Welcome, dear reader! Are you planning to bake a Bundt cake but wondering what size pan you need for a 12-cup recipe? Fear not, because we’ve got you covered. In this article, we’ll provide you with all the information you need to make a perfect Bundt cake that will satisfy your taste buds. So, let’s get started!
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- Preheat your oven to 350°F.
- Grease a 12-cup Bundt pan with baking spray or butter and flour. Make sure to coat the pan thoroughly to prevent the cake from sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared Bundt pan, filling it no more than 3/4 full.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or glaze as desired.
- Slice and serve.
Servings per recipe: 12
Calories per serving: 449
Total fat: 21g
Saturated fat: 12g
Total carbohydrate: 61g
Dietary fiber: 1g
Total sugars: 37g
This Bundt cake takes about 50-60 minutes to bake in a 12-cup Bundt pan.
- 12-cup Bundt pan
- Mixing bowls
- Mixing spoons
- Measuring cups and spoons
- Wire rack
This Bundt cake is perfect for any occasion, whether it’s a birthday party, a holiday gathering, or just a simple dessert for your family. Serve it with a dollop of whipped cream, a scoop of ice cream, or a drizzle of caramel sauce to take it to the next level.
You can customize this Bundt cake recipe by adding your favorite flavorings, such as lemon or almond extract, or by incorporating nuts, chocolate chips, or dried fruit into the batter. You can also experiment with different glazes or frostings to suit your taste.
If you’re out of butter, you can use margarine or shortening instead. You can also substitute the whole milk with buttermilk or sour cream for a tangier flavor. Finally, if you don’t have granulated sugar, you can use brown sugar or honey instead.
Store any leftover Bundt cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months by wrapping it tightly in plastic wrap and foil.
Tips and Notes
- Make sure all your ingredients are at room temperature before you start mixing to ensure a smooth batter.
- Don’t overmix the batter, or your cake will be tough and dry.
- Be patient and wait for the cake to cool completely before slicing it to prevent it from falling apart.
Frequently Asked Questions
- What size Bundt pan holds 12 cups? A 10-12 cup Bundt pan is perfect for this recipe.
- Can I use a different type of pan? Yes, you can use a tube pan or two 9-inch round cake pans instead. Adjust the baking time accordingly.
- Can I make this cake ahead of time? Yes, you can bake the cake a day or two in advance and store it in the refrigerator until you’re ready to serve it.
In conclusion, this Bundt cake recipe is a classic dessert that’s perfect for any occasion. With its simple ingredients and easy instructions, you can whip up a delicious cake that will impress your friends and family. So why not give it a try and see for yourself? Happy baking!