Bundt Cake Recipes
Bundt cakes for any night — red velvet, white chocolate raspberry, snickerdoodle, lemon blueberry, pumpkin — for potlucks, birthdays, and Sunday coffee.
★ dessert
dessertHomemade red velvet Bundt cakes
The cutest little baby bundts that are perfect for a little gift or something to help that midnight sweet tooth we all have!!
Trazia RaeIngredients
- 2 1/2 cups Flour
- 1 1/2 cups Sugar
- 1/2 teaspoon Salt
- 1 teaspoon Baking soda
- 1/2 teaspoon Espresso powder
- 2 tablespoons Cocoa powder
- 2 Eggs
- 1 cup Buttermilk
- 1 cup Vegetable oil
- 1 teaspoon Vanilla bean paste or extract
- 1 tablespoon White vinegar
Instructions
- 1Mix all of your dry ingredients in one bowl
- 2Mix all your wet ingredients in another
- 3Slowly combined your wet ingredients into your dry
- 4Grease up your Bundt pan or mini pan very well! Add in your filling and cook on 350° until you can put a knife in and it comes out clean!
- 5Add frosting of your choice or leave plain!! enjoy :)
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
dessert
dessert
dessert
dessert
dessert
breakfast
dessert
dessert
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →One Pan And The Cake Looks Done
A Bundt pan does the decorating for you. No layers to stack, no crumb coat, no frosting that slides off in a warm kitchen — just a glaze spooned over the top and it's ready for the table.
Cooks on Pepper reach for these when something's due tomorrow morning: a church potluck, a birthday at the office, a neighbor stopping by. Most start with a cake mix, so you can have one in the oven in ten minutes.
Every recipe here is a real Bundt somebody baked and shared, from Homemade red velvet Bundt cakes and White Chocolate Raspberry Bundt Cake to Snickerdoodle Bundt Cake, Butterfinger Bundt Cake, Lemon Blueberry Bundt Cake, Pumpkin Bundt cake, and the pecan-packed Tennessee Jam Bundt Cake. There's even a Two Ingredient Bundt Cake for the nights you're out of everything.
Quick Tips
- 1
Grease every ridge
Brush softened butter or shortening into the pan with a pastry brush, then dust with flour (cocoa for chocolate cakes) and tap out the extra. Skipping this is the number one reason a Bundt sticks.
- 2
Fill two-thirds full
A 10- to 12-cup pan should be filled about two-thirds up the sides so the batter has room to climb without spilling over the center tube.
- 3
Cool ten minutes only
Let the cake rest in the pan 10 minutes, then turn it out. Much longer and the sugars set up and grab the pan; much shorter and it can tear.
- 4
Glaze while slightly warm
Spoon glaze over a cake that's still barely warm so it runs down the ridges and sets in a thin shell, about 20 minutes before slicing.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
