Bundt Cakes are so pretty to look at, and instantly transform any basic sponge or pound cake recipe into a spectacular centerpiece. After trying many recipes, I’ve landed (through plenty of tweaks, trials and errors), the perfect recipe for the most moist bundt cake you’ll ever have in your life. Yes, it’s a big claim, but also yes, I stand by it.

First things first, some non-negotiables:

1. Use a good quality bundt pan, preferably Nordicware.  I only make bundt cakes in Nordicware, they’re absolutely incredible. They’re very thick, and the inside is light and reflective, therefore ensuring an even bake with fine details on your cake that isn’t burnt at all. The pan I’ve used in this particular recipe is their 75th anniversary pan.
2. GREASE your pan!! It is highly recommended you grease and flour / cocoa powder dust your pan, to ensure a smooth release of the cake from the pan
3. Flip the cake onto a cooling rack while the cake is still hot. I find this to yield a crispier exterior on the cake as well as a smoother release.
4. Rule of thumb for ALL cakes: Use cake flour instead of AP and once you add the dry ingredients, DO NOT OVER-MIX. I repeat, DO NOT OVER MIX the dry ingredients into the wet because this starts to develop the gluten. Gluten development is what you want when making break, but when it comes to cakes, you want a fine, delicate and soft crumb.

Now that I’m done preaching, let’s move on to the recipe for the most moist bundt cake you’ll ever have:

Ingredients:

• 340 grams coconut oil or unsalted, room temperature butter. If the butter is chilled, you’ll only have yourself to blame. I strongly prefer and suggest coconut oil for this recipe as I personally love the fragrance and flavor.
• 200 grams granulated sugar
• 6 large eggs, at room temperature
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 360 grams cake flour. I use a Korean brand from 1004 Gourmet.
• 1 tablespoon (14g) vanilla bean paste or extract
• 170 grams full fat yogurt, at room temperature
• 1 tsp coconut essence (optional but preferable)
• 1/4 cup jam or fruit confit of choice (optional)

Method:

1. Preheat oven to 180 degrees Celsius
2. Cream the butter/coconut oil and sugar on low-medium speed in a stand mixer. You could also do it by hand but efficiency is king.
3. Once the sugar and butter are completely mixed and light and fluffy, start mixing in the eggs, one at a time.
4. Next, mix in the yogurt, vanilla and coconut essence.
5. In a separate bowl, mix all the dry ingredients and then sift those into the wet mixture.
6. Fold to incorporate and do not over-mix
7. Grease and four your Nordicware bundt pan, making sure to tap out any excess flour.
8. Pour in 1/3 of the batter, and then place some small dollops of your jam or confit fruit (I prefer confit raspberries or a cherry jam). Pour on another 1/3 of the batter, and some more jam/confit fruit and repeat until you’ve used up all the batter.
9. Bake for 50 minutes.
10. Remove from the oven and flip onto a cooling rack right away. Remove the bundt pan and let the cake cool completely before cutting into it or covering it. You’ll see a very smooth and effortless release.
11. Enjoy with some custard, heavy cream or on it’s own! This cake lasts for a week on the counter top, under a cover or cling film.