I have got to say that this recipe has a special meaning to me. It is just a simple and basic bundt cake but for me this was the first bundt cake recipe I have ever baked! In fact it is the first cake that I made and by which I was introduced to baking. And I love it and it is one of not many recipes I actually remember by heart and can whip it any time without looking at the recipe card. It is my mom’s recipe, no idea where she s got it from but I remember she had so many bundt cake recipes with different flavors but this one always won. It’s just that kind of cake that when you are craving that little “something good and yummy”(ladies know what feeling I am talking about :D) on a Sunday afternoon this will just do the trick. Plus its very probable that you have all the ingredients in your pantry so no extra shopping trips needed. We also used to make it when we found out someone is coming for a visit in a couple of hours. Where I am from its pretty usual to serve coffee and cake to our visitors. I am not saying that you always have to have a cake ready and fresh but in case you feel like your visitors would feel disappointed and your status of a perfect host might drop, you can whip this in no time. This recipe is also very easy to adjust and change. Today I decided to make mini bundt cakes ( its just me and my boyfriend and honestly the summer is coming and I just don’t want to end up eating the whole cake by myself :D), perfect 2 servings for 2 people but you can also bake it as a regular size bundt. You can make it vanilla flavour, chocolate flavour or marble( my favorite! I love to eat the white part first and then the chocolaty goodness), throw in some blueberries or add lemon for some summer freshness. You can even add pudding in the middle to change it up a little but or bake it as cake. One recipe and so many variations. And that is why its one of my favorite recipes. So lets get started!
Ingredients for a regular size bundt cake*:
- 4 eggs
- 125 g unsalted butter, room temperature
- 320 g of all purpose flour
- 320 g sugar
- 120 ml of milk
- 1 small pack of baking powder (14g)
- 1/2 tsp vanilla extract
- 1 tbsp cocoa
*for a mini bundt cake use only 1 egg and divide the rest of the ingredients by 4
Directions:
- Place butter and sugar in a bowl.
- With a hand or stand mixer, mix until well incorporated.
- Separate egg yolks into your butter mixture and whites into an empty bowl.
- Still using your mixer slowly mix yolks in.
- At this point add flour mixed with baking powder, about 1/4 of it, to the batter then whisk it together. Then add 1/4 of the milk and mix well. Repeat alternating flour and milk until all of your ingredients are well incorporated. Add vanilla.
- Whisk egg whites until you are able to create peaks on top.
- First mix 1/3 of snow into our batter and then slowly mix the rest of it in. Mix it gently using a spatula so that we don’t lose all of the volume.
- Coat your bundt cake pan with butter and then flour. Make sure there are no uncoated spots cause your cake will stick.
Ready to bake - Pour all of the batter in your form for a full vanilla cake. If you want to make a marble bundt then pour only half of it in.
- Mix the other half with cocoa and then pour it evenly in the middle of the white batter.
- Bake for 35-40 min on 175 C or 350F or until the cake tester comes out clean.
- Let cool completely before taking it out of the form. This step is really important as if you don’t wait until its completely cool your cake might break and pieces may stay in a pan.
Let it cool down - Once cool, turn the form upside down on a plate and decorate with some powder sugar or chocolate, sprinkles or whatever you like 🙂 and ENJOY!
Tips and Tricks:
As i mentioned at the beginning of the article this recipe is really versatile so here are some tips and ideas:
- to change it up a bit make a thick strawberry or vanilla pudding and before baking add the pudding in the middle of chocolate batter
- add blueberries or raspberries to the white dough for a berry cake
- cut the cake into cubes, cut banana and layer them in a bowl, put whipped cream on top and pour some chocolate over….. if you don’t get it from the sound of this it is simply deeeelicioussss!!!
- you can easily adjust the amount for different sizes of cake forms. Always add an egg or take one out. You simply always use 80 g of sugar and flour per egg and adjust the other ingredients accordingly.