Moist Yellow Bundt Cake Recipe

Moist Yellow Bundt Cake Recipe

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Moist Yellow Cake, Mmmmm! Pastries and Sweets
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Introduction: A Cake that Brings Joy to Any Occasion

When it comes to cakes, nothing beats a classic yellow bundt cake. It’s a versatile dessert that can be enjoyed any time of the day, whether for breakfast, snack, or dessert. But what makes this recipe stand out is its moist and tender crumb that melts in your mouth. This recipe is perfect for those who love a good old-fashioned cake with a modern twist. So, let’s get started and bring some joy to our taste buds with this moist yellow bundt cake recipe.

Ingredients:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/4 cups buttermilk, room temperature
  • Yellow food coloring (optional)

Instructions:

  1. Preheat your oven to 350°F. Grease and flour a 10-cup bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy for about 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition. Add vanilla extract and mix until combined.
  5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until well combined. If using, add a few drops of yellow food coloring to achieve the desired hue.
  6. Pour the batter into the prepared pan and smooth the top using a spatula.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  9. Dust with powdered sugar or drizzle with a glaze of your choice before serving.
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Nutritional Information:

  • Serving Size: 1 slice (1/16th of cake)
  • Calories: 390
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 100mg
  • Sodium: 250mg
  • Total Carbohydrates: 49g
  • Dietary Fiber: 1g
  • Sugars: 29g
  • Protein: 4g

Cooking Time:

  • Preparation Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 15 minutes

Equipment:

  • 10-cup bundt pan
  • Stand mixer or hand mixer
  • Medium and large mixing bowls
  • Spatula
  • Cooling rack

Serving Suggestions:

This moist yellow bundt cake is delicious on its own, but you can take it up a notch by serving it with whipped cream, fresh berries, or a dollop of ice cream. It’s also perfect for special occasions like birthdays, holidays, or potlucks.

Variations:

This recipe is versatile, and you can make it your own by adding different flavors, such as lemon zest, orange zest, or almond extract. You can also add chopped nuts or chocolate chips to the batter for added texture and flavor.

Substitutions:

If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5-10 minutes before using. You can also use sour cream or plain yogurt as a substitute.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. To thaw, let it sit at room temperature for a few hours or overnight in the refrigerator.

Tips:

  • Make sure all the ingredients are at room temperature before starting, especially the eggs and butter.
  • Don’t overmix the batter, or the cake will be tough. Mix until just combined.
  • Make sure to grease and flour the bundt pan well to prevent the cake from sticking.
  • Let the cake cool in the pan for 15 minutes before removing it to prevent it from falling apart.
  • You can adjust the amount of food coloring to achieve the desired hue.
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Notes:

This recipe yields 16 servings. The nutritional information is per serving and may vary depending on the ingredients and serving size.

Frequently Asked Questions:

Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour instead of all-purpose flour. However, the texture of the cake will be more delicate and tender.

Can I use salted butter instead of unsalted butter?

You can use salted butter instead of unsalted butter, but you’ll need to adjust the amount of salt in the recipe accordingly.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it in the refrigerator or freezer. See the storage section for more details.

Personal Thoughts:

This moist yellow bundt cake recipe is one of my favorites, and it never fails to impress my guests. The cake has a tender crumb and a light, buttery flavor that’s perfect for any occasion. You can serve it as it is or dress it up with your favorite toppings. I love how easy it is to make, and the recipe is so versatile that you can tweak it to your liking. Overall, this cake is a must-try, and I highly recommend giving it a go.

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