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Bundt pan

Cookware & bakeware · Bakeware

Bundt pan

A deep ring-shaped cake tin with fluted sides and a central tube, for decorative ring cakes.

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Photo: Dbenbenn, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

A heavy, deep round tin with a hollow central column and moulded ridges or patterns on the sides. The central tube conducts heat into the middle of dense batters so they bake through evenly. The finished cake is turned out upside down to show the pattern. A plain-sided version is a tube or ring tin.

What it’s for: Baking dense, moist cakes evenly and giving them a decorative shape.

How to use it

  1. Grease every crevice thoroughly with soft butter or oil, then dust with flour.
  2. Spoon in batter and tap firmly to settle it into the pattern.
  3. Bake until a skewer comes out clean.
  4. Cool in the tin for about 10 minutes, then invert onto a rack.

Good to know

Tasks
baking bundt and pound cakes, making ring cakes, moulding jelly or rice rings
Cooking methods
Oven-baked
Materials
cast aluminium, non-stick aluminium, silicone
Care and cleaning
Wash by hand with a soft brush to clean the pattern; avoid scratching non-stick coatings.
Limitations
Cakes stick in detailed patterns if greasing is patchy; not for light sponges.

Safety

  • Heavy cast tins hold heat; use gloves when inverting.

If you don’t have one

  • Cake tin — Bake the batter in a round tin; it will take longer in the centre.
  • Loaf tin — Two loaf tins can take a bundt recipe.

Equipment guide

How it works: The central tube carries heat into the middle of the batter, so a dense, deep cake bakes through without the outside overcooking. The moulded fluting gives more crust and decoration, which is why heavy batters suit it.

MaterialGoodWatch out
Cast aluminium with non-stickEven heat and crisp, detailed shapes.Detailed designs still need careful greasing.
Pressed steelLighter.Thinner metal browns unevenly.
SiliconeFlexible, so bakes pop out; non-stick; does not rust.Poor heat conductor, so browning is weak; floppy when full and needs a tray underneath.
Classic fluted Bundt
About 10–12 cup capacity.
Tube pan (angel food)
Straight sides and an ungreased, often removable base for foam cakes.
Kugelhopf mould
Taller with swirled fluting.

Buying guidance

Starting out: A heavy cast-aluminium Bundt of about 2.4 litres (10 cups).

  • Capacity in litres or cups
  • Heavy cast metal for detail and even browning
  • Simple designs release more reliably

No brands or prices — check current reviews before buying.

Techniques:Baking

Related tools

Recipes that use it