11 Tasty Bundt Cake Recipes to Try
Coconut Chiffon Bundt Cake with Coconut Frosting
Joanne Chang is a master of all kinds of desserts, from elegant French to homespun American like this classic coconut Bundt cake.
Reverse Marble Bundt Cake
Not-too-sweet and pleasantly dense, this is a great cake for any time of day, whether for dessert or breakfast.
Lemon Bundt Cake
When Matt Lewis became a baker, he started a quest to re-create the lemon Bundt cakes of his youth. After "a million different versions," he says, he achieved lemon-cake bliss, using the zest of 10 lemons and a little lemon extract to get the flavor just right. The cake has a moist crumb (thanks to a lemony syrup brushed over the top) and a crackling, sugary glaze.
Applesauce-Chocolate Chip Bundt Cake
Kristin Donnelly is devoted to her mother's one-bowl Bundt cake because of its clove and cinnamon spices and its simplicity. As an exchange student in France, she even paid top dollar for chocolate chips and applesauce at an American market to make it for her host family. Today she adds a kick of black pepper to the batter and serves each slice with a cool-sour dollop of creme fraiche.
Buttermilk Bundt Cake with Lemon Glaze
This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb.
Porter Bundt Cake with Whiskey-Caramel Sauce
This richly flavored cake features quintessential Irish ingredients such as dark porter beer, dark brown sugar and whiskey.
Double-Chocolate Bundt Cake with Ganache Glaze
Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.
Spiced Upside-Down Apple Bundt Cake
David Guas, co-author of the cookbook DamGoodSweet, tops his apple Bundt cake with a nicely salty streusel of pecans and toasted rolled oats. He bakes the streusel on its own to make it extraordinarily crisp, then pats it over the warm cake right out of the oven.
Apple and Olive Oil Bundt Cake
At Coyle’s Bakeshop in Seattle, chef-owner Rachael Coyle always keeps a Bundt cake or two in the case. This autumnal version, an adaptation of an Italian apple cake, is moist and light, fragrant with freshly ground spices and studded with chunks of fruit. In the spring, substitute fresh rhubarb for the apples.
Rum and Raisin Bundt with Orange Glaze
Although this cake is vegan, it is very moist, thanks to the sweet potato and pear puree included in the batter.
Cherry, Vanilla and Olive Oil Buckle Bundt with Almond Streusel
Sarah Bolla layers fresh cherries in a vanilla-scented olive oil cake that is completely dairy-free.