Scale a Bundt Pan

Bundt pans are a distinctive ring shape that come in many beautiful designs and sizes. I have 2 Nordic Ware pans a 3 cup and also a 6 cup which I love using.

When baking with Bundt pans, I like to use the Victoria Sponge recipe as the basis for my cakes. I like the light crumb texture and buttery flavour. I am not fond of heavy dense cakes. I

The Victoria Sponge recipe is simple to scale and adapt as its based on the principle of 4 equal ingredients eggs (weighed in their shell), unsalted butter, caster sugar and self raising flour. Simply pour water into your bundt pan, you can then weigh the amount of liquid add 50g then divide by 4. 

I find the recipe versatile as I can infuse the cake with different natural flavours such as orange or lemon zest or simply enjoy the cake as a Victoria Sponge cut and filled with a layer of jam. 

 

 

 

Scale a Bundt Pan for a Victoria Sponge

1. Place your empty Bundt pan onto some digital scales and zero (or you can pour the water directly into your bundt pan).

2. Fill your your Bundt pan 2/3rds with water, then add 50g to the weight when you do the calculation.

3. In this example, the water weighed 778g + 50g = 828g

4. Then simply divide by 4, as there are 4 equal ingredients within a Victoria sponge recipe. So 828g/ 4 = 207g

5. So I know, I need approximately 207g of each ingredient to make my bundt cake. I use various sizes eggs, so I need a minimum of 4 eggs (this may vary, always weigh your eggs). 

6. Weigh your 4 eggs (in their shell) then weight of the eggs in self raising flour, unsalted butter and caster sugar.

7. If you find you have excess mixture, once you have made up your cake batter.  Simply refrigerate the excess cake batter and make some cupcakes once you have baked the cake. If you overfill the Bundt pan this may affect the cakes rise, the cake may also overflow from the pan.

8. I used this formula to scale my Orange Bundt Cake. I have included an image above of the cake batter and also the cooked cake select here for the recipe and step by step additional photos.

Important Note; For the Orange Bundt Cake pictured above, my 4 eggs in their shell weighed 220g so all 4 ingredients were weighed out 220g each.

Top Tips;

  • You will need digital scales to measure the water.
  • Pour your water directly into your pan and pour into a separate jug to weigh.
  • If you are pouring water into your Bundt pan, be cautious not to wet the digital scales as this can damage the scales.
  • Always measure the eggs first, when weighing out the ingredients for this cake.

Please Note; This method has not been tested for scaling other recipes.