Ella Walter
Bundt cakes are beautiful, but the pans used to bake them can be a pain to store and maintain. If you're short on space or don't want to invest in a Bundt pan, there's a clever DIY solution: you can make your own makeshift Bundt pan with a round cake pan and a small empty can. This kitchen hack, popularized by Instagrammer and food blogger Jocelyn Delk Adams, involves placing a small empty can in the center of a round cake pan and filling it with rice to weigh it down. The entire setup is then coated with non-stick spray before pouring in the cake batter. This DIY Bundt pan may not produce the fluted sides of a traditional Bundt cake, but it's a handy alternative for occasional bakers who want to try their hand at Bundt cakes without committing to a specialty pan.
| Characteristics | Values |
|---|---|
| Pan type | Round cake pan |
| Interior | Coated with non-stick spray, flour, or fat |
| Centrepiece | Small empty can, weighted down with rice |
| Pan material | Aluminum |
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What You'll Learn
Use a round cake pan with a small can in the middle
If you don't have a Bundt pan, you can use a standard cake pan and a mason jar to achieve a similar result. Bundt cakes are round cakes with a hole in the middle, so you can recreate the look by placing an inverted, oven-proof jar in the middle of a round cake pan and pouring the cake batter around it.
To do this, place a small, empty oven-proof container, like a mason jar or a simple oven-safe glass Pyrex dish, in the middle of your cake pan. Make sure the container is oven-proof and able to withstand high temperatures. You can use pie weights or similar to ensure the container doesn't move—you don't want batter under the glass. Then, pour your batter around the jar.
It's important to note that Bundt pans are deeper than standard cake pans, so if you're substituting a normal 9-inch round pan, you'll likely have excess batter. It's a good idea to make a second cake at the same time or adapt the recipe to suit your pan. You'll also need to adjust your baking time—since Bundt pans are deep, they require longer baking times. If you're using a shallower dish, bake for a shorter time and check on your cake frequently.
Once your cake is baked, let it cool in the pan. If you're using a springform pan, remove the rim and twist the jar out. If you're using a round pan, first remove the jar and then invert the pan onto a plate to release the cake. Then, you can decorate with icing, frosting, fresh fruit, or any other finishing touches you like.
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Weigh down the can with rice
Weighing down your pastry with rice while it bakes in the oven is a great alternative to using pie weights or beans. The rice is extremely effective at filling the pie crust evenly and getting into the corners, where pie weights often don't fit. It's also a more convenient option, as most people have rice in their pantry.
To use rice as a weight, start by rolling out your pie crust and placing it in your pie dish. Next, gently press a piece of aluminium foil over the top of the unbaked crust. The foil doesn't need to be greased, as there is already butter or fat in the pastry. Then, fill the foil with uncooked rice. One to two cups of rice should be enough to weigh down the pastry for an average 9-inch pie.
Once the crust is baked, carefully lift out the foil and pour the rice into a plastic bag or small storage container. You can then reuse the rice for your next bake. Alternatively, you can use parchment paper or wax paper in place of foil. Paper is easier to shape into the corners of the pie dish and will give you better coverage. However, foil is more commonly used as it's readily available and easier to press into the corners of the pie.
Although some people suggest using sugar as a weight instead of rice, this is not recommended for baking pies. Sugar is heavier and gets into the corners of the pie dish more easily, but it will also leave you with toasted sugar that has a caramel-like taste. This may not be suitable for all baking applications.
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Coat the pan with non-stick spray
Greasing a Bundt pan is essential to ensure the cake doesn't stick to the pan and can be removed cleanly. While there is no single best way to grease a Bundt pan, coating the pan with non-stick spray is one of the most popular methods. Here are some detailed instructions on how to do it:
First, it is important to choose the right non-stick spray. A spray containing flour, such as Baker's Joy Pan Spray or Pam with Flour, is recommended. These sprays provide a more effective release than traditional cooking sprays, which can leave a polymerized residue that is difficult to remove. If you don't have access to a flour-based spray, you can make your own by mixing equal parts shortening and flour with a few tablespoons of vegetable oil. This mixture can be stored in your pantry for up to a month.
Before applying the non-stick spray, ensure your Bundt pan is cooled. Greasing a non-stick Bundt pan too far in advance can cause the oil to slide down and pool at the bottom. Once the pan is cooled, cover it with plastic wrap, making sure the wrap seals the pan. This will protect the rest of your kitchen from the spray.
Now, it's time to apply the non-stick spray. Hold the spray can about 6 to 8 inches away from the pan and coat the entire surface evenly. Pay close attention to the pan's details and nooks and crannies, including the center tube. Use a slow, sweeping motion to avoid over-spraying or creating greasy areas that can affect the cake's surface.
After spraying, remove the plastic wrap and discard it responsibly. You may also want to grease a piece of paper towel or your fingertips with the spray and use it to reach any spots you may have missed. A pastry brush can also be useful for this step, ensuring an even coat in all the pan's crevices.
Finally, once you're satisfied that the pan is evenly coated, give it a final inspection. Ensure there are no bare patches, as these can cause sticking and tearing. At the same time, be cautious of excess oil, which can pool in the pan's details and create hollow craters on the cake's surface. With the pan prepared, you're now ready to add your batter and bake your Bundt cake!
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Avoid traditional cooking spray
Many brands, including Nordic Ware, advise against greasing a Bundt pan with traditional cooking spray. This is because the combination of aerosolized fat and dry heat can lead to a polymerized residue that is challenging to remove. This residue can build up over time and is difficult to remove, even with diligent cleaning.
Instead of using traditional cooking spray, it is recommended to use melted butter or oil applied with a pastry brush to ensure an even layer of fat with no gaps or excess. Butter or oil can also be applied with a paper towel or your fingertips, but a pastry brush will provide the most even coverage. Another option is to use a cooking spray that contains flour, but these sprays should be used sparingly and evenly to avoid lumps or puddles.
If you want to use a flour-based coating, you can create a paste with equal parts shortening and flour and a few tablespoons of vegetable oil. This paste can be stored in the pantry for up to a month and applied with a pastry brush for the best coverage.
To ensure your Bundt cake releases from the pan, it is essential to create a non-stick layer between the pan and the batter. This can be done by using a combination of fat (butter, shortening, or oil) and flour, which bakes into a protective barrier around the cake. Liquid fat, such as melted butter or oil, is particularly effective at getting inside the nooks and crannies of Bundt pans.
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Use a thin coat of fat and flour
Greasing and flouring a Bundt pan is essential for getting the cake out of the pan after baking. Firstly, clean the pan using warm soapy water and make sure to dry the pan thoroughly with a dish towel or paper towels. Next, grease all the nooks and crannies inside the pan carefully. You can use cooking spray, butter, vegetable oil, or vegetable shortening for this step. When using butter, it is best to brush on room-temperature butter with a pastry brush. If you are using cooking spray, apply it in a thin layer using a folded paper towel or napkin.
After greasing, dust the pan with flour or breadcrumbs. Flour alternatives include cocoa powder for chocolate cakes and granulated sugar for quick breads. When using flour, be sure to apply it in an even layer without lumps to avoid white streaks on the outside of your cake. You only need a small amount of flour (1-3 tablespoons depending on the size of the pan). You can also use fine breadcrumbs instead of flour. To do this, sprinkle the breadcrumbs into the greased pan and then grasp the mold with both hands. Move your hands in a circular motion to fill the inner surface with breadcrumbs. If necessary, gently shake the pan to create a thin, even coating of breadcrumbs on all spots inside the pan. Finally, tilt and tap the pan in all directions to allow the flour or breadcrumbs to lightly coat the bottom and sides.
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Frequently asked questions
A Bundt pan is a type of cake pan that is typically made of aluminum with fluted sides and a hollow tube in the center. The result is a ridged cake with a hole in the middle.
Bundt pans have an undeniable visual allure. From a classic fluted ring to more intricate designs, Bundt cakes can feel both "cozy and inviting" and "dramatic and spectacular".
If you don't want to buy a Bundt pan, you can make your own DIY version by taking a round cake pan and placing a small empty can in the middle, filling the can with rice to weigh it down. Spray the inside with a non-stick spray before adding the cake batter.
Because of their ornate design, Bundt pans require a bit of special prep to ensure that cakes can be removed without sticking or tearing. It is recommended to apply a thin coat of fat, followed by a thin coat of flour. Avoid using traditional cooking spray as the combination of aerosolized fat and dry heat can lead to a polymerized residue that is difficult to remove.
