Do you glaze a bundt cake hot or cold?

Cool the cake or pastries completely before glazing . Warm baked goods will make the glaze too runny, and it may soak into the crust, making the cake soggy. Brush away any loose crumbs on the cake or pastries before decorating.

How long to let bundt cake cool before icing?

A Bundt cake should chill in the pan for 15-20 minutes before transferring to a cooling rack; it then needs another 1-2 hours to cool down completely. This signature ring-shaped delight deserves the time!

Should you let a bundt cake cool before flipping it?

Allow the Cake to Cool 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.

How long should you wait to glaze a cake?

Since glazes are made from powdered sugar or confectioner's sugar, which contains cornstarch, the more sugar is in a glaze, the thicker it will be. All in all, two hours is your safest bet; If you want a proper glaze that coats your dessert evenly, you'll have to wait long enough for the sugars to harden again.

Why is my glaze not sticking to my cake?

Condensation on your frozen cakes and pastries will prevent your chocolate mirror glaze from adhering to the surface, causing it to slide off. To avoid this, only take a few cakes or pieces of pastry out of the freezer at a time and glaze them immediately . Then move on to the next batch.

Should you let a Bundt cake cool before glazing?

If you have a lighter-colored bundt pan, it may take longer in the oven. Allow to cool for 15-30 minutes then carefully invert onto cooling rack to cool completely before covering with glaze .

Do you use oil or butter for Bundt cake?

Butter is a great ingredient for adding flavor and richness to a cake . However, it can also make a cake dense and heavy if used in excess. Vegetable oil, on the other hand, is a lighter ingredient that helps to keep the cake moist and fluffy.

Why do Bundt cakes fall when cooling?

Many Bundt cakes and moist, sweet coffee cakes baked in tube pans have high ratios of sugar or liquid that can weaken the structure of the cake . It's the center tube that allows them to rise and set, and the same batter baked in a round or square cake pan may collapse.

Can you use Pam to grease a bundt pan?

Please do NOT use a regular cooking spray because it tends to leave a sticky residue on the pan, and the cake may stick ; also, the residue left on the pan may be very difficult to clean completely, making it more likely that future cakes will stick.

How long to leave cake in bundt pan before removing?

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.

Do you have to cool a cake before glazing?

Cool Cakes Are Easier to Decorate One of the main reasons for waiting for your cake to cool is that cakes are still very fragile when hot, and so spreading the icing is likely to create breakage and a lot of crumbs, spoiling your smooth finish.

How do you glaze a Bundt cake with store bought frosting?

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.

How do you coat a Bundt cake?

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).

Spice Bundt Cake With Salted Caramel Glaze Recipe (2024)

By: Author Smart Savvy Food

Posted on Published: February 8, 2016- Last updated: October 1, 2023

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This spice bundt cake with salted caramel glaze recipes makes a dense, slightly spicy cake that's topped with a delicious sweet caramel glaze that has a nice crunch of sea salt to cut the sweetness.

Spice Bundt Cake With Salted Caramel Glaze Recipe (1)

Mr. Savvy's birthday was back in December and each year I like to make him a homemade from scratch cake as part of his gift.

Most years he wants something pretty simple like the traditional yellow cake with chocolate frosting so I was pretty surprised when he said he wanted me to try making a spice cake with a caramel glaze as it was something he grew up with.

Spice cake is something I've only had a few times over the years and had ever made, but I, of course, wanted to make the cake he wanted for his birthday.

Ingredients

Spice Bundt Cake Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt (I use sea salt)
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon ground cloves
1 ¾ cups dark brown sugar (can use light also)
¾ cup unsalted butter, melted
¾ cup unsweetened applesauce
4 large eggs (preferably room temperature)
1 tablespoon vanilla extract
1 cup buttermilk

Salted Caramel Glaze Ingredients

4 tablespoons of unsalted butter, cut into small cubes
½ cup packed dark brown sugar (can use light brown sugar but it won't taste quite as caramel-y)
⅓ cup heavy cream, or heavy whipping cream
½ teaspoon sea salt
¾ - 1 cup powdered (confectioner's) sugar, sifted (make sure you sift before starting)
Additional sea salt (optional)

Instructions

Spice Bundt Cake Recipe

Preheat the oven to 350°F and grease your bundt pan. I like to use a baking spray that has flour in it.
In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves until thoroughly combined. Set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add brown sugar breaking apart any large clumps.
Add in butter and applesauce and beat until well combined. Scrape down the sides of the bowl with a spatula.
Add in the eggs and vanilla all together and mix until well combined. Scrape down the bowl again if needed.
While mixing on low, add in half of the flour/spice mixture until well combined. Then add in all of the buttermilk and mix again.
Lastly, add in the last half of the flour mixture until well combined. Make sure to give one last stir with a spatula to make sure you don't have any flour pockets at the bottom of the bowl.
Pour the cake batter into your greased bundt cake pan and bake in the preheated oven for 40 minutes to 1 hour, depending on your oven and the size of the bundt pan used. You should be able to stick a toothpick or knife into the cake and have it come out clean to know it's done.
Once the cake is done, allow it to cool for about 10 minutes in the pan on a cooling rack. After 10 minutes, run a knife around the edges of the cake if needed and invert the cake onto the cooling rack to finish cooling completely. You won't want to make the glaze until the cake has thoroughly cooled. You can also cover and store the cake in the refrigerator overnight before glazing.

Salted Caramel Glaze Recipe

Please note that this glaze firms up rather quickly so be prepared to make it and pour over the cake immediately.
In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the brown sugar, salt, and cream until thoroughly combined. Bring the mixture to a rolling boil and then let it boil for about 1 minute without stirring.
Remove from heat and whisk in powdered sugar until you reach your desired consistency. The more sugar you add, the thicker the glaze will be. I started with ¾ cup and ended up using the whole cup.
Once the sugar is thoroughly incorporated into a smooth glaze, immediately pour or spoon the glaze over the cake.
Sprinkle a small amount of sea salt over the glaze while it's still warm, if desired.
Let the glaze cool for at least 30 minutes before serving. Store leftovers tightly wrapped in the fridge for up to one week.

Nutrition Information:

Yield: 16Serving Size: 1 slice
Amount Per Serving:Calories: 375Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 345mgCarbohydrates: 56gFiber: 1gSugar: 41gProtein: 4g

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