How to Make a Moist Bundt Cake with Easy Release Tips

There’s something elegant about a Bundt cake—the swirled, sculpted design makes it look like a bakery masterpiece even before you add frosting or glaze. But as beautiful as they are, Bundt cakes can be tricky. A cake that sticks to the pan can turn your showstopper into crumbs. The good news? With the right batter and some foolproof release tricks, you’ll get a moist Bundt cake that slides out perfectly every time.

Gather Your Ingredients

Here’s a simple Bundt cake base that bakes up moist and flavorful:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup sour cream or plain Greek yogurt
½ cup whole milk

The sour cream (or yogurt) is the secret to extra moisture—it keeps your Bundt cake soft for days.

Step 1: Prep the Pan

This is the make-or-break step. To ensure an easy release:

Grease every nook and cranny of your Bundt pan with softened butter or shortening.
Dust lightly with flour, tapping out any excess.
For chocolate Bundt cakes, use cocoa powder instead of flour to avoid white streaks.

Tip: Avoid nonstick sprays with flour—they sometimes leave uneven patches. A pastry brush or paper towel works best for even coverage.

Step 2: Mix the Batter

In one bowl, whisk together the flour, baking powder, and salt.
In another, cream butter and sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, mixing well after each.
Stir in vanilla.
Alternate adding the dry mix and the sour cream/milk, starting and ending with the dry ingredients.

Be careful not to overmix—just stir until everything is combined for a tender crumb.

Step 3: Bake with Care

Pour the batter into your greased Bundt pan, smoothing the top with a spatula.
Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Pro tip: Rotate the pan halfway through baking for even browning.

Step 4: The Easy Release Secret

Patience is key here:

Let the cake cool in the pan for 10–15 minutes. Cooling too long can make it stick, while flipping too soon risks breaking.
Run a thin spatula or butter knife gently around the edges and center tube.
Place a wire rack on top, flip the pan, and tap lightly until the cake releases.

Step 5: Add the Finishing Touches

Once cooled, dress up your Bundt cake with one of these easy toppings:

A simple glaze (lemon, vanilla, or chocolate)
A dusting of powdered sugar
A drizzle of caramel sauce
Fresh berries and whipped cream on the side

Extra Tips for Success

Use the right pan. A heavy-duty, nonstick Bundt pan works best.
Grease right before adding batter. Doing it too early can cause the butter to slide down the sides.
Check doneness carefully. Overbaking dries out the cake.
Rotate flavors. Lemon, chocolate, pumpkin spice, or almond extract can transform this base recipe.

Final Takeaway

Bundt cakes may look fancy, but they’re surprisingly simple with the right method. With sour cream for moisture and a well-greased pan for easy release, you’ll have a gorgeous cake that slides out perfectly every time.

Save this recipe for later—you’ll be ready to impress at the next party, holiday, or family dinner!