Recipes

[KentuckyWoman]

I have a chocolate cake from scratch recipe I have been making for 40 years.  We are going to a pool party tomorrow at our son's home and he asked me to bring chocolate cake with caramel  frosting.  I failed three times.  The cake simply would not come out of the bundt pan without falling apart or part of the cake sticking to the pan.  I greased and floured the pan just like always.  I can't figure out what I did wrong or what is going on.  I followed the recipe to he letter.  My husband tried to console me and blamed it on the heat and humidity.  I have never had this happen with this cake before. 

Has anyone here had that problem and do you know what would cause this to happen?   I don't bake a lot of cakes but I've never had this happen before. 

[RoughDraft]

Sometimes, greasing a bundt pan too far ahead of placing it in a pre-heated oven allows the grease to slide down the pan causing it to pool at the bottom, ergo, it won't break away from the pan.  Good luck.

[SXMGirl]

@KentuckyWoman  I am sorry that this happened to you and know how frustrating it can be.  I have found that the bundt pans that are non-stick always do that to me, which is why they were donated.  I use my very old bundt pan, which is made of a heavier material, and spray with Kirkland's version of PAM.  The Costco version does a much better job than anything that can be found at the regular grocery.  When I use that in my bundt pan, nothing sticks.  Just make sure that before using your bundt that there is nothing left from the last cake that you baked.  Good luck on the next one!

[Kitlynn]

I am sure you know this and did it. Did you turn the cake onto a plate and then tap it with a knife all over and let it completely cool before trying to remove it. I have found with bundt cakes that is the way to get them to just come out clean. It takes a while for the cakes to cool completely as being in a bundt pan makes them dense.

[Kachina624]

I've always had trouble with bundt pans sticking despite greasing and flouring well.  It's not your fault; it's just the nature of the beast.

[aroc3435]

@KentuckyWoman    What a shame.  How frustrating for you.  This is the same Bundt pan you've always used?  You greased and floured interior as usual?  Same ingredients as always, right, including brand of flour?  Has the pan lost part of its interior coating if it is a nonstick?  Was your oven rack in the center position of the oven?

Maybe your oven thermostat is on the fritz.  Or dear hubby is correct and heat and humidity affected its nonrelease.

Some say putting the pan back in the warm oven briefly does the trick to loosen a cake.

My suggestion would be to take the cakes, chunk up the ones that didn't release at all well, place in a trifle bowl and put in layers of cake, whipped cream, raspberries, and kirsch liqueur.

Or chunk up the cakes, maybe strew some coconut shreds and chocolate chips and then thin out your carmel icing and drizzle that over the concoction.

Sometimes a baking disaster can turn into a new recipe with a great flavor profile.  Believe me, it has happened to me in the baking department, including adding too much salt to a chocolate cake by accident and no way to remedy that.

[Foxxee]

I use a silicone bundt pan.  No problems.  You can peel them off the cake too if there ever is a problem.  

[Sooner]

I use the heavy Nordic Ware pans, and a baking spray with flour and oil (the ones from Williams-Sonoma and King Arthur Flour are both great) and have no problems. 

I spray it just before I pour the batter in. And I let it cool in the pan for about 10 minutes and tump it out. 

[dex]

@KentuckyWoman @Make a Black Forest trifle ...That would be really good with the cake pieces.I always ha e trouble when I make something special for someone.Somehow that extra caring touch messes stuff up for me.

[dex]

@aroc3435 @I just read your post and I see you beat me to the same conclusion.I like the raspberries and kirsch idea...bet that beats plain cake all around the block.