Eggnog Bundt Cake with Eggnog Frosting Recipe (2024)

FAQs

How long before frosting a bundt cake? ›

Bundt cake: A Bundt cake usually takes about 20 to 30 minutes to cool in the pan, and then an additional 1 to 2 hours on a cooling rack.

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.

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.

Cool Off. 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.

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.

Hold bowl (or pitcher or pan) with icing over the center of one side of the cake. Begin pouring with one hand while slowly turning the plate or cake stand with the other hand. Anytime you want the icing to cascade down the sides of the cake, just slow down a bit, then continue going around the cake (see video above).

Let the bundt cake cool before removing from the pan. No, not the scary alternate reality from Stranger Things. 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.

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).

Bundt cakes are a round, one layer cake with a hole in the middle. The cake's name comes from the name of the cake pan with fluted sides that they are baked in. This special, aluminum non-stick cake pan is called a Bundt pan. These cakes are doughnut-shaped, and often drenched in icing or glaze.

While the addition of butter and powdered sugar does help to stabilize it, cream cheese frosting should only be left out at room temperature for two hours before it needs to be put in the fridge.

Should you whip premade frosting? ›

Better Homes and Gardens tested whipping store-bought frosting and confirmed that the process really does increase the quantity due to “beating air into the frosting.” Simply stirring canned frosting may also help spread it more easily.

Frosting is the thickest of the bunch, thanks to (usually) employing something creamy in the makeup—such as butter, whipping cream, or cream cheese. Icing generally uses cream or egg whites as a thickener, but tends to be more liquid when applied and hardens as it dries.

Frosted: Chill the cake uncovered for 15 minutes to harden the icing, then loosely wrap it in plastic wrap. If you have the fridge space, also store it inside a cake keeper to help keep it fresh. Depending on the type of cake, it may last as long as a week in the fridge.

A Bundt cake is baked in a fluted tube pan that is circular with a hole in the middle. It resembles a doughnut. Bundt cakes are deeper than regular cakes. The Bundt cake needs to be more moist than a regular cake because the cake mold heats faster than a regular round or square cake pan.

Butter and Flour

Brush the tin with a thin layer of butter, making sure every nook and cranny is coated, especially the central core as this seems to be the most overlooked part of the pan. Once coated, dust the entire tin with a thin layer of flour (or cocoa powder for chocolate cakes).

If the cake has yet to be decorated, I cover the bundt in plastic wrap and leave it on the counter. If it is already decorated, then I place it inside a cake dome.