Are you on the hunt for the perfect bundt cake? Look no further than Nothing But Bundts Near Me! This bakery has everything a bundt cake lover could ever want, from classic flavors to unique twists on the traditional recipe.
As a bundt cake enthusiast myself, I couldn’t resist trying out a few of their most popular flavors. Here’s my review of each cake, along with the recipe so you can make it at home!
Ingredients
For the Classic Vanilla Bundt Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk, room temperature
For the Chocolate Peanut Butter Bundt Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup hot water
- 1/2 cup creamy peanut butter
Instructions
For the Classic Vanilla Bundt Cake:
- Preheat oven to 350°F. Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Add vanilla and mix until combined.
- Add flour mixture in three parts, alternating with milk, beginning and ending with the flour mixture.
- Pour batter into 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 cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
For the Chocolate Peanut Butter Bundt Cake:
- Preheat oven to 350°F. Grease and flour a 10-cup bundt pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla.
- Gradually stir wet ingredients into dry ingredients until just combined.
- Stir in hot water and peanut butter until smooth.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Nutritional Information
Classic Vanilla Bundt Cake:
- Serving Size: 1 slice
- Calories: 420
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 115mg
- Sodium: 260mg
- Total Carbohydrates: 57g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 5g
Chocolate Peanut Butter Bundt Cake:
- Serving Size: 1 slice
- Calories: 480
- Total Fat: 24g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 450mg
- Total Carbohydrates: 65g
- Dietary Fiber: 3g
- Sugars: 43g
- Protein: 8g
Cooking Time
Classic Vanilla Bundt Cake: 45-50 minutes
Chocolate Peanut Butter Bundt Cake: 50-55 minutes
Equipment
- 10-cup bundt pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
Serving Suggestions
Both cakes are delicious on their own, but can be taken to the next level with a dollop of whipped cream or a drizzle of chocolate ganache. Serve with a cup of coffee or tea for the perfect afternoon treat.
Variations
Feel free to experiment with different flavors and add-ins to make these cakes your own. Try adding lemon zest and poppyseeds to the classic vanilla cake, or chopped Reese’s cups to the chocolate peanut butter cake.
Substitutions
If you don’t have buttermilk on hand for the chocolate peanut butter cake, you can make a substitute by mixing 1 tablespoon lemon juice or white vinegar with 1 cup of milk and letting it sit for 5 minutes.
Storage
Both cakes can be stored at room temperature in an airtight container for up to 3 days, or in the fridge for up to a week. They can also be frozen for up to 3 months.
Tips
- Make sure all ingredients are at room temperature before beginning.
- Grease and flour your bundt pan generously to prevent sticking.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
These recipes were adapted from the Nothing But Bundts Near Me cookbook.
Frequently Asked Questions
Q: Can I use a different size bundt pan?
A: Yes, just adjust the baking time accordingly. A smaller pan will require a longer baking time, while a larger pan will require a shorter baking time.
Q: Can I use a different type of flour?
A: All-purpose flour works best for these recipes, but you can experiment with different types of flour (such as whole wheat or almond flour) if you prefer.
Q: Can I substitute the peanut butter in the chocolate peanut butter cake?
A: Yes, you can use any type of nut butter or leave it out entirely if you prefer.
Personal Thoughts
I absolutely loved both of these bundt cakes from Nothing But Bundts Near Me. The classic vanilla was moist and perfectly sweet, while the chocolate peanut butter was decadent and rich. I highly recommend giving these recipes a try!
Overall, Nothing But Bundts Near Me is a must-visit for anyone who loves bundt cakes. The bakery has a charming atmosphere and a wide variety of flavors to choose from. I can’t wait to go back and try more!