Bundt Cake
User Reviews
5
Bundt Cake
Description
The Bundt Cake recipe starts with creaming together butter, cream cheese, and sugar until light and smooth, which imparts richness and slight tang from the cream cheese. Eggs are added individually for structure and moisture, followed by vanilla. The dry ingredients of flour, baking powder, and salt are whisked separately and then combined with the wet ingredients alternately with milk, producing a thick yet pourable batter. Baking in a greased and floured 12-cup bundt pan at 350°F for 50 to 60 minutes results in a golden cake with a moist crumb and a lightly firm crust shaped by the bundt pan’s decorative form.
The glaze is made by mixing powdered sugar with melted butter, vanilla, and milk until smooth, poured over the cooled cake to lend a sweet and creamy finish. The cake keeps well at room temperature when covered and can be frozen for longer storage. Variations of the glaze include adding cocoa powder for a chocolate version or using alternate frostings.
This bundt cake is ideal for sliceable dessert servings that benefit from the cream cheese-enhanced texture, making it suitable for gatherings or teatime.
Ingredients
- 1 cup butter softened, unsalted
- 6 oz cream cheese use the kind sold in bricks, not the spreadable kind sold in tubs softened
- 2 ½ cups granulated sugar
- 6 egg room temperature preferred, large
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup milk whole
Glaze¹
- 2 cups powdered sugar AKA Icing sugar
- 2 Tablespoons butter salted or unsalted will work, melted
- ½ teaspoon vanilla extract
- 1-3 Tablespoons milk plus more as needed
Instructions
- Preheat oven to 350F (175C) and very thoroughly grease and flour a 12-cup bundt pan (be sure to tap/shake out excess flour).
- In the bowl of a stand mixer or in a large bowl using an electric mixer, combine butter, cream cheese, and sugar and beat on medium-speed until well-combined and batter is lightened in color.
- Add eggs, one at a time, stirring well after each addition (about 10 seconds on medium-speed after each addition). Scrape the sides and bottom of the bowl and stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With mixer on low-speed, alternate adding the flour mixture and milk mixture to the butter batter, starting and ending with the flour mixture (I usually add the flour in 3 parts and the milk in 2). Pour batter into prepared bundt pan and bake on 350F (175C) for 50-60 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven.
- Allow to cool for 15-30 minutes then carefully invert onto cooling rack to cool completely before covering with glaze.
Glaze
- Prepare glaze by whisking together powdered sugar, melted butter, and vanilla extract. Add milk, one tablespoon at a time, until consistency is thin enough that it falls in ribbons off of whisk but holds its shape for several seconds before melting back into the bowl.
- Drizzle over cooled bundt cake, allow glaze to set for 30-60 minutes (this may be faster or longer, depending on the precise thickness of your glaze) and then dig in!
Notes
- The glaze can be modified by substituting some powdered sugar with cocoa powder or by using chocolate ganache or fudgy frosting for a chocolate variation.
- Store the cake covered at room temperature for up to 5 days or freeze well wrapped for up to two months.
- Refrigeration is not recommended for storing this cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 594kcal | 30% |
| Carbohydrates | 87g | 29% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 144mg | 48% |
| Sodium | 246mg | 10% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 851IU | 17% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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