bundt cakes

Instant Pot Lemon Blueberry Cheesecake Bundt

Martha White Blueberry Cheesecake Muffin Mix

Lemon (zested & juiced)

milk

White Chocolate Chips

Confectioners Sugar

Olive Oil, Coconut or Butter Spray

Zest your entire lemon, then slice in half and juice completely.

Mix muffin mix, half a cup of milk, 1 tsp lemon zest and 2 tbsp of fresh lemon juice in a bowl. Then  stir in 1/2 cup of white chocolate chips.

Grease flower Bundt pan with a butter/ or coconut oil cooking spray prior to  adding my batter.

Add cooking trivet and 1/2 cup of water in the base of Instant Pot and place bundt pan on top.

Cook at High Pressure Manual Cook for 10 Minutes, then allowed to natural vent and rest for 20 minutes.

While the cake is baking make the icing drizzle with all of the remaining lemon zest and  lemon juice and approximately 1/3 cup of confectioners sugar. If you drizzle is to thin add more if it is too thick thin with a tsp of water until you reach a syrup consistency.

Once your cake is completely cooled, invert the flower bundt pan onto a plate or cake dish and drizzle with the lemon icing.

A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake.

Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).

Mary's cherry cake

glacé cherries

flour

175 grams/6 ounces softened butter, plus extra for greasing

caster sugar

lemon,

grams/1¾oz almonds

eggs

icing sugar

lemon, juice only

grams/½oz flaked almonds, toasted

glacé cherries, quartered

Mary shows us how to make cherry cake, as seen in the very first Technical Challenge of Series 5.

Cherry cake

Exotic, fragrant, beautiful – what’s not to love about this luxurious cake? Topped with icing and baked in a bundt tin, it's a cake for when you're out to impress.

For this recipe you will need a 23–25cm/9–10in bundt tin and a freestanding mixer or a hand-held electric mixer. 

Persian love cake 

golden caster sugar

eggs,

½ unwaxed lemon, finely grated zest and juice

½ orange, finely grated zest and juice

tsp rosewater or orange blossom water

150 grams/5½oz plain flour, plus extra for dusting

tsp baking powder

½ tsp bicarbonate of soda

½ tsp ground cardamom or cinnamon

100 grams/3½oz ground almonds

grams/3½oz pistachios

tbsp soured cream

½ lemon, juice only

orange juice

rosewater

tbsp edible dried rose petals,

grams/1 ounces nibbed pistachios (see tip)

This marbled chocolate orange olive oil Bundt cake has bright citrus flavor from the zest of two oranges. 

There&#x27;s some almond meal for bit of nutty richness, and espresso powder deepens the chocolate flavor. You can use either natural or Dutch process cocoa powder here. It&#x27;s worth it to splurge on the cocoa powder if you have the budget—it makes a difference.

Use an olive oil that&#x27;s on the milder side for this. 

If you don&#x27;t have Bundt pan you can bake this in two standard loaf pans.

Chocolate Orange Olive Oil Cake

(50 g) cocoa powder (either natural or Dutch process)

(100 g) sugar

espresso powder

water

(250 g) all-purpose flour

(95 g) almond meal or almond flour

baking powder

salt

sugar

oranges

olive oil

vanilla extract

Preheat oven to 350°F. Butter and flour a...

Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan or spray with nonstick baking spray such as Baker's Joy.

Add the 1/2 cup sugar, cocoa powder, espresso...

Add the 1/2 cup sugar, cocoa powder, espresso powder and water to a medium mixing bowl and stir to combine.

In a large mixing bowl, add the flour,...

In a large mixing bowl, add the flour, almond meal, baking powder, and salt and whisk to combine.

Add the 2 cups of sugar to a...

Add the 2 cups of sugar to a mixing bowl and zest the oranges into the sugar. Stir to coax more orange oil out of the zest.

Add the sugar and orange zest to the...

Add the sugar and orange zest to the bowl of a stand mixer fitted with the whisk attachment. Add the olive oil and vanilla extract and beat on medium-high speed until well mixed, about 1 minute.

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

Add the eggs, one at a time, to the bowl of the stand mixer, beating after each addition to incorporate. Mix on medium-high speed until pale and frothy, about 4-5 minutes.

Add the flour mixture to the bowl of...

Add the flour mixture to the bowl of the stand mixer and beat on low speed just until the flour is incorporated, about 30 seconds. Add the milk and stir in by hand until the batter is loose and pourable.

Separate out three cups of batter into mixing...

Separate out three cups of batter into mixing bowl and stir in the chocolate mixture until the batter looks deep chocolate brown.

Add a third of the orange batter to...

Add a third of the orange batter to the Bundt pan, then add a third of the chocolate batter over it, repeat with the rest of both batters. There's no need to do any marbling—the batters marble themselves in the pan.

Bake until a toothpick placed in the center...

Bake until a toothpick placed in the center of the cake comes out clean, about 1 hour and 10 minutes.

Let cool in the pan for 15 minutes...

Let cool in the pan for 15 minutes before turning out onto a wire rack to cool completely before slicing

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

A step-by-step guide on how to make a chocolate olive oil cake. A marbled Bundt cake with orange almond batter and a cocoa powder chocolate batter that mix in lovely swirls. A not-too-sweet cake that's perfect for making ahead for dessert or breakfast. So good!

Chocolate Orange Olive OIl Cake

Gingerbread Mini Bundt Cakes

all purpose flour

tsp baking soda

cinnamon

tsp nutmeg

tsp ground ginger

cloves

butter, (room temperature (1 stick))

molasses

vanilla

whole milk

sprinkles, (optional)

Preheat oven to 350° and butter a mini bundt pan, then dust with flour, set aside.

In a large bowl, beat sugar and butter until well combined, then beat in egg and molasses until fully incorporated.

In a medium bowl, add the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves and whisk until combined.

Add flour mixture into sugar mixture and mix, then beat in milk until smooth and mixed well.

Pour batter into a large zip top bag, cut off tip, then pipe into bundt pan filling just above halfway.

Bake for 25-30 minutes or until a toothpick comes out clean.

Remove from oven and let cool for 15 minutes before turning cakes out onto a wire rack.

For the Gingerbread Bundt Cakes

Whisk powdered sugar, vanilla, and milk until smooth.

Drizzle over cooled cakes, add sprinkles, and serve as desired.

For the Icing

Nadiya's chocolate caramel flan (or chocoflan) magically inverts itself in the oven, when the crème caramel rises to the top. 

Chocolate caramel flan

grams/4½oz shop-bought salted caramel sauce

softened, butter

brown sugar

free-range egg

tbsp vanilla extract

cocoa powder

tsp bicarbonate of soda

tbsp coffee granules

230 milliliters/8fl oz full-fat milk

600 milliliters/20fl oz evaporated milk

tin condensed milk

free-range eggs

vanilla bean paste

This chocoflan recipe makes a bundt cake made of two distinct layers: dulce de leche flan and moist buttermilk chocolate cake. The recipe also uses a unique technique of filling the bundt pan. During the baking process, the two layers swap places!

Chocoflan Recipe

dulce de leche

evaporated milk

(113 grams) cream cheese,

all-purpose flour

granulated sugar

baking soda

egg,

Tablespoon natural unsweetened cocoa powder

Prep the oven. Position a rack in the center of the oven and preheat the oven to 350°F. Bring the water for assembly to boil and cover to keep warm while you prep the flan and chocolate cake.

Make the flan. In the blender pitcher, combine the dulce de leche, evaporated milk, cream cheese, vanilla, and salt for the flan. Blend on medium-high until smooth, about 30 seconds. Add the eggs for the flan and blend on medium-high until combined, another 10 to 15 seconds.

Mix the dry ingredients for the chocolate cake. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt.

Whisk the wet ingredients, then mix in the dry ingredients. In a large bowl, whisk together the buttermilk, coffee, butter, egg, and vanilla for the chocolate cake. Gradually whisk in the dry ingredients until just combined.

Prep and fill the bundt pan. Generously spray a 10-cup capacity bundt pan with nonstick baking spray. Immediately use a rubber spatula to scrape the chocolate cake batter into the prepared bundt pan. Use an offset spatula to smooth its top.Slowly ladle the flan batter over the chocolate batter, being careful not to disturb the batter. Set the filled bundt pan in the middle of a large roasting pan and tightly cover its top with aluminum foil. Pour the boiled water into the roasting pan until water reaches halfway up the sides of the bundt pan.

Bake the chocoflan. Bake for 105 to 120 minutes, or until a skewer inserted into the center of the cake comes out clean.

Cool the chocoflan. Remove the chocoflan from the water bath, uncover its top, and cool completely on a wire rack.

Chill the chocoflan. Once the chocoflan has cooled completely, tightly cover its top with plastic wrap. Refrigerate for at least 4 hours, preferably overnight.

Steam the chocoflan to unmold it. Set the bunt pan with the chocoflan in the middle of the roasting pan. Bring the water for serving to boil and immediately pour into the roasting pan until water reaches halfway up the sides of the bundt pan. Dip the kitchen towel in the hot water (careful—it will be hot!). Wring it out over the sink or roasting pan (avoiding the bundt pan with the chocoflan) until it&#39;s damp but not wet. Cover the chocoflan and roasting pan with the kitchen towel and let sit for 15 minutes.After 15 minutes, uncover the pans. Remove the bundt pan from the water bath. Place a serving plate over the bundt pan. Flip the bundt pan and plate upside down to turn the chocoflan out of the bundt pan. Garnish immediately with the remaining cocoa powder.

Serve and store. Serve chilled, or at room temperature. The chocoflan can be stored in the refrigerator, tightly covered in plastic wrap or sliced in an airtight container, for up to 3 days.

Satisfy your chocolate cravings with this Decadent Chocolate Cherry Bundt Cake. Bursting with the sweet-tart goodness of cherry pie filling, this moist cake is a chocoholic's dream.

Chocolate Cherry Bundt Cake with Cherry Pie Filling

All-Purpose Flour

Sugar

Unsweetened Cocoa Powder

1½ tsp Baking Powder

1½ tsp Baking Soda

Salt

Eggs (room temperature)

Cherry Pie Filling

Buttermilk

Vegetable Oil

tsp Vanilla Extract

Semi-Sweet Chocolate Chips

tbsp Unsalted Butter

tbsp Corn Syrup

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup capacity bundt cake pan.

In a mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, using a hand or stand mixer, beat the eggs until they're slightly frothy.

Add the cherry pie filling, buttermilk, vegetable oil, and vanilla extract to the beaten eggs. Mix until well combined.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.

Pour the cake batter into the prepared bundt pan, ensuring it's evenly distributed.

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Making the Cake:

Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely, about 2 hours.

While the cake is cooling, prepare the chocolate glaze. In a saucepan, melt together the semi-sweet chocolate chips, unsalted butter, corn syrup, and vanilla extract over low heat until smooth. Remove from heat.

Once the cake is completely cooled, drizzle the chocolate glaze evenly over the top.

Serve and Enjoy:

Allow the glaze to set for about 10 minutes before slicing and serving.

Notes and Tips:

Cooling and Glazing:

Most of the time I refer to this as my Cider and five-spice gingerbread, but I changed the name out of concern for those who expect a little more gingeriness from their gingerbead. If you want to intensify the ginger element, use 250ml/9fl oz ginger beer in place of the cider.

This cake is wonderful enough plain as it is, though I have something of a faiblesse for the gleaming accompaniment of the smoky salted caramel sauce, as you can see from the picture.

For this recipe you will need a 2½/4½ pints litre capacity bundt tin or a 20cm/8in square cake tin (approx. 5½cm/2¼in deep).

Cider and five-spice bundt cake

250 milliliters/9fl oz cider,

175 milliliters/6fl oz sunflower oil,

grams/3½oz soft dark brown sugar

grams/10½oz black treacle (use an oiled 1-cup measure for ease)

3cm/1¼in piece (15 grams/½oz) fresh root

300 grams/10½oz plain flour

¼ tsp bicarbonate of soda

½ tsp freshly grated nutmeg

2½ tsp Chinese five-spice powder

unsalted butter

grams/1¾oz soft light brown sugar

grams/1¾oz caster sugar

golden syrup

125 milliliters/4fl oz double cream

smoked sea salt flakes,

Most of the time I refer to this as my Cider and five-spice gingerbread, but I changed the name out of concern for those who expect a little more gingeriness from their gingerbead. If you want to intensify the ginger element, use 250ml/9fl oz ginger beer in place of the cider. This cake is wonderful enough plain as it is, though I have something of a faiblesse for the gleaming accompaniment of the Smoky salted caramel sauce, as you can see from the picture.

Cider and 5-spice bundt cake

These delicious, little, moist Mini Blueberry Lemon Bundt Cakes are perfect for spring desserts and so good you&#039;ll make them again and again.

Mini Blueberry Lemon Bundt Cakes

Tbsp. butter, softened (You can microwave it

sour cream

lemon juice

Top 10 bundt cakes recipes from across the web

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

Top Tags

Mary's cherry cake

Persian love cake

Chocolate Orange Olive Oil Cake

Gingerbread Mini Bundt Cakes

Chocolate caramel flan

Chocoflan Recipe

Chocolate Cherry Bundt Cake with Ch...

Cider and five-spice bundt cake

Mini Blueberry Lemon Bundt Cakes

Top 10 bundt cakes recipes from across the web

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

Top Tags

Mary's cherry cake

Persian love cake

Chocolate Orange Olive Oil Cake

Gingerbread Mini Bundt Cakes

Chocolate caramel flan

Chocoflan Recipe

Chocolate Cherry Bundt Cake with Ch...

Cider and five-spice bundt cake

Mini Blueberry Lemon Bundt Cakes

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