What makes a bundt cake sink?

Why Did My Cake Sink In the Middle? (And How to Fix It) Using a Cake Pan That's the Wrong Size or Shape. ... Baking in an Oven That's Too Hot or Cold. ... Using Too Much Baking Powder or Baking Soda. ... Undermixing the Cake Batter. ... Over-Aerating the Batter. ... Underbaking Your Cakes. ... Rotating the Cake Pans at the Wrong Time. Apr 29, 2021

What does a bundt cake look like?

Bundt cakes are a round, one layer cake with a hole in the middle . The cake's name comes from the name of the cake pan with fluted sides that they are baked in. This special, aluminum non-stick cake pan is called a Bundt pan. These cakes are doughnut-shaped, and often drenched in icing or glaze.

How do I keep my cake from sinking?

Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.

Why is my bundt cake not flat on the bottom?

Often times Bundt cakes bake up with a bit of a domed bottom. That's OK—most cakes do! Catherine says that one way to prevent that and to create a more level bottom for your cake is to use a spoon to create a bit of a trench in the center of the ring . You can also tip the pan so the batter goes up the sides a bit more.

What do bakers spray on cakes?

This Simple Syrup Recipe is a baker's secret weapon that can be used on cakes, cupcakes, cookies (on rare occasions), and even in my co*cktails! The recipe for simple syrup is easy and can be modified in many ways. And, all you need is water and sugar to make this sweetener.

What is a fun fact about bundt cake?

In the 1970s Pillsbury licensed the name Bundt from Nordic Ware and for a while sold a range of Bundt cake mixes . To date more than 60 million Bundt pans have been sold by Nordic Ware across North America. November 15 has been named "National Bundt Day".

What is so special about bundt cake?

What is a bundt cake? A bundt cake is a cake made in a bundt pan. Because of how the pan is designed, the cakes usually come out very thick and moist, without much expansion going on during the baking process to make them light and airy like other cakes.

Can a sunken cake rise again?

Unfortunately once a cake has cooled it is not possible to re-bake it. The cake would have to heat all the way through again and the outside parts of the cake would become too dry. Also if the cake has sunk in the centre from being underbaked it will not rise again as the raising agents in the recipe will have expired.

Why did my bundt cake come out dense?

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should . As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

Italian Orange Bundt Cake Recipe - An Italian in my Kitchen (2024)

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This Italian Orange Cake is a delicious Bundt Cake that is light and soft, delicious served simple with a light dusting of powdered sugar as a breakfast or snack cake. Fancy it up with a dollop of whipped cream for dessert.

I have made quite a few Italian cakes on the blog, from Italian Fresh Cream Lemon Cake to a Chocolate Ricotta Cake to this delicious, Italian Orange Cake. As they say in Italian “Una più buona del’altra”, (one is better than the other.) This Italian Orange Cake is easy and simple and includes some healthy Greek Yogurt. I tend to use Greek Yogurt more now instead of buttermilk or sour milk, it seems to make baked goods moister.

Like most Italian cakes, a simple dusting of Powdered Sugar is all it needs. Italians are not big on frosting, especially sweet frostings, just ask the Italian.

Table of Contents

How to make it

In a medium bowl whisk together the flour, baking powder, baking soda, baking powder, zest and salt.

Beat together the eggs and sugar until light.

Beat together the vegetable oil, yogurt and milk add the dry ingredients and combine.

Then add the egg mixture and beat until smooth and completely combined.

Pour into prepared pan and bake.

Let cool in the pan, remove to a wire rack or plate then dust with powdered sugar before serving if desired.

How to make a soft cake

I have been reading a bit on this since I find that Italian cakes are more dense and heavier than most homemade cakes. To tell the truth both of us prefer a cake with a lighter and softer crumb. So depending how you add your ingredients and of course the ingredients you choose can make all the difference.

For this cake I mixed the flour with the fat, what happens is the fat coats the flour so that no gluten is produced which mean a softer lighter cake. Then the wet ingredients are added. I also used vegetable oil which produces a moister cake.

If you have trouble with your cake falling then try using a bundt pan, apparently the batter has more space to grow and falling is less likely.

What is the best flour for a cake

The best flour for a homemade cake is cake or pastry flour, it is easily made at home. For every cup of all purpose flour remove 2 tablespoons and substitute with corn starch, be sure to sift them together so they are well combined.

What is the difference between zest and juice

The zest, the yellow or orange part of the peel only and not the white part which is quite bitter, consists of lemon oil, which is filled with the pure citrus flavour. Whereas the citrus juice, has the acidic, tart taste of the fruit. So depending on what you prefer you can either use one or both when baking. For this recipe I used zest. If you prefer the flavour of lemons rather than oranges that will work also, or even mandarin orange would be a nice change.

What is Chantilly Cream?

Chantilly cream is a combination of whipped cream and icing sugar, sometimes flavoured with vanilla or in this case a little orange zest would work perfectly. It is delicate and the perfect way to fancy up a cake for dessert. It is also used to fill pastries. It was supposedly invented by Francois Vatel, the master of ceremonies to the prince of Conde at the castle of Chantilly.He thought of adding sugar to whipped cream, and he also gave the name to the preparation.

How to store it

As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days.

How to freeze it

Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving. Or you could freeze individual slices.

More Delicious Orange Recipes

Orange Crescent Cookies
Italian Coconut Orange Cake
Quick Orange Drop Biscuits
Italian Orange Ricotta Cookies

So if you are looking for the perfect way to end the year. Why not with this Italian Orange Cake!? Enjoy.