Nothing Bundt Cakes Recipe | Chocolate Chocolate Chip Bundtlets & Cake (2024)

FAQs

What is the secret to a perfect bundt cake? ›

Grease your pan with shortening and dust with flour

The best tip Catherine could give any Bundt baker is to grease the pan with shortening and dust with flour—no butter here! “You don't want to use butter here. The milk solids in it can cause the cake to stick when it bakes,” Catherine advises.

Individually packaged personal Bundt Cakes crowned with our signature cream cheese frosting. Available individually, as a gift-wrapped Bundtlet Tower or as a Bundtlet Bundle Box in your choice of flavors.

The bakery is known for its unique take on bundt cakes. The Secret Recipe: The secret recipe of Nothing Bundt Cakes revolves around quality ingredients, including flour, sugar, eggs, and a unique addition — sour cream. Sour cream adds moisture and a subtle tanginess to the cake, making it stand out.

Every single cake is made fresh daily in the store's bakeries from the best ingredients. There are nine standard flavors plus a gluten-free option and a featured flavor that changes about every six weeks. Nothing Bundt Cakes come in four different sizes and there are more than 40 different decorating options.

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.

Nothing Bundt Cake, a renowned bakery chain, has discontinued their marble flavored bundt cakes. This unique flavor was a beloved choice among the customers for its distinct taste and texture. The discontinuation has left many fans of this flavor disappointed and longing for its return.

Bundtinis® are a delight in a box of our cupcake-sized Bundt Cakes. They are the epitome of convenience and deliciousness packed into one bite-sized treat!

There are bite-size cakes dubbed “bundtinis” and sturdy, palm-size “bundtlets.” There are white chocolate raspberry bundts. Lemon bundts.

The store has a lovely boutique feel to it, making for a very enjoyable experience. The price of the cakes is a bit high, so this an 'only for special occasions' type of dessert for this family. Nothing Bundt Cakes is well worth reserving a spot for on your dessert table for your next special gathering.

Why is my Bundt cake gummy? ›

This cake layer was made with too much flour and was over-mixed. The crumb isn't tender or soft, and the texture is dense with an oddly gummy center. It causes the cake layer to almost look underbaked once it's leveled, even though it's cooked through.

Cut your cake and enjoy! 1. Cake will keep in your refrigerator for up to 5 days.

In general, it is recommended to consume a freshly baked Bundt cake within 2 to 3 days. If the cake has been frosted or filled with perishable ingredients, such as cream cheese or whipped cream, it should be stored in the refrigerator. The cake can be left at room temperature for up to 2 hours before refrigerating it.

The Nothing Bundt Cakes icing is made with cream cheese, butter, powdered sugar, vanilla extract, and heavy cream.

For all of our cake sizes, you can choose to enjoy them with regular, extra or no frosting. If you would like an alternative to our signature frosting petals, our 8” and 10” Bundt Cakes can be topped with our drizzle frosting design or, for a lighter touch, a light drizzle.

After removing from the oven, place the pan on a wire rack and let cool; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.

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.

Let the cake rest for 5 minutes once you remove it from the oven. Then, flip the cake onto a cooling rack upside down and let it rest for about 5 minutes before you remove the pan. A little trick here is to use a grid cooling rack, not one that has big gaps.

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.