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Bake a Cake Your Grandma Would Be Proud of With These Bundt Pans

Who doesn’t love a Bundt cake?

Three dark chocolate bundt cakes placed adjacent to their corresponding bundt pans.
Photo:

Allrecipes / Kim Shupe

Oh, the underappreciated Bundt cake, the no-frosting dessert that’s great for both afternoon coffee and holiday meals. Beloved by many, including Tom Cruise and Jaime Lee Curtis, this can be an absolutely phenomenal cake, if it fully bakes and half doesn't get stuck in the pan (we’ve all been there). To help you impress the neighbors, we asked one of our Allstar baking experts Kim Shupe to test a few popular Bundt pans to see if they hold up to the multiple ones she already has in her cupboard. 

But first, what’s the difference between a Bundt pan and a tube pan? Bundt pans are a kind of tube pan, used for cakes denser than delicate cakes like angel food. You’ll see many referred to as tube pans or fluted cake pans since “Bundt” is trademarked by Nordic Ware.

About Our Tests

We sent Kim popular Bundt pans to test out in her home kitchen. To thoroughly analyze their attributes, she baked our Cinnamon Swirl Bundt Coffee Cake, our Jan's Red Velvet Swirl Pound Cake, and an adapted version of the Dark Chocolate Sheet Cake recipe in each pan. Before baking, each got a coating of Baker’s Joy. Kim assessed the Bundt pans on the following:

  • Performance: Does the pan bake evenly? Is the finished cake nicely golden? Did the cake release well with a distinct design?
  • Design: Is the pan easy to pour into? Is it heavy enough to be uncomfortable? Are the handles easy to grip? Does it seem built to last?
  • Cleaning: Is it difficult to thoroughly clean the design? Was there any staining or damage after baking?

Why It’s Great: Bakes evenly with golden crust; distinct design; durable

Grain of Salt: Slightly heavy

Over the years, Nordic Ware has released updated versions of its celebrated Bundt pans, each with a gorgeous golden exterior. This pan is a take on the classic 12-cup Bundt pan design with alternating vertical fluting and larger handles, which sport a braided design. It forms a 10.5-inch cake, and the 4.5-inch height can handle up to 15 cups of batter. 

When considering Bundt pans, Kim looks for ones where she doesn’t have to hold her breath when it’s time to unmold—and this pan is just the one. It consistently bakes evenly and created the lightest and fluffiest cakes of the ones we tested. After being sure to grease the pan thoroughly and letting the cake cool, unmolding is easy with the design clearly visible in the final cake. 

Even though this doesn’t have a nonstick surface, cleaning it is simple, and Kim expects it can last just as long as her other Anniversary pan (10+ years). The only small downside is that the build makes this slightly heavier than other tube pans. 

The Details: Cast aluminum; 10 to 15-cup capacity; 12 x 10.8 x 4.5 inches

Why It’s Great: Bakes evenly without drying out cake; lightweight; very easy to pour into

Grain of Salt: On the smaller side; faint design on final cake

This Wilton pan surprised Kim in the kitchen. “I thought with its lighter weight it would actually bake cakes more quickly than the other pans, and possibly result in drier cakes,” she says. But then, “The Wilton pan gave me the moistest cakes of the bunch, which was surprising.”

This nonstick tube pan is inexpensive, bakes great, and is very versatile. The small lip around the edge allowed Kim to easily manuever it around the oven, and the wide opening made it easy to add batter evenly and level it before baking. After unmolding, cleanup was simple and easy. 

The pan is on the smaller side for a tube pan, so be sure to only use recipes that make up to 10 cups of batter. Also, the design isn’t as sharply fluted as the Nordic Ware, so while it does come through on the final cake, it’s not as distinct.

The Details: Steel; 10-cup capacity; 9.75 x 3.7 inches

Best for Savory Recipes

Calphalon Fluted Cake Pan

Calphalon Nonstick Fluted Cake Pan, 10-inch
PHOTO: Amazon

Why It’s Great: Produces evenly baked cakes; dark color leads to a good golden crust; easy to clean

Grain of Salt: Smaller capacity; design isn’t sharp on final cake

Tube pans are not just for cakes, they can be for monkey bread, pull-apart bread, and even lasagna. And though this Calphalon baked some great cakes for Kim, it’s a great pan to have if you make lots of non-cake treats. The darker color will translate to a slightly more finished crust, creating a nice crunchy texture. Its slightly squatter size will also help with keeping your savory bakes a little more dense and moist.

This is another pan that has a softer design that doesn’t create the sharp lines of other pans, something that doesn’t matter as much with savory bakes. This does have a 10-cup capacity, so be sure to only use recipes with that amount when making cakes. Luckily, this is another easy-to-clean pan, whether you use it for savory or sweet.

The Details: Alloy steel; 10-cup capacity; 10 x 3.5 inches

Why It’s Great: Produces showstopping cakes; bakes evenly; high-quality and durable

Grain of Salt: Annoying to clean; smaller capacity

If you’ve never seen this Nordic Ware design before, don’t feel left out, it’s actually a fairly recent addition to the world of Bundts. But Kim has one in her kitchen and can attest that it produces absolutely beautiful cakes, ones that will put the other potluck Bundts to shame. 

Made of the same aluminum as other Nordic Ware Bundt pans, this will bake your cakes evenly, with the light and fluffy texture they deserve. And the sharp fluted edges will transfer to your finished cake (just make sure to use enough Baker’s Joy and let the cake cool). One downside Kim mentioned is that all the sharp crevices make this annoying to get thoroughly clean. It’s also only a 10-cup capacity.

The Details: Cast aluminum; 10-cup capacity; 10.3 x 3.7 inches

Nordic Ware Platinum Collection Anniversary Bundtlette Pan
Nordic Ware Platinum Collection Anniversary Bundtlette Pan. PHOTO: Amazon

Why It’s Great: Fast heat distribution; great size for mini cakes; easy-to-grip wide handles

Grain of Salt: You might have to buy two for a batch; pricey

Anything mini is incredibly cute, and mini cakes are one of the most adorable ways to end a meal (and perfect for sending home with guests as a morning-after treat). Bundt cakes are one of the easiest desserts to shrink down to mini size and still taste great. 

The aluminum construction of this Nordic Ware allows for fast heat distribution, which you’ll need to create golden cakes with a shorter oven time. The six wells are also a great size for mini Bundts—large enough to rise and bake thoroughly without drying out the cake. We also appreciate the wide handles, which make this easy to grab out of a hot oven.

The Details: Alloy steel; six 1-cup capacity; 8.6 x 15 x 2 inches

Our Takeaway

Kim loved the Nordic Ware Anniversary Bundt Pan for both your everyday Bundts and your special occasion cakes. The inexpensive Wilton Recipe Right Non-Stick Fluted Tube Cake is another great option to have in your bakeware collection.

Three slices of bundt cake side by side, with cakes in the background

Allrecipes / Kim Shupe

How to Pick the Right Bundt Pan

Material

The better Bundt and tube pans are made entirely from metal, mostly steel or aluminum. This is important to producing a golden exterior on your cake as the metal will conduct heat evenly around your cake. If you opt for a darker colored pan, you’ll want to keep an eye on timing and temperature since the color will increase your chances of overbaking the exterior (we suggest baking a few test cakes before attempting anything for guests). Additionally, even if you opt for a nonstick coating, always thoroughly grease your pans since the nooks and crannies love to stick to cake.

You can also find silicone tube pans, which can be nice for mini cakes as the flexible silicone makes it easy to pop them out. You’ll be missing out on the browning, though, since silicone is a poor conductor of heat.

Shape

Our top pick is the classic Bundt shape, produced by Nordic Ware when it created the Bundt pan, but now you can find tube pans in a range of shapes, including square and heart, as well as different sizes. Most full-sized pans will fit standard recipes of 10 to 12 cups of batter with a few taller pans able to fit more. If you want to explore making mini cakes, you’ll need to know the capacity of the wells in order to fill them properly and make the correct amount of batter. 

Three Bundt cakes side by side on a table, cake pans behind them

Allrecipes / Kim Shupe

Common Questions

How many loaf pans equal a Bundt pan?

If your Bundt pan holds about 12 cups of batter, that’s equivalent to two 8 x 4-inch loaves. Recipes for a 9 x 5-inch loaf pan make about eight cups of batter, and you would need 1.5x the recipes for one tube cake pan.

How much do you fill a Bundt pan?

It’s important to only fill a cake pan to 1/2 to 2/3 full. During the baking process, the cake should rise (some more than others), and if your cake rises too high, it can spill over the cake pan creating quite the mess in your oven.

How can you make sure the Bundt cake doesn’t break?

Grease, grease, grease. Even with a nonstick coating, thoroughly grease and flour your cake pan, making sure to get into all the crevices. You can also use Baker’s Joy, like Kim did with all the pans tested. It’s also important to let the cake cool for at least 15 minutes before inverting the pan to unmold the cake. If the cake still won’t come out, and gravity isn’t helping, lightly bang on the pan. You can also attempt the steaming method or use a rubber spatula to help it along.

Three slices of chocolate Bundt cake, cakes behind them

Allrecipes / Kim Shupe

Why Take Our Word For It?

Siobhan Wallace is the senior editor for Allrecipes. She used the baking tests done by Allstar baking expert Kim Shupe to compile this list. She inherited her mother’s Bundt cake pan and keeps her Central European heritage alive with regular Bundt baking.