Want your Bundt cake to be a work of art?
Brand Matters
Use name-brand ingredients.
Store brands of butter may contain more liquid fat and flours more hard wheat, making the cake heavy.
Credit:Jennifer Davick
Measure Carefully
Pre-measure ingredients and assemble them in the order listed.
Use dry measuring cups for flour and sugar.
Spoon flour into the cups and level with the straight edge of a knife.
Extra sugar or leavening causes a cake to fall; extra flour makes it dry.
Gradually add sugar, continuing to beat until light and fluffy.
These steps are important because they whip air into the cake batter so it will rise during baking.
Add eggs, one at a time, beating just until the yolk disappears.
Mix just until blended after each addition; overmixing at this point can create a tough, rubbery cake.
To release any bubbles that may have developed, tap the pan gently on a work surface.
This allows the cake to become firm enough toremove from the panwithout breaking apart.
Cooling too long in the pan will cause the cake to be damp and stick to the pan.
Tap the pan firmly a few times and shake it gently to help loosen the cake.
