Five Best Bundt Cakes to Try

There are cakes and there are bundt cakes. Here I share with you the five best bundt cakes that I have tried, tasted, served and bake repeatedly.

There is something fascinating about this shape. Had been seeing recipes for bundt cakes for a long time but never got around to purchasing a bundt pan. Don’t know why. Maybe was just pushing it off for whatever reason. Now that I have one, I do not remember why I never had it.
Anyway, I did order one from Amazon. Went by the brand name Meyer. It is non-stick and quite heavy. When I last checked to purchase it again as a gift for a family member it was not available. Sad. But then found another one which is quite good. 

Anyway, back to the cake. Having got the pan, now was the time to bake a cake. Why not rum cake? Yes, it had to be. My first bundt cake would be a Rum Cake. Sounds exciting? Yes, it was. Well, the excitement did not last long. While the cake tasted good, a large part of it was a disaster. How so? Read about it here ‘Ruminating over Rum Cake.”

This did make me hesitant about bundt cakes but then I came across a recipe that mentioned greasing the pan ‘really well’ and that means ‘REALLY WELL’. The secret to getting the cake out in shape is how well the pan has been greased or else even a non-stick pan cannot save it from getting disfigured. 

Since then, I have baked bundt cakes back-to-back and each one has emerged in beautiful shape – smooth and glowing. 

Here, I am sharing the recipes I have tried and each one has fetched me endless amounts of praises. Friends are hitting the half century mark and each one calls for a special cake. What would be better than a beautiful bundt cake? The pan is kept busy with baking cakes of varying flavours.

Chocolate Bundt Cake with Chocolate Ganache – Baker by Nature

The first one here is the decadent chocolate cake from Baker by Nature. As the creator puts it, it is loaded with rich chocolate and topped with drooling chocolate ganache. The ingredient list is simple. Nothing fancy here. Coffee serves as a flavour enhancer; brown sugar lends its own special touch. Personally, I always try to use brown sugar for chocolate cakes. 

Baking this cake has been absolute pleasure and when it came out clean from the pan, there was no end to my happiness. 

Every slice and every bite screams CHOCOLATE. Yes, this is pure indulgence for every chocolate lover. 

Marble Bundt Cake – Eat Little Bird

Oswald was out helping Johny with ice-cream delivery. When serving Steve and Andy he was in a fix. One wanted vanilla and the other wanted chocolate. Don’t know why they did not go for two separate ice-creams? 

Anyway, there was conflict between the two flavours and we all know that Steve and Andy are not isolated cases. We often find ourselves in their shoes. So, when it comes to cakes, having a marble cake is one way to satisfy both craving. This Marble Bundt Cake from Eat Little Bird is just the thing you need. 

Simple ingredients and a simple process come together to deliver outstanding results. And the cherry on the top? Actually, the layer on the top is the chocolate glaze made with milk, cocoa, sugar and vanilla. Sinful? Yes, a little, but this is heavenly sinful.

Lemon Bundt Cake – Food with Style

I came across this recipe on Instagram. One look at it and I had to give it a try. I had mostly stuck to chocolate, vanilla, coffee, or marble cakes. It was high time I ventured into new flavours and what better than lemon. There was a bit of hesitation so when I first baked this, I halved the recipe. Instead of dusting with sugar, I drizzled lemon glaze over it. And how was it?

Well, it was there and then it was not there. It was gone in no time. So, the next day when I had to bake for a friend’s birthday I doubled the recipe to suit my bundt pan size. Once again, instead of the sugar dust, I went generous with the glaze.

I made one personal modification by adding turmeric powder to the flour when sifting it. This helped me achieve a rich golden colour for my lemon cake.

The cake was unanimously appreciated with repeat requests and the glaze with the lemon zest served as an enhancement. Now everytime I bake a lemon cake, it has to be served with the glaze.

Ingredients for the glaze are 2 -3 tsp lemon juice, 1 cup powdered sugar and ¼ tsp lemon zest. Mix them well to form a pouring consistency and drizzle over the cake.

Rum and Raisin Bundt Cake – Jun and Tonic

Rum and raisin, a classic combination that is always a hit. However, I have seen many recipes for this cake which are more raisin and less rum. Not so with this cake. It has plenty of raisins, no doubt, but a good amount of rum as well.

The raisins, as always, are soaked in rum. Additionally, there is rum in the cake batter. And if that is not enough, there is a rum glaze to top it.

It was a gathering with friends, and a special cake was called for. What would be better than rum and raisin? I had chanced upon this recipe and found the perfect occasion to bake it. The result? Hands down mouthwatering, drooling, boozy indulgence. Don’t be shocked if you feel a little tipsy after 3-4 slices of this cake, because you will not be able to stop at just one.

Hot Milk Cake – Culinary Hill

No matter how many times I bake a cake, baking every new cake can be a bit intimidating. And if I am not going to be part of the party, I am always anxious to know how it turned out. Obviously, I cannot cut out a part of it and taste it and have to depend upon post-event reports and reviews. This hot milk cake was first of its kind for me. Again, hot milk cakes have been baked by many but every baker can mess it up in their own special way. I did not want to be one of those and before I made it for a group of friends celebrating Friendship Day, I baked a smaller version to test.

How did it turn out?

Excellently fantastic, soft, vanilla flavoured and ‘cannot stop at one’ type of cake. Yes, it was worthy of being baked as a larger cake and served on a silver platter. Once again, very basic ingredients with just one special additions – hot milk. The sugar dusting serves as a finishing touch. Get your forks ready!

If this was in a cake shop, it would have gone like hot potatoes.

The year is coming to an end, and a new one is going to start. Bid goodbye to the past year and welcome the new one with sweet indulgence.