How to Frost a Bundt Cake

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Don't settle for a plain ol' Bundt. Learn how to frost a Bundt cake with three techniques that add flavor, sweetness and an eye-catching finish.

The curved shape and intricate designs that Bundt pans give to baked cakes are stunning, and these cakes need a different frosting approach than layered or sheet cakes. Since you took the trouble of carefully unmolding the pretty cake from its pan, here’s how to frost a Bundt cake to give it an equally gorgeous finish.

A rich coating of chocolate or a drizzle of icing are great choices for Bundt cakes. Not only do they add flavor and sweetness, they’re also thin enough to let the design of your cake show through. Cream cheese frosting is also delicious on Bundts and its thick consistency means it can be easily piped to accentuate the shape of the cake.

Tools You’ll Need

  • Cake turntable: Smoothly turn your cake while adding the frosting or icing.
  • Measuring cup: A sturdy cup with a spout makes it easy to pour ganache on the cake.
  • Pastry bags: These reusable frosting bags are made of silicone.
  • Large piping tip: A large tip is perfect for piping thick stripes of frosting.

How to Frost a Bundt Cake with Icing

frosting a bundt cake with vanilla glazeNancy Mock for Taste of Home

Made from confectioners’ sugar, milk and flavorings like extracts and lemon juice, icings are thinner than regular frostings. (Here’s the difference between frosting and icing, explained.)

Directions

Step 1: Make the icing

Whisk together a simple icing like this quick vanilla glaze. Mix in enough confectioners’ sugar so that the icing easily drips off a spoon, but is also opaque and thick enough that it won’t soak into the cake.

Step 2: Drizzle it on the cake

Use a spoon to scoop up some icing. Let it fall from the spoon onto the cake by moving the spoon back and forth from the inside of the ring to the outside. Continue drizzling around the entire cake. Let the Bundt rest at room temperature until the icing sets, or place it covered in the fridge.

How to Frost a Bundt Cake with Chocolate Ganache

frosting a bundt cake with chocolate ganacheNancy Mock for Taste of Home

Made of just chocolate and cream, delicious ganache is easy to make and easy to use on your Bundt cake.

Directions

Step 1: Prepare the ganache

Warm heavy cream in a small saucepan until it’s hot, then stir in an equal amount of semisweet chocolate chips or chopped chocolate. Whisk until the chocolate is melted and the ganache is smooth. Transfer it to a measuring cup with a spout or a pitcher. Cool the ganache in the fridge for 20-30 minutes; it should be a little thicker but still pourable.

Step 2: Pour ganache on the cake

Slowly pour the ganache on the cake, moving from inside the ring to the outside, back and forth, while moving around the cake. Some ganache will pool at the bottom but most of it should stick to the cake. (If it seems too thin, chill the ganache several minutes longer.) Continue until the entire cake is finished. You can serve the cake right away or place it in a covered dish and chill it in the fridge until the chocolate is set.

How to Frost a Bundt Cake with Cream Cheese Frosting

frosting a bundt cake with buttercream frosting in a piping bagNancy Mock for Taste of Home

Easy-to-pipe, thick lines of homemade frosting give your cake a striking appearance. (You might recognize this technique from Nothing Bundt Cakes cakes.)

Directions

Step 1: Make the frosting

Prepare your cream cheese frosting, being sure to use room-temperature cream cheese so it blends up smoothly. If the frosting is very soft, let it chill briefly in the fridge to firm up a little.

Step 2: Scoop the frosting into a piping bag

Secure a large piping tip to a pastry bag and scoop the frosting into the bag. Secure the open end to keep the frosting inside.

Step 3: Pipe the frosting onto the cake

Pipe vertical lines of thick frosting on the outside of the cake. Start inside the ring, come up and over the top to move down the outside of the cake, then reverse to pipe frosting back over the line you just made. Rotate the cake and continue making thick lines of frosting this way all around the cake. Store the covered cake in the fridge until you’re ready to serve it.

Tips for Frosting a Bundt Cake

Wait for your cake to cool

Plan for enough time to let your Bundt cool completely, because the frosting will melt and run off a still-warm cake.

Test before you put it on the cake

Use an upside-down Bundt cake pan to practice frosting before you try it on the actual cake. For ganache and icing, this lets you see if they’re thick enough and not too runny. For cream cheese frosting, you can practice your piping—this is especially helpful for intricate Bundt cakes to try out different ways and places to add the frosting.

Use a cake turntable

A cake turntable or lazy Susan makes it easy to turn the cake with one hand while you drizzle, pour, or pipe your icing with the other. If you don’t have one, place your cake plate on a folded dish towel, so you can easily move the cake around while decorating.

Put the frosted cake in the fridge

Whichever frosting you use for your Bundt, place the finished cake in a covered container in the fridge to let the frosting firm up. The fridge is the best place to store the cake as well, and you can either serve slices cold or let the cake come to room temperature first.

Hide imperfections

If bits of cake end up stuck inside the Bundt pan, stick them back into place while the cake is still hot—this helps them adhere. You can also use a little frosting to “glue” the pieces into place. Brush any loose crumbs from the surface.

Ganache and thick icings do a great job of coating the surface and covering up less-than-perfect spots on your cake. If you’re using cream cheese frosting, you can pipe more lines of frosting to hide mistakes.

For a cake with lots of tears and cracks, use a knife to spread cream cheese or buttercream frosting over the entire surface. It’ll have a more rustic look, but the frosting will hide the flaws and the cake will taste amazing.

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Nancy Mock
Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialties—no wonder Nancy loves being a food and travel writer. She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.