Vanilla Bundt Cakes

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A bundt cake is instantly recognizable by its pretty fluted design. I like how it makes a cake look extra special. For this recipe we are making individual Vanilla Bundt Cakes. The cakes are buttery sweet with a texture that is wonderfully dense and moist. While perfect on their own, I couldn’t resist pouring a Vanilla Glaze over each cake that dries to a beautiful hard matte finish.

These are Pound Cakes. The batter is mixed using what we call the ‘one bowl’ or ‘quick method’ (also more commonly known as a ‘dump’ cake). This means all the dry ingredients are first put into a mixing bowl and the liquid ingredients are beaten into the batter. This method reduces the gluten formation in the flour thereby producing a dense cake with a soft and tender crumb. The important thing is to follow the mixing instructions and don’t overwhip the batter as this will cause the cake to rise too much during baking and then collapse while cooling, producing a gummy layer.
The cakes are baked in a six – one cup (240 ml) bundt pan. It is important to generously butter and flour each cavity (or use a cooking spray that contains flour) so the cakes won’t stick in the patterned depressions. If you are using a dark colored pan reduce the oven temperature to 325 degrees F (165 degrees C). The reason we do this is because a dark colored pan absorbs more of the energy coming from the oven walls so it becomes hotter and transmits heat faster than a light colored pan. Reducing the oven temperature slightly will help compensate for this.

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Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski

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