HOW TO MAKE A BUNDT CAKE: THE EASIEST, MOST FOOLPROOF ...
Provided by Odette Williams
Total Time 4200S
Prep Time 1500S
Cook Time 2700S
Yield 12
Number Of Ingredients 16
Steps:
- Soften the butter and let the eggs warm up. Place 14 tablespoons (1 3/4 sticks) unsalted butter in the bowl of a stand mixer fitted with the paddle attachment and let sit at room temperature until softened. (Alternatively, use a large bowl and electric hand mixer.) Place 3 large eggs on the counter while the butter softens.
- Preheat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 10 to 15-cup bundt pan generously with butter, getting into all the nooks and crannies. Sprinkle 2 tablespoons raw sugar into the pan, coating all the sides evenly.
- Sift the dry ingredients. Place a large fine-mesh strainer or sifter over a large bowl. Add 2 1/2 cups cake flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt to the sifter. Sift into the bowl.
- Optional: Add the vanilla seeds to the sugar. If using a vanilla bean, place 1 1/2 cups granulated sugar in a small bowl. Split the vanilla bean, then scrape the seeds into the sugar. Use your fingers to work the seeds into the sugar.
- Beat the butter and sugar. Beat the softened butter on medium speed for 30 seconds. With the mixer still running, gradually beat in the sugar. Stop the mixer and scrape down the sides of the bowl.
- Add the vanilla extract. Add the vanilla extract: 2 teaspoons if also using vanilla seeds, or 5 teaspoons if you are not using vanilla seeds.
- Beat until very light and fluffy. Beat on high speed until light and creamy, 5 to 6 minutes. Stop the mixer and scrape down the sides of the bowl.
- Add the eggs. With the mixer on medium to high speed, gradually add the 3 eggs one at a time, waiting until each one is incorporated before beating in the next. If the batter looks curdled, just add 1 or 2 tablespoons of the flour mixture to bind it back together.
- Add the flour mixture. With the mixer on low speed, beat in the flour mixture.
- Add the sour cream, orange zest, and orange juice. Add 3/4 cup sour cream, 1 tablespoon finely grated orange zest, and 1 tablespoon orange juice, and beat until just combined. Stop the mixer and scrape down the sides of the bowl.
- Transfer the batter to the bundt pan. Transfer the batter into the prepared bundt pan and smooth the top.
- Bake about 45 minutes. Bake until a skewer inserted into the cake comes out clean or with only a few moist crumbs, the cake bounces back when lightly pressed, and the top is golden-brown, about 45 minutes.
- Cool the cake 10 minutes. Place the pan on a wire rack and let the cake cool for 10 minutes.
- Flip the cake out of the pan while still warm. Use a table knife to gently push the cake away from the sides of the pan. Place the rack over the pan, then flip both over in one motion. Remove the pan from the cake. Let the cake cool completely. Meanwhile, let 1 tablespoon unsalted butter sit at room temperature to soften if making the glaze.
- Make the glaze (optional). Sift 1 cup powdered sugar into a small bowl. Make a well in the center of the sugar and add the 1 tablespoon softened unsalted butter. Pour 2 tablespoons boiling water onto the butter to melt it. Stir together until smooth.
- Glaze the cake. Pour the glaze over the cake, then let sit until set before slicing the cake and serving.
Nutrition Facts : SaturatedFatContent 11.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 59.8 g, SugarContent 37.0 g, ServingSize Serves 12, ProteinContent 4.4 g, FatContent 18.7 g, Calories 422 cal, SodiumContent 204.4 mg, FiberContent 0.5 g, CholesterolContent 0 mg
GLUTEN-FREE CHOCOLATE BUNDT CAKE
Perfectly dense, fudgy, and quick to make, this Gluten-Free Chocolate Bundt Cake will be a new favorite treat in your household. Making gluten-free bundt cake has never been easier.
Provided by Chrystal
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Grease a 10-inch Bundt cake pan; set aside.
- In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt.
- Add the eggs, sour cream, oil and vanilla; beat on medium speed for 2 minutes.
- Add hot water and stir until combined.
- Stir in chocolate chips.
- Poor into pan. Tap sides to help it settle.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before removing from pan to a wire rack.
- Dust with powdered sugar if desired.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition Facts : Calories 233 calories, CarbohydrateContent 29 grams carbohydrates, CholesterolContent 32 milligrams cholesterol, FatContent 13 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1 slice, SodiumContent 342 grams sodium, SugarContent 26 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat
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MARVELOUS MARBLE CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.1
Total Time 01 hours 05 minutes
Category Desserts
Calories 683 calories per serving
- In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature., Preheat oven to 375°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips, until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, tap several times on counter., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency., If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting.
GLUTEN-FREE CHOCOLATE BUNDT CAKE
From glutenfreepalate.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine American
Calories 233 calories per serving
- Store in an airtight container at room temperature for up to 4 days.
MARVELOUS MARBLE CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.1
Total Time 01 hours 05 minutes
Category Desserts
Calories 683 calories per serving
- In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature., Preheat oven to 375°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips, until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, tap several times on counter., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency., If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting.
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