How to Turn Just About Any Cake Recipe into a Bundt Cake

Want to give a beloved layer cake some fluted tube-pan flair? You can bake most regular cakes in a Bundt pan with these tips from our Test Kitchen.

With so many pretty Bundt pans out there, it’s easy to want to bake a Bundt cake every day of the week. But sometimes the cake you’re craving isn’t specifically formulated to bake in one of these fancy fluted pans. Can you bake a regular cake in a Bundt pan?

To answer this question (and many more), we got Test Kitchen pro and expert baker Mark Neufang on the case.

Can You Make a Regular Cake in a Bundt Pan?

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Good news here: You can definitely make regular cakes in your favorite Bundt pan. According to Mark, you’ll want to stick with recipes for traditional layer cakes, pound cakes and sheet cakes. These all can be baked in your favorite fluted cake pan.

“Cakes that would not work are chiffon cakes or whipped egg white-based cakes,” says Mark. “Additionally, if the cake is a tender one or filled with jams or berries, it may be too delicate to translate to a Bundt pan.”

The bottom line is, if the recipe is not for an angel food cake, chiffon cake or any filled cake, you should be safe converting a regular cake recipe into a Bundt cake recipe.

And yes, you can make Bundt cake recipes in regular cake pans, too! Knowing these baking pan conversions is super handy.

How to Convert a Cake Recipe to a Bundt Cake Recipe

Once you’ve found the non-Bundt recipe you want to bake in a Bundt pan, follow these steps to ensure sweet success.

Directions

Step 1: Review the cake recipe

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Carefully read the recipe. Cakes (including boxed mixes) that are baked in a 13×9-inch pan or two 8- or 9-inch round pans make just the right amount of batter for a standard fluted cake pan. If the recipe you’ve got your eyes on is for a single square cake pan or loaf pan, you should double the recipe to fit a deeper Bundt pan, according to Mark.

Step 2: Choose your pan wisely

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If you’re starting with a recipe that wasn’t specifically formulated for this type of pan, you may want to avoid using the most intricately etched Bundt in your collection. Choose a Bundt pan that’s a bit more streamlined in its design.

Step 3: Grease the pan properly

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Learning how to grease a Bundt pan is an invaluable skill for home bakers. It’ll ensure success for any recipe you choose to bake in these decorative pans.

For best results, grease the pan with shortening. Use a paper towel or clean kitchen towel to get into every crevice of the pan. Then dust the inside of the pan with flour and tap away any excess.

This step does take some time, but it will help ensure that the Bundt cake comes out of the pan in one piece.

Step 4: Fill the pan appropriately

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The volume of batter of your chosen recipe may not perfectly align with the capacity of a Bundt pan. That’s OK! For best results, fill the pan two-thirds to three-quarters full. Overfilling will create a big mess in your oven, per Mark, so it’s best to hold back extra batter than to overfill the pan.

Editor’s Tip: Don’t toss any leftover batter! You can use it to make a few cupcakes or a small cake in a mini loaf pan. These make great snacks.

Step 5: Adjust the baking time

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Because Bundt pans are so deep and hold so much cake, Mark says you will have to lengthen the baking time. The oven temperature does not have to change.

Most Bundt cake recipes are baked for 60 minutes or more. Check for doneness at the 45-minute mark. Use a skewer to pierce the center of the cake. If it comes away clean, the cake is fully baked. If the skewer comes away with cake batter, let it bake for another 5 to 10 minutes and try again.

Now, Bake a Bundt!

With this advice, along with all our other Bundt tips from the Test Kitchen, you’ll be able to create limitless gorgeous cakes (and even use some fun frosting techniques just for these special cakes). Check out some of our top-rated recipes below!

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Lisa Kaminski
Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa is also dedicated to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.