The fat and flour bake into a protective barrier around the cake, almost guaranteeing the cake's release. Pro tip: Liquid fat (melted butter or oil) does a better job getting inside nooks and crannies of Bundt pans. Sugar can also be used in place of the flour for coating.