Vanilla Bundt Cake 2016 Recipes

MOIST VANILLA BUNDT CAKE RECIPE BY TASTY

Moist Vanilla Bundt Cake Recipe by Tasty image

Here's what you need: all purpose flour, baking soda, baking powder, salt, unsalted butter, sugar, eggs, oil, buttermilk, vanilla extract, powdered sugar, milk, vanilla

Provided by Anushka Sapru

Yield 15 servings

Number Of Ingredients 13

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ⅓ cups unsalted butter, room temperature
1 ¾ cups sugar
3 eggs, room temperature
⅓ cup oil
1 cup buttermilk
1 tablespoon vanilla extract
2 cups powdered sugar
1 tablespoon milk
vanilla, a splash

Steps:

Mix flour, salt, baking soda, and powder together in a medium size bowl.
In a separate bowl, cream butter and sugar for about 8 minutes until soft and fluffy.
Add in 1 egg at a time, scraping with each addition.
Mix buttermilk, vanilla, and oil in a medium bowl until incorporated.
Slowly, add ½ of the buttermilk mixture to the butter and sugar, followed by ⅓ of the dry ingredients. Stir together and repeat steps until everything is incorporated well.
Bake for 45 min. at 350°F.
In a small bowl, stir together the ingredients for the glaze. Flavor if desired.
Once the cake has cooled slightly, drizzle glaze on and let set.
Serve.

Nutrition Facts : Calories 352 calories, Carbohydrate 43 grams, Fat 18 grams, Fiber 0 grams, Protein 4 grams, Sugar 28 grams

GLAZED VANILLA BUNDT CAKE

Glazed Vanilla Bundt Cake image

Make and share this Glazed Vanilla Bundt Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 2h15m

Yield 14-16 serving(s)

Number Of Ingredients 12

Ingredients

4 1/2 cups all-purpose flour (1 pound, 6.5 ounces)
1 tablespoon baking powder
2 teaspoons salt
1/4 teaspoon fresh grated nutmeg
1 1/2 cups unsalted butter, at room temperature (12 ounces or 3 sticks)
2 3/4 cups sugar (1 pound, 3.25 ounces)
1 cup egg white, at room temperature (about 7-8 whites)
2 teaspoons vanilla extract
2 cups whole milk, at room temperature (16 fl.oz. )
1/2 cup powdered sugar (2 ounces)
1/4 cup heavy cream (2 fl.oz. )
1/4 teaspoon vanilla extract

Steps:

Preheat oven to 350°; grease and lightly flour a 12-cup Bundt pan.
Measure the flour, baking powder, salt, and nutmeg into a bowl; sift or whisk to combine.
Using a stand mixer with the paddle attachment, beat the butter and sugar on med-high speed until the mixture is very light in color--almost white--and the texture is fluffy, about 7 minutes; scrape down the sides of the bowl a few times during the process.
Combine the egg whites and vanilla in a liquid measuring cup; with the mixer on medium speed, add the egg whites slowly (about 1/4 cup at a time), completely incorporating each before adding the next; scrape bowl as needed.
Note--to me, the author makes the next steps more complicated in her description; here is what I do when adding the dry and wet ingredients-- add flour mixture alternately with milk, beginning and ending with flour mixture (flour, milk, flour, milk, flour).
Author's instructions--Decrease mixer speed to low; add 1/3 of the dry ingredients to the mixer and incorporate on low speed, then increase to medium speed.
Add 1 cup of the milk and mix briefly to incorporate; reduce speed to low again, add half the remaining dry ingredients, and mix to incorporate, then increase the speed to medium and beat for 1 minute.
Repeat with the remaining 1 cup milk and the remaining dry ingredients, but stop mixing just before the flour is fully incorporated.
Finish the mixing by hand, using a sturdy spatula and being sure to scrape up from the bottom of the bowl.
Pour the batter into the prepared pan; bake for 45 minutes, then rotate the pan, lower oven temperature to 325°, and bake for 30 minutes more.
It's ready when the sides pull away from the pan slightly and it springs back when pressed lightly in the center; the top will probably split; use a cake tester to check for doneness.
Make the glaze while the cake is in the oven--measure the powdered sugar, cream, and vanilla into a small bowl and whisk until smooth.
Let the cake cool for 15 minutes before turning it out.
Whisk the glaze again until completely smooth, then use it immediately.
Saturate the cake completely, using a pastry brush to coat the entire surface.
Apply the entire amount of glaze; it will be enough for several coats.

Nutrition Facts : Calories 536.6, Fat 22.9, SaturatedFat 14.2, Cholesterol 61.6, Sodium 458, Carbohydrate 76.4, Fiber 1.1, Sugar 45.6, Protein 7.5

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