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Week 9: Making Bundt Cake4/28/2024 Since I only have 3 more weeks left of the project I wanted to make one more dessert while I spent the last couple weeks making the cake pops again. I wanted to make something delicious and easy. I decided to make a bundt cake. This cake is moist, fluffy, and golden to perfection.
This cake is dense but not heavy while still staying rich and buttery. Ingredients include 3 cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking powder, 1 and ½ tsp salt, 1 cup unsalted butter, 8 punches cream cheese, 2 cups granulated sugar, 6 large eggs, 1 tbsp vanilla extract, 1 cup whole milk. There are 6 steps in this recipe. First, In a large mixing bowl, beat the butter and cream cheese until smooth and pale yellow. Second, add the sugar and beat at medium speed until light and fluffy, for about 5 minutes. Third, add 3 eggs, one at a time, then add 3 tablespoons of the flour mixture. Continue adding the 3 eggs, one at a time. Beat in the vanilla extract before mixing ⅓ of the flour mixture at low speed in a stand mixer until combined. Add half of the milk and mix until combined. The fourth step is to add the batter to a battered and floured 12-cup bundt pan. Preheat the oven to 350 and bake for 45 minutes and insert a toothpick to check if it is golden brown. The last step is to put on a plate and serve! This recipe was delicious. If you want to save the cake for later you can freeze it. Wrap the vanilla cake with plastic wrap and tin foil before freezing for up to 3 months. This cake can be served with coffee, fruit tarts, macarons, and eclairs. You can also add glaze on top, which is common in bundt cakes but I wanted to keep mine plain and simple.
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