Why don't my bundt cakes come out of the pan cleanly?

I also brush the butter into all the nooks and crannies of the bundt pan, but rather than flouring the pan, try coating it with sugar or cocoa. Both also work, sometimes better than flour.

The increased surface area, especially of an intricate bundt pan, is the root of the problem.

I am not a fan of cooking sprays. Most (all?) contain lecithin which can leave a sticky residue.

I've had good results prepping the pan with butter using a silicone pastry brush and then flouring, making sure the flour sticks everywhere.

Let the cake cool for 10 minutes then shake it side-to-side until it loosens, then invert. If that doesn't work, run a plastic knife around the center tube and the outer edge if necessary.

Make sure you don't over bake. If you're going by time and using a dark pan, reduce the oven temp a notch.

And if it's a chocolate cake: Substitute cocoa powder for the flour.

I have a non-stick bundt pan and I spray the heck out of it with bakers spray - haven't had any problems de-panning. Not that I am super-expert or anything but I do bake now and again.

I have an elaborate bunt pan and I have found that softened butter painted on liberally with a pastry brush (scrubbing it into every nook and craney) before dusting does the trick.

Ok, thanks! The recipe was written for a bundt cake, but that was my suspicion. I work as a baker, so I frequently use the industrial strength pan spray we have. Next time I make this recipe I'll try some butter, though.

First question: what fat are you using to grease? butter seems to be the best for me. never had a problem unmolding cake when I grease with butter.

2. It may be the recipe. Some cakes are too fragile and 'sticky' to come out cleanly from a bundt pan. My favorite choc cake recipe is one of these cakes, even when I butter and flour the bundt pan, it sticks and breaks upon my attempts to remove.