This post may contain affiliate links. For more information, see our privacy policy.
How to Ice a Bundt Cake - an Easy and Beautiful Technique! Make your Bundt cakes look as pretty as they taste - with minimal effort!
Happy Saturday! Just popping in with a quick post today demonstrating How to Ice a Bundt Cake. I thought it might be helpful with all the spring celebrations coming up. Because all celebrations call for cake, right?
Bundt cakes are, by far, the easiest cakes to make - and the older I get, the more I love them (not sure if it's laziness or wisdom). They're moist, flavorful, easy to transport and super simple to throw together. You can serve these delicious cakes unadorned, dust them with a bit of powdered sugar, brush them with a simple syrup glaze or dress them up with icing.
I have to admit though, "dressing them up with icing" has been a bit of a conundrum for me for years. I tried lots of different techniques and, although the cakes generally tasted very good, they never looked as pretty as I hoped. Actually, to be honest, lots of cakes that were gorgeous when they emerged from the oven, were transformed into ugly ducklings right before my eyes, the minute I added the icing.
"There has to be an easy and pretty way to do this.", I kept telling myself. I was bound and determined to figure it out. I guess it's the curious-cat in me or maybe the I-can't-stand-to-not-know gene. Whichever the case, there is one thing that I'm extremely happy about. To be living in the 21st "Google" century! Just about anything I want to figure out, Google has the answer for.
Once upon a time (in my foolish past) I made this statement: "Google? What in the world is Google? That has to be the dumbest word I've ever heard!" It was back in the early 2000's when our son Nick, first came home talking about "Google". I've had to eat my words a zillion times - and these days, I'd find it hard to live without the big G. Actually, I could definitely live without it, but Google certainly makes it easy to figure a lot of things out.
So naturally, I checked out Google for my cake questions. How to ice a Bundt cake? Hmmm, not much help. Definitely some pretty cakes, but no directions on how to get them that way. Lots of ugly cakes (that I'm sure tasted quite delicious).
So... back to the drawing board. Lots of practice and lots of different techniques later, I'm happy to announce I can now bake a beautiful pound cake AND "dress it up with icing". Almost as quick as you can say "how to ice a Bundt cake"! Instead of trying to explain the technique, Scott and I put together a little video to show you how remarkably simple it is. Check it out!
Cafe Tips on How to Ice a Bundt Cake
- Make sure your icing is thick, yet pourable. You might want to practice the technique on the Bundt pan. That's what I did to make sure I had things down pat.
- This is how you do the practice run: place a clean, dry Bundt pan upside down on a cake plate or cake stand and proceed with steps 1-4 in the recipe below. Don't let the icing actually dry on the cake pan. You can scrape the icing off and keep practicing if you want. You may need to re-warm it or add a bit more liquid to get the right consistency for the next run. When you're happy with the technique, proceed to the real deal - and make the prettiest Bundt cake ever!
- You can use a Lazy Susan (rotating turntable), or just turn the plate or cake stand by hand.
One last thing - you might be wondering about the beautiful cake in the pictures and video. It's a fabulous Banana Bundt Cake with Salted Toffee Icing. Now I've got your attention! Stay tuned, we'll be sharing the recipe in our next post.
P.S. Just wanted to give our son Nick, a huge hand. Not only did he teach us about Google (and lots of other things), but he's also taken over editing our videos. What would take us forever to do, this smart, young whippersnapper completes in a fraction of the time - and with such excellence. Thanks, Nick!
- 1 baked cooled, Bundt cake (baked in a traditional Bundt pan)
- 2 cups thick but pourable icing any flavor
- sprinkles nonpareils, sea salt, or other decorative touches, if desired
-
Transfer icing to a small bowl or pitcher. If it's an icing you make on the stovetop, you can leave it right in the pan, if desired.
-
Place completely cooled cake on a serving plate or cake stand. Set plate or cake stand on a small turntable (Lazy Susan) if desired.
-
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).
-
When you get back to where you started, you can stop or, if you like more icing (like we do), continue around the cake again.
-
While icing is still "wet" shower with sprinkles, sea salt, etc.
-
Allow icing to "set" for at least one hour.
John Buckler says
Bundt Cakes are THE BEST ! Pretty, bake evenly, easier to remove safely from the pan, slices well and individual slices look pretty too !
Icing Bundt cakes, LESS IS MORE ! Visial interest is created by seeing cake and icing - two textures, two shades of colour. They have more eye appeal than non-ring pan baked cakes.
Chris Scheuer says
Thanks, John!
Cathy vonstorch says
haven't made it yet, but looks wonderful.
will try later this morning.
printed out most of the cookie recipes can't wait to try those also.
thank you
Chris Scheuer says
Enjoy!
mackenzie says
hi there, was just wondering if the toffee icing could be used as a 'drizzle' effect on a buttercream frosted tiered/layered cake? or will it just run straight off the cake? thanks :))
Chris Scheuer says
Hi Mackenzie, I think the toffee icing would work great for this. You could make it just a tad thicker.
Pauline says
Thanks for this video. I've just made a bundt cake and it came out of the pan beautifully so now to ice it. I have done it before and it worked ok but your idea of rotating the cake is a great one. They are indeed one of the easiest cakes to make. I think I will follow your blog as you obviously have some great ideas. Hope you will follow mine as well. Best wishes, Pauline
Chris Scheuer says
Thanks, Pauline. We appreciate you taking the time to leave a comment!
Karen Ratliff says
Thank you. That's pretty much how I've done it i the past, but the idea of using a turntable had never occurred to me . And I totally agree with you about Bundt cakes, the older I get the more I favor their simplicity.
Chris Scheuer says
Yes, try the turntable, it works so well!
Tammy Aubuchon says
You know.....icing a Bundt cake is not a miraculous new technique..... I made iced bundt cakes in the 1970s. It was simple. I looked OL for how to apply icing & the 1st post was awful. It said to apply icing ALL OVER the cake...with no cake showing when you finished. It was SO UGLY! It "should" have looked like yours...poured over top of the cake , NOT totally covered ALL OVER w/icing. ALL recipes in the 70s said to warm the icing & drizzle it from the top of cake to cascade down the sides. Duh!
Chris Scheuer says
You're right Tammy, the process is so simple but, sadly, there are a lot of ugly Bundt cakes out there.
John/Kitchen Riffs says
What a neat post! I'm icing-challenged, so I can use all the help I can get. Gorgeous cake! Thanks!
Marcia Nelson says
Can't wait to use this method on my Easter cake; Raspberry Lemon Pound cake! Everyone of your recipes are outstanding. Thanks
Chris Scheuer says
Thanks so much Marcia! I love that Raspberry Lemon cake! Happy Easter!
Mary Ann | The Beach House Kitchen says
Great idea for a post Chris! It turned out perfectly!
cheri says
Hi Chris, well your son certainly did a great job editing beautiful tutorial. I'm definitely more of a visual learner. As for this cake what a beauty can't wait for the recipe.
Susan says
Love your videos! What a delicious cake and beautiful frosting, Chris!
Adina says
Great video! I will certainly use this idea soon. The icing looks delicious as well, do you have a recipe for it?
Monique says
Cute cute:)
Tricia @ Saving Room for Dessert says
Great idea Chris - and it looks scrumptious!
Jennifer @ Seasons and Suppers says
Absolutely beautiful, Chris and I love the video! I really need to bust out my bundt pan 🙂
Jenna says
Bundt cakes are my favorite, and your salted toffee icing sounds divine, can't wait!
Angie@Angie's Recipes says
That looks perfect!
Maureen | Orgasmic Chef says
That's really beautiful and you make it look really easy.
Liz says
You are SO right about turning a cake into an ugly duckling by icing it! LOL, I can totally relate! Wonder if MY Nick would like to edit my videos---darn, he's still in school. This old brain will have to figure it out 🙂 Thanks for the wonderful tutorial!!
Ginny Hartzler says
This is GENIUS! I use google for everything. Anytime we wonder about something, I go there and look it up.
sue | theviewfromgreatisland says
Love this Chris! I just made a pound cake for the blog today and had trouble with the icing ~ it's such a constant problem. I love your twirling technique, I'm going to definitely give it a 'whirl' 🙂
Chris Scheuer says
Thanks Sue, I know exactly what you mean. I can't even tell you how many Bundt cakes I've made for the blog and ruined them with the icing. Well, not really ruined - we got to eat them! But they didn't "look" blog worthy 🙂
Barbara Ruka says
Love your new videos! Like everything else on your blog, they are top notch! Best food blog and photography on the internet!
Chris Scheuer says
Wow, thanks Barbara, such a sweet comment!
Linda Jean says
Wow! So simple and so pretty! I have become infatuated with bundt cakes this year and have been experimenting and practicing as often as possible. I had not yet focused on the frosting, although my efforts to date have not been pretty at all. Can't wait to give this a try. Thanks for the video - it helps!
Chris Scheuer says
Thanks so much Linda Jean! Bundt cakes are wonderful and so easy! Now you can ice them like a pro 🙂
Sandra Garth says
What a beautiful cake and I love that you're doing videos. Looking forward to the recipe!
Chris Scheuer says
Thanks so much Sandra, you'll love the cake!