Bundt Cake Recipes

Bundt pans come in varying designs and sizes. Feel free to alter the baking times on these recipes to fit a smaller or larger pan. Miniature bundt cakes are ideal for gift giving when wrapped individually in celophane.

Our first recipe is Apple-Cinnamon Bundt Cake.

A homey comfort classic made special with a dusting of sugar and a hidden filling of apples and nuts.

Here we offer three garnishing options for these adorable, delicious cakes: Simply dust with powdered sugar, pipe a bit of glaze over the top, or completely dunk the cakes for a heavier coating.

Perfect for brunch, this light cake features sweet berries and a lemony glaze. Garnish with ribbons of lemon rind and fresh blueberries.

"The cake has a delicate chocolate flavor, so it's not overpowering," said recipe developer Barb Combs. "I enjoy the special glaze the most. Although I wrote the recipe to say 'cool completely,' the cake tastes delicious served slightly warm about a half hour after you have inverted it from the pan."

"This cake is even better on the second day," said reader and recipe developer Anna Ginsberg. 

Baked in mini Bundt pans (about $30 at most kitchen specialty stores and home emporiums), these cakes make delicious holiday gifts. You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.

Unsweetened natural cocoa and espresso granules give our Chocolate Bundt Cake a rich, dark flavor.

Make the cake ahead, and freeze it for up to two weeks. Thaw in the refrigerator, and bring to room temperature before glazing. Follow the directions for applying the glaze in two steps to allow it to permeate the cake more thoroughly. A fresh basil sprig is a lovely garnish.

For banana lovers: This cake packs a double punch of banana with the fruit and liqueur. The banana liqueur is a must; it gives the cake a sweet, rich banana flavor.

A bright citrus glaze, drizzled on top of the warm cake, pools at the bottom of the plate, making every bite—from the first to the last—a delicious treat.

This cake is great with a cup of morning coffee or mixed berries and a scoop of sorbet for dessert. Use a whole teaspoon of lemon extract for more intense lemon flavor.

Both kids and adults will love this golden cake bursting with blueberries and drizzled with tangy lemon glaze.

The moist cake is enhanced by the hidden surprise of crunchy hazelnuts and chocolate-hazelnut spread. Bake this cake up to a month ahead, and freeze; thaw at room temperature.

When you're testing the chocolate zucchini cake for doneness, insert the wooden pick in several different places. You may hit a melted chocolate, which might make you think the cake isn't done.