25 Christmas Bundt cake recipes | My Sweet Home Life (2024)

FAQs

How do you keep a bundt cake moist? ›

Oil – Using oil in place of butter results in a tender, moist cake. Vanilla Extract – A high-quality vanilla extract makes all the difference in terms of flavor. Sour Cream – Sour cream is my essential ingredient for keeping cakes moist (more on this below).

Often times Bundt cakes bake up with a bit of a domed bottom. That's OK—most cakes do! Catherine says that one way to prevent that and to create a more level bottom for your cake is to use a spoon to create a bit of a trench in the center of the ring. You can also tip the pan so the batter goes up the sides a bit more.

Please do NOT use a regular cooking spray because it tends to leave a sticky residue on the pan, and the cake may stick; also, the residue left on the pan may be very difficult to clean completely, making it more likely that future cakes will stick.

Does it matter if you use oil or butter for a cake? The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter. ...

Allow the Cake to Cool

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan. Peek under the wire rack and see if the cake has dropped out.

Tunneling can happen in your cake layers when the gluten strands are too strong, which traps air bubbles inside the cake. Mix your cake batter on a low speed just until the ingredients are combined to avoid this.

Typically, the recipes used to make bundt cakes are pound, sponge, or butter cake. Almost all bundt cakes have a hole in the center. If you want to have a special presentation of the dessert, you can put other items in the center like ice cream, fruit, or whipped cream.

Sometimes Bundt pans can cause your cake to have a domed bottom, which means the cake won't lay flat. To avoid this, Dalquist says to turn the oven temperature down 25 degrees from what the recipe calls for. "This method needs a little more baking time, but not substantial, and creates an even cake," she explains.

1. Panettone, Italy. Originating from Milan, Italy, this cake has become one of the most popular Christmas cakes around Europe and in many parts of the world. The panettone is a dome-shaped spongecake with a sweet, yeasty taste.

What cake does Tom Cruise send at Christmas? ›

The cake is a favorite of actor Tom Cruise, who ships out the wonderful white cake each December as a Christmas gift. It was actually actress Diane Keaton who filmed Mad Money with Katie Holmes, who introduced Holmes, who was married to Cruise at the time, to the white chocolate coconut cake.

A Christmas cake is a heavy cake containing much dried fruit and usually having a covering of icing. It is made to be eaten at Christmas. It can also be called a fruitcake.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature. Once you understand which common cake-baking blunders to avoid, you'll know how to bake a moist cake every time.

For Bundt cakes, you can place a slice of soft sandwich bread on the cut ends to achieve the same effect, or cover the ends in plastic wrap. Then put in a covered cake keeper, or on a plate with an inverted pot on top to keep the freshness in.

➜ Should I grease a bundt pan with non-stick coating? Even if a bundt cake pan has a nonstick coating, it is best to grease and flour it to make sure the cake comes out easily. Nonstick cake pans lose adhesion with use and over time, so it is best to prepare the pan before baking as a preventative measure.