Bundt Cake or also known as Pound Cake seems to be in the now. Why go for a regular round cake when you can make your own cake looking like a donut! A bundt cake shape is inspired by Gugelhupf aka a traditional European. It doesn’t have a specific flavor recipe attach to it so feel free to make it in any flavor you desire! Here, let’s try out these 5 different flavors!
Vanilla Bundt Cake
Image credit: veenaazmanov
Ingredients
- 227 g
Unsalted butter - 3 nos
Eggs - 190 g
Cake flour/ All-purpose flour - 1 tsp
Baking powder - 250 g
White sugar - 120 ml
Buttermilk - ½ tsp
Salt - 1 tsp
Vanilla extract
Glaze:
- 225 g
Powdered sugar - 1 tsp
Vanilla extract - 3 tbsp
Milk - 1 tsp Lemon zest (Optional)
- 1 tsp Orange zest (Optional)
Instructions
- Start preheating the oven to 165ºC. Then, grease a bundt pan with butter along with some flour.
- In a bowl, sift the baking powder, flour and salt before setting it aside.
- Using a stand mixer, cream the butter and sugar together until it turns light and fluffy.
- Add the eggs one at a time before adding the vanilla extract.
- To make sure you have a smooth batter, scrape the sides of the bowl. Then, pour into the bundt pan earlier before spreading them evenly. Tap the pan several times to remove air pockets.
- Proceed to bake for 40 – 45 minutes. You can use the cake-test method to ensure it’s baked by inserting a toothpick. If it comes out with wet batter on the stick, you may have to bake again.
- Let it cool in the pan for 10 minutes before transferring it to a cooling rack. Top it off with powdered sugar and you’re ready to serve!
- For the glaze: combine the ingredients in a bowl and stir until it gives a thick consistency. Pour over the cake once it’s cooled.
Recipe credit: veenaazmanov
Chocolate Cream Cheese
Image credit: iambaker
Ingredients
- 100 g
All-purpose flour - 50 g
Unsweetened cocoa powder - ½ tsp
Baking soda - 180 g
Salted butter - ½ tsp
Baking powder - 190 g
Fine granulated sugar - 3 nos
Eggs - 20 ml
Evaporated milk - 1 tsp
Vanilla essence - 250 g
Cream Cheese - 70 g
Castor sugar - 65 g
Sour cream - 1 tsp
Vanilla essence
Instructions
- Start sifting together the flour, baking powder, baking soda and cocoa powder in a bowl. Set it aside.
- With an electric mixer, beat the butter and sugar until it’s smooth. Then, crack in 2 eggs one at a time before adding the vanilla essence.
- Add the flour mixture earlier and the evaporated milk gradually, continue to beat at a low speed until all is combined. Scrape the sides of the bowl with a spatula.
- Prepare a bundt cake pan that’s greased with butter and dusted with some flour before pouring the batter in.
- Bake the cake at 170ºC for 15 minutes.
- Time for the cream cheese: Start beating the cream cheese, castor sugar, vanilla essence and 1 egg until the mixture is smooth. Fold in sour cream.
- Pour the batter over the half-baked chocolate cake. Pour the cheese mixture while the chocolate cake is still hot
- Bake for another 40 to 45 minutes at 150ºC. The cake is baked when it’s firm to touch on top or you can try inserting a toothpick to test. If it comes out wet with batter, I may have to bake again.
- Let cool on a cooling rack and refrigerate for at least 3 hours before slicing and serving.
Recipe credit: Kuali
Banana Bundt Cake
Image credit: rasamalaysia
Ingredients
- 8 oz
Unsalted butter (room temp) - ½ tsp
Salt - 2 tsp
Baking soda - 3 cup
All-purpose flour - 3 cup
Sugar - 2 nos
Eggs (room temp) - 4 Bananas (ripe and mashed)
- 2 tsp
Vanilla extract - 1 cup
Plain yoghurt
Instructions
- Preheat the oven to 176ºC. Prepare the bundt pan by greasing it with butter.
- In a bowl, whisk the baking soda, flour and salt together.
- With a stand mixer or a hand mixer, beat the butter until it’s creamy. Add in the sugar while beating at a medium speed until it turns fluffy and pale.
- Add in the vanilla and the eggs one at a time, beating it for 1 minute after each egg is added in.
- Finally, reduce the speed to low and mix in the bananas. Pour in half of the dry ingredients mixture earlier, the sour cream and then the rest of the mixture.
- Scrape the batter on the sides of the bowl. Pour the batter into the prepared bundt pan, and make sure to tap the pan a few times against the counter to ensure a smooth surface and no air bubbles.
- Bake for 65 – 75 minutes, then test it out with the toothpick method. (Check the cake after 30 minutes and if it’s browning too fast, cover it loosely with some foil tent. Then, transfer the cake onto a cooling rack to let it cool for about 10 minutes before unmolding it to let it cool to room temp.)
- It’s said to be served better the next day (if you have time) so, wrap the cooled cake in plastic and let it sit on the counter overnight. Devour it the next day!
Recipe credit: Rasa Malaysia
Lemon Bundt Cake
Ingredients
- 3 cups
All-purpose flour - ½ tsp
Baking soda - ½ tsp
Salt - 1 tsp
Baking powder - 1 cup
Unsalted butter (room temp) - 2 cups
Sugar - 4 nos
Eggs - ½ tsp
Vanilla extract - 1 tbsp Lemon zest
- 1 tbsp
Lemon Juice - ½ cup
Sour cream - ½ cup
Milk
- 1 cup
Powdered sugar - 1 tsp Lemon sugar
- 2 tbsp
Melted butter
Instructions
- Start preheating the oven to 162ºC. Prepare the bundt pan by greasing with butter and flour.
- In a bowl, whisk the flour, baking soda, salt and baking powder together. Set it aside.
- Using an electric mixer or a hand mixer, blend the butter until it’s fully smooth. Add the sugar and beat it on a medium speed for about 1 to 2 minutes. It should be light and fluffy, as well as fully incorporated.
- Add in the lemon zest and blend together. While it’s still mixing, add the eggs one at a time.
- While slowly mixing, add in half of the flour mixture earlier before pouring in the milk and vanilla.
- Then, add in the rest of the flour mixture as well as the sour cream and lemon juice. Continue to blend until everything is combined.
- Pour the batter into the bundt pan earlier. To ensure a smooth top, spread evenly with a spatula.
- Bake the cake for 60 – 70 minutes. Once it’s done baking, you can test out the cake by using the toothpick method.
- Let cool in the pan on a cooling rack until the pan is barely warm or cool to touch for 1 hour. To take out the cake, use a small spatula and gently loosen the cake at the edges of the pan and around the center. Invert the cake onto a serving plate.
- For the glaze: Add the melted butter in a separate bowl along with powdered sugar before whisking to combine. Add the lemon juice and continue to whisk. It will start to thicken once it sits at room temp. Pour it once the cake is completely cool.
Recipe credit: Enya Abdullah & Just So Tasty
Red Velvet Bundt Cake
Image credit: justsotasty
Ingredients
- 170 g
Butter - 3 nos
Eggs - 120 – 150 g
Castor sugar - 250 g
Self-raising flour - 2 tbsp
Cocoa powder - ½ tsp
Fine salt - ½ tsp
Baking soda - 1 cup
Buttermilk - 1 tsp
Vanilla essence - 2 tbsp
Red food colouring
Glaze:
- 4 oz
Cream Cheese - 1-2 tbsp
Milk - 1 ½
Powdered sugar
Instructions
- Prepare the bundt pan by greasing it with butter and dust with flour. Preheat the oven to 160ºC.
- Sift the self-raising flour, cocoa powder, baking soda and salt. Set it aside.
- In a bowl, prepare the buttermilk, the food colouring and vanilla essence. Mix together until it’s incorporated. Set it aside as well.
- In a different bowl, beat the butter until it’s creamy. Then, add in the sugar until it’s fluffy and pale.
- Add in the eggs one at a time while whisking the mixture.
- Now, start adding the sifted ingredients while also adding the buttermilk mixture as well. Add in gradually into 3 sections: Add the dry, sifted ingredients first, then the buttermilk mixture and finally, the dry, sifted ingredients again.
- Pour the batter into the prepared bundt cake pan and bake for 40 to 45 minutes. Use the toothpick method to test out the cake. If inserted and came out with wet batter attached to it, you may have to bake again.
- For the glaze: Beat the cream cheese until it’s soft and fluffy. Then, add in the powdered sugar about ½ cup at a time until the sweetness and thickness have reached the way you like it. Mix in the milk one at a time. Once it’s combined, pour the glaze all over once the cake is cooled.
Recipe credit: Enya Abdullah & Just So Tasty
