Category Archives: Bundt Cakes

Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt CakeThere is just something about bundt cakes. They’re one of my absolute favorite things to bake—they’re low-maintenance crowd pleasers *and* I get to feel like the queen of the universe every time I get one to release cleanly from the pan. That kind of glory is hard to come by these days.Blueberry Lemon Bundt CakeThis Blueberry Lemon Bundt Cake is utterly spectacular, if I do say so myself. Lemon-scented and studded with a bevy of blueberries, it’s the perfect summertime cake. Oh, and it’s gorgeous too.Blueberry Lemon Bundt CakeThe base is a sour cream spin on my favorite bundt cake formula. While that cake batter is rich and delicious, it’s not quite thick enough to suspend whole blueberries, leaving them all to sink to the bottom of the pan/top of the baked cake. The final product still tastes right, but if you’re going to make a blueberry cake, you want the blueberries strewn throughout, ya know?

By swapping the usual milk for sour cream, the batter becomes just thick enough to support the blueberries, and you also get a super velvety crumb out of the deal. #score The blueberries are also given support via a light dusting of dry ingredients before being folded into the batter. This “trick” allows a little bit of the leavener to react directly against the blueberries, helping them to stay buoyant instead of sinking.Blueberry Lemon Bundt CakeAs for the lemon portion of this Blueberry Lemon Bundt Cake, it’s as simple as rubbing zest into sugar to release those good lemony oils and finishing the cake with a simple lemon icing. Easy peasy.Blueberry Lemon Bundt CakeBlueberry Lemon Bundt Cake is perfect for any summer occasion, including the Fourth of July. There’s no melting frosting or chocolate to worry about, and just about everyone loves the combination of blueberries and lemon.Blueberry Lemon Bundt CakeI know a lot of us aren’t having or attending gatherings large enough to finish this cake in one go, so feel free to halve it and put it in a loaf pan. I, however, have never seen leftover cake as a problem.Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake
makes one 10-cup capacity bundt

Cake:
2 cups granulated sugar
zest of 1 medium lemon
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 pint fresh blueberries (about 12 ounces)
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup full-fat sour cream, room temperature

Icing:
1 cups confectioner’s sugar
2 tablespoons fresh lemon juice
pinch of Kosher or sea salt

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.

Make the cake. Combine sugar and lemon zest in a small bowl and use your fingertips to rub them together. Set aside.

Combine flour, baking powder and salt in a large mixing bowl. Use an electric mixer to mix on the lowest setting for 20 seconds.

Remove 1/4 cup of the flour mixture to a small mixing bowl. Add blueberries and toss together. Set aside.

Add butter, eggs, vanilla and sour cream to the flour mixture. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Use a silicone spatula or wooden spoon to fold floured blueberries (including any unincorporated flour) into batter.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, lemon juice and salt. Mixture should be very thick, but pourable. If it’s too thick, add more lemon juice by the teaspoon up to 3 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 2 tablespoon increments. Pour over cake. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.Blueberry Lemon Bundt CakeBlueberry Lemon Bundt CakeBlueberry Lemon Bundt Cake

Vanilla Bean Bundt Cake

Vanilla Bean Bundt CakeI try very hard to keep things simple around here. Recipes, techniques, flavors, everything. That doesn’t mean super easy or uncomplicated—just not over-complicated. No more steps or ingredients than absolutely necessary, you know?Vanilla Bean Bundt CakeThat said, sometimes a simple recipe like this Vanilla Bean Bundt requires several tries, each with a different technique or ingredient, all resulting in…excellent cakes. Really.

You know what’s not simple? Deciding which of those cakes to post.Vanilla Bean Bundt CakeEach one began with the same basic recipe that I’ve used for my Orange Cardamom Cake, Meyer Lemon Drizzle Cakes, and Marble Bundt, but with vanilla bean, of course. My options were:

  1. a cake with one vanilla bean in the batter, one vanilla bean in the icing, and a vanilla syrup made from the empty pods painted on.
  2. a cake with two vanilla beans in the batter and one in the icing. No syrup.
  3. a cake and icing made with vanilla bean paste instead of the real deal. No syrup.

I cannot overstate how delicious all of them were—buttery and bursting with vanilla bean flavor! And those signature specks, of course.

If I felt like I could get away with posting three Vanilla Bean Bundt recipes, I would. Faced with making a decision however, I took into account the flavor, aesthetics, ease and cost of each one, and the winner just barely emerged.Vanilla Bean Bundt CakeVanilla Bean Bundt CakeVanilla Bean Bundt CakeVanilla Bean Bundt CakeThe cake I love the most is #1, so it’s the one I’ve posted below. The seeds of one vanilla bean are whirled into the batter, and the leftover pod is used to make a syrup that is brushed onto the baked cake before icing is poured over the top. The syrup is the element that makes all the difference here—it keeps the cake from being even the slightest bit crumbly, gives it a subtle glossiness, and makes it so that you can smell its dreamy vanilla aroma within a 6 foot radius. Yes, really!Vanilla Bean Bundt CakeI also like that the pods in the recipe don’t go to waste. I’ve seen other bakers suggest using empty vanilla pods to make vanilla sugar, but how much vanilla sugar does anyone actually use? You could use them to make extract, I suppose, but that takes weeks or months. This way at least one of the pods is used directly in the cake. As for the second, let me know what you do with leftover vanilla pods. I’m interested!Vanilla Bean Bundt CakeFor those of you wondering about the cost of this whole operation, I won’t lie to you: vanilla bean anything is pricey. I buy my vanilla beans at Costco and Sahadi’s, and they run about $6 apiece. You could use two tablespoons of vanilla bean paste (1 per pod) instead, but the paste is about $35 upfront. A single jar contains enough to make this cake four times though, so it’s worth the investment. Oh, and this is a warning that the dark color of the vanilla bean paste will affect the aesthetic outcome of the cake, but only slightly. It will still be absurdly delicious, as all vanilla bean things are.Vanilla Bean Bundt CakeKeep it simple, y’all.Vanilla Bean Bundt Cake

Vanilla Bean Bundt Cake
makes one 10-cup capacity bundt

Cake:
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
scraped seeds of 1 vanilla bean
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup milk (preferably whole), room temperature

Simple Syrup:
1/3 cup water
2/3 cup granulated sugar
1 scraped/empty vanilla pod

Icing:
1 1/2 cups confectioner’s sugar
2 tablespoons whole milk
scraped seeds of 1 vanilla bean
pinch of Kosher or sea salt

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.

Make the cake. Combine all ingredients in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.

Set the cooled cake, still on the rack, over a rimmed baking sheet. Make the simple syrup. Combine water, sugar, and scraped vanilla pod in a small saucepan. Heat over medium heat, stirring occasionally, until sugar has dissolved. Remove from heat.

Use a pastry brush to paint syrup all over the cake. Continue brushing until you’ve used all the glaze. Some will run off onto the rimmed baking sheet—that is okay. Let cake sit for 30 minutes to absorb the syrup.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, milk, vanilla seeds and salt. Mixture should be very thick, but pourable. If it’s too thick, add more milk by the teaspoon up to 3 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 2 tablespoon increments. Pour over cake. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to three days or in the refrigerator for up to five.Vanilla Bean Bundt CakeVanilla Bean Bundt CakeVanilla Bean Bundt Cake

Marble Bundt Cake

Marble Bundt CakeOh, hello.Marble Bundt CakeAre you also distracted by the undeniable beauty of this Marble Bundt Cake?Marble Bundt CakeWait til you find out how delicious it is.Marble Bundt CakeAnd how incredibly easy it is to make.Marble Bundt CakeMarble Bundt CakeOne batter, two bowls, ten minutes to mix 🙌🏻🙌🏻🙌🏻 Marble Bundt CakeMarble Bundt CakeMarble Bundt CakeMarble Bundt CakeA little over an hour in the oven…Marble Bundt CakeMarble Bundt Cakeand a thick blanket of ganache later…Marble Bundt CakeMarble Bundt Cakeyou have a Marble Bundt Cake that will put any coffee shop fare to shame. Shame, I tell you.Marble Bundt CakeBetween the dense, buttery crumb…Marble Bundt Cakeand chocolate marbling that actually tastes like chocolate…Marble Bundt Cakeit doesn’t get much better than this.Marble Bundt Cake

Marble Bundt Cake
makes one 10-12 cup capacity bundt cake

Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 1/3 cups granulated sugar
2/3 cup light brown sugar, packed
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup milk (preferably whole), room temperature
6 ounces bittersweet chocolate, finely chopped

Ganache:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.

Make the cake. Combine flour, baking powder, granulated sugar, light brown sugar, salt, butter, eggs, vanilla, and milk in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick. Set aside.

Place chocolate in a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring in between, until melted. This may also be done in a double boiler.

Transfer 1 1/2 cups of batter into the bowl with the melted chocolate. Use a fork and/or silicone spatula to combine the two.

Transfer remaining batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Dollop chocolate batter over the top and use a thin knife or skewer to lightly marble it in. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cool completely.

Make ganache. Place chopped chocolate in a small heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.

Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Starting in the center of the bowl and stirring your way toward the edge, use a fork to stir until chocolate and cream are combined and smooth.

Place cake (still on the rack) over a rimmed baking sheet.

Spoon/pour ganache over the top. Let set for 15-20 minutes before removing to a serving plate, slicing and serving.

Leftover cake will keep covered at room temperature for two days or in the refrigerator for up to five.
Marble Bundt CakeMarble Bundt Cake

Orange Cardamom Cake

Orange Cardamom CakeI don’t know if I’ve mentioned before that I do all my blog photo shoots in a corner of my bedroom. I’ve got wide windowsills and my carrara marble pie board, so it’s a pretty sweet deal…except when it’s gray outside for days on end and my viewless east-facing window gets terrible light. I’ve made it work in the past, but just couldn’t bear the idea of taking grainy, sub-par photos of this Orange Cardamom Cake.Orange Cardamom CakeSo, uh, hello from my make-shift photo set-up in the living room! Look at this cake I made for you!Orange Cardamom CakeIf early autumn could be baked into a cake, it would be this Orange Cardamom beauty. It’s got plenty of brightness and tang from a triple hit of fresh orange, a little warmth from ground cardamom, and a moist, tight crumb that’ll have you going back for seconds.Orange Cardamom CakeIt’s like the joyful feeling you get when you finally get to break out your chunky sweaters after a long, hot summer. You’re so happy to be wearing a sweater that you don’t even care that you’re wearing it with cut-offs and sandals.Orange Cardamom CakeBut you know, it’s cake. Really, really good cake. The sort of cake you eat when you’re not ready to go all-pumpkin/apple/pear all the time, but if you have to eat one more berry anything, you’ll scream.

Maybe that’s just me. Anyway…Orange Cardamom CakeOrange Cardamom CakeOrange Cardamom CakeThis cake is stupid easy to make. Yesssssss. It requires a mixer, but just one bowl and three steps.

  1. Put all the ingredients in one mixing bowl.
  2. Mix ‘em on low for 30 seconds.
  3. Turn up the speed to medium and mix for another three minutes.

Orange Cardamom CakeOrange Cardamom CakeOrange Cardamom CakeSeriously, that’s it. Put the batter in the pan and bake it for a little more than an hour.Orange Cardamom CakeOnce it’s cool, paint the cake with a fresh orange glaze.Orange Cardamom CakeOrange Cardamom CakeTop it with a thick orange icing. That’s the stuff.Orange Cardamom CakeMake yourself a pot of tea, cut yourself a slice, cozy up, and enjoy.Orange Cardamom CakeOrange Cardamom CakeChunky sweater optional, but encouraged.Orange Cardamom Cake

Orange Cardamom Cake
makes one 10 cup capacity bundt

Cake:
1 1/3 cups granulated sugar
2/3 cup light brown sugar, packed
1 tablespoon fresh orange zest
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons ground cardamom
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup milk (preferably whole), room temperature

Glaze:
1/3 cup freshly squeezed orange juice (about 1 orange)
2/3 cup granulated sugar

Icing:
1 1/2 cups confectioner’s sugar
2 tablespoons freshly squeezed orange juice (about 1/2 orange)
pinch of Kosher or sea salt

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.

Make the cake. Combine all ingredients in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.

Set the cooled cake, still on the rack, over a rimmed baking sheet. Make the glaze. Combine orange juice and sugar in a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, just until the sugar granules dissolve. Alternatively, this may be done in a small pot on the stove.

Use a pastry brush to paint glaze all over the cake. Continue brushing until you’ve used all the glaze. Some will run off onto the rimmed baking sheet—that is okay. Let cake sit for 30 minutes to absorb the glaze.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, 2 tablespoons of orange juice, and salt. Mixture should be very thick, but pourable. If it’s too thick, add more orange juice by the teaspoon up to 3 teaspoons (1 tablespoon). Pour over cake. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to three days or in the refrigerator for up to five.
Orange Cardamom CakeOrange Cardamom Cake

Pumpkin Bundt Cake

Pumpkin Bundt CakeI have loved baking with berries and stone fruit all summer, but I’d be lying if I said I’m not excited to do some fall baking. For the past couple of weeks I’ve been daydreaming about apples and pears, cranberries and warming spices, and of course, pumpkin. I’ve already gone through five cans of the stuff while testing upcoming recipes! If you love pumpkin, you’ve come to the right place.

Pumpkin Bundt CakeThis first recipe of fall is a great one, if I do say so myself. This Pumpkin Bundt Cake is soft, sweet, and full of that seasonal flavor we all love. It’s made with an entire 15-ounce can of pumpkin purée and a hefty dose of pumpkin pie spice.

Pumpkin Bundt CakePumpkin Bundt CakePumpkin by itself has a very subtle flavor, so quality pumpkin pie spice is imperative for quality baked goods. While there are many great store-bought versions, I prefer to make my own Pumpkin Pie Spice blend. It’s a combination of seven warming spices including all of the ones you’d expect (think cinnamon and nutmeg) and a couple of surprises (think cardamom). It has a depth that I haven’t found in even the highest quality packaged versions. I swear by this particular blend, but feel free to use any Pumpkin Pie Spice you like.

Pumpkin Bundt CakeEnough about spices though. Pumpkin Bundt Cake is a breeze to make. The simple no-mixer-required batter comes together in just a few minutes. In addition to the pumpkin purée and pie spice, it contains oil, light brown and granulated sugars, four eggs, and all the other usual suspects.

Pumpkin Bundt CakePumpkin Bundt CakeOnce the beautiful orange batter is ready, pour it into a bundt pan that has been heavily greased and floured. While I usually rely on a paste of oil and flour to keep my cakes from sticking, that particular method does not work well with this recipe. Instead, I recommend heavily (and I mean heavily) greasing every nook and cranny of the pan with butter, or even shortening, and giving it a good dusting of flour. Pour the batter into the pan and bake it for forty minutes. Let the cake cool for a few minutes before running a knife along all of the edges and inverting it. There’s nothing quite like the relief that comes when a bundt cake comes out in one piece.

Pumpkin Bundt CakePumpkin Bundt CakeThe cake itself may be made up to a day in advance. To do this, let the cake cool to room temperature before carefully wrapping it in plastic and letting it sit overnight. The pumpkin spice flavor will actually deepen as the cake sits, making this a very appealing make-ahead dessert. If you don’t have that kind of time though, your cake will still be delicious on the day it’s baked.

Pumpkin Bundt CakePumpkin Bundt CakePumpkin Bundt CakePumpkin Bundt CakeBefore serving, glaze the cake. I prefer to use a vanilla glaze here, but feel free to add a pinch of cinnamon or pumpkin pie spice to jazz it up. To make the glaze, whisk together some confectioners sugar, salt, vanilla, and milk until thick, but still pourable. Carefully pour it over the top of the cake and then let gravity do its job. It will turn out rustic and beautiful every time 

Pumpkin Bundt CakePumpkin Bundt CakePumpkin Bundt CakeI love this cake so much, you guys. It has a moist crumb and a fairly light texture; it will stay soft for days! And the flavor is everything you want in a pumpkin baked good–there is just enough spice 😊 Like I said, I’m positively in love. 

Pumpkin Bundt CakeHappy fall, y’all 🍂🍁Pumpkin Bundt Cake

Pumpkin Bundt Cake
makes one 12 cup-capacity bundt pan

For the pan:
2 tablespoons softened butter or shortening
~1 tablespoon all-purpose flour

Cake:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 tablespoon Pumpkin Pie Spice
1 teaspoon ground cinnamon
4 large eggs, room temperature
1 cup light brown sugar, packed
2/3 cup granulated sugar
1 cup neutral-flavored oil (I like canola)
1 teaspoon pure vanilla extract
1 15 ounce can pure pumpkin purée (I like Libby’s and Trader Joe’s)

Glaze:
1 1/2 cups confectioners sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
2 tablespoons milk

Preheat oven to 325F. Grease a 12 cup-capacity bundt pan heavily with butter or shortening and dust with flour. Set aside.

Make the cake. In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
In a large mixing bowl, whisk eggs until frothy (about 1 minute). Whisk in light brown and granulated sugars followed by oil, vanilla, and pumpkin purée. Add dry ingredients in two installments, mixing just until combined. Pour batter into prepared pan. Smooth out the batter with a spatula or wooden spoon. Tap the full pan on the counter 5-10 times to release air bubbles. Bake 40 minutes, or until a toothpick inserted in a few spots comes out with just a few moist crumbs.

Let cake cool in the pan for 15 minutes. Run a small, thin knife around the outer edges of the pan before inverting the cake onto a rack to cool completely.

Make the glaze. In a small bowl, use a fork to whisk together confectioners sugar and salt. Whisk in vanilla and milk. Glaze should be thick, but pourable.

Place the cake (still on the cooling rack) over a sheet of wax paper. Pour glaze over the top. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Pumpkin Bundt Cake