11 Tasty Bundt Cake Recipes to Try

Joanne Chang is a master of all kinds of desserts, from elegant French to homespun American like this classic coconut Bundt cake.

Not-too-sweet and pleasantly dense, this is a great cake for any time of day, whether for dessert or breakfast.

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.

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.

This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb.

This richly flavored cake features quintessential Irish ingredients such as dark porter beer, dark brown sugar and whiskey.

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.

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.

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.

Although this cake is vegan, it is very moist, thanks to the sweet potato and pear puree included in the batter.

Sarah Bolla layers fresh cherries in a vanilla-scented olive oil cake that is completely dairy-free.