VANILLA GLAZE RECIPE FOR BUNDT CAKE RECIPES

Name: Vanilla Bundt Cake
Prep time: 5 min
Total time: 1 h
Yield: 10-12 servings
Ingredients: Cooking spray, for pan; 1 1/2 c. (3 sticks) butter, softened; 2 c. granulated sugar; 4 large eggs; 1 tbsp. vanilla extract; 1/2 tsp. almond extract (optional); 3 c. all-purpose flour; 6 tbsp. cornstarch; 2 tsp. baking powder; 1 1/2 tsp. kosher salt; 1 c. whole milk; 2 1/2 c. powdered sugar; 5 tbsp. whole milk; 1/2 tsp. pure vanilla extract; 1/8 tsp. kosher salt

BEST BUNDT CAKE RECIPE - HOW TO MAKE EASY VANILLA BUNDT CAKE

Best Bundt Cake Recipe - How to Make Easy Vanilla Bundt Cake image

This vanilla bundt cake from Delish.com is an absolute show stopper.

Provided by Lauren Miyashiro

Categories dessert

Total Time 1 hours

Prep Time 5 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 15

Ingredients

Cooking spray, for pan
1 1/2 c. (3 sticks) butter, softened
2 c. granulated sugar
4 large eggs
1 tbsp. vanilla extract
1/2 tsp. almond extract (optional)
3 c. all-purpose flour
6 tbsp. cornstarch
2 tsp. baking powder
1 1/2 tsp. kosher salt
1 c. whole milk
2 1/2 c. powdered sugar
5 tbsp. whole milk
1/2 tsp. pure vanilla extract
1/8 tsp. kosher salt

Steps:

Make cake: Preheat oven to 350°. Grease a 12-cup bundt pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and mix until combined. Pour batter into greased bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely. Make glaze: Whisk together powdered sugar, milk, vanilla, and salt. Pour over cake and serve.

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE RECIPE - FOOD.COM

Carrot Bundt Cake With Cream Cheese Glaze Recipe - Food.com image

This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 10 serving(s)

Number Of Ingredients 24

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons lemons, zest of
2 tablespoons vegetable oil
1 teaspoon vanilla extract (or pineapple, almond, or lemon)
2 tablespoons lemon juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 cups grated carrots
1 cup raisins
1 cup chopped cashews
4 ounces cream cheese, softened
3 tablespoons powdered milk
6 tablespoons water
2 cups icing sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract (or pineapple, almond, or lemon)

Steps:

In a large bowl, cream butter and sugars
Add eggs, one at a time, beating well after each
Add lemon zest, oil, extract and lemon juice
Combine dry ingredients; gradually add to wet mixture
Stir in carrots, raisins, and nuts
Pour into a bundt pan that has been greased well
Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
Mixture should be quite thick
Pour over warm cake letting glaze drip down the sides
Cool to room temperature before serving

Nutrition Facts : Calories 795.3, FatContent 34.5, SaturatedFatContent 16.6, CholesterolContent 138, SodiumContent 549.5, CarbohydrateContent 115.2, FiberContent 3, SugarContent 77, ProteinContent 10.7

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