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Bundt Cake Sticking to the Pan Problem

topic posted Thu, April 5, 2007 - 9:55 AM by  Unsubscribed
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So, I have this problem when I make bundt cake: it always sticks to the pan and I can't get the damn thing out without breaking it.

It's not for lack of trying. I have tried:
-melting butter and brushing it over every little crevice of the pan, letting it firm up a bit, then flouring it,
-greasing the pan with room temp butter over every square inch of the pan before flouring,
-using butter only,
-using cooking spray only.

What could I possibly be doing wrong? I never had this problem before, and, now, in the last couple of years, I can't make a bundt cake without breaking it in at least one place from it sticking to the pan.
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  • Re: Bundt Cake Sticking to the Pan Problem

    Thu, April 5, 2007 - 10:02 AM
    try using cooking spray and then flour on top of the cooking spray I find this works really well with heavily creviced pans, Or you may just want to get a new pan. The new silicone pans are very nice and never stick.
    • Re: Bundt Cake Sticking to the Pan Problem

      Thu, April 5, 2007 - 10:36 AM
      Tell us a bit more about those silicon pans, many times I have pondered them and held them at the store, but somehow I am just not sold on them.
      Do you grease and flour them like regular pans? Do tell us more.
      • Re: Bundt Cake Sticking to the Pan Problem

        Thu, April 5, 2007 - 11:03 AM
        you just wash em and use em, no greasing, no flour, just pour in your batter, and NOTHING ever sticks and you can use them in a prett hot oven, The only thing is you nee to support them on a cookie sheet or jelly roll pan or something similar, The ones with a wire form to set them in for support are the best. But any of them will work, The only thing I don't like abot them is the bread pan, doesn't conduct enough heat through it, so the bottom part of the loaf is a touch lighter than the top, But the cake pans work awesome as do the muffin pans, and casserole dishes, I have used them in a commercial setting now for quite awhile and they hold up better than I had expected. The last restaurant I was a chef at we made spanish torilla in the oven with them basically eggs and potato layers and baked (not the traditional method I know) but in any kind of metal pan it always stuck no matter what, and I had to dig them out, and clean up was a huge pain, but with silicone pans they popped right and clean up was a matter of just rinsng them out with hot soapy water. People have been baking on silicone for years, Silpat pan liners are basically the same exact thing except flat and if you have ever used one for baking cookies you know how awesome and versatile they are, I even bought some madeleine molds recently that are silicone and I love em, Now if they would just make tart pans!!
        • Re: Bundt Cake Sticking to the Pan Problem

          Thu, April 5, 2007 - 12:48 PM
          I love spanish tortillas, can you imagine my surprise or better astonishment when the first time in the US I ordered a tortilla and got the Mexican sort ???!!!!LOL
          Anyway, I must try them, doesn t King Arthur/Bakers Catalogue have the tart molds?
          Yes the madeline ones are the ones that are trying to lure me.
        • Re: Bundt Cake Sticking to the Pan Problem

          Sun, April 26, 2009 - 1:23 PM
          In regards to silicone bakeware. The material is safe to use in oven temperatures up to about 500 degrees F. You may find that items like muffin pans, tartlett pans, and other thin "sheet like" bakeware will reguire the support of a sheet pan or baking sheet to easily get the silicone objects into the oven.
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      Re: Bundt Cake Sticking to the Pan Problem

      Sun, April 8, 2007 - 12:37 AM
      Thanks, BCroidayn. I'll try the cooking spray idea... I have a bundt cake that I need to make in the next couple of weeks, so I'll try it then.

      Have you ever used Vegelene? I'm not even sure if I'm spelling it right, but I have a feeling it's designed for exactly these sorts of issues, and I'm interested in your input!
      • Re: Bundt Cake Sticking to the Pan Problem

        Sun, April 8, 2007 - 2:42 AM
        vegelene is basically the commercial version of PAM, vegetable oil and lecithin, I have used it more times than I can even count, I used to order it by the case when I had my bakery, but with cakes I always sprayed and then floured, More is not better though with pan sprays just make sure its a nice even yet thin coating, otherwise it runs and that doesn't do you any good
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        Re: Bundt Cake Sticking to the Pan Problem

        Thu, April 12, 2007 - 1:28 PM
        ummm... do you remove cake from the bundt pan before it has cooled?
        • Re: Bundt Cake Sticking to the Pan Problem

          Thu, April 12, 2007 - 11:14 PM
          ancient cast iron has simply got to be the best! I have all my great grandmothers cast iron cookware and I wouldn't trade them for anything, they are simply the best thing ever except when making high acid food or anything thats reactive, but otherwise its awesome stuff and it rarely sticks because it is seasoned so well I am very protective of mine and soap never touches them EVER, salt and hot water is all followed by a thin coat of canola oil, thats it, I am all for cast iron if you can find what you are looking for made out of it, Bakeware is hard to find though these days.
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            Re: Bundt Cake Sticking to the Pan Problem

            Sat, April 28, 2007 - 1:12 PM
            I took BCroidayn's suggestion and sprayed the pan with cooking spray. I also let the cake cool until the pan was cool to the touch. Then, with just a little prying, the cake came out perfectly and all in one piece. I would have taken the suggestion about the semolina, too, but the outside was drizzled with chocolate pudding, and I didn't think the combo would work out so well. But, I might try it with cakes that are going to have different toppings (or none at all).

            I do think part of the problem was that I was paying attention to the parts of bundt cake recipes that tell you to remove the cakes from the pans after a mere 10-20 minutes of cooling. I used to let the cakes just sit until the pans were cool, like I did this time, and nary a cake broke on me then. Clearly, trying to get a warm cake out of a bundt pan isn't the smartest thing I've tried.

            Thanks to everyone for their suggestions. They were very helpful.
  • Re: Bundt Cake Sticking to the Pan Problem

    Sun, April 8, 2007 - 8:06 AM
    jooliet, I had the same problem.. until a friend showed me to grease the pan with a thick grease, like butter or marg, and then dust it all with semolina. Depending on cake mix I use more or less.
    Yes the cake has a slight, but very fine crunch on the surface,- but many actually find that particularly appealing!

    So now I dont have them stick anymore.

    I have used silicone ones too, and they are terriffic as the non-stick quality goes but they have turned out wonky before (leaning about the place in the oven)., I just prefer some of my old fashioned shapes..

    And the sprays: I try and stay away from the chemicals in them to get them to be sprayable like that. also disposing of the can seems unnessary eco ballast
    • Re: Bundt Cake Sticking to the Pan Problem

      Sun, April 8, 2007 - 10:47 AM
      Cooking sprays use inert compressed gasses, primarily nitrogen, and a small percentage of argon, both are gasses we breath in and out with each breath and are naturally occurring, these gasses are used instead of traditional propellants because they do not react with the oils inside the can. Same reason canned whip cream is propelled with nitroous oxide, it has more to do with the product quality than being able to get it out of the can, They do make pump styyle baking sprays as well and also bladder type sprays, The cans once empty of product if turned upside down and void of all compressed gasses can be punctures with a can opener on the bottom and the recyucled. JUST FYI
      • Re: Bundt Cake Sticking to the Pan Problem

        Sun, April 8, 2007 - 10:55 AM
        Bcroydan, I meant the poor quality of the oils,- and the can itself, actually,- but thanks. i am an ardent eco freak, I know.
        • Re: Bundt Cake Sticking to the Pan Problem

          Tue, April 10, 2007 - 4:58 PM
          I've been baking in my mom's ancient cast iron bundt pan for ages and I just use a very thin layer of vegetable oil for my cakes. I find it better than the sprays or butter. On some cakes I don't want the residue of flour on the outside of the cake so I try to stay away from that. The other thing I found - using a very thin silicone spatula, inserted in each crevice, including around the center tower will loosen it so it comes out perfectly. If the cake is light I keep the cake pan upright for a few minutes as soon as it comes out of the oven, before inverting. For denser or moister cakes I invert over a rack right out of the oven.
  • Re: Bundt Cake Sticking to the Pan Problem

    Mon, April 27, 2009 - 12:15 PM
    The formula I use is:

    1 cup flour, 1 cup vegetable oil, 1 cup shortening. (or any other 1 to 1 to 1 amount)

    Mix shortening and flour in a mixer until completely smooth.
    Mix in oil.
    Refrigerate until used up. You will probably need to stir it if it's been setting in the frige for a few days or a week or more.

    Liberally coat the pan with this mixture.

    I use this coating with all cakes, all pans. I haven't had a problem. Let me know if you have any questions.
    • Re: Bundt Cake Sticking to the Pan Problem

      Wed, March 23, 2011 - 7:12 AM
      I tried mixing 1 cup flour, 1 cup shortening, 1 cup vegetable oil. I coated my bundt pan well, then I put my cake batter into the pan and baked @325 degrees for about 1 hour. I removed cake from oven and let cool for about 15 minutes. I then place a large plate on the the bundt pan and turned it over .2/3 of the cake came out the upper 1/3 stuck to the bundt pan. What is happening? This is a no stick bundt plan. This is the worst sticking I have had to date.
  • Re: Bundt Cake Sticking to the Pan Problem

    Tue, September 28, 2010 - 1:12 PM
    I just had this problem with my bundt cake a few minutes ago. This has not happened before and I have always used Pam and sugar to line the pan with for this recipe. Anyway I plugged up my sink, sat the cake in and filled it with hot water. I let it sit there for a minute or two and presto!!! Walla!!
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      Re: Bundt Cake Sticking to the Pan Problem

      Tue, September 28, 2010 - 4:05 PM
      ************Walla!! **************

      Not to put to fine a point on it but the word is voilĂ !
      It's french. It means "See there~!!" or "Looky here~!!" or "At last, here it is~!!" or something like that.

      Interestingly Google Translate doesn't understand it.

      The V is pronounced like it was a combination of a V in English and a W in English all squished together in the mouth of a bullfrog.

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