Bundt Cake Recipes with Glaze
Bundt cakes hold a special place in baking because they combine elegance with simplicity. The distinctive ring-shaped design, created by the iconic Bundt pan, makes any cake look beautiful without needing elaborate decoration. What truly elevates a Bundt cake, however, is a luscious glaze. A silky glaze adds moisture, shine, and flavor, seeping into the curves of the cake while leaving a gorgeous finish.
In this guide, we’ll explore three Bundt cake recipes with glazes: a classic lemon Bundt cake with lemon glaze, a rich chocolate Bundt cake with ganache glaze, and a spiced apple Bundt cake with caramel glaze. Each recipe is simple enough for beginners yet impressive enough to serve at gatherings, celebrations, or even as a cozy treat at home.
1. Lemon Bundt Cake with Lemon Glaze
Few cakes feel as fresh and bright as a lemon Bundt cake. The citrus flavor awakens the senses, while the tender crumb makes each bite melt in your mouth. A lemon glaze drizzled on top intensifies the tanginess and adds a sparkling finish.
Ingredients
For the cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest (from about 2 lemons)
½ cup fresh lemon juice
1 cup whole milk
1 teaspoon vanilla extract
For the glaze:
1 ½ cups powdered sugar
3–4 tablespoons fresh lemon juice
1 teaspoon lemon zest
Directions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously, making sure to coat all the ridges.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in lemon zest and vanilla extract.
Alternate adding the dry ingredients and milk, beginning and ending with the dry mix. Mix just until combined. Finally, stir in lemon juice.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack. Let cool completely.
For the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Adjust consistency by adding more sugar for thickness or more juice for runniness.
Drizzle over the cooled cake, letting it drip naturally down the sides.
Why It Works
The lemon glaze is simple yet powerful—it seeps into the cake, balancing sweetness with zesty brightness. This Bundt cake pairs beautifully with tea, making it perfect for afternoon gatherings.
2. Chocolate Bundt Cake with Ganache Glaze
For chocolate lovers, few desserts rival a moist chocolate Bundt cake draped in rich ganache. This cake is indulgent, with a fudgy texture and an irresistible glossy glaze.
Ingredients
For the cake:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 ½ cups buttermilk
1 cup hot coffee (enhances chocolate flavor)
For the ganache glaze:
1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1 tablespoon butter (for shine)
Directions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
In a large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
Alternate adding dry ingredients and buttermilk to the butter mixture. Once combined, stir in hot coffee until the batter is smooth (it will be thin).
Pour batter into the pan and bake 50–60 minutes, or until a toothpick comes out clean.
Cool in the pan for 15 minutes before inverting onto a wire rack. Let the cake cool completely.
To make the ganache, heat cream in a saucepan until just simmering. Remove from heat and pour over chopped chocolate. Let sit for 2–3 minutes, then stir until smooth. Add butter and stir until glossy.
Pour ganache slowly over the cooled cake, letting it drip dramatically over the sides.
Why It Works
The coffee intensifies the chocolate flavor without tasting like coffee. The ganache glaze adds a luxurious, professional finish that makes the cake worthy of any celebration.
3. Spiced Apple Bundt Cake with Caramel Glaze
If you’re craving a cake that feels like autumn in every bite, this spiced apple Bundt cake is the one. The warm spices, chunks of apple, and golden caramel glaze make it comforting yet elegant.
Ingredients
For the cake:
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1 cup vegetable oil
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
3 cups peeled and finely chopped apples (Granny Smith or Honeycrisp work well)
1 cup chopped pecans or walnuts (optional)
For the caramel glaze:
1 cup brown sugar
½ cup unsalted butter
¼ cup whole milk
1 teaspoon vanilla extract
Pinch of salt
Directions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
In a large bowl, beat oil and sugar together. Add eggs one at a time, mixing well, then stir in vanilla.
Slowly add the dry ingredients to the wet mixture. Fold in apples and nuts.
Pour the thick batter into the pan and bake for 55–65 minutes, or until a toothpick comes out clean.
Allow to cool in the pan for 15 minutes, then invert onto a wire rack.
To make the caramel glaze, melt butter in a saucepan. Add brown sugar and milk. Bring to a boil, then cook for 2 minutes, stirring constantly. Remove from heat, stir in vanilla and salt, and let cool slightly before drizzling.
Pour the warm caramel glaze over the cake. It will set beautifully as it cools.
Why It Works
The apple chunks keep the cake moist, while the spice blend makes the flavor deep and cozy. The caramel glaze adds a sweet, buttery richness that ties everything together.
Tips for Perfect Bundt Cakes
Grease thoroughly: Use butter or baking spray, then lightly flour the pan to prevent sticking. Pay attention to the ridges of the Bundt pan.
Let cool properly: Always cool cakes in the pan for about 10–15 minutes before inverting. Removing too soon risks breakage; waiting too long makes sticking more likely.
Balance the glaze: A glaze should complement, not overpower. Adjust sugar or liquid to suit your taste and drizzle slowly for a polished look.
Experiment with flavors: These cakes can be varied—try orange instead of lemon, white chocolate instead of dark, or pears instead of apples.
Simple and Stunning
Bundt cakes are proof that baking can be both simple and stunning. With just one pan and a drizzle of glaze, you can create desserts that delight the eyes as much as the taste buds.
The lemon Bundt cake refreshes with its citrusy brightness.
The chocolate Bundt cake indulges with its deep, fudgy richness.
The apple spice Bundt cake comforts with warm spices and caramel sweetness.
Together, these three Bundt cakes showcase the versatility of this classic style of baking. Whether you’re serving guests or treating yourself, a glazed Bundt cake will always feel special.
Further Reading
Carrot Cake Recipes
https://www.amazon.com/Carrot-Cake-Recipes-Montego-Publishing-ebook/dp/B0CW1GD4G5/
Cornbread Around the World
https://www.amazon.com/Cornbread-Around-World-Southern-Nutritious-ebook/dp/B0F8PKVQWR/
Potted Meyer Lemon Trees & Indoor Pomegranate Tree Care
https://www.amazon.com/Indoor-Pomegranate-Potted-Meyer-Lemon-ebook/dp/B0DGGSZDNS/
Planting Lithops
https://www.amazon.com/Planting-Lithops-Succulents-Kingston-Publishing-ebook/dp/B0CW1BBTKP
