Who doesn’t love a good slice of bundt cake? It’s a classic dessert that’s been around for decades, and it’s still just as delicious today as it was when it was first invented. If you’re in the Dallas area, you’re in luck – there are some amazing places to get bundt cake in this city. But why go out when you can make your own? In this article, we’ll give you a recipe for a delicious bundt cake that you can make right at home.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups whole milk
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk and ending with the flour mixture.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving Size: 1 slice
Total Fat: 20g
Saturated Fat: 12g
Total Carbohydrates: 51g
Dietary Fiber: 1g
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour, 10 minutes
- Bundt pan
- Large mixing bowl
- Medium mixing bowl
- Wire rack
Top your bundt cake with powdered sugar, fresh fruit, or a drizzle of glaze. Serve with a cup of coffee or tea.
Add chocolate chips, nuts, or dried fruit to the batter for a fun twist. You can also experiment with different flavor extracts like almond or lemon.
- You can use salted butter instead of unsalted, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- If you don’t have whole milk, you can use 2% or skim milk.
- You can use cake flour instead of all-purpose flour, but reduce the amount to 2 1/2 cups.
Store your bundt cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
- Make sure your butter is softened to room temperature before creaming it with the sugar.
- Don’t overmix your batter – this can result in a tough cake.
- Grease your bundt pan thoroughly to prevent sticking.
This recipe makes one 10-inch bundt cake.
Frequently Asked Questions:
- Can I use a different size bundt pan?
- How can I tell if my cake is done?
- Can I make this recipe gluten-free?
In conclusion, this bundt cake recipe is a delicious twist on a classic dessert that’s sure to impress your friends and family. It’s easy to make and can be customized with your favorite flavors and toppings. Give it a try and let us know what you think!