The Simple Method To Prevent Bundt Cakes From Sticking To The Pan

A Bundt cake is a thing of beauty and worth a little marveling when done right. If you are unfamiliar with this dessert, Greatist explains that it is round with a hole in the center, just like the pan it is baked in. Therefore, the size and shape of the outside walls of a Bundt cake can vary based on the intricacies of the pan.

According to King Arthur Baking, the classic Bundt cake pan with its fluted edges was born in the 1950s and rose in popularity after a baker used it to win a national baking contest. Today, some Bundt cake pans might have a braided shape, while others might be fashioned with seasonal shapes and themes. They look quite fancy, so they don't need a lot of decorating. Many people will simply sprinkle powdered sugar over their bundt cake or drizzle a sweet, thick glaze that adds to the cake's sweetness.

But as Greatist points out, baking a Bundt cake is not without its hazards. The blog emphasizes that every crease and corner of a Bundt pan needs to be well-greased and floured, or you risk the final product getting stuck to the pan as it bakes. This can lead to your dessert falling apart and looking like someone dropped it. But thanks to the power of the internet, we have a simple method that will prevent your Bundt cake from sticking to the pan every time.

Cake goop for the win

Jocelyn Delk Adams, the blogger behind Grandbaby Cakes, took to Instagram to explain how to prevent your Bundt cake woes before they happen. In the video post, which has been liked 8,438 times, including by celebrity chef Sunny Anderson, Adams shares that if you melt some oil, flour, and shortening and then evenly brush this concoction which is referred to as "cake goop," all over the inside of your pan, your baked good will never stick to the sides.

Sugar Geek Show concurs, sharing that this "pan release" mixture is so magical that you will never have to buy the spray stuff again, nor will you want to. The blogger recommends mixing equal amounts of flour, vegetable oil, and vegetable shortening with a mixer. It's not a big deal if you stumble upon a few lumps or clumps. She also reveals you can store this DIY release on your countertop or the fridge. However, she notes that while cake goop is a foolproof pan release, the one exception is when you make a cake with a lot of sugar, like a strawberry or cinnamon cake. In these instances, it's best to line your pan with parchment paper, as well.