Are you trying to bake a Bundt cake for a party, a family gathering, a coworker’s order, or your appetite but there’s no Bundt pan insight?
Don’t worry! Below, we’ve enumerated what you can use instead of a Bundt pan to make gorgeous, mouth-watering Bundt cakes. Let’s get resourceful!
What is a Bundt Pan?
A Bundt Pan is a type of tube pan with a cylindrical hollow in the center. What makes it different is its deep, decorative bottom and ridged sides.
The Bundt Pan’s structure, especially the heat-conducting metal in the center, allows heat to evenly distribute through and through. This bakes the cake evenly, leaving you with a well-baked dessert.
The ridges segment the surface area, making the cake’s crust almost crispy. This is the Bundt’s pans signature that you most probably long for.
Moreover, the ornate bottom of the pan will make the cake look stunning even with just a drizzle of frosting.
The smart and efficient structure of Bundt Pans makes it ideal for other dense and moist cakes, aside from the Bundt cake, such as the coffee and pound cakes.
But even though they’re an ideal choice, Bundt pans are not the only bakewares that can get a Bundt cake well-baked. Bakers like you are too resourceful for that!
What To Consider Before Baking a Bundt Cake in a Different Pan
However, you must pair your resourcefulness with caution and consider some things before you start baking.
The first thing you should consider is the compatibility of the recipe and the pan. Recipes have requirements for both the ingredient and the tools. And while many have leeways, others don’t. So, read the recipe thoroughly first and choose the right pan for it.
Nevertheless, the rule of thumb to successfully bake a Bundt cake and other recipes in different pans is to adapt them to your baking pan. It requires some math to make the adjustments to achieve the ideal amount of batter for the pan, but it’s very doable.
This guide should give you a clear idea of how to convert a Bundt cake recipe for whatever baking pan you have right now.
The next thing to consider is the baking time. Bundt pans are deep and the regular-sized ones are 10” in diameter, so the cake needs more time to bake.
Any change in the depth and size of the pans affects the amount of batter you can put in. Therefore, the baking time should be different.
For pans with lesser capacity than the Bundt pan, the baking time should be shorter.
If you’re unsure of how long you should bake your cake, you may check it every 10 minutes or so by poking the cake with a skewer or a toothpick. If it’s clean when you pull it out, the cake is done.
What You Can Use Instead of a Bundt Pan
Also called an angel food cake pan, the tube pan is the best substitute for a Bundt Pan. It’s similar in structure minus the aesthetics and the ridges. A tube plan has a flat bottom (usually detachable) and smooth sides that are slightly at an angle.
Despite their similarities in structure and depth, tube pans are used for fluffier cakes like angel food cakes (hence, the alternative name) and sponge cakes. These cakes are baked with plenty of eggs and less fat, making them airier.
Regardless, you can still bake a great Bundt cake using a tube pan; the texture will just be a bit different, especially the crust.
Make sure that you use a tube pan that has the same dimensions as that of the Bundt pan stated in the recipe. If you don’t have that, a bigger or smaller tube pan will do, but make the necessary adjustments to the batter and baking time.
Another great substitute for a Bundt pan is a muffin pan or tin. If your other bakewares are too deep and you’re not confident about the adjustments, then just make Bundt cupcakes. When you make a 12-cup batter of Bundt cake, you can bake up to two dozen cupcakes.
To use the muffin pan, prepare it like you usually do: place paper cups on each mold and pour in the batter or dough. Don’t fill it to the brim; just about half or three-fourths of the mold. You may use an ice cream scoop for this step. One scoop of batter will do.
Because the volume is smaller per mold, these tiny treats will bake faster. To avoid overbaking them, check in on them earlier, about half or a third of the baking time indicated in the recipe.
For example, if the recipe says you should bake them for 40 minutes, see if they’re done after 20 minutes.
Aside from poking them with a toothpick, you can tell if they’re done if they’ve separated from the molds or if their tops spring back after you press them with your finger.
Make sure to let the cupcakes cool off for about 30 minutes before you decorate them so that the frosting doesn’t slip and slide.
Make-Your-Own Bundt Pan
As mentioned, bakers are resourceful! Kitchen tools have many purposes if we just find a way to use them differently to suit our needs. So, look around your kitchen and you might just have everything you need to make your own Bundt pan.
Here’s how you can do this:
- First, get a round oven-safe glass or porcelain ramekin bowl or a metal can.
- Next, gather your round cake pans and choose the one in which the ramekin bowl would fit best. Think about the distance of the hollow center of a Bundt or tube pan from its edges and try to achieve that distance with your cake pan and bowl.
- Then, place the bowl in the middle of the cake pan and fill it in with beans, rice, or pie weights to hold it down.
- Finally, pour in the batter or dough.
Well, technically, this will look more like a tube than a Bundt pan but it’s close, and it should allow for an even heat distribution.
As for the amount of batter and baking time, follow the guide mentioned above. Check if the cake is done sooner rather than later because you can’t undo an overbaked cake.
A Regular Baking Pan or Springform Pan
Now that you know about the hack, you can see that any baking pan will do as long as you have an oven-safe glass or can and some weights.
So, when you use either a regular or a springform pan, you can custom-make your own Bundt or tube pan for your cake recipes.
Just make sure to grease the pan well or cover it with parchment paper to prevent the sides of the cake from sticking to the walls of the pan. Aside from avoiding wasting cake, this will also help you remove the cake easier from the pan.
Follow the rest of the guidelines above for the amount of batter to pour in, how much space it should have to rise without spilling, and the baking time.
Other Helpful Tips: Greasing the Pan and Frosting the Cake
Greasing the Pan
Some recipes specifically instruct you to grease the pan so here are some helpful tips to take home:
- Be generous with the grease.
- Use your fingers instead of a brush so you can feel the thickness and evenness of your coats.
- If the recipe asks you to sprinkle flour inside the pan, do it efficiently by shaking the pan. This will make sure all of the surfaces are covered.
But in case you have a Bundt pan, a baking spray is the most useful. It helps you evenly cover all the ridges, curves, and the center tube.
If the recipe calls for parchment paper, here’s a tip: make a perfect-fitting round parchment paper for the bottom of your pan by tracing it on the paper first before cutting it.
A hot cake is impossible to coat with frosting because the heat will just melt it off. Therefore, you should let it cool off before frosting it.
The best way to do this, if you have plenty of time in your hands, is by letting it rest on a cooling rack for 2 to 3 hours.
However, if you’re in a hurry, you can speed up the cooling time by cutting the cake (especially if you needed to do that anyway) or putting it in a freezer.
Once the cake has cooled, start with the crumb coat, put it in the freezer, and once it’s done, you can let your cake decorating abilities run free with the rest of your frosting.
You see, there are plenty of options on what you can use instead of a Bundt pan to make delicious Bundt cakes and other recipes! You just have to be resourceful and mindful of all the resources and tips we’ve given here.
Have you tried any of these Bundt pan substitutes? Let us know in the comments!