bundt

Pumpkin Spice Bundt Cake - Simply the perfect cake for fall. Moist, tender and loaded with pumpkin spice flavors!

Pumpkin Spice Bundt Cake

all-purpose flour

baking powder

baking soda

cinnamon

allspice

nutmeg

ginger

cloves

salt

pumpkin

buttermilk (room temperature)

vanilla

unsalted butter (room temperature)

sugar

dark brown sugar

eggs (room temperature)

preheat

Preheat oven to 350°. Spray a bundt pan with baking spray or butter and flour. Set aside.

whisk

Whisk the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside.

Mix pumpkin, buttermilk, and vanilla in large measuring cup and set aside.

cream

In the bowl of a stand mixer or use a hand mixer, cream the butter and sugars until fluffy (about 3 minutes).

alternate

Reduce speed to low and add the flour mixture to the pumpkin mixture, alternating (beginning and ending with flour mixture).

pour

Pour batter into the prepared bundt pan. Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay but wet batter is not). Cool about 10 minutes in the pan. Remove from pan to a cooling rack and allow to cool completely

garnish

Sprinkle with confectioners' sugar if desired.

Ricardo's recipes : Marbled Chocolate Bundt Cake

Marbled Chocolate Bundt Cake

(750 ml) unbleached all-purpose flour

(10 ml) baking powder

ml (1 teaspoon) baking soda

(1 ml) salt

(180 ml) milk

(125 ml) sour cream

(310 ml) unsalted butter, softened

(500 ml) sugar

(15 ml) vanilla extract

eggs

(45 ml) cocoa powder

(30 ml) canola oil

oz (115 g) semisweet chocolate, coarsely chopped

(75 ml) 35% cream

(30 ml) corn syrup

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously brush a 2.5-litre (10-cup) bundt or tube cake pan with butter and dust with flour.

In a bowl, combine flour, baking powder, baking soda and salt. Set aside.

In another bowl, combine milk and sour cream. Set aside.

In a third bowl, cream butter, sugar and vanilla with an electric mixer. Add eggs, one at a time, and beat until smooth. At low speed, add dry ingredients alternately with the milk mixture.

In another bowl, combine cocoa powder and oil with a whisk. Add 500 ml (2 cups) of cake batter and combine.

Spread vanilla cake batter in the pan. Make a deep groove in the centre of the batter by spreading batter up the sides of the pan. Spoon chocolate batter in the groove. With a small spoon, gently swirl the two batters in small circular movements to create a marbled effect.

Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 10 minutes. Unmould cake, flipping on a wire rack. Let cool completely.

Cake

In a small saucepan or in the microwave oven, bring cream and corn syrup to a boil. Pour over chocolate. Let melt for 1 minute without stirring.

With a fork, stir until smooth. Let cool for about 5 minutes. Pour over cooled cake and let ganache fall over the sides.

Ganache

Very yummy and light.  Used honey instead of corn syrup.  One cake was made with yoghurt and the other with sour cream.  Both tasted out of this World!!

Excellent cake. Very fluffy and just perfect. I substituted the sour cream with yogurt and reduced the sugar by half a cup and it turned out great. 

To the person who had poor results: the reason this happened is because the measurements are millilitres, so a volume measure. It sounds like you confused them with milligrams (weight measure). The two are the same for water, but you end up with Very different amounts when you’re measuring flour!

Horrible. Threw it away. Weighed each ingredient as stated in recipe, I knew it was off when cocoa, flour, sugar, butter all weighed way more than the measured amount would have yielded. Will try again by just measuring and not weighing anything.

I am in the middle of making this cake for the first time and finding the ml measurements versus just plain measuring to be waaaay different.  I am going to use the ml amounts and weigh all ingredients, crossing my fingers because the flour alone is well over 4 cups when weighing 750 ml.

It was so delicious!!!!!!  I added some pink to liven it up. P.s: It was only 54 minutes as opposed to the 55 noted.

Ricardo, thank you for this scrumptiously satisfying delectable cake!

This is a wonderful cake. So moist and not overly sweet. I made it without the ganache and also halved the chocolate batter portion and it was perfect.

Is there a way to make this cake dairy free?

Does it need to be refrigerated once you put the ganache on?

https://cdn.jwplayer.com/v2/media/1V77vZNW

Making Marble Cake

This chocolate bundt cake follows the inelegantly named "dump cake" method. You dump all the ingredients into one bowl, whisk, and you're done. Be sure to whisk the dry ingredients together before adding the coffee, oil, and eggs. This prevents clumping of the xanthan gum and tapioca starch. An optional chocolate or confectionary glaze finishes it off.

Easy Gluten-Free Chocolate Bundt Cake Recipe

nonstick cooking spray

white rice flour

cocoa powder

sweet rice flour

tapioca starch

xanthan gum

black coffee, cooled

vegetable oil

eggs, whisked

vanilla extract

For the Chocolate Glaze:

heavy craem or full fat coconut milk

chocolate chips

For the Confectionery Glaze:

sugar,

water

vanilla extract orange oil

Adjust oven rack to middle position and preheat oven to 350°F. Spray a 12-cup Bundt pan with nonstick cooking spray.

In large bowl, whisk together granulated sugar, white rice flour, cocoa powder, sweet rice flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum. Add coffee, vegetable oil, eggs, and vanilla extract. Whisk until batter is smooth. Pour batter into prepared pan. 

Bake until a cake tester comes out with a few damp crumbs clinging to it, about 55 minutes (If you tap the top of the cake, it should feel firm.)  

Allow cake to cool in the pan for five minutes and then turn cake out onto a wire rack to cool. (The easiest way to do this is to place a small wire rack upside down on to the cake pan. Carefully invert the cake and the wire rack. Slowly lift the cake pan off the cake. Ice as desired with chocolate glaze or confectionary glaze.

 For Chocolate Glaze: Set cooled cake on a plate. On top of a double boiler, combine heavy cream and chocolate. Heat, stirring frequently, until melted. Allow to cool for two minutes. Pour chocolate glaze evenly over cake. Allow to set for 15 minutes before serving.

 For Confectionery Glaze: Set cooled cake on a plate. In a small bowl, combine powdered sugar, water, and vanilla extract. Stir with a fork until smooth. Icing should be thick but pourable; if the icing is too thick, add a little more water. Pour icing evenly over the cake and allow to set for 15 minutes before serving.

Lime lovers won't be able to get enough of this delicious lime cake! This easy cake recipe starts with a cake mix, but gets a makeover thanks to additional ingredients!&nbsp;

Easy Lime Cake

lime yogurt

lime peel

lime juice

tbsp butter

milk (more

1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.

2. BEAT cake mix, yogurt or sour cream, oil, eggs, lime juice and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.

3. BAKE 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.

4. MIX powdered sugar, melted butter, lime juice, milk and butter with a whisk in a large bowl.  Once combined, spoon over bundt cake.  If desired garnish with additional lime peel.   Enjoy!

Chocolate Bundt Cake – A simple homemade bundt cake loaded with cocoa powder and chocolate. Easy to make and so delicious!

Chocolate Bundt Cake

butter

chocolate (chopped_

milk

Preheat your oven to 350 degrees F and...

Preheat your oven to 350 degrees F and grease a 9" bundt pan generously with non-stick baking spray.  Set aside the pan until ready to use.

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Melt the butter in a small saucepan or...

Melt the butter in a small saucepan or microwave safe bowl.  Once the butter is melted, add the chopped chocolate and stir to combine.  If the chocolate doesn't fully melt, cook it for an additional 30 seconds in the microwave (or 1-2 minutes on the stovetop). Whisk continually until the chocolate is fully melted.

Next, allow the chocolate to cool for five...

Next, allow the chocolate to cool for five minutes.  Then transfer the chocolate mixture to a large bowl and whisk in the eggs, milk, and vanilla extract.

Add half of the dry ingredients and whisk...

Add half of the dry ingredients and whisk to combine.

Add the water and whisk to combine.

Lastly, add the remaining dry ingredients and stir.

Transfer the batter to the prepared bundt pan...

Transfer the batter to the prepared bundt pan and bake until a toothpick inserted into the center comes out clean - about 45-50 minutes.

Remove from the oven and allow the cake...

Remove from the oven and allow the cake to cool for 10 minutes.

Run a knife around the edge to loosen...

Run a knife around the edge to loosen the bundt cake and turn it onto a wire rack to cool completely.

Store in a plastic container at room temperature...

Store in a plastic container at room temperature for up to 3 days.

Old fashioned, best ever, 7 Up Pound Cake recipe! You&#x27;ll love this classic cake with it&#x27;s perfect texture!

7 Up Pound Cake

unsalted butter, softened

tsp kosher salt

cake flour

lemon lime 7 Up

Preheat oven to 315 F. (yes, it's a...

Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a large bundt cake, or tube pan with nonstick baking spray, set aside.

In a large mixing bowl, attached to a...

In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 5-7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.

Add in the eggs, one at a time,...

Add in the eggs, one at a time, beating well after each addition.

Slowly add in flour, being careful not to...

Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in 7 Up and mix just until combined.

Pour batter into prepared pan and bake for...

Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely. ENJOY!

https://mediavine-res.cloudinary.com/video/upload/pvvvhllmjf4tljtumfcq.mp4

Old fashioned, best ever, 7 Up Pound Cake recipe! You’ll love this classic cake with it’s perfect texture!

Vanilla Wafer Cake

butter, room temperature

vanilla wafers, crushed

(6-ounce packages) frozen coconut, thawed (see note)

pecans

Preheat the oven to 325°F.  Grease and flour a 10 to 12 cup Bundt pan. 

In a large bowl, use a mixer to cream the butter and sugar together. Add 1 egg at a time, beating well after each addition. Add the crushed vanilla wafers and milk and mix well. Add the coconut, vanilla, and pecans and stir to combine. 

Spread the batter into the prepared Bundt pan and bake for 1 hour and 25 minutes to 1 hour and 35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

A moist, fudgy, decadent chocolate bundt cake recipe made with just five ingredients.

Impossible 5-Ingredient Chocolate Cake

16-oz. carton sour cream

chocolate cake mix

chocolate pudding mix

chocolate chips (see notes)

This Milky Way Cake is the best of two worlds: chocolatey candy bars and buttery cake! A delightfully moist cake with swirls of caramel and Milky Way bars is coated in a white chocolate glaze to make a dessert worthy of sweetening up just about anyone’s day!

Milky Way Cake

Milky Way full sized candy bars

unsalted butter (room temp and divided)

all purpose flour

tsp baking soda

tsp vanilla extract

oz white chocolate chips

heavy whipping cream

Preheat oven to 350°F. Grease a 12-cup bundt pan.

In a medium saucepan over low heat, melt candy and 1/2 cup of butter. Stir until everything blends together. Remove from heat and set aside.

In a stand mixer bowl, mix sugar and remaining butter for 5 minutes on high speed. Add eggs 1 at a time, combining well after each addition.

Turn mixer to low and add flour, salt and baking soda then add Milky Way mixture, buttermilk and vanilla.

Pour the batter into the pan and bake for 55-60 minutes, or until a toothpick inserted into the cake’s center comes out clean. 

Cool the cake in the pan for 10 minutes, then invert onto a serving plate.

For the Cake

Preheat oven to 250F and add white chocolate to a parchment paper lined baking sheet.

In increments of 10 minutes, bake chocolate then smooth and re-spread using a spatula.

Repeat 3-5 more times.  Scrape chocolate into a bowl and whisk until smooth.

Add chocolate to a pot over low heat and whisk in heavy cream. Once glaze is smooth and pourable, set aside to cool then pour over room temperature cake. If glaze is too thick, heat in increments of 30 seconds to achieve pouring consistency.

For the Icing

For a moist and flavorful bundt cake try this 7UP Cake Recipe the next time you need an easy and delicious cake recipe from a box mix!

7UP Cake Recipe

box Yellow Cake Mix

lemon pudding mix

Wesson oil

7 Up

TBS milk

Lemon juice

Add cake mix and 1 large box Jell-O lemon pudding mix into a large bowl

Add eggs, and beat well.

Add Wesson oil, 7 Up - Stir to combine.

Pour in a greased bundt pan and bake at 325 degrees for 40-45 minutes.

Allow to cool and top with glaze.

Mix all ingredients together and drizzle over cake.

GLAZE

https://www.youtube.com/watch?v=k04hp_R4a6o

For a moist and flavorful bundt cake try this 7UP Cake Recipe the next time you need an easy and delicious cake recipe from a box mix! 


Get the entire recipe here: https://www.allthingsmamma.com/7up-cake-recipe/
Ingredients

1 box Yellow Cake Mix
1 3.4oz INSTANT lemon pudding mix
4 eggs
3/4 cup Wesson oil
3/4 cup 7 Up
GLAZE
1 cup powdered sugar
4 TBS milk
1 TBS Lemon juice

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Top 30 bundt recipes from across the web

The most viewed bundt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Marbled Chocolate Bundt Cake

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The most viewed bundt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine