bundt cake recipes

Fresh Strawberry Pound Cake Recipe - A delicious pound cake, perfectly dense, but so moist, with wonderful pops of fresh strawberries and a delicious strawberry glaze. With the use of strawberry puree and extract, it is undeniably fruity yet not overpowering.&nbsp;&nbsp;

Fresh Strawberry Pound Cake Recipe

strawberries ((this is

unsalted butter (room temperature)

sugar

all-purpose flour (sifted)

salt

tsp baking soda

buttermilk

tsp vanilla extract

tsp strawberry extract (optional)

tsp red food coloring (optional)

tbsp strawberry puree (reserved from cake)

Baker’s Corner Powdered Sugar

tsp pure lemon juice (or lime juice)

Remove the stems and wash strawberries thoroughly.  Next add strawberries to food processor or heavy duty blender and puree until smooth.  Remove 2 tablespoons of puree and set aside for glaze later on.

Then add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool puree down to room temperature and set aside.

Next preheat oven to 325 degrees and prepare a 12 cup Bundt pan with nonstick method of your choosing.

In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy, might be a bit crumbly.

Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.

Turn your mixer down to its lowest speed, and slowly add flour in two increments, then add salt and baking soda. Be careful not to overbeat.

Lastly, add buttermilk, the cooled strawberry puree, vanilla and strawberry extracts (and red food coloring if desired) and mix until just combined then stop.

Pour cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool in pan on a wire rack for 10 minutes then invert cake on serving plate.

For The Cake

Once cake has cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime juice until smooth and thick, but pourable.

Use your spoon to test this by seeing how it runs down the side of the spoon.  If too thin, adjust with powdered sugar and if too thick, add a bit more juice until consistency is perfect.  Glaze top of cooled cake and let set for 10 minutes then serve.

For The Glaze

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)

eggs (room temperature)

all purpose flour

buttermilk (room temperature)

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

Reminiscent of a pound cake, this delicious cake is flavored with brown sugar, vanilla and buttermilk for a little tang.  It&#39;s perfect for dessert or even a breakfast treat.

Brown Sugar Cake

all-purpose flour

Baking Soda

Brown Sugar (packed)

Sugar

Butter (softened)

Eggs (at room temperature)

Vanilla Extract

Buttermilk (at room temperature)

butter ((3/4 cup))

brown sugar packed (packed)

milk

vanilla extract

Preheat oven to 350°F/176°C. Generously grease and flour a 12-cup capacity Bundt Cake pan (measuring about 10 inches in diameter) and set aside.

In a large bowl, mix together the flour, baking soda, and salt.  Set aside.

In a large bowl or mixer, cream together the butter, brown sugar, and Granulated sugar until light and fluffy. (around 3 minutes is perfect) 

In a separate bowl combine the wet ingredients.

Add a third of the flour to the creamed butter mixture to a third of the egg mixture, Mix until combined and repeat with another third of each then fold the remaining flour and egg mixture by hand until fully incorporated, scraping off the bottom of the bowl to ensure all the ingredients are fully combined. The batter will be quite thick.

Bake for 55 - 65 minutes, or until a cake tester comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

For the cake:

Melt butter in a medium saucepan over medium-low heat. Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can&#039;t see any separated butter in the mixture). Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.

Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.

Remove from heat and set aside to cool. The longer it cools, the thicker it becomes. When it&#039;s at your desired consistency, drizzle over the cooled cake and serve.

For the glaze:

This Apple Cider Donut Cake is a moist and spiced bundt made with both apple cider and applesauce that&#39;s baked to tender perfection then coated in butter and cinnamon sugar.

Apple Cider Donut Cake

cinnamon

tsp nutmeg

tbsp baking powder

brown sugar (packed)

vegetable oil

eggs (room temp)

applesauce (room temp)

apple cider (room temp)

unsalted butter (melted)

Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.

In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.

In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.

Add the eggs to the sugar mixture and mix on medium speed for about two minutes.

Add the applesauce and vanilla. Mix to combine.

With the mixer on low speed, add ⅓ of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.

Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.

Using a pastry brush, coat the cake in butter.

Combine the ¼ cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it&#39;s best to fill your hand with the mixture and pat it on the cake.

In a pinch and need cake flour?  I will teach you how to make cake flour at home so you create perfectly tender, soft and moist cakes each and every time!

How To Make Cake Flour

cornstarch

For every cup of cake flour you recipe requires, simple measure 1 level cup of all purpose flour then remove 2 tablespoons of the flour. 

Next measure and add 2 tablespoons of cornstarch to the flour and sift 4-5 times. 

Use in your recipe requiring cake flour.

Guinness Gingerbread Cake topped with a Brown Butter Frosting is the perfect cake for Christmas time. Step-by-step photos teach you how to bake this delicious bundt cake recipe!

Guinness Gingerbread Cake with Brown Butter Glaze

(3/4 Cup) Butter, browned

Teaspoon Vanilla Bean Paste

Teaspoon Salt

Tablespoons Heavy Cream

250 Grams- 313 Gams (2 - 2 1/2 Cups) Icing/Powdered Sugar

1- 11.2 ounces bottle of Guinness

(1/2 cup) Unsalted Butter

150 Grams (3/4 cup) Brown Sugar

Grams (1/4 cup) Granulated Sugar

(1 cup) Molasses

Eggs

Tablespoon Vanilla Extract

325 Grams (2 2/3 cup) All-Purpose/ Plain Flour

Teaspoon Baking Soda

Teaspoon Baking Powder

Tablespoon Ground Ginger

Teaspoon Ground Cinnamon

Teaspoon Ground Nutmeg

Teaspoon Ground Cloves

(3/4 cup) Sour Cream

In a heavy bottom saucepan brown the butter. Mix constantly, over low-medium heat, do not walk away. You will start to see it foam up then brown flecks will appear. (Check out this detailed post on how to brown butter)

When the brown flecks appear and you smell a nutty aroma the butter is done. Pour into a heatproof container to set up, place in the fridge, mix every 20 minutes or so as the butter cools and resolidifies to evenly distribute the brown butter flecks.

Frosting

Preheat oven to 350F/180C and grease a 10 cup bundt pan and set aside.

In a saucepan over low-medium heat cook Guinness for 10 minutes, the liquid will reduce. Add in butter and mix until mostly all melted. Take the pot off the heat and mix in sugars and molasses, let cool for 5-10 minutes.

In a large bowl whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves.

In the cooled Guinness mixture whisk in eggs and vanilla. Make sure the eggs are fully combined into the batter. 

Pour wet mixture into the dry ingredients, and use a spatula to gently mix until just combined then fold in sour cream, be careful not to overmix. 

Bake for 35-45 minutes, until the cake bounces back when you gently press/ touch the center or a toothpick inserted comes out with only moist crumbs. Let cake cool on a wire rack for 10 minutes before inverting on to a rack. Frost when the cake when it is completely cool.

Cake

Set browned butter on the counter to come to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with an electric mixer beat the browned butter for 1 minute, it should be light and fluffy.

Add in vanilla bean paste, salt, and powdered sugar, and cream mixing on low, once fully combined increase the speed and beat for five minutes to get a super fluffy, light buttercream.

Frost cake to your liking, I used a round open tip. Store in an airtight container on the counter or fridge for 4-5 days.

I don't even like cake, and I could eat this whole thing myself! It is THAT GOOD!!!!

Gingerbread turned out great! Even my young nieces and nephews liked it for our St Patrick's Day celebration. i liked the flavor of the Brown Butter Frosting, but think I will make it more of a glaze next time.
Question: does it matter if I use salted or unsalted butter to make brown butter? (recipe didn't specify)

This is the best cake recipe I've ever used, and it isn't even close.

You may never make regular banana bread again after tasting this banana and caramel bundt cake recipe, topped with dulce de leche.

Banana and caramel bundt cake

unsalted butter, softened,

plain flour

tsp bicarbonate of soda

bananas

natural yogurt,

light brown sugar

free-range eggs,

For the topping

Half a jar dulce de leche (we like Merchant Gourmet)

You’ll also need

Heat the oven to 180°C/160°C fan/gas 4. Generously butter the bundt tin using your hands (or a brush) to get right into the corners of the tin. You need to be generous with the butter and take care over this stage, otherwise the cake won’t turn out of the tin.

Sift together the flour, bicarbonate of soda and cinnamon into a large mixing bowl, then set aside. Mash the bananas in another bowl, then stir in the yogurt and vanilla.

Put the butter and sugar in a separate bowl and beat with a wooden spoon until soft and a little paler in colour – or use a handheld mixer if you prefer. Add the eggs, one at a time, beating well after each addition.

Using a metal spoon, add a third of the flour mixture and fold it in gently, using a figure of eight motion, followed by half of the banana mixture. Repeat with another third of the flour mixture, then the remaining banana mixture, then finally the remaining flour.

Dollop the mixture evenly into the greased bundt tin and level the surface with a palette knife or the back of a spoon. Bake for 45-50 min or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 20 min, then turn it out onto a wire rack to cool completely.

Just before serving, gently heat the dulce de leche in a saucepan until it reaches pouring consistency, then carefully pour it over the bundt. Cut into slices and serve. Recipe by Emine Hassan of http://www.mbakes.com/>mbakes.com.

Looking for ways to spice up your regular chocolate cake recipe? Then you should try German Red Wine &amp; Chocolate Cake – deliciously deep chocolate flavor in every bite! An easy chocolate  wine cake that you can enjoy with coffee, tea, or with more wine!

German Red Wine and Chocolate Cake

eggs, (room temperature)

vanilla sugar

flour

tsp baking powder, (heaping)

cocoa powder

cardamom powder

cinnamon powder

cloves

red wine

chocolate chips

powdered sugar, (for dusting (optional))

Preheat oven to 180°C (350°F).

Grease the cake pan with butter and dust with flour.

In a medium bowl, sift and combine flour, cocoa powder, salt, cardamom powder, cinnamon powder, nutmeg, cloves, and baking powder. 

In a separate large bowl, mix eggs, sugar, and vanilla sugar. Use a hand mixer to combine.

Add melted butter and continue mixing.

Add the dry ingredients and the red wine alternately in batches while mixing continuously.

Add chocolate chips and use a spatula or wooden spoon to mix, just enough to incorporate it into the batter.

Pour cake batter into the prepared cake pan.

Tap the pan gently on the countertop (to lessen bubbles) and place the plan in the lower part of the oven for 55 to 60 mins.

Set aside to cool, then remove the cake from the pan.

Dust with powdered sugar and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1557774507/rlmwcwvaiiwedefkg9pr.mp4

You want a chocolate cake with an extra oomph? Then you should try German Red Wine & Chocolate Cake – deliciously deep chocolate flavor in every bite! Enjoy a slice with coffee, tea, or with more wine!

This tender and moist Vanilla Bundt Cake is flavored with real vanilla and is so easy to make! Serve slices of rich vanilla cake with fresh berries and homemade whipped cream for an easy summer dessert.

Top 11 bundt cake recipes recipes from across the web

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

Top Tags

Fresh Strawberry Pound Cake Recipe

Milky Way Cake

Brown Sugar Cake

Apple Cider Donut Cake

How To Make Cake Flour

Guinness Gingerbread Cake with Brow...

Banana and caramel bundt cake

German Red Wine and Chocolate Cake

Vanilla Bundt Cake Recipe

Blueberry Coffee Cake

Gingerbread Cake Recipe

Top 11 bundt cake recipes recipes from across the web

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

Top Tags

Fresh Strawberry Pound Cake Recipe

Milky Way Cake

Brown Sugar Cake

Apple Cider Donut Cake

How To Make Cake Flour

Guinness Gingerbread Cake with Brow...

Banana and caramel bundt cake

German Red Wine and Chocolate Cake

Vanilla Bundt Cake Recipe

Blueberry Coffee Cake

Gingerbread Cake Recipe

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