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bundt vs. cake pan??

16 years ago

I have a recipe for zucchini & carrot cake that I have always used a 9 x 13 inch pan to bake it in. I was wondering ...

Could I also bake it in one of those flexible 'plastic' bundt pans that can be used in the oven or microwave or are recipes made for certain type/sized pans? I thought the cake might look nicer from a bundt pan but I'm not an experienced baker & would hate to ruin the cake so would appreciate any suggestions.

Thank you!

- vieja

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Comments (7)

Terri_PacNW
16 years ago
You can use either pan..the bundt will take longer, because of the thickness, have a bit of foil at hand to place over the cake the last 20-30 minutes of baking to keep it from getting to crunchy on top.

My husband prefers bundt shape..so most cakes I make in a bundt pan.
vieja_gw
Original Author
16 years ago
Terri: I just realized the thickness you were referring to was of the cake itself- not the pan thickness!! Oh, good grief: forgive me!

-vieja
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sheshebop
16 years ago
Well, I made two cakes yesterday to see which one was better, and I have decided that I am just not a layer cake person. I can't get them level, and they always look awful. I love bundts because they are always so pretty. As much as I bake, I did not know if a dense cake would bake alright in a bundt pan. Good to know this. I think I will make the pumpkin spice again in a bundt pan. I did the sweet potato spice in a bundt and it turned out beautiful.
Thank you for the question, vieja, and thank you, Terry, for the answer!
Sherry
CA Kate z9
16 years ago
I usually make my carrot cake in a bundt pan; it is very dense and always come out great. I always thought bundt cake recipes were more dense anyway.
Terri_PacNW
16 years ago
Westelle, I think you are correct. Most recipes that were created for a bundt pan are denser, and usually heavier and moister than a layer(ed) cake recipe. You can bake a store bought cake mix in a bundt pan, but it doesn't usually fill the pan up when it bakes. To make mine denser..I use sour cream or yogurt in place of the water. (tends to thicken up and moisten up the batter.) and makes a cake mix taste homemade with the addition of some extract too. LOL
readinglady
16 years ago
I love bundt pans and bundt-type cakes. However, I can't say I'm all that fond of the silicone "floppy" pans. I'm too klutzy to deal with a pan that bends when I don't want it to. I also had trouble with browning (The cake didn't.) and sticking (The cake did.). I gave all my silicone away and went back to my old battered olive-green Nordicware pan. Since then I've been a much happier woman.

Carol
CA Kate z9
16 years ago
Carol: mine sounds like yours -- battered olive-green. I inherited it from my Mom and it still bakes better than anything I've bought since.

I haven't even tried using the silicone pans. Like my Coca Cola, I "like the real thing."

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