A large pan – can hold almost 15 cups of batter. Bakes evenly. Very thick, durable construction that will hold up through many years of use. Non-stick coating. The cake comes out of the pan smoothly. Handles make it easier to take out of the oven. 3 metal choices.
Cakes can overcook if not taken out on time, because the walls on this pan are thick and hold the heat after you remove it from the oven. Check at the minimum cook time.
Easy to clean because the ridges are not deep. Holds 10 cups of batter. Cake comes out easily with very little effort. Handles help with putting it in and taking it out of the oven, as well as removing the cake. Pan is made from a thick metal, giving it some heft.
While this pan comes with a 10 year warranty, it can get nicks in the nonstick coating over time, which will rust and make the pan unusable.
Made from heavy-gauge aluminized steel for even heating and browning. Non-stick coating. Cakes release easily, even without extra spray, thanks to its shallow grooves.
Rather plain looking; not much detail. Some have problems with crumbs and residue sticking.
The angle on this pan makes it easier for cakes to slide out. Sold by a family owned company. Heavy, solid feel to the product. Handles are useful. Batter bakes up evenly, creating perfect cakes.
Despite the nonstick coating, some people prefer to still grease this pan before use.
A pretty pan. Comes in blue, red or black ceramic coating. A little bit bigger than some others, allowing you to put in the full batter without having to worry about it overflowing while in the oven. The ceramic nonstick works as advertised and is easy to clean.
This pan is only safe to 450º, which is sufficient for most cakes, but is a lower temperature rating than many other pans.
We purchase every product we review with our own funds — we never accept anything from product manufacturers.
We purchase every product we review with our own funds — we never accept anything from product manufacturers.
Nothing takes dessert to the next level like a bundt cake. These elegant, dense cakes get high marks for both appearance and flavor. Extra height is the secret to their rich, moist texture.
Bundt cake pans are round and fluted, with a hollow post in the center. Besides adding visual interest, the post helps these dense cakes bake more quickly. Some bundt pans have intricate decorative designs molded into the pan’s bottom – which forms the top of the cake. Others are unadorned for a more classic look. The pan’s metal and finish are key to baking success, while and other convenient features can make your experience easier.
Bundt cake pans, by design, can make bundt cakes challenging to bake – unless you have a quality pan. Batter can easily stick to the pan’s ridged walls and ornate designs. Overcooked edges are often difficult to remove from these tall, solid pans, and hiding mistakes is challenging.
Which bundt cake pan will give you results to wow your guests? Keep reading to learn more. When you’re ready to buy, check our recommendations for the best bundt cake pans on the market.
Bundt cake pans come in a variety of materials, like silicone, ceramic, and steel. Most professional bakers agree that metal pans yield the best results overall. There are pros and cons to each type, though.
Silicone pans are a poor match for bundt cakes, even though their flexibility is appealing. Silicone pans tend to flop, even when resting on a baking sheet, and can sag under the weight of dense bundt batters. Bundt cakes baked in silicone pans rarely brown, because this material conducts heat poorly. However, many love them for their lightweight, flexible design and easy cleaning.
While more sturdy, ceramic bundt cake pans rarely deliver as well as their metal counterparts. Ceramic pans have a lower maximum temperature than metal pans, and lack the slight flex most bundt cakes need to release from their pan in one piece. Still, some prefer the appearance and ready-to-serve aspect of ceramic.
Many bakers swear by aluminum bundt cake pans. Aluminum is popular in the baking world because it conducts heat well, are fairly lightweight, and it will not rust. The lighter color of aluminum makes it attractive for bundt pans in particular, as darker pans can speed exterior browning, while the dense batter in the center remains undercooked. Lighter pans help thick cakes cook evenly without overbrowning or drying the exterior surface.
Steel bundt pans are also popular because they distribute heat evenly – a must when it comes to thick cakes. They are durable and heavier than aluminum pans. Lighter-colored steel, like stainless steel, allows the cake to cook more evenly. Carbon steel, on the other hand, makes excellent bakeware, but must be watched carefully to prevent premature browning, thanks to its darker color.
Regardless of which metal you choose, you should pick a bundt cake pan with thick walls that supports your cake and allows it to cook evenly, all the way through. Additionally, nonstick coating will help your cakes release like magic, according to most experts.
Full-sized bundt cake pans vary in size from 9 cups to 15 cups – meaning they will hold 9 to 15 cups of batter. The standard size holds 10 to 12 cups. If you’re unsure which size you prefer, we recommend choosing a standard-size bundt pan. A pan that’s too small is too easy to overfill, which can lead to drips and messes in your oven. An oversized pan is difficult to fill and may leave you with cakes that are smaller and shorter than you want.
Professional, premium results
Impressive in almost every way, this substantial pan is crafted from cast aluminum and finished with a very effective nonstick coating. It holds up to 15 cups of batter, easily serving 10 to 12 individuals. Its lighter metal finish provides you with an attractive brown crust every time. It releases and washes up like a dream.
Attention-grabbing, decorative designs are the hallmark of bundt cake pans. Some pans feature classic rounded, arched edges. Others are more intricate, with swirls, leaves, flowers, and other ornate patterns. You can also find novelty shapes like castles and holiday wreaths.
The design you choose is up to you, but remember: the more complicated the pattern, the harder it will be to get out intact. Ornate designs are also harder to frost, but most bundt cakes are meant for showing off with no icing, or a simple glaze or dusting of sugar at most.
Bundt cake pans have a rounded shape that makes moving them a challenge. There are no corners to hold or slender surfaces to grasp. Handles make a pan much easier to place in the oven and are a lifesaver for removing them from the oven when hot. They can also make it easier for flipping when it’s time to cool or remove them from the pan. We can’t recommend this feature highly enough. If your pan doesn’t have handles, we recommend placing it on a large sheet pan for easier transfer in and out of the oven.
As mentioned earlier, nonstick coating is a must for bundt cake pans. Without it, your cake is not likely to release properly, and you’ll be left with a pile of crumbs. Some are wary of nonstick cookware because of the fumes they can release and are concerned that pieces of the coating may become mixed in with their food. Baking temperatures are, however, nowhere near the nearly 600ºF threshold that can damage nonstick coatings.
Bundt pans aren’t just for cakes – you can also make macaroni and cheese, monkey bread, gelatin desserts, and more.
Thick batters that yield good results in loaf pans will do better in bundt pans than those with recipes for light, fluffy cake.
You can find budget bundt pans for $5 to $10. At this price point, bundt pans will be hit-or-miss in quality. Most will be made from silicone or thinner gauge aluminum or steel, and hold 9 to 12 cups. Some will have thicker walls but lack intricate designs. They are not likely to have handles. Even at this price range, bundt cake pans should have a nonstick coating, although you may want to use spray or butter as a fallback measure to ensure cake doesn’t stick, especially in the finer detailed areas.
The next tier of bundt pans will generally cost $10 to $20. You will find thicker aluminum and steel bundt pans in this range, as well as ceramic options. Most will hold 10 to 12 cups. Pans in this price range should have handles and nonstick coating. Pans may have thicker, more pronounced grooves or more ornate designs.
The highest quality bundt cake pans will usually cost $20 or more. Pans in this price range may be made from thick, specialized aluminum or steel, and will often feature intricate designs on the top. They should have effective nonstick coating and sturdy handles. Most will hold between 10 and 15 cups of batter.
Always check bundt cakes at the minimum cook time to prevent over-baking and subsequent frustrating cleaning.
Consistency makes this fluted bundt pan a customer favorite. Its ridges are not as deep as other models, but this makes the pan easier to clean. Noted for its thick metal walls, this pan holds 10 to12 cups of batter, releases easily, and can even withstand the dishwasher.
We’re intrigued by the unique pattern of the Nordic Ware platinum collection heritage bundt pan. Slices of cake swirl around the pan’s center post to create a three-dimensional spiral. This pan creates impressive results, but is challenging to clean if it overcooks, so we recommend checking for doneness several minutes ahead of the recommended time. Pressure cooker fans will love the springform-style bundt from Debbiedoo’s. This carbon steel model is smaller than the average bundt cake pan but can be used in the oven as well as the pressure cooker for convenience.
Q. What’s the best way to remove a bundt cake from its pan?
A. A quality pan should not give you trouble, especially if you’ve prepared it with a little extra nonstick spray, oil, or butter. Many suggest letting the pan rest with the metal size down for 10 minutes on a cooling rack, then inverting the pan until fully cool. Some bakers, and even some bundt cake mixes, recommend using gravity to help do the job. To do this, invert the pan when it’s still a bit warm and slide a small bottle or other, slender but heavy object through the center ring. This will suspend the cake as it cools, making your job easier.
Q. How full should I fill my pan?
A. Bundt cakes are one situation where you want to get this right. Too little batter, and your cake can look like an oversized donut. Too much can lead to an epic mess in your oven. For best results, fill your pan about two-thirds of the way to the top. If you’re not using a recipe specifically for bundt cakes, look for one used to make a single 9” x 13” rectangular cake or two 9” round pans. If you’re making angel food or a similar eggwhite-based batter cake, allow room for it to rise a lot. If you’re worried about spill over during baking, put the bundt pan on or above a large sheet pan, so it catches any spillage (versus the bottom of your oven, which will create a big mess to scrub, not the mention a smoke/fire hazard).
Q. How do I clean my bundt pan if the cake does stick?
A. First, remove as many large crumbs as you can by wiping it out with a paper towel. Next, put your bundt pan in the sink, douse it with dish soap, and add hot, steamy water. Let the pan soak for a few hours, and then scrub it with a dish sponge. A bottle brush may be helpful for removing sticky residue from crevices. You can use baking soda paste to tackle particularly stubborn crumbs, but never use abrasive tools like steel wool.
BestReviews wants to be better. Please take our 3-minute survey,
and give us feedback about your visit today.