Eggnog Bundt Cake with Eggnog Frosting Recipe (2024)

FAQs

How do you put frosting on a bundt cake? ›

A Bundt cake should chill in the pan for 15-20 minutes before transferring to a cooling rack; it then needs another 1-2 hours to cool down completely. This signature ring-shaped delight deserves the time!

Add can of frosting to the cake batter. Pour into Bundt pan and bake for 50-65 minutes or until pick inserted in center comes out clean.

You can basically take any canned frosting, add it to a bowl and warm it up a bit in the microwave. Only warm it for about 20 seconds at a time, because it will warm up very fast. Then take it and either drizzle it or spoon it over the cake, or just pour it over.

Cool the cake or pastries completely before glazing. Warm baked goods will make the glaze too runny, and it may soak into the crust, making the cake soggy. Brush away any loose crumbs on the cake or pastries before decorating.

Using your offset spatula, spread the buttercream across the top of the cake in a very thin layer. Let the excess hang over the edges of the cake. Once the top is spread even, take the overhang and spread it down the sides of the cake, rocking the spatula back and forth.

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.

On average, a 10-12 cup bundt cake will take between 45 minutes to 1 hour to bake at 350 degrees Fahrenheit (175 degrees Celsius). It is important to check the cake for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is done.

"Prepare, bake, and cool the cake completely. Then, wrap each cake layer in cling film, nice and tight, and place in the fridge for at least two hours," he says. That's right, you won't be frosting your cake at room temperature; a chilled cake is essential before applying any frosting. "This step is the most important.

Overbeating, Overmixing, or Undermixing Your Cake Batter

Too much air and your cake will collapse because it simply can't hold onto all that air.

How full do you fill a bundt cake? ›

How much batter should go into a Bundt pan? Broadly speaking, a classic 10-cup pan should contain enough batter to reach the two-thirds mark, but should be no more than three-quarters full.

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.

Always begin by scraping the frosting into a mixing bowl and stirring vigorously or mixing with a mixer until smooth and creamy. This simple step of incorporating air into a can of dense store-bought frosting will make it fluffy and enhance the flavor.

Raid your pantry for flavor boosters.

Other smooth ingredients that you can add to amp up a canned frosting are peanut butter (or any nut butter of your choosing), fruit preserves or jam, nutella, marshmallow creme, cookie butter, or a citrus curd.

Make sure you are using a non stick bundt pan. Do not cool your cake overnight in the pan.

Drizzle with a Glaze or Sauce

Save the buttercream for another day because the very best, and easiest, way to decorate a Bundt cake (beyond powdered sugar, of course) is drizzling a glaze or simple sauce over the top. You see, Bundt cakes are simply stunning the way they are.

Sure! Simply transfer your frosting to a microwave-safe bowl. Microwave on high to 20 to 30 seconds. Stir well, then pour over your cake (or use it for donut glaze).

Use your fingers to coat the inside of the pan with softened butter and then, instead of adding flour, add a tablespoon or two of sugar to the pan. Shake and turn the pan until the sugar coats the butter and then pour out any excess.