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

Anytime I make a bundt cake, it doesn't come out of the pan cleanly. I have tried many combinations of greasing and flouring the pan, with no success. I don't seem to have this problem when I use a tube pan. Any suggestions? Am I just not letting the cake cool long enough before turning it out? I usually let it sit for 10 - 15 minutes and if it doesn't want to let go by that point I give it more time.



ChefJune February 25, 2013
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.

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ChefOno February 25, 2013

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.

aargersi February 25, 2013
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.
chl0525 February 25, 2013
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.
minibakersupreme February 25, 2013
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.
HalfPint February 25, 2013
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.
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