Super Moist Bundt Cake Recipes
LEMON BUNDT CAKE
Mix It Up: For a berry lemon cake, add to the batter 1 and 1/4 cups blueberries or raspberries, tossed with 1 tablespoon flour. For a lemon poppy seed cake - add 1/4 cup of poppy seeds.
Provided by Shiran
Time 1h45m
Number Of Ingredients 16
Steps:
- Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside.
- To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract. Set bowls aside.
- In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed for 3-4 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in 2 additions, starting and ending with the flour. Do not over mix.
- Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10-15 minutes, then remove from pan, carefully inverting it onto a plate.
- Meanwhile, make the syrup: In a small saucepan, combine sugar and lemon juice. Cook on medium-low heat until sugar dissolves and syrup forms. After inverting the cake to a plate, brush top and sides of the cake evenly with syrup. Use all syrup. Allow cake to cool to room temperature.
- To make the glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes.
- The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.
SUPER MOIST BUNDT CAKE
This is such an easy cake but it tastes fabulous. No one ever guesses that it comes from a cake mix and I get asked for the recipe all the time. It's from one of my church cookbooks again!
Provided by KLV2993
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Choose a golden, white, lemon, or chocolate cake mix and a"corresponding" pudding (lemon or vanilla with the yellow cake mixes, chocolate with the chocolate cake mix) Mix all the ingredients together on low until mixed, then on medium high speed for 2 minutes.
- Pour batter into greased bundt pan (or 2 round 8 inch cake pans) and bake for 45-50 minutes at 350 F.
- Serve with whipped cream, cool whip, or ice cream and fresh berries.
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
SUPER MOIST CHOCOLATE BUNDT® CAKE
I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.
Provided by MONICASJ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
- Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
- Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.
Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g
OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 29m
Number Of Ingredients 8
Steps:
- Mix all ingredients, pour into greased pan.
- Bake at 350°F for 50 minutes.
- Glaze or frost as desired.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
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- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined. Set aside as you prepare the cream cheese filling.
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