Baby Vs Large Bundt Pans

Our answer

As they originated in the US, most bundt pans, large and small, are measured by volume. Usually a pan with 6 mini bundt moulds (as in the recipe) have a capacity of 240ml/1 cup per indent. This would suggest the batter will fill a pan with a volume of about 1.5 litres/6 cups. Most bundt pans have a capacity of 2.5 to 3 litres/10 to 12 cups, so it woud be useful to check the capacity of your bundt pan by pouring in water and checking how much goes in. If you have a 3 litre/12 cup pan then you can double the recipe for the baby bundts.

If your pan is only 2.5 litres/10 cups then use 1 1/2 times the recipe for the baby bundts. However we have not tested the cakes in these tins so can only suggest this as a guideline.

As the oven temperature is fairly low (170c/325F) the oven does not need to be adjusted fopr the baking of a larger bundt. The cake should take around 50 minutes for a 2.5 litre/10 cup pan (but start checking after 45 minutes) and up to 1 hour for a 3 litre/12 cup pan (but start checking after 50 minutes). The top of the cake should feel firm to the toucj and if you insert a skewer into the centre it will come out clean. Let the cake cool slightly before turning it out otherwise it may break up and make sue that the pan is oiled thoroughtly before using as some bundt shapes can have lots of edges so can be more difficult to turn out. If you are in the US then a baking spray such as Pam for Baking or Baker's Joy are particularly good for bundt pans.