Preserve the perfection of your cake's design. Our Test Kitchen teaches you how to grease a Bundt pan.
How to Grease a Bundt Pan the Right Way
Updated on Feb. 23, 2022
We’ve all been there. You’ve baked a Bundt cake recipe you’ve had your eye on, it’s done cooling and you’re ready for the big flip. Oven mitts on and serving platter ready, you take a deep breath, flip the pan—and only half of the cake comes out.
Now, I firmly believe that most imperfections can be fixed with a bit of buttercream frosting. But why hide perfectly good curves if you’ve got ’em? When properly prepared, bare Bundt cake can be downright gorgeous. A bakery favorite, this confection owes its beauty to its uniquely fluted baking pan, but without a healthy coat of grease, Bundt pans tend to hang on to their contents, marring the cake’s iconic shape. For flawless Bundt cakes every time, our Test Kitchen uses a fail-safe method.
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How to Grease a Bundt Pan
To grease a Bundt pan for perfect release and appearance, grab the following:
- Vegetable shortening
- Paper towels
- Flour
- Spoon
Step 1: Grease with Shortening
Fold a sheet of paper towel and dip it into the shortening. You’ll need plenty, so go ahead and scoop out a big gob of the stuff. Then, as though washing the pan with a soapy sponge, spread the shortening around, making sure to coat all of its nooks and crannies.
Why shortening here and not butter? Catherine Ward, our Test Kitchen’s expert Bundt baker, says that the milk solids in butter can actually cling to the pan making it harder for the cake to come out in perfect shape.
Step 2: Dust with Flour
Next, take a spoonful of flour and lightly dust the greased pan. I find holding the spoon steady in one hand and gently tapping my wrist with the other helps prevent dumping the contents of the spoon all at once. If you’re worried about the flour clumping, sift it into the pan using a fine-mesh sieve. Next, pick up the pan, gently tapping and rotating it to create a thin, even coating of flour across the pan’s interior.
Test Kitchen tip: For chocolate Bundt cakes, dust with cocoa instead of flour to preserve the rich color of the cake.
Step 3: Tap Away the Excess
Time to shake out any excess flour. Head over to the sink or wastebasket, turn the pan upside down and gently tap. If you see any missed spots after tipping the pan over, just go back over with a bit more shortening and some flour.
What if You Don’t Have Shortening?
While this is our Test Kitchen’s preferred method, you can grease your pan with something else if you don’t have shortening. Skip the butter and the traditional cooking spray. Catherine recommends a cooking spray just for baking, one that’s formulated with flour. It’s a good substitute.
Looking for some cake inspiration? Try our top-rated Bundt pan recipes.
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William Tell’s Never-Miss Apple CakeI bake my family-favorite Bundt cake to usher in fall every year. It looks so luscious that eating one piece is nearly impossible. —Jamie Jones, Madison, Georgia
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Pear Bundt CakeNext time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota
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Surprise Carrot CakeA cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! —Lisa Bowen, Little Britian, Ontario
Chocolate Zucchini Cake with Custard SauceThe minute I can get my hands on zucchini, I start making this light and luscious cake. For years it was an often-ordered dessert at my sister's deli. —Peggy Linton, Cobourg, Ontario
Buttery Bubble BreadHomemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
Marble CakeIn this striking marble cake, each layer is a swirl of chocolate and sour cream pound cake. The key is mixing one batter, adding melted chocolate to part of it, then "marbling" the two together to create the stunning effect.
Veggie Pull-Apart BreadA bread machine hurries along the dough-making process, but chopped vegetables, bacon and cheese make the buttery wreath unforgettable. —Christi Ross, Guthrie, Texas
Black Raspberry Bubble RingI first made this pretty bread years ago for a 4-H project. It helped me win grand champion for my county and took me to the Ohio State Fair. It takes some time to make, but I pull out this recipe anytime I want a breakfast or dessert that will really impress. —Kila Frank, Reedsville, Ohio
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Onion-Garlic Bubble BreadI've relied on this bread recipe often over the years. Frozen dough hurries along the golden pull-apart loaf. It's wonderful with Italian dishes, especially spaghetti and lasagna. —Charlene Bzdok, Little Falls, Minnesota
