I used this recipe and made 6 mini bundt cakes and a not quite full sized bundt. I used cake flour and upped the vanilla as a review suggested. I have a slight obsession with decorative bundt cake pans and was so excited to use this one. The results were as great as I expected!
After a long and exciting hiatus I am back! I have been busy planning a wedding, getting married and honeymooning!
Our photographers are amazing!
Sugar Beach resort in St. Lucia was also amazing!
Now that that is done, I can focus on cooking and baking again. A perfect start to it is National Bundt Day! I participated in the Food Librarian’s I Like Big Bundts celebration of bundt day a couple of years ago so I returned to that to find a recipe for this year. I found the recipe for this chocolate and peanut butter cake here. Chocolate and peanut butter are one of my favorite flavor combos, how could I resist?
This cake was delish! It was moist and the peanut butter was outstanding.
Happy Bundt Day!
Happy Bundt Day! Last year I participated in the Food Librarian’s National Bundt Day festivities. Unfortunately she is not doing it this year but you can still see all the great entries and all of her bundts leading up to it here. It is such a fun and delicious celebration to participate in. Last year I made sour cream pound cake mini bundts which I gave out as hostess gifts. The mini size and different patterns are super cute. Plus everyone loves that pound cake.
This year in celebration I made a chocolate stout cake. I checked out a bunch of different recipes and finally decided on this one. I found the recipe on Smitten Kitchen and I’ve been wanting to make a chocolate beer cake. It turned out really tasty. Moist, chocolaty and rich with a slight yeasty flavor. The only thing I did different was I didn’t use the ganache.
I’ve had this Nordic Ware mini bundt pan very low on my wish list for quite some time now. It’s super cute but very unnecessary, or so I thought! I needed a hostess gift for this past weekend so of course I thought to bake something. the ideas ran through my head, muffins, scones, cookies and then I remembered the cake that everyone loves, my mom’s famous pound cake. Everyone who has it asks for the recipe. So I used this opportunity as an excuse to finally get the bundt pan. I am very impressed with the quality and so glad the cakes didn’t stick. The bundts were a hit with everyone!
It seems my timing was perfect as today is National Bundt Cake Day! Jessica at Bake Me Away, who celebrated last year with her Zebra Bundt Cake (which I then made), reminded us that it was upon us again. The Food Librarian celebrates for a whole month leading up to it. I highly recommend checking out her fantastic bundts. I can’t wait to test some of them out in my mini bundt pan. Continue reading
I found this recipe on Bake Me Away food blog and as soon as I saw it I knew I needed to make it. Unfortunately, mine did not come out as nice as hers but is still pretty impressive. I don’t want to even show you my progress photos because they are so messy compared to Bake Me Away but that’s what it’s all about.
Zebra Bundt Cake
1 1/2 cups granulated sugar
6 large eggs
1 1/2 cups milk
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1/4 + 1/8 teaspoon salt
5 tablespoons cocoa powder, sifted to remove lumps
Beat together sugar and eggs until light and fluffy about 2 minutes. Add milk, oil and vanilla and beat on low speed until combined.
In a separate bowl stir together flour, baking powder and salt. Add dry ingredients to wet ingredients one scoop at a time until the batter is smooth. Remove 3 1/2 cups of batter into a separate bowl (I reused the bowl I mixed the dry ingredients in. Why dirty another bowl?) add cocoa powder and stir to combine.
Pre-heat the oven to 350F. Grease pan with butter and flour.
Pour 3 tablespoons of vanilla batter into the pan. Then pour 3 tablespoons of chocolate batter into the center of the vanilla. I used a 2 tablespoon spoon in one batter and a 1 tablespoon spoon in the other and estimated equal pours. It will spread out to look like this:
Continue alternating vanilla and chocolate until you run out of batter.
My center managed to rotate halfway around the pan and I ended up with too much vanilla batter. I adjusted this recipe to make up for it.
Bake for 45-55 minutes until an inserted toothpick comes out clean. Cool 20 minutes, then invert it on a cooling rack to cool completely. I left mine cooling overnight.
I prefer my ganache on the thicker side so I adjusted the ratio of cream to chocolate for this recipe. If you prefer it on the thinner side, just add some more cream.
1/2 cup heavy cream
6 ounces semi-sweet chocolate
I did this all in the microwave. But you can do it on the stove.
Heat heavy cream until it just starts to boil. I did this right in my Pyrex measuring cup. Add chocolate to hot cream and stir until all chocolate is melted and ganache is smooth. I let it cool some so it would thicken up and not just run off the cake. Pour over cake and enjoy!
Of course I cut into a very vanilla slice So I had to cut another slice.
No 2 slices are the same. So fun! I had a little mishap when removing the cake from the pan. A large part stuck to the pan but I was able to remove it and hide the cracks with the ganache. I cut this slice from that section.
I’m sure you could do this with any white cake recipe and just add the cocoa powder.