How to Prevent Bundt Cake from Sticking - Handle the Heat
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How to Prevent Bundt Cake from Sticking

By Tessa Arias
  |  
July 6th, 2022

My top 6 tips and tricks for How to Prevent Bundt Cake from Sticking, because there’s nothing more frustrating than your cake getting ruined because it stuck to the pan!

Ready to learn how to prevent bundt cakes from sticking to the pan? Keep reading.

There’s nothing more frustrating than spending time, effort, and money on making what you hope will be a beautiful cake, only to have it stick to the sides of the pan and be completely ruined.

This is such a common problem, but luckily there are a few tricks that will make sticky, ugly bundt cakes a thing of the past. No more cake breaks!

Below I list my top tips on how to prevent bundt cakes from sticking, but here’s a little disclaimer before you dive in.

You have to find what works for YOU. I talk about this all of the time in The Handle the Heat Baking School. Everyone’s kitchen environment, ingredients, equipment, etc. are different. What works well in someone’s kitchen might not work as well in yours. So take what works for you and toss the rest.

YouTube video

1. Use a simple, good quality nonstick bundt pan and take proper care of it.

How do you know if the pan is high quality? Well, online reviews are the quickest and easiest way to tell. Also, keep to pans with simple designs. The more intricate, the more likely sticking will occur. This bundt pan is a great option, as is the one shown below in the photo!

But what’s just as important is how well you take care of your pan. For example, I had a bundt pan that never got sticky. Until recently. I realized it had been thrown in the dishwasher a few times, and someone had used an abrasive sponge to clean it.

Dishwashers, abrasive sponges and detergents, and any metal utensils will all damage the nonstick coating of your bundt pan. Over time, this can degrade the integrity of this coating, leading to sticky messes. The best way to care for your pan is to gently hand wash it, dry it completely, and avoid any metal utensils.

2. Use the right type of grease.

I generally prefer to avoid using aerosol nonstick cooking sprays on nonstick bakeware. Over time, they can also degrade the nonstick coating. I also avoid using butter to grease bundt pans, because the milk solids can bind the cake to the pan. If you’ve used butter and it’s not caused any problems for you, then keep using it.

What I find works really well is melted shortening. This is basically the only time I use shortening, funnily enough. Alternatively, I have successfully used baker’s nonstick cooking spray, specifically Baker’s Joy. However, it may degrade that nonstick coating over time if used often.

Try Cake Goop.

This mixture is something Great British Baking Show winner Edd Kimber swears by! Measure equal parts (by volume) shortening, flour and vegetable oil. This will create a paste. Use a silicone pastry brush to brush the Goop inside the bundt cake pan, getting into all the nooks and crannies, not forgetting the center column.

3. Grease every nook and cranny, *just before* baking.

The type of grease you use is important, but it can be useless if you don’t get it into every nook and cranny. Use a silicone pastry brush to generously apply the grease to all the crevices of the pan, being careful to get every square centimeter, including that middle column. Do this just before you pour the cake batter into the pan. If you do this too soon, the grease will slide down the pan and accumulate liquid at the bottom.

4. Do you flour a bundt pan?

If you’ve greased and floured your bundt pans with success, keep doing it. I personally find this can either create more sticking, or ruin the look of the bundt pan. If you want an extra barrier to prevent sticking, nut flour (like almond flour) can actually work really well!

If you’re baking a chocolate cake, try sprinkling the pan with cocoa powder.

5. Loosen the edges after baking.

Use a small, flexible silicone or plastic utensil to loosen the edges of the cake before attempting to remove it from the pan. Plastic or silicone will help prevent scratching the nonstick surface or cutting the cake. My favorite Kuhn Rikon plastic offset spatula has been discontinued, unfortunately, but something similar to the smallest spatula in this set that can easily glide in small nooks and crannies to help to release the cake should work just fine!

6. Get upside down. Let the bundt cake cool before removing from the pan.

No, not the scary alternate reality from Stranger Things. Let the cake rest for 5 minutes once you remove it from the oven. Then, flip the cake onto a cooling rack upside down and let it rest for about 5 minutes before you remove the pan. A little trick here is to use a grid cooling rack, not one that has big gaps. That can cause the cake to settle into the gaps and makes it harder to transfer to a platter.

The best way to get a stuck bundt cake out of the pan:

If your cake doesn’t look like it’ll release, here’s a trick.

If you have a steamer, apply steam to the exterior of the pan to help loosen the cake. If you don’t, place a kitchen towel in your sink and pour boiling water over it until it’s soaked and steaming. Remove your cake from the oven and place on top of the towel and let it sit and steam for about 10 minutes.

If your cake really doesn’t look like it’ll release, try freezing it until hard then invert it.

How to repurpose a stuck bundt cake:

If you can’t seem to remove the bundt cake in one piece, it’s time to pivot! Making a trifle, cake pops, or even slicing the intact part and grilling it up to serve with fresh fruit are fun options.

I hope you found these tips for how to get cake out of the bundt pan helpful. If you have a tip to add, please leave a comment below!

glaze being drizzled onto freshly baked lemon bundt cake

Bundt Cake Recipes to Try:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Emma Gawlik — November 19, 2022 at 12:32 pm

    So I allow my cake to rest for at least ten minutes in the tin or even 15 I then fill a large stainless steal bowl with boiling water and sit then float the tin to warm the cake a bit, treating it like a jelly and creating a bit of steam. This generally works pretty well. Hope this is helpful

    • #
      Kiersten @ Handle the Heat — November 21, 2022 at 12:40 pm

      Fun hack, Emma! Thanks for sharing 🙂

  2. #
    Les — July 8, 2022 at 1:11 pm

    Where on earth were you able to find a flexible plastic offset spatula? I have looked everywhere it doesn’t exist. Metal ones, yes, plastic ones, no.
    Please help!

    • #
      Kiersten @ Handle the Heat — July 12, 2022 at 12:30 pm

      Hi Les! It seems Tessa’s favorite plastic offset spatula (made by Kuhn Rikon) has been discontinued. We have updated the post to reflect this, and linked something we think will work just fine instead – the smallest spatula in this set here. We are basically just looking for something small and non-abrasive, that will cleanly release the cake from the pan, without cutting into the cake or damaging the nonstick coating of the pan. I hope this helps 🙂

  3. #
    Anna — July 30, 2021 at 4:59 pm

    I buttered the bundt pan but did not flour. After reading several suggestions including ones that wished me luck but nothing would work, I turned the bundt pan face down on cooling rack 5 minutes after oven removal.. I then poured boiling water over a dish towel wrung it out and placed it over bundt pan bottom and sides. A hour later the lemon bundt cake slide out beautifully!

    • #
      Emily — August 2, 2021 at 4:24 pm

      Phew! Glad you were able to find a solution, Anna!

  4. #
    Joy — June 10, 2021 at 12:02 am

    I like all your ideas and use them all too. My secret is using melted coconut oil, similar to your shortning I would assume, but then I sprinkle turbinado sugar over every inch. Not only does it help the cake to not stick you get this sugary caramely coating on the outside. Yum! Thanks for the tips!

    • #
      Tessa — June 10, 2021 at 9:56 am

      Sounds delicious!

  5. #
    Deborah Haamid — May 16, 2021 at 7:38 am

    What if a person has allergies to nuts what else could you use instead of almond flour?

    • #
      Tessa — May 17, 2021 at 1:47 pm

      If you’ve greased and floured your bundt pans with success using regular flour before, keep doing that. The nut flour was an additional recommendation 🙂

  6. #
    Madhu — October 22, 2020 at 2:08 pm

    Thank you Tessa and Karen D for your helpful suggestions. Tried marble Bundt with butter and granulated sugar coating, the cake came out as soon as I turned it upside down (after letting it rest for over 5 minutes in tin.) Thank you both so much ladies

  7. #
    adrienne — June 5, 2020 at 6:18 am

    I use wondra flour after crisco..no flour on cake after baking and releases beautifully

  8. #
    Denise Aronson — February 17, 2020 at 7:54 am

    I can’t seem to find the offset spatula that you reference in the video. And the link you have to the offset spatula isn’t available on Amazon. If you have any suggestions please let me know! Everything I seem to find is too rigid and too large. Thanks!

  9. #
    Selenia — January 15, 2020 at 6:50 pm

    Thank you Tessa. Your tips are really helpful, specially
    to me. Every time my buns sticky on the bottom like the
    picture. This weekend I going to try and hopefully works.
    Selenia C.

  10. #
    susie powell — March 9, 2019 at 2:58 pm

    I am baking a pound cake. I buttered my tube pan but i forgot to flour it. AM i still ok?

  11. #
    Cara H — March 9, 2019 at 12:49 pm

    Tessa, your tips are all spot on! However, I still was not having luck. I have tried a lot of different ways to get my bundt out in one piece, but had never heard commenter Karen D’s trick using the granulated sugar. I tried it today and it’s AMAZING! The cake came out with a slightly crusty exterior and literally thudded out of the pan onto the cake plate after the 5 minute cool down. Try it!

  12. #
    Becky McKenzie — November 21, 2018 at 1:23 pm

    Thanks! Over the past several years I’d been getting sloppy and my bundt cakes had been sticking. I don’t know what I did in the past to be successful, but whatever it was, I apparently wasn’t doing it anymore. I tried your suggestions, and now my gingerbread bundt cake looks nearly perfect for tomorrow’s festivities!

  13. #
    Patt Pilgrim — October 3, 2018 at 5:27 pm

    After 30 years of baking a rum cake in a bundt pan my cakes are slumping around the middle. I tried baking longer but outside got too brown. Help!

  14. #
    Jo — January 30, 2018 at 4:26 pm

    i agree with equal parts flour, oil and solid type shortening. mix til smooth, brush on. can store leftovers for a while. smell to see if gone rancid.

  15. #
    Cashley — January 8, 2018 at 5:10 pm

    This is guaranteed to work every single time your cake will never stick again. Combine:
    1 Tablespoon Flour
    1 Tablespoon Shortening
    1 Tablespoon Oil
    Mix to a smooth paste. Use to grease baking pan.

  16. #
    Zerodog — January 8, 2018 at 5:53 am

    Would parchment paper work also

  17. #
    Kelli — January 6, 2018 at 11:10 pm

    Please share – where to find a small silicone or plastic offset spatula similar to the one used in your video. Googled & have only been able to locate ones with plastic handles, but not the portion needed in the pan. Thank you!

  18. #
    Karen D. — January 6, 2018 at 9:04 am

    The best trick I have for getting my bundt cakes not to stick is….after I grease it with shortening I dust it with granulated regular white sugar. I’ve been doing this for over 20 years, works Everytime! Also do it with my regular round cake pans. It leaves a bit of a “crust” on the cake making it easier to frost (no cake crumbs!)

    • #
      Pauline Stevens — July 8, 2022 at 1:39 pm

      I use a spray like Pam and also do white sugar in place of flour. I haven’t had a bundt cake problem in years. Let the pan cool to the touch, and it will pop right out, easy peasy…

  19. #
    K Carter — January 6, 2018 at 8:00 am

    Thank you for the tips. As a novice cook I’ve not had a pretty cake yet. Thinking my next one will be, thanks to you!

  20. #
    sabrina — January 5, 2018 at 4:54 pm

    great tips, thank you, that one on the left looks like one of my bundt disasters! Love your cooking tips!

  21. #
    Linda BROWN — January 5, 2018 at 2:25 pm

    I have left metal Bundy pans behind for silicone! Pop it out and it’s Perfect every time.

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