Though they all look similar, not all bundt cake recipes are created equal.
I’m sure you’ve had something light and lemony in the past, but things have really moved on since then.
The idea behind the shape of a bundt cake came from Germany, where they designed the tin to allow for a more even bake.
Initially, it was used to make a Gugelhupf, a yeast-based cake, sometimes flavored with citrus and raisins.
Today, bakers love to use the shape to create all kinds of amazing recipes, from cakes to meatloaf.
The thing I love most about these recipes is how easy they are to present.
Instead of spending hours getting a smooth frosting finish, bundt cakes can be dusted with powdered sugar or simply drizzled with a glaze. Either way, they’re always show-stoppers.
So, let’s look beyond your grandma’s version and check out 30 brilliant bundt cake recipes that will knock your socks off.
I had to start off with a bang, and boy, does this recipe deliver!
Not only does it have chocolate pudding in the batter to guarantee an ultra-moist sponge, but it has a layer of peanut butter filling right in the cake!
As if all that isn’t enough, it gets topped with a chocolate and a peanut butter glaze. This is not a dainty slice of cake.
The thing about lemon cake is that it’s not overly sweet. Yes, it’s cake, so it is sweet, but the tartness of the lemon perfectly balances it out.
Using sour cream in the cake is a sure-fire way of keeping it moist, and the lemon glaze over the top works to boost that amazing zesty flavor.
I’m much more a fan of lime than lemon, and Key lime pie is one of my all-time favorite desserts.
Unless you’re blessed enough to live in the Keys, chances are you don’t have Key limes in the supermarket.
I like to use the bottled kind, which you can order online. Or you can always use regular limes.
This lovely light cake is oozing with lime flavor, and it looks especially appealing when you sprinkle over some zest and toasted coconut.
I have a real weak spot for bananas, and making banana bread/cake is something I have to try to limit.
I’ll eat it for breakfast, lunch, afternoon tea, dinner, and dessert!
This recipe is especially hard to resist with the incredible brown sugar glaze.
It tastes like caramel and pralines and is the best way to enhance that sweet banana flavor.
Did you grow up on root beer floats? The fantastic blend of sparkling root beer and creamy vanilla ice cream is something we all craved with our burgers and fries.
This recipe takes all that nostalgia and throws it into a bundt pan. It’s such a unique flavor, and it pairs best with a big scoop of ice cream.
White chocolate is creamy, sweet, and the perfect pairing for bright, tart raspberries.
The two balance each other out in both flavor and appearance, and I love this combination in everything from cookies to blondies.
If you’ve ever made a mud cake, you’ll know that adding melted chocolate to a cake will make it incredibly moist, a little dense, and super tasty.
This recipe uses just enough for a creamy flavor, but still stays lovely and light.
I’m one of those bakers who uses pumpkin year-round.
I buy, cook, mash, and freeze it through the fall and pull it out whenever I get that craving. Pumpkin-spiced latte season is all-year in my house.
Due to the pumpkin in this (puree, not pie filling!), you won’t need sour cream or buttermilk.
Feel free to adjust the spices if you’re not into pumpkin pie spice, but it’s pretty amazing in the glaze.
If you’re wondering how this cake got its name, just take a look at the ingredient list.
It has brown sugar for a deeper flavor, vanilla pudding for a creamy, moist finish, and cinnamon for a little warmth.
Oh, and some wine!
That’s right; this cake has white wine in the cake and the dreamy butter glaze.
Of course, if you’re not a wine drinker, you can swap it out for something else. I’ve used dark rum in the past, and it was divine!
Let’s say you’re not a crazy person who’s hoarding pumpkin in the freezer.
What do you do when it’s a chilly spring morning, and you’re craving that rich, spiced flavor?
That’s where sweet potatoes come in. They’re available year-round, and when you add the right spices, you can more or less use them in place of pumpkin in every recipe.
Just like the raspberry recipe above, this cake is super vibrant and beautifully flavored.
There are a lot of blueberries in here, meaning you’ll get a fantastic pop of flavor in every bite.
This recipe is moist enough that you won’t need a glaze at all.
But if you like it with something extra, try using the juices of some blueberries mixed with some powdered sugar to create a gorgeous blueberry glaze.
This is a simple pound cake recipe. It uses butter for richness, white sugar, and buttermilk, which ensures a moist crumb.
But where it really shines is in the glaze. Butter, sugar, and vanilla warmed through until the sugar has dissolved get poured over the cake while it’s still warm.
Be sure to poke some holes in there, so you’ll know the sauce is going to seep into every nook and cranny.
We all know that one person who is borderline obsessed with Nutella desserts. Though I’m not there (yet), I do adore the creamy, nutty, rich, chocolatey spread.
This cake is such a nice change from the usual chocolate cake.
Using Nutella in the batter adds a wonderful hazelnut undertone, and it blends so well in the tangy cream cheese frosting.
From ice cream to milkshakes to cheesecake, cookies and cream will always be a winning dessert.
White chocolate pudding mix gives this cake the creamy flavor, and crushed Oreos are folded through the batter.
They will soften slightly in the cake, making the whole thing just melt in your mouth.
Pistachios have a rather mild, sweet flavor and a lovely light texture that won’t break your teeth. Plus, they’re a gorgeous green color that will brighten up any cake.
Though the Jello mix might look a little neon, it will mellow out during the bake, leaving you with pastel green, perfect for a spring cake.
There’s no denying that this is one pretty cake, and rather than adding food coloring, it gets that pink hue from cherry juice.
There are pops of bright cherries dotted throughout the cake and a lovely pink glaze just to push the cuteness over the edge.
Unless I’ve forgotten about it in the oven, I’ve had some great success with bundt cakes.
They’ve always come out super tender and flavorful, and many don’t need frosting or glaze at all!
But if you know me at all, you know my obsession with cheesecake runs deep. So, how could I possibly say no to a layer of cheesecake inside this recipe?!
If you really want to push this cake into the stratosphere, try soaking your raisins in Cointreau.
I was surprised to see butter in this recipe. Almost every red velvet cake I’ve ever made has used oil instead, making the cake light and moist.
But it works in this case because of the shape. If you’ve got a cake that is too soft, it won’t hold that shape and you’ll end up with quite a mess when you go to cut a slice.
That doesn’t mean this isn’t a moist cake. It’s very tender, and the chocolate chips are a nice touch to add some richness.
Although this cake doesn’t need a frosting, once you try this, you’ve going to want it smothered over the whole thing!
Not only is it a tangy cream cheese frosting with added coconut for flavor, but it has rum in the mix, too!
We’ve talked about lemon and lime, but orange is often forgotten when it comes to citrusy cakes.
This is definitely one to try. The orange flavor is subtle, but such a nice change to the usual lemon or vanilla.
I always add dark chocolate to my macaroons. The deep, almost bitter dark chocolate combats the sweetness just right.
This wonderful chocolate cake would be amazing alone, but the addition of the macaroon layer is genius.
It adds just enough coconut flavor, and the texture is fabulous.
Mixing coffee into chocolate cake or brownies is such a fantastic way to bring out the flavors of the chocolate. But you don’t usually taste the coffee.
For those of us that actually love coffee, this recipe is pretty amazing.
The dark chocolate and espresso glaze is so good, you’ll want to stir some right into a cup of hot milk.
We use brown sugar in recipes because it gives a deeper flavor and also provides moisture, whereas white sugar does not.
Well, this cake is a caramel lover’s dream. Not only is the cake deep and rich, but it gets a caramel glaze to really amp up that flavor.
Like oranges, pears are often a forgotten fruit. Apples get all the glory, which is a shame because pears are so versatile.
Used fresh, they will provide a mildly sweet flavor and lots of moisture. I like to poach mine and add them to the batter in chunks.
Some people aren’t fans of the slight tangy you get from sour cream. Though it’s super mild, it can be off-putting if you really don’t like it.
This cake is for those few! Ricotta will add just as much moisture to your cake, but will not add a tangy undertone.
Instead, it’s mildly sweet and just as easy to use.
Here’s another fantastic example of why cheesecake is the king of desserts.
Chocolate cake is already a fan-fave, and I’ve yet to find anyone that would turn down a slice.
But with the added layer of sweetened cream cheese, everyone will ask for an extra-large piece!
If you’ve never tried sticky toffee pudding, you need to stop what you’re doing and get into the kitchen.
Just be sure to make some real British custard for the real experience!
The cake is super flavorful, loaded with pitted and mashed dates. They add depth and sweetness, not to mention incredible moisture.
And the sauce is just to die for. I always add bourbon or rum to mine and a nice big pinch of sea salt.
This is a recipe we should all have in our back pockets. Pull it out when you need a last-minute cake that you know will be amazing every time.
Vanilla cake is anything but boring, and it’s so easy to brighten up. Throw on some fruit compote, lemon curd, or chocolate ganache, and it’s ready to serve in no time.
I made this recipe for my niece, and she went bananas! It’s so simple, but you can’t help but smile at how adorable it is.
To keep the sprinkles from running in the cake (losing their color), only add them at the end, right before you’re ready to bake.
Don’t let them sit in the batter, and don’t stir them too much.
My favorite thing about this recipe is the frosting. What might look a little messy at first will soon turn into a decadent bundt cake absolutely packed with flavor.
The way the frosting pools around the cake is deliciously messy and makes the whole thing completely impossible to resist.
You don’t often see homemade strawberry cakes. They’re typically made from a box (which is fine), but I’ve got such a soft spot for the real deal.
To guarantee that incredible flavor, this recipe uses a strawberry sauce which also gives it a beautiful color.
And if that’s not enough strawberry flavor, it has a vibrant glaze to boot!
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