Moist Chocolate Banana Cake

This Chocolate Banana Bundt Cake is rich, moist, and easy to make—no frosting required! Made with ripe bananas, cocoa powder, and chocolate chips, it’s the perfect dessert for any occasion. Get the best bundt cake recipe with step-by-step instructions and expert baking tips! Try it now!

Why You’ll Love This Chocolate Banana Bundt Cake Recipe

• Easy Bundt Cake Recipe to Make – No layering or frosting required, just pour the batter into a bundt pan and bake!
• Incredibly Moist – Thanks to the bananas, buttermilk, and oil, this cake stays soft and tender.
• Rich Chocolate Flavor – Cocoa powder and chocolate chips make every bite a chocolate lover’s dream.
• Perfect for Any Occasion – Serve it as a casual weeknight treat, a brunch centerpiece, or a holiday dessert.

Ingredients You’ll Need for this Homemade Bundt Cake Recipe

This recipe uses the same ingredients as my Triple Chocolate Banana Cake, minus the filling and frosting:

• Butter
• Flour – Provides structure and stability.
• Cocoa Powder – For deep, rich chocolate flavor. I like to use Extra Brute Cacao Barry Cocoa Powder.
• Baking Soda & Baking Powder – Help the cake rise perfectly in a bundt pan.
• Salt – Enhances all the flavors.
• Mashed Bananas – Keep the cake moist and add natural sweetness.
• Granulated Sugar & Brown Sugar – Create a balanced sweetness and soft texture.
• Eggs – Help bind everything together.
• Buttermilk – Adds moisture and a slight tang.
• Sour Cream– Keeps the cake extra tender.
• Vanilla Extract – Rounds out the flavors.
• Mini Chocolate Chips – Optional, but highly recommended for extra melty chocolate pockets!

How to Make Chocolate Banana Bundt Cake

1. Prep Your Bundt Pan

Grease and flour your bundt pan thoroughly to ensure an easy release after baking. For the chocolate cake, you could even dust it with cocoa powder.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

3. Mix the Wet Ingredients

In a large bowl, beat the butter and sugars. You’ll then add the eggs and vanilla and continue to beat until smooth. Stir in the bananas.

4. Combine and Add Chocolate Chips

Mix together the sour cream and buttermilk. Alternately add the flour mixture and the buttermilk mixture to the mixing bowl with the butter mixture. Stir on low speed. Fold in the chocolate chips if using.

5. Bake

Pour the batter into the prepared bundt pan and bake at 325°F for 75-80 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

6. Cool and Serve

Let the cake cool completely in the pan before flipping it out. Dust with powdered sugar or drizzle with chocolate ganache for an extra indulgent touch!

Pro Tips for the Best Chocolate Banana Bundt Cake

• Use overripe bananas – The riper, the better! They add more sweetness and moisture.
• Don’t overmix – Overmixing can lead to a dense cake. Stir until just combined once you add the dry ingredients.
• Prepare your bundt pan well – This helps prevent sticking and ensures a beautiful cake release. Spray the pan with non-stick spray and dust the pan with flour, cocoa powder, or sugar.
• Test for doneness – Since bundt cakes are thick, always check with a toothpick to make sure it’s fully baked.

FAQs

Can I make this ahead of time?
Absolutely! This cake stays fresh for up to 3 days at room temperature (covered in a cake dome or cake box). You can also freeze it for up to 3 months—just wrap it tightly in plastic wrap and foil.

What’s the best way to serve this cake?
It’s delicious on its own, but you can also serve it with whipped cream, a dust of powdered sugar, or a drizzle of chocolate ganache for extra decadence.

Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.

How to Make Chocolate Banana Bundt Cake: Video Tutorial

Final Thoughts

This Chocolate Banana Bundt Cake is the ultimate no-fuss dessert that delivers big on flavor. Whether you’re baking for a family gathering or simply craving a chocolate-banana treat, this cake is sure to become a go-to recipe.

Give it a try and let me know what you think in the comments! And if you love it, don’t forget to share it with your friends and tag me on Instagram @CakebyCourtney.

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Chocolate Banana Bundt Cake

Moist and flavorful chocolate banana bundt cake with mini chocolate chips.

Course Dessert

Cuisine Cake

Keyword Banana Cake, Banana Chocolate Cake, Beginner, Bundt Cake, Chocolate Banana Cake, Chocolate Cake

Servings 20 people

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, at room temperature
• 1 1/2 cups (300 g) granulated sugar
• 1/3 cup (64 g) light brown sugar, packed
• 3 large eggs, at room temperature
• 1 1/2 cups (364 g) mashed bananas, about 4 medium-sized
• 1 tsp (4.2 g) vanilla extract
• 2 1/2 cups (310 g) all purpose flour
• 1/2 cup (75 g) dark cocoa powder
• 2 tsp (8 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (6 g) salt
• 3/4 cup (193 g) buttermilk, at room tempetaure
• 3/4 cup (176 g) sour cream, at room temperature
• 1/2 cup (93 g) mini chocolate chips, before adding chocolate chips to cake batter, make sure to toss them in a little bit of flour. This helps prevent the chips from sinking to the bottom of the cake while the layers bake.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with non-stick spray and dust with flour, granulated sugar or cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugars on medium-high speed until light and fluffy, about 2 minutes.
• Gradually add the eggs, scraping the sides of the bowl with each addition, Mix for about 2 minutes on medium speed after all the eggs are added.
• Add the mashed bananas and vanilla. Stir until combined.
• In a medium sized mixing bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
• In a small mixing bowl, stir together the buttermilk and sour cream.
• With the stand mixer on low speed, alternately add the the flour mixture and the buttermilk mixture, starting and ending with the flour. Mix just until the ingredients are combined.
• Fold in the mini chocolate chips.
• Pour the batter into the prepared pan and bake for 75 to 80 minutes. (You can also increase the baking temp to 350 F and bake for 50-60 minutes – either option will work for this cake).
• Let the cake cool completely in the bundt pan before inverting it onto a wire rack or your cake stand. This helps prevent the cake from sticking to the sides.

The post Chocolate Banana Bundt Cake – Easy and Moist Recipe first appeared on Cake by Courtney.

Valentine’s Day Cake

With Valentine’s Day just a few days away, I have the perfect Valentine’s Day cake you can whip up in no time! My Red Velvet Bundt Cake is incredibly moist and flavorful and is paired with a basic cream cheese icing that I’ve drizzled on top. Best of all, the color of this cake is a vibrant dark red!

What You Need For This Red Velvet Bundt Cake

As you prepare to make this cake, here are a few items you’ll want to make sure to have on hand:

• 10-cup bundt pan – I use this Brilliance Bundt Pan
• Red velvet emulsion – I use Lorann emulsions. You can find the red velvet emulsion HERE. Can’t get it in time? No worries, just sub the emulsion with red food coloring.
• All purpose flour
• Brown sugar
• Granulated sugar
• Eggs
• Sour cream
• Cocoa powder
• Buttermilk
• Baking soda
• White baking vinegar
• Cream cheese
• Powdered sugar
• Vanilla

Red Velvet Bundt Cake

As you probably know, a red velvet cake is considered a chocolate cake, even though it has a very minimal amount of cocoa. It also has a little tanginess to it, thanks to the buttermilk and sour cream – which both help the increased moisture in the cake too.

Traditionally, red velvet cakes get their bright red color from red food coloring. However, as you saw in the ingredient list above, I’m not using any food coloring. Instead, this cake gets this beautiful, rich red color from the red velvet emulsion. Emulsions are like extracts but are water-based instead of alcohol-based. This particular emulsion also gives the cake a boost of flavor. But if you can’t find red velvet emulsion, you can always use red food coloring.

The result is a super moist and fluffy red velvet cake with the slightest hint of cocoa and citrus (a flavor element from the emulsion).

Cream Cheese Icing

I thought about making this into a layered cake with cream cheese buttercream but opted to go a simpler route with the bundt cake – which made me want to switch up the icing too. The recipe you’ll see for the cream cheese icing is my regular cream cheese buttercream but with melted butter to make it thin. If you want to use a traditional buttercream, just leave the butter cold!

Cake Making Tips

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Beat the butter and sugar for a few minutes on medium-high speed, until light and fluffy. 
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

More Cakes You’ll Love

• Red Velvet Cake with chocolate sour cream buttercream and marshmallow filling
• Pink Velvet Cake with raspberry buttercream
• Chocolate Strawberry Nutella Cake

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Red Velvet Cake Bundt Cake

Tender and moist red velvet cake with cream cheese icing.

Course Dessert

Cuisine Cake

Keyword cream cheese icing, red velvet bundt cake, red velvet cake

Ingredients

FOR THE CAKE

• 1/2 cup (113 g) unsalted butter at room temperature
• 3/4 cup (165 g) light brown sugar packed
• 1 cup (200 g) granulated sugar
• 2 1/2 tbsp (35g) red velvet emulsion (I use LorAnn Oils Emulsions)
• 3 large eggs at room temperature
• 2 1/4 cups (270 g) all-purpose flour
• 2 tbsp (14.75 g) cocoa powder
• 1 tsp (5.6 g) salt
• 1 1/2 cups (360 g) buttermilk at room temperature
• 1/4 cup (60 g) sour cream at room temperature
• 1 tbsp (14.37 g) vinegar
• 1 1/4 tsp (5 g) baking soda

FOR THE ICING

• 3/4 cup (169.5 g) unsalted butter melted
• 3 oz (85 g) cream cheese
• 3 cups (375 g) powdered sugar measured and then sifted
• 1/2 tsp (2.1 g) pure vanilla extract
• Pinch of salt

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray the a bundt cake well with nonstick spray. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and red velvet flavor. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.
• Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next.
• In a separate bowl, sift the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.
• With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the sour cream.
• In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Stir until blended.
• Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
• Let the cake cool completely in the bundt pan before turning it over to remove the cake.

FOR THE ICING

• In the bowl of a stand mixer fitted with the paddle attachment, combine all of the ingredients. Stir on low speed until the powdered sugar is mixed in. Turn the mixer to medium speed and mix for a couple minutes.
• Pour over the bundt cake.
• If you want a thick buttercream, instead of a thin icing, you can make the same recipe but use cold butter.

The post The Best Red Velvet Bundt Cake with Cream Cheese Glaze first appeared on Cake by Courtney.

Snickerdoodle Bundt Cake

One of my favorite cookies is a snickerdoodle. It’s an absolute classic in my book! The flavor is so timeless. A few years back, I turned the cookie into my layered Snickerdoodle Cake, and am now using that cake recipe to inspire an even simpler version using a single bundt pan.

My new Snickerdoodle Bundt Cake is made with ingredients you most likely already have at home:

• Butter
• Granulated sugar
• Eggs
• Buttermilk
• Cake flour
• Baking powder
• Salt
• Vanilla
• Cinnamon
• Brown sugar

If you don’t have cake flour on hand, take a look at THIS post to learn how to turn your all-purpose flour into cake flour. Making your own cake flour is actually so easy!

What size bundt pan should I use?

My favorite, go-to bundt pan is the Nordic Ware 12-cup Anniversary Pan. It’s spacious and bakes up your cakes beautifully. You’ll love how easy your cakes release from this pan too!

Even with an awesome pan like the Nordic Ware Anniversary Pan, I still suggest prepping your bundt pan properly: spray the pan with nonstick spray and then dust it with sugar, flour, or even cocoa powder (if you’re making a chocolate bundt cake).

The other important tip for making sure your bundt cake releases from the pan beautifully: let the cake cool completely in the pan before inverting it onto your cake stand.

This next part is so important, it’s getting it’s own highlight section! Don’t skip it!

How to Bake Moist Cakes From Scratch

Ingredients

• Use real butter: I’m usually not very picky about what brand of butter you use in a cake. But, using butter, not margarine is hugely important and impactful on the texture of your cake. Did you know margarine has more water content than butter. It’s also made from plant oils, whereas, butter is made from dairy and rich in saturated fats. That fat helps create moisture in our cakes. So when you’re at the store, make sure you reach for butter (I always use unsalted), not margarine.
• Measure dry ingredients correctly: The most accurate way to measure dry ingredients is with a scale. However, if you don’t have a scale, the next most accurate way to measure flour is as follows: fluff the flour with a spoon, lightly spoon the flour into your measuring cup, and carefully level it off with a knife. If you measure incorrectly, you’ll end up with too much flour, which can cause your cake to taste dry and dense.
• Add fat: make sure you’re adding some kind of fat to your cake batter. Fat creates and retains moisture in our cake layers. If I’m using all egg whites in a cake recipe, like this one, I make sure to add sour cream for fat. This helps to create a moist crumb.

Tools and Baking

• Bake at 325 degrees F and keep an eye on the cake: I know this may sound obvious to some, but it’s worth going over because it’s an easy fix. If your cakes are coming out dry, it could be that you’re over baking them. Remember, when you insert a toothpick into the center of your cake to check “doneness,” you want the toothpick to come out with a few moist crumbs on it. Your cake layers continue to bake for a few minutes as they cool in the cake pans. Another alternative to making sure you bake moist cakes from scratch is turning down your oven temperature. I now bake all my cakes at 325 degrees F.
• Use good quality cake pans that are light metal: using good quality cake pans can enhance how your cakes bake – both in height and texture. If you’re using dark colored pans, you’re likely going to get dark, dry edges because a dark pan heats up quicker as your cake is baking. I always suggest using Fat Daddio pans. This brand specializes in making light colored pans that distribute heat evenly.
• Mix on low speed: Did you know that over-mixing your cake batter can create a dry, dense cake that doesn’t rise? Sure does! When you add your dry ingredients to your wet ingredients, mix on low just until the dry ingredients are incorporated. Stop the mixer and scrape down the sides and bottom of your bowl. Then mix again for another 20 to 30 seconds.
• Serve your cake at room temperature: Yes, I said it. And I know it’s controversial. I know many of you like cold cake, and if you do, then keep eating cold cake and enjoy! However, if you’re serving your cake cold, just remember that the texture of the cake layers and buttercream will be different than when you serve cake at room temperature. I think sometimes we associate cold cake with dry cake, when in fact, the cake isn’t actually dry and just needs to be left at room temperature for a little longer.
• Store cake in the freezer not the fridge: One of the reasons your cake may end up dry is due to how you store the cake if you’re not serving it right away. Storing your cake in the fridge for a night is definitely ok. Just make sure it’s covered really well (i.e. in a cake carrier or box), so that the air doesn’t dry it out. If you need to store your cake for longer than a night, the freezer is a better option. You can head HERE to read my blog post about freezing, thawing and transporting your cakes.

I didn’t add a drizzle or frosting to this Snickerdoodle Bundt Cake, but a simple cinnamon chip glaze or caramel sauce would be delicious on it.

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Snickerdoodle Bundt Cake

Tender and delicious cinnamon bundt cake with a cinnamon sugar swirl.

Course Dessert

Cuisine Cake

Keyword Beginner, Bundt Cake, Snickerdoodle, Snickerdoodle Bundt Cake

Servings 20

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 5 egg whites, at room temperature
• 3 cups (345 g) cake flour
• 1 tablespoons (12 g) baking powder
• 1 (6 g) teaspoons salt
• 2 teaspoons (5.2 g) cinnamon
• 1 cup (240 g) buttermilk at room temperature
• 1 tablespoon (13 g) pure vanilla extract

FOR THE CINNAMON SUGAR SWIRL

• 1/2 cup (110 g) brown sugar
• 1 teaspoon (2.6 g) cinnamon

Instructions

FOR THE CAKE

• Preheat oven to 325 degrees F. Prepare a 12-cup bundt cake with nonstick spray and a dusting of sugar. Set aside.
• Whisk together the flour, baking powder, salt and cinnamon. Set aside.
• In the bowl of an electric mixer, beat the butter and sugar on medium-high speed using the paddle attachment for 3 to 5 minutes, until light and fluffy.
• With the mixer on low, add egg whites one at a time. Mixing well after each egg white. Stir in the vanilla and then beat the mixture until smooth, about 2 to 3 more minutes.
• With the mixer on low, alternately add the dry ingredients and the buttermilk, starting and ending with the flour mixture. Stir until combined.
• Pour half of the batter into the bundt pan. Evenly sprinkle the cinnamon sugar mixture over the batter. Pour the remaining batter on top of the cinnamon sugar mixture. Bake about 50 to 60 minutes. Cake is finished when a toothpick comes out with a few moist crumbs on it. 
• Cool the cake in the bundt pan until it's completely cooled. Invert onto a cake stand.

The post The Best Snickerdoodle Bundt Cake with Cinnamon Sugar Swirl first appeared on Cake by Courtney.

One of My Favorite Fall Traditions

Since moving to Utah nearly 10 years ago, one of my favorite fall traditions is visiting Rowley’s Big Red Barn in Santaquin. It’s about a 45-minute drive from our house and worth every minute on the road! As soon as we arrive, we hop the wagon ride out to the field to do all the activities first. The kids used to love the corn mazes, slides, zip-line and apple throw.

After hours playing in the field, we always head back to the Red Barn for apple cider donuts, ice cream and apple slushies. We get one of everything! (Well, more than one donut, because those are too hard to share. Ha!)

A few years ago, I came home from one of our visits and decided I had to recreate the donuts in cake form!

Apple Cider Donut Bundt Cake

For this cake, I worked off my pumpkin cake recipe from my Pumpkin Pie Cake. In my pumpkin cake layers, I use two cups of pumpkin puree. Since we’re not using pumpkin, we’re replacing that with a cup of applesauce and one cup of apple cider for this cake. All these liquids make this cake incredibly moist! I’ve also added some cinnamon and nutmeg for a little extra flavor. This Apple Cider Donut Bundt Cake is simply one of the best fall desserts you’ll ever make!

Cinnamon Sugar Coating

Once the bundt cake is baked and cooled, you’ll use a pastry brush to coat the cake with butter and then a dusting of cinnamon and sugar. I used coarse sugar, but you can also use regular, granulated sugar. (or powdered sugar for a more “wintery” looking cake!”

Tips for Making a Bundt Cake

• Bake at a low temperature for longer to ensure your cake bakes completely but doesn’t burn around the edges.
• Allow the cake to cool in the bundt pan for at least an hour to cool completely. Allowing the cooled cake to sit will make it easier for the cake to come out of the cake pan.
• This cake will freeze well if covered in plastic wrap. Just make sure to bring back to room temperature before serving.
• At room temperature, this cake can be stored for a couple of days in an airtight container.

Which Bundt Pan Should I Use

When making bundt cakes out of my cake recipes, I recommend using a 12-cup bundt pan. You’ll have plenty of room for the cake to rise without spilling. I recommend THIS bundt pan.

How to Make This Apple Cider Donut Bundt Cake: Video Tutorial

Other Cakes You’ll Love for Fall

• Caramel Apple Cake
• French Apple Pie Cake
• Turtle Pie Cake
• Pumpkin Gingersnap Cake
• 5 Delicious Thanksgiving Cakes

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Apple Cider Donut Cake

A tender and moist apple spice bundt cake with a cinnamon sugar coat.

Course Dessert

Cuisine Cake

Keyword Apple Cider Donut Cake, Beginner, Bundt Cake

Servings 18

Ingredients

For the Cake

• 3 cups (360 g) all-purpose flour
• 2 tsp (5 g) ground cinnamon
• 1/4 tsp (1 g) nutmeg
• 1 tsp (5.6 g) salt
• 1 1/2 tbsp (21 g) baking powder
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (110 g) brown sugar
• 1 cup (224 g) vegetable oil
• 3 eggs, at room temperature
• 1 cup (250 g) unsweetened applesauce, at room temperature
• 1 cup (248 g) apple cider juice (not vinegar), at room temperature
• 1 tsp (5.6 g) vanilla extract

For the Cinnamon Sugar Coating

• 1/4 cup (56 g) unsalted butter melted
• 1/4 cup (50 g) granulated sugar
• 2 tsp (5 g) cinnamon

Instructions

• Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
• In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
• In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.
• Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
• Add the applesauce and vanilla. Mix to combine.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
• Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.
• Using a pastry brush, coat the cake in butter.
• Combine the 1/4 cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it's best to fill your hand with the mixture and pat it on the cake.

The post The Most Delicious Apple Cider Donut Bundt Cake for Fall first appeared on Cake by Courtney.

Be sure to check out the full video tutorial below!

The Tom Cruise Cake

Have you heard about the viral Tom Cruise cake? It’s a white chocolate coconut cake from Doan’s Bakery – a cake so delicious, Tom apparently gifts it to all of his friends at Christmas. In fact, several of those said friends have talked about it on social media and talk shows. The world of foodies hasn’t stopped talking about it, but many people aren’t trying it. Why? Because ordering the real deal has a hefty price tag on it: nearly $130.

Lucky for me, I got my hands on a few slices thanks for a friend who had it delivered for her birthday!

Doan’s Bakery White Chocolate Coconut Bundt Cake

The original Doan’s Bakery version of this cake is described on the Goldbelly website as:

“The White Chocolate Coconut Cake is Doan’s most famous creation and for good reason. They start with a ring of moist, luxurious coconut bundt cake, mix in chunks of sweet white chocolate, layer on rich cream cheese frosting, and then dust it all over with toasted coconut flakes. The result is a delicious, pillowy cake good enough to derail the strictest Hollywood diets.”

I was eager to try this famous cake, but was unfortunately left underwhelmed. (Granted, I know the cake had been shipped, but I still had high hopes.)

My Review of the Doan’s White Chocolate Coconut Bundt Cake

Okay, real talk – I taste tested the Doan’s cake on Instagram stories last week and had a hard time hiding my lack of excitement for this cake. Here’s why:

• The cake itself lacked coconut flavor. To me, it tasted more like a dense yellow cake.
• The description says the cake has white chocolate chunks, but I never tasted one.
• I did think the cake was fairly moist, which won it some points. (After reading the description, we can thank the sour cream for that.)
• The buttercream was super duper sweet and had a strong cream cheese flavor. I felt like it overpowered the cake.

After tasting the real deal, I wondered if I could make a more flavorful, more moist cake – one that resembles the original version, but takes it up a notch.

White Chocolate Coconut Bundt Cake

It took me a few rounds of experiment to get the texture and flavor I wanted. In the first round, the cake was too fluffy and airy. In the second round, the cake was too dense. In the third round the texture was just right and the flavor was perfectly on point.

Here’s a look at what I did:

• For fat and flavor in the cake, I used half part coconut milk and half part buttermilk.
• I also added coconut emulsion to the cake to enhance the coconut flavor (feel free to substitute with coconut extract).
• Instead of chunks of white chocolate, I used melted chocolate, which gives the cake added richness.
• After pouring the batter into the pan, I topped the bottom of the cake with toasted coconut and then toffee pieces (instead of white chocolate chunks like the original – I liked the more caramelized flavor the toffee offers).
• In the buttercream, I used a mix of butter and cream cheese, but not too much cream cheese that it would overpower the other flavors.
• I also added coconut emulsion to the buttercream.

You can see how fluffy and smooth that cake batter is above, right? It’s so flavorful, so moist, and just so delicious! Just check out this close up below!

How Do I Store This Cake?

If you want to make this cake ahead of time, you’ll want to let the cake cool completely and then wrap it in plastic wrap and freeze it. Before serving, let it thaw for about 4 hours and then frost with the buttercream.

How to Make the Tom Cruise Coconut Bundt Cake: Video Tutorial

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Copycat Tom Cruise White Chocolate Coconut Bundt Cake

Moist and flavorful white chocolate coconut cake with a light and fluffy coconut cream cheese buttercream.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, Coconut, Coconut Bundt Cake, Coconut Buttercream, Coconut Cake, White Chocolate Coconut Bundt Cake

Ingredients

FOR THE COCONUT CAKE

• 3 cups (360 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• ½ cup (125 g) canned coconut milk, mixed before measuring
• ½ cup (120 g) buttermilk, at room temperature
• 1 tablespoon (16 g) coconut emulsion or extract
• 1 ¾ cups (350 g) granulated sugar
• 1 cup (226 g) unsalted butter, at room temperature
• 4 ounces white chocolate, melted
• 3 eggs, at room temperature
• 2 egg whites, at room temperature

FOR THE COCONUT BUTTERCREAM

• 1/2 cup (113 g) unsalted butter, slightly cold
• 4 ounces cream cheese
• 2 ½ cups (312.5 g) powdered sugar, measured then sifted
• 1 teaspoon (5.3 g) coconut emulsion
• Pinch of salt

GARNISH

• 1 cup (95 g) sweetened shredded coconut
• 1 cup (95 g) toasted coconut, I buy mine pre-toasted from Orson Gygi
• 1 cup toffee baking bits

Instructions

FOR THE WHITE CHOCOLATE COCONUT CAKE

• Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside.
• In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
• In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy in texture, about 2 to 3 minutes.
• Stir in the melted white chocolate, followed by the eggs and egg whites, making sure to scrape down the sides and bottom of the bowl in between additions.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 the coconut mixture, another 1/3 of the flour, the second 1/2 of the coconut mixture, and then the remaining flour mixture. Stir until just combined.
• Pour the batter into the prepared pan. Sprinkle the top of the cake (which turns into the bottom) with the toasted coconut and then cover with the toffee bits (the coconut flakes need to go first so you can cover them with the toffee to help prevent the flakes from browning too much). Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.

FOR THE COCONUT BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes, until lighter in color and fluffier in texture.
• With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• Stir in the coconut emulsion and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.

ASSEMBLY

• Spread or pipe the buttercream on top of the cake. Cover with shredded coconut.

The post Copycat Tom Cruise White Chocolate Coconut Bundt Cake first appeared on Cake by Courtney.

Confetti (Funfetti) Bundt Cake

I’m not sure there’s anything more classic or more nostalgic than a classic Confetti Cake. Since the day Pillsbury came out with their hugely popular Funfetti Cake back in the 1950’s, it’s been a favorite for generations! What’s not to love? Vanilla cake, vanilla buttercream and lots of sprinkles!

Like many of you, I grew up on the boxed version of this cake. I loved it back then, but a few years ago came up with my own recipe. I originally posted it as my Fourth of July Funfetti Cake, and grew to love it even more!

In this first version of my Confetti Cake, I used my Classic White Cake and Vanilla Buttercream as the base. It’s super light and fluffy, and reminds me of my childhood. However, I’ve always felt like it could be better. As I’ve remade this cake over the years, I just kept thinking, I need to try this one again.

When I worked on my first cookbook, “CAKE, by Courtney,” I made a few changes to this recipe to make it even more memorable and delicious. In this updated Confetti Cake recipe, the cake is more of a vanilla cake than a white cake. It’s a little more moist, in my opinion, than my original version. And it also has a slightly stronger vanilla flavor to it as well.

The texture and flavor in this cake is so delicious.

I know you’ll enjoy it in this bundt pan version too!

My Favorite Bundt Pan

The best bundt pan, in my opinion, is the Nordic Ware Anniversary Pan. It’s plenty big for any recipe, bakes your cakes beautifully, and makes for an easy release!

My Go-To Tips for Making Cake

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Beat the butter, sugar, and oil on medium-high until fluffy and smooth.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

HOW TO MAKE THE BEST BUTTERCREAM

To get a light and fluffy, silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

How to Make a Confetti Bundt Cake Video Tutorial

More BUNDT Cakes You’ll Love

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Confetti Bundt Cake

Moist and fluffy vanilla cake, lots of sprinkles and a whipped vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword Confetti Bundt Cake, Confetti Cake, Funfetti Bundt Cake, Funfetti Cake

Servings 20

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1/3 cup (72.6 g) vegetable oil
• 3 large whole eggs room temperature
• 3 large egg whites room temperature
• 1/4 cup (60 g) sour cream room temperature
• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk room temperature
• 1 tablespoon (12 g) vanilla extract
• 1/4 cup (40g) rainbow sprinkles

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured then sifted
• 4 tablespoons (57.75 g) heavy whipping cream
• 2 teaspoons (8.4 g) clear vanilla extract
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Prepare a 12-cup nonstick bundt pan by spraying it with nonstick spray and then coating the sides with flour. Set aside.
• In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 5 minutes.
• Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated. Add the sour cream and beat on medium speed for a minute or so. It may look curdled, don't stress.
• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated.
• Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Fold in the sprinkles.
• Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the bundt pan cool completely in the pan before inverting onto your cake stand.

FOR THE BUTTERCREAM:

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
• Before piping onto your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

  NOTE: I used a Wilton 1M piping tip

The post The Best Confetti Bundt Cake with Vanilla Buttercream first appeared on Cake by Courtney.

Raspberry Cheese Danish Bundt Cake

My Raspberry Cheese Danish Bundt Cake is inspired by my popular Cheese Danish Cake, which was inspired by the most delicious cheese danish from Farmstead Bakery in St. George, Utah. The Cheese Danish Cake has been such a huge hit and if you haven’t made it yet, I think my mom’s reaction to the cake will definitely convince you to!

As I worked on my new book, “BAKE, by Courtney,” I knew I wanted to create a bundt cake version of the Cheese Danish Cake. As I played around with flavors, I landed on fresh raspberries and a raspberry glaze.

For the Bundt Cake

For the cake, I used the same cake batter from the Cheese Danish Cake, which comes from my Cherry Cheese Pie Cake. These layers are slightly more dense than a typical vanilla cake, but it’s still so tender and moist. We’re using a stick of cream cheese and adding a full tablespoon of vanilla bean paste. The flavor is to-die-for!

Make sure to use fresh raspberries, or sub for another berry like blueberries. Avoid, frozen berries, however, because they’ll release too much water into the cake batter.

Benefits of Making a Bundt Cake

Bundt cakes are known for their distinct ring shape, which is created using a bundt pan with a tube in the center. This unique shape not only makes the cakes visually appealing but also offers several benefits:

1. Even Baking: The hole in the center of the bundt pan allows heat to circulate evenly throughout the cake, leading to consistent baking. This helps avoid undercooked or overcooked areas.
2. Attractive Presentation: Bundt cakes have a beautiful, intricate shape that looks impressive on its own. They require minimal decoration to look stunning, making them a popular choice for parties and events.
3. Versatility: Bundt cakes can be made with a variety of flavors and fillings, from traditional vanilla or chocolate to more exotic options like lemon, almond, or pumpkin. Bundt cakes are great all year and for any occassion!
4. Moist Texture: The design of the bundt pan helps keep the cake moist and tender, as the cake is typically baked more evenly.
5. Simple to Serve: The ring shape of a bundt cake makes it easy to slice and serve uniformly – and we love convenience of serving at parties with big groups.

Which Bundt Pan Should I Use?

For this bundt cake recipe, I used the Nordic Ware Brilliance Bundt Pan. The same of this pan is truly so stunning and I love how the glaze falls between the lines so perfectly, almost like a drip on a layered cake!

How Do I Make Sure My Cake Doesn’t Stick to My Bundt Pan

I have three tips for making sure your cake doesn’t stick to the bundt pan:

• Spray well with nonstick spray
• Dust with flour, or in this case, cocoa powder
• Allow the cake to cool COMPLETELY before inverting the pan into a cake plate to serve.

That last one is key! Give the cake a while to cool before flipping it out. When we try to flip the cake while it’s still warm is when the cake will stick and fall apart.

More BUNDT CAKES TO TRY

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Raspberry Cheese Danish Cake

Moist and tender cream cheese cake with fresh raspberries and a raspberry cream cheese glaze.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, raspberry, Raspberry cheese danish bundt cake

Ingredients

FOR THE CAKE

• 3 cups (360 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1 teaspoon (6 g) salt
• 8 ounces cream cheese, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1 cup (218 g) grapeseed oil
• 1 tablespoon (13 g) vanilla bean paste
• 3 eggs, at room temperature
• 1 cup (240 g) buttermilk, at room temperature
• 1 cup (about 125 g) fresh raspberries

For the Glaze

• 1 cup (about 125 g) raspberries
• 1 cup (125 g) powdered sugar
• 2 ounces cream cheese

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10 or 12 cup bundt pan with nonstick spray. Coat the inside of the pan with granulated sugar. Set aside.
• In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
• Add the sugar and grapeseed oil and continue to beat on medium-high speed until light in color and fluffy in texture, about 2 to 3 minutes.
• Add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl in between additions. Stir in the vanilla bean paste.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk, another 1/3 of the flour, the second half of the buttermilk, and then the remaining flour mixture. Stir until just combined.
• Gently fold in the raspberries.
• Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.

For the Glaze

• Puree the raspberries in a blender or food processor. Strain the mixture to remove the seeds.
• In a medium size mixing bowl, stir together the raspberry juice, powdered sugar and cream cheese.
• Drizzle over the bundt cake.

The post The Best Raspberry Cheese Danish Bundt Cake first appeared on Cake by Courtney.

Shamrock Shake Bundt Cake

In need of an easy recipe for your St. Patrick’s Day celebrations? I’ve got you covered! This Shamrock Shake Bundt Cake is not just delicious and cute, it’s a breeze to make. Plus, you’ll love how simple the decorating is!

The cake itself is a light and fluffy white cake with a couple teaspoons of mint extract. I added a couple drops of green food coloring too!

Ingredients You’ll Need for this Recipe

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Mint extract
• Vanilla extract
• Sour cream
• Buttermilk
• Green food coloring, optional

How to Make Moist Cake Layers from Scratch

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans. For this bundt cake, I used THIS 10-cup bundt pan.
• Spray the bundt pan with nonstick spray and dust well with flour
• Use room temperature wet ingredients.
• When mixing the butter, sugar, and eggs, be sure to mix until completely smooth, light in color and fluffy in texture.
• Don’t overmix your cake batter once you add the dry ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Vanilla Buttercream

I love this vanilla buttercream for just about every cake. It’s light and fluffy and compliments so many flavors.

Ingredients You’ll Need for this Recipe

• Unsalted butter
• Powdered sugar
• Heavy whipping cream
• Vanilla extract
• Salt

TOOLS: To pipe the buttercream on the cake, you’ll want a silicone piping bag and a round piping tip.

How to Make the Best Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Other Mint Cakes You’ll Love

• Grasshopper Pie Cake
• Mint Chocolate Chip Cake
• Fresh Mint Chocolate Chip Cake
• Mint Oreo Cake

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Shamrock Shake Bundt Cake

Tender and moist mint bundt cake with vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, Mint Cake, Shamrock Shake Bundt Cake, Shamrock Shake Cake, Vanilla Buttercream

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tbsp (10 g) baking powder
• 1 tsp (5 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 3 eggs, at room temperature
• 2 egg whites, at room temperature
• 2 tsp. (8.4 g) mint extract
• 1 tsp (4.2 g) vanilla extract
• 1 cup (240 g) buttermilk, at room temperature
• 3/4 cup (180 g) sour cream, at room temperature
• green food coloring, optional

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (725 g) powdered sugar, measured and then sifted
• 1/4 cup (57.75 g) heavy whipping cream
• 1 tsp (4.2 g) vanilla extract
• pinch of salt

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray your bundt pan (I use this one) with nonstick spray, coat with flour and set aside.
• In a medium size mixing bowl, combine the flour, baking powder, and salt. Whisk to combine. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar together on medium speed for about 2 to 3 minutes.
• Add the eggs and egg whites, in three additions, making sure to mix well between each addition and scraping down the sides of the bowl. Stir in the extracts.
• With the mixer on low speed alternately add the flour mixture and the buttermilk to the butter mixture, starting and finishing with the flour mixture. Mix until combined.
• Fold in the sour cream and food coloring.
• Pour the batter into your prepared bundt pan. Bake for about 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cake cool completely in the bundt pan before inverting onto a wire rack. Trying to remove the cake from the pan too quickly is usually what causes the cake to stick and fall apart. I left my cake in the pan for an hour before flipping it.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on its own for a few minutes. The butter will get lighter in color and fluffier in texture.
• With the mixer on low speed, gradually add the powdered sugar, followed by the cream, vanilla and salt.
• Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes, until it's nearly white in color and fluffy in texture.

The post Easy and Delicious Green Shamrock Shake Bundt Cake first appeared on Cake by Courtney.

Iced Oatmeal Cookie Bundt Cake

When I think of visiting my grandma Sylvia’s house when I was a little girl, I immediately have memories of going straight to her pantry, finding her blue cookie jar, and reaching in for a Mother’s Iced Oatmeal Cookie. Do you remember these? I loved these, but I only ever had them at my grandma’s house. I love that they were something special to my visits there.

The flavors are simple, but delicious, and they work beautifully in a cake!

Oatmeal Cake Ingredients

The oatmeal cake recipe calls for a handful of simple ingredients that are probably already in your pantry or that you can easily get from any grocery store:

• Cake flour
• Baking soda
• Cinnamon
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Old fashioned rolled oats

You may remember this recipe from my Magnolia Cookie Cake. It’s been one of your favorites. The only real change I made was omitting the chocolate chips and using cake flour. I can’t wait for you to try this simple and easy to make Iced Oatmeal Cookie Bundt Cake.

Pro Tips for Making Bundt Cakes

• Use room temperature ingredients – the butter and eggs in this cake should be room temperature before making this cake to ensure the ingredients mix evenly and are absorbed generously by the dry ingredients. This helps your cake to rise well.
• Don’t over mix the batter once you add the dry ingredients – using a low speed at this point ensures that the cake doesn’t become dense.
• Even if you use a non-stick bundt pan, you will still want to spray the pan with nonstick spray and coat it with the turbinado sugar.
• Allow the bundt cake to cool completely before removing it from the pan.

Frequently Asked Questions About Bundt Cakes

What bundt pan did you use for the Iced Oatmeal Cookie Bundt Cake?

I used THIS 10 cup bundt pan and it was barely big enough for the batter. You can use this size, or go up to a 12-cup bundt pan.

What Can I Serve with Oatmeal Cake?

I think this cake is completely delicious and perfect on its own with a little glaze, but you can always add some toppings! I’d recommend berries or peaches, as well as whipped cream.

How do I store leftovers?

No need to freeze or refrigerate this cake if you plan to serve it within a few days of making it. Cover it and store it at room temperature once the cake has cooled completely.

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Iced Oatmeal Cookie Bundt Cake

Soft and chewy oatmeal cake with a cream cheese glaze.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, Iced Oatmeal Cookie, Iced Oatmeal Cookie Cake, Oatmeal Bundt Cake, Oatmeal Cake, Oatmeal Cookie Cake

Ingredients

FOR THE CAKE

• 2 1/2 cups (590 g) water
• 2 1/2 cup (225 g) uncooked old-fashioned rolled oats, divided
• 3 cups (345 g) cake flour
• 2 teaspoon (8 g) baking soda
• 2 teaspoon (5.2 g) cinnamon
• 1 teaspoon (6 g) salt
• 1 cup (226 g) butter
• 3/4 cup (150 g) granulated sugar
• 1 cup (200 g) brown sugar
• 1 tablespoon (13 g) vanilla
• 4 eggs, room temperature

FOR THE GLAZE

• 1 cup (125 g) powdered sugar, measured and then sifted 
• 3 tablespoons (45.6 g) milk
• 2 tablespoons (30 g) cream cheese
• 1 teaspoon (4.2 g) vanilla extract

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10-12 cup bundt pan with nonstick cooking spray, sprinkle turbinado sugar or flour around the sides.
• In a medium pot, bring water to a boil. Add in 2 cups of the oats, stir, and remove the pot from the heat. Cover the pot and allow the oats to soak for 20 minutes, until all the water is absorbed. Let the oatmeal cool completely before adding it to the cake batter.
• In a medium sized mixing bowl, combine the cake flour, remaining 1/2 cup oats, baking soda, cinnamon, and salt. Stir to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed for 2 minutes until light and fluffy. Add in the vanilla and the eggs and mix until combined, scraping the sides of the bowl as necessary. Turn mixer to medium-high and beat the mixture for about 2 to 3 minutes, until smooth in texture and slightly lighter in color.
• Turn the mixer to low and add in the cooled cooked oats, followed by the flour mixture, mixing until just combined.
• Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Allow the cake to cool in the bundt pan completely before inverting it onto a cake plate for serving.

FOR THE GLAZE

• Combine all of the ingredients in a bowl and stir until smooth.

Notes

 

1.  

The post Iced Oatmeal Cookie Bundt Cake Inspired by Mother’s Cookies first appeared on Cake by Courtney.

Jelly Donut Bundt Cake

Friends, you are going to love how easy and how delicious this Jelly Donut Bundt Cake is to make! We’re taking my classic vanilla cake, adding a fruit swirl, a fruit sugar coating, and baking it in a bundt pan. I love this vanilla cake so much. It’s light and fluffy, moist, and full of flavor.

How to Bake Moist Cakes From Scratch

It’s probably one of the most frequently asked questions in baking. How do I bake moist cakes from scratch?

It seems like it would be simple, right? Follow a recipe and get a moist cake. Unfortunately, it’s not always that easy. Sometimes, we are unaware of how certain substitutions, incorrect measuring, mixing speeds, etc, can affect our cakes.

So let’s review what helps create moist cakes.

How to Bake Moist Cakes From Scratch

Ingredients

• Use real butter: I’m usually not very picky about what brand of butter you use in a cake. But, using butter, not margarine is hugely important and impactful on the texture of your cake. Did you know margarine has more water content than butter. It’s also made from plant oils, whereas, butter is made from dairy and rich in saturated fats. That fat helps create moisture in our cakes. So when you’re at the store, make sure you reach for butter (I always use unsalted), not margarine.
• Measure dry ingredients correctly: The most accurate way to measure dry ingredients is with a scale. However, if you don’t have a scale, the next most accurate way to measure flour is as follows: fluff the flour with a spoon, lightly spoon the flour into your measuring cup, and carefully level it off with a knife. If you measure incorrectly, you’ll end up with too much flour, which can cause your cake to taste dry and dense.
• Add fat: make sure you’re adding some kind of fat to your cake batter. Fat creates and retains moisture in our cake layers. If I’m using all egg whites in a cake recipe, like this one, I make sure to add sour cream for fat. This helps to create a moist crumb.

Tools and Baking

• Bake at 325 degrees F and keep an eye on the cake: I know this may sound obvious to some, but it’s worth going over because it’s an easy fix. If your cakes are coming out dry, it could be that you’re over baking them. Remember, when you insert a toothpick into the center of your cake to check “doneness,” you want the toothpick to come out with a few moist crumbs on it. Your cake layers continue to bake for a few minutes as they cool in the cake pans. Another alternative to making sure you bake moist cakes from scratch is turning down your oven temperature. I now bake all my cakes at 325 degrees F.
• Use good quality cake pans that are light metal: using good quality cake pans can enhance how your cakes bake – both in height and texture. If you’re using dark colored pans, you’re likely going to get dark, dry edges because a dark pan heats up quicker as your cake is baking. I always suggest using Fat Daddio pans. This brand specializes in making light colored pans that distribute heat evenly.
• Mix on low speed: Did you know that over-mixing your cake batter can create a dry, dense cake that doesn’t rise? Sure does! When you add your dry ingredients to your wet ingredients, mix on low just until the dry ingredients are incorporated. Stop the mixer and scrape down the sides and bottom of your bowl. Then mix again for another 20 to 30 seconds.
• Serve your cake at room temperature: Yes, I said it. And I know it’s controversial. I know many of you like cold cake, and if you do, then keep eating cold cake and enjoy! However, if you’re serving your cake cold, just remember that the texture of the cake layers and buttercream will be different than when you serve cake at room temperature. I think sometimes we associate cold cake with dry cake, when in fact, the cake isn’t actually dry and just needs to be left at room temperature for a little longer.
• Store cake in the freezer not the fridge: One of the reasons your cake may end up dry is due to how you store the cake if you’re not serving it right away. Storing your cake in the fridge for a night is definitely ok. Just make sure it’s covered really well (i.e. in a cake carrier or box), so that the air doesn’t dry it out. If you need to store your cake for longer than a night, the freezer is a better option. You can head HERE to read my blog post about freezing, thawing and transporting your cakes.

Can I use a different fruit flavor?

Absolutely! I used my favorite raspberry preserves to to fill this cake. However, you can use any fruit jam/preserves of your liking. You can even mixing up the fruit and sugar coating. I did raspberry jam and freeze dried raspberries, but feel free to mix it up.

Pro Tips for Mixing Cake Batter

When you’re making the cake batter, don’t forget these important tips to ensure your texture is light and fluffy and the cake rises well:

• Use room temperature ingredients – room temperature ingredients will mix better together and are better absorbed by the dry ingredients, which helps your cake to rise better.
• Beat the butter and sugar together for a few minutes – we want the texture to become light and fluffy. And then, when you add the eggs, add them one at a time, making sure to mix well between each addition.
• Mix on low speed once you add the dry ingredients – as mentioned above, this ensures you don’t overbeat the batter, which can cause it to not rise and taste dry.

More Bundt Cakes to Love

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Jelly Donut Bundt Cake

Tender and flavorful vanilla bundt cake with raspberry swirl and a freeze dried raspberry and sugar coating.

Course Dessert

Cuisine Cake

Keyword Cake recipe, Jelly Donut Bundt Cake, raspberry, Vanilla Bundt Cake, Vanilla CAke

Servings 20 people

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 large egg whites, room temperature
• 1 tbsp. (13 g) vanilla bean paste or pure vanilla extract
• 3 cups (345 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (5 g) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (120 g) sour cream, room temperature

FOR THE SUGAR COATING

• 2 ounces (57 g) freeze dried raspberries
• 1/2 cup (50 g) granulated sugar
• 4 tablespoons (56.5 g) unsalted butter, melted

For the Filling

• 1/2 cup (144 g) raspberry jam

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10-cup or larger bundt pan with nonstick spray and dust with sugar to cover the pan. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy in texture.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.
• Add the vanilla and mix until incorporated.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 cup buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.
• Pour half of the batter in the bundt pan. Carefully dollop the raspberry jam on the batter. Pour the remaining batter on top of the jam. Bake the cake for 50 to 60 minutes. (Mine took 55 minutes).
• Remove from oven and let cool completely in the bundt pan before removing.

FOR THE Sugar coating

• Using a food processor of blender, pulse the freeze dried raspberries to a powder.
• In a small mixing bowl, stir together the sugar and the raspberry powder.
• Using a pastry brush, coat the cake with butter and then cover with the sugar mixture.

The post The Most Delicious Jelly Donut Bundt Cake first appeared on Cake by Courtney.

The Most Delicious Butter Cake Recipe

I’m so excited to share with you this delicious Butter Cake Recipe. After several rounds of testing and tasting, it’s everything I hoped it would be. The cake is rich, but also tender and moist. You are going to love the flavor, as well as the ease of making this bundt cake recipe.

What Is Butter Cake?

Butter Cake gets its name from the main ingredient – butter. Along with two full cups of butter, butter cake calls for just a handful of other basic ingredients: sugar, eggs, vanilla, flour, baking powder, and buttermilk. It is a classic cake that can be served on its own or paired with berries, whipped cream, or butter sauce. You may often hear this cake called, Kentucky Butter Cake or Gooey Butter Cake. I’d say my version is definitely more of a simple butter cake, like the Kentucky butter cake, with a dense, moist, flavorful crumb and less of the “gooey” element from the other cake.

Butter Cake Ingredients

The recipe calls for a handful of simple ingredients that are probably already in your pantry or that you can easily get from any grocery store:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Eggs
• Buttermilk
• Vanilla extract
• Turbinado sugar

You’ll whip this recipe up in about 15 minutes and then bake for about 70 minutes.

Pro Tips for Making Butter Cake

• Use room temperature ingredients – the butter, eggs, and buttermilk should be room temperature before making this cake to ensure the ingredients mix evenly and are absorbed generously by the dry ingredients. This helps your cake to rise well.
• Don’t over mix the batter once you add the dry ingredients – using a low speed at this point ensures that the cake doesn’t become dense.
• Even if you use a non-stick bundt pan, you will still want to spray the pan with nonstick spray and coat it with the turbinado sugar.
• Allow the bundt cake to cool completely before removing it from the pan.

Frequently Asked Questions About Butter Cake

What bundt pan did you use for this cake?

I used THIS Nordic Ware square bundt pan and am just obsessed with the design!

What Can I Serve with Butter Cake?

I think this butter cake is completely delicious and perfect on its own, but you can always add some toppings! I’d recommend berries or peaches, as well as whipped cream, ice cream, butter sauce, salted caramel or even chocolate ganache!

How do I store leftovers?

No need to freeze or refrigerate this cake if you plan to serve it within a few days of making it. Cover it and store it at room temperature once the cake has cooled completely.

Can I freeze this cake?

If you do need to store this cake for more than a few days, yes, freeze the butter cake. After it’s completely cooled, wrap it securely with plastic wrap or aluminum foil before freezing. Thaw at room temperature overnight before serving

Other Bundt Cake Recipes You’ll Love

• Biscoff Bundt Cake
• Lemon Poppy Seed Bundt Cake
• Red Velvet Bundt Cake
• Chocolate Bundt Cake
• Pumpkin Bundt Cake

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Butter Cake

Course Dessert

Keyword Bundt Cake, Butter Cake

Ingredients

• 3 1/4 cups (406 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 2 cups (452 g) unsalted butter, at room temperature
• 2 cups (400 g) granulated sugar
• 2 eggs, at room temperature
• 1 tablespoon (13 g) vanilla extract
• 1/2 cup (120 g) buttermilk, at room temperature

Instructions

• Preheat the oven to 325°F. Spray a 10 to 12 cup Bundt pan with nonstick spray and then coat the bottom and sides of the Bundt pan with turbinado sugar.
• In a large bowl, whisk together flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy, about 3 to 5 minutes, stopping to scrape sides of bowl occasionally.
• With the mixer on low, add the eggs, one at a time, scraping down the sides and bottom of the bowl and beating well after each addition. Stir in the vanilla.
• With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with flour mixture. Beat until just combined after each addition. Carefully spoon the batter into the prepared pan and smooth the top. (The batter will be thick).
• Bake for a while 70 minutes or until a toothpick inserted near the center comes out with a few moist crumbs on it.
• Don’t worry if the cake sinks a tad as it cools.
• Allow the cake to cool completely in the pan before inverting it onto a cake plate/stand.

The post Melt-In-Your-Mouth Butter Cake first appeared on Cake by Courtney.

I hate that December goes by so quickly! It’s my favorite time of the year to bake and I feel like there’s not enough time to make everything on my list. Sticky Toffee Pudding has been on my to-do list for a few years now, and until now, I’ve just never had the time to fit it in.

Thank heavens I did, though, because this Sticky Toffee Pudding Bundt Cake recipe is so easy to make and will no doubt be a holiday dessert favorite!

How to Make Sticky Toffee Pudding

For this cake, I worked off my Apple Cider Donut Bundt Cake. In my apple cider bundt cake, I use a cup of applesauce and a cup of apple cider. Since we’re not using apple, we’re replacing those elements with two cups of pureed dates – making this cake so incredibly moist. I’ve also added some ginger, cinnamon, and nutmeg for a little extra flavor. This Sticky Toffee Pudding is simply one of the best Christmas desserts you’ll ever make!

Tip: make sure to pit your dates, or buy pitted dates. You’ll then soak and boil the dates to soften them to make your puree. You’ll find more instructions for this in the recipe.

Tips for Making a Bundt Cake

• Bake at a low temperature for longer to ensure your cake bakes completely but doesn’t burn around the edges.
• Allow the cake to cool in the bundt pan for at least an hour to cool completely. Allowing the cooled cake to sit will make it easier for the cake to come out of the cake pan.
• This cake will freeze well if covered in plastic wrap. Just make sure to bring back to room temperature before serving.
• At room temperature, this cake can be stored for a couple days in an airtight container.

Which Bundt Pan Should I Use

When making bundt cakes out of my cake recipes, I recommend using a 12 cup bundt pan. You’ll have plenty of room for the cake to rise without spilling. I recommend THIS bundt pan

For the Toffee Sauce

This sauce is simple, but oh-so impactful in this Sticky Toffee Pudding recipe. It’s what makes the cake “sticky”!

To make the toffee sauce, you’ll want to grab a medium sauce pan.

• Combine the cream, molasses, brown sugar, and butter and stir until combined.
• Bring the mixture to a boil over medium-high heat.
• Let the mixture boil for about 1 to 2 minutes and then remove from heat.
• Allow to cool slightly before pouring over your bundt cake.
• The sauce can be made ahead of time and stored in an airtight container. Just make sure to reheat it so it pours easily over the cake.

Don’t be shy when pouring the sauce on the cake. Cover the cake and allow the extra sauce to fill the center of the bundt cake.

TIP: as you serve each slice of cake, make sure to scoop on extra of the sauce.

Other Bundt Cake Recipes You’ll Love

• Apple Cider Donut Bundt Cake
• Pumpkin Bundt Cake
• Biscoff Bundt Cake
• Red Velvet Bundt Cake
• Best Ever Chocolate Bundt Cake

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Sticky Toffee Pudding Bundt Cake

A tender and moist spice bundt cake with a toffee sauce.

Course Dessert

Cuisine Cake

Keyword Beginner, Bundt Cake, Sticky Toffee Pudding

Servings 18

Ingredients

For the Cake

• 3 cups (360 g) all-purpose flour
• 2 tsp (5 g) ground cinnamon
• 1 tsp (2.5 g) orange zest
• 1/4 tsp (1 g) nutmeg
• 1/4 tsp (1 g) ginger
• 1 tsp (6 g) salt
• 1 1/2 tbsp (21 g) baking powder
• 1 cup (226 g) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar
• 3/4 cup (150 g) brown sugar
• 3 eggs, at room temperature
• 12 ounces pitted dates
• 2 cups water
• 2 tsp (5.6 g) vanilla extract

For the Sauce

• 1 1/2 cups heavy whipping cream
• 1/2 cup (100 g) brown sugar
• 3 tbsp molasses
• 4 tbsp unsalted butter

Instructions

• Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
• Make the date puree: Combine the pitted dates and water in a saucepan over medium heat. Bring the mixture to a boil and cook the dates for about 10 to 15 minutes to soften. Once cooked and cooled slightly, puree the dates and water in a food processor or blender. Set aside.
• For the cake batter: In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, ginger, salt, orange zest, and baking powder. Whisk to combine. Set aside.
• In a large bowl, combine the butter, sugar, and brown sugar. Mix on medium speed for about 2 to 3 minutes, until light and fluffy.
• Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
• Add 2 cups (520 g) of the date puree and vanilla. Mix to combine.
• With the mixer on low speed, add the flour mixture and stir to combine.
• Pour the batter into the bundt pan and bake for 50 to 60 minutes (NOTE: depending on your oven, the bake time may take longer). The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.
• For the Toffee Sauce: in a medium saucepan, combine the ingredients and cook until the mixture reaches a boil. Remove from heat and cool slightly.
• When ready to serve, pour the sauce over the bundt cake.

The post Easy and Delicious Sticky Toffee Pudding Bundt Cake first appeared on Cake by Courtney.

There’s something special about a bundt cake. They are pretty simple and quick to make, but the look of them is pretty unique. And once you try my bundt cake recipes for every occasion, the tastes will be pretty memorable too! 

The five recipes on this list are pretty close to my heart. I’ve even cried over some of them because they are THAT good! I hope you have fun trying out these recipes and sharing them at family gatherings and dinner parties. They could even become your go-tos or family favorites which would make me so happy!

5 Bundt Cake Recipes for Every Occasion

Recipe #1: Biscoff Bundt Cake

I am obsessed with the flavor of Biscoff, so it was only a matter of time before I created my Biscoff Bundt Cake! It is one of the most delicious Biscoff recipes I’ve had (that’s saying a lot) and it’s actually pretty simple to make. There are actually a few tips to keeping this cake moist, so make sure to check those out in its original post. 

Recipe #2: Pumpkin Bundt Cake

This easy peasy Pumpkin Bundt Cake is paired with a butter rum sauce that is to die for. One of the best parts about this recipe is that it only takes about 20 minutes to whip up! This cake would be perfect for a last-minute dessert for a family dinner or holiday party coming up. 

Recipe #3: Apple Cider Donut Bundt Cake

My Apple Cider Donut Bundt Cake is amazingly moist, so if you like your cakes that way, this one’s for you! It gets its moistness from adding a cup of applesauce and a cup of apple cider to the batter. Once the bundt cake is cooled, you can finish it off with a delicate layer of cinnamon sugar dusting. This gives this bundt cake a nice wintery look for the holiday season too! 

Recipe #4: Red Velvet Bundt Cake

Red velvet cakes usually get their famous red color from red food coloring, but I actually use red velvet emulsion. I feel like this helps add to the overall flavor of this Red Velvet Bundt Cake. (If you can’t find the emulsion, red food coloring will work just fine, too.) And of course, I include a cream cheese glaze to be drizzled on top of the cake. 

Recipe #5: Chocolate Bundt Cake

This will really be the best ever Chocolate Bundt Cake you will ever try. I’ve cried happy tears over this cake! So, whenever you have that strong chocolate craving, use this recipe for your solution!! You can whip up the batter pretty quick, but be patient in the baking time. I promise it’ll be worth it once you take that first bite (and every bite after)! 

Bundt Cake Recipes for Every Occasion

What do you think of my bundt cake recipes for every occasion? Which one will you be trying first? I hope you have fun baking these recipes and even more fun eating them! You can follow me on Instagram @cakebycourtney to be the first to know of my latest recipes and tips on all things cake! 

The post Bundt Cake Recipes for Every Occasion first appeared on Cake by Courtney.

Biscoff Bundt Cake

My love of Biscoff runs deep. It started years ago with Rockwell Ice Cream in Provo, Utah. They have a Biscoff ice cream that’s to-die-for and my brother begged me to made a Biscoff inspired cake after we first tried the ice cream. That cake changed everything! The Biscoff cookies in the cake layers, the Biscoff filling, the white chocolate buttercream – it was all a match made in heaven!

I’ve since used Biscoff in other cakes, including as a crust, as a buttercream, and now as a bundt (scroll to the bottom for links to all my favorite Biscoff baked goods). It’s just too good not to have as often as possible.

Ingredients You Need for This Biscoff Bundt Cake

• Biscoff or Speculoos cookies
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Brown sugar
• Granulated sugar
• Eggs
• Unsalted butter
• Buttermilk
• Biscoff or cookie butter spread
• White chocolate
• Heavy whipping cream

HOW TO MAKE MOIST CAKES FROM SCRATCH

Let’s make sure your cake, whether a bundt or layered, always turns out moist and delicious. Take a look at my go-to tips for making the best tasting cakes:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans.
• Spray your pans with nonstick spray and line with parchment paper or for a bundt pan: spray well and dust well with flour
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

What Bundt Pan to Use?

For this bundt cake, I used the Brilliance Bundt Pan from Orson Gygi. It’s a 10-cup bundt pan and has a beautiful, modern design. I will warn you, this pan was just a tad too small for this cake. I had a little batter go up and over the pan. The other bundt pan I would recommend is the Pro Form Anniversary Bundt Pan. It’s just a tad bigger and has a very classic bundt pan design that you’ll love.

Other Biscoff Recipes You’ll Love

• Oatmeal Biscoff Cake
• Biscoff Cake (the OG)
• Biscoff Banana Bread
• Banana Caramel Biscoff Cake

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Biscoff Bundt Cake

Biscoff bundt cake with swirls of Biscoff spread inside and Biscoff and white chocolate drizzle.

Course Dessert

Cuisine Cake

Keyword biscoff, Biscoff Bundt Cake, Bundt Cake, cookie butter

Servings 1 10-cup bundt cake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (2 sticks) (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar packed
• 4 large or extra large eggs at room temperature
• 2 cups (480 g) buttermilk at room temperature 

FOR THE WHITE CHOCOLATE DRIP

• 1/2 cup (75 g) white chocolate chips
• 3 tablespoons heavy whipping cream 

FILLING and BISCOFF DRIP

• 1 cup Biscoff spread melted

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10-cup bundt pan with nonstick spray, dust well with flour, and set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Continue to beat the batter for about 2 minutes on medium-high.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Pour half of the batter into the bundt pan. Drizzle about 1/2 cup melted Biscoff spread over the cake batter. Pour in the remaining batter. Bake for 45 to 50 minutes. Cool completely in the pan before inverting onto cooling racks to cool completely. 

FOR THE WHITE CHOCOLATE DRIP

• Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
• Drizzle the white chocolate drip and remaining melted Biscoff spread on the bundt cake.

The post The Most Delicious Biscoff Bundt Cake first appeared on Cake by Courtney.

Mini Bundt Cake Pumpkins on the Kelly Clarkson Show

I love this time of year! The fall colors, the fall flavors, the fall scents – they’re everything I live for. To celebrate the season, I visited the Kelly Clarkson Show to make my mini bundt cake pumpkins with Kelly, Erin Andrews, and Freida Pinto. I was so impressed with how well everyone did. These really are so easy to make.

The Best Pumpkin Cake Recipe

You’ll start by making mini bundt cakes with my Pumpkin Cake Recipe (just use the cake layer recipe). This recipe is so incredibly moist and flavorful. You can make it as a layered cake, these mini bundt cakes, or even a regular bundt cake. It’s so versatile.

Make sure to spray each mini bundt cake mold with nonstick spray and dust with flour to ensure your mini cakes come out easily. Bake the mini bundt cakes for about 15 to 20 minutes and then let cool completely before inverting onto a wire rack.

The Best Vanilla Buttercream Frosting Recipe

For the buttercream, we used my Vanilla Buttercream recipe, but you can pair this pumpkin cake with so many flavors:

• Caramel Buttercream
• Cream Cheese Buttercream
• Chocolate Buttercream
• Pumpkin Buttercream

Don’t forget to follow the instructions for making the best buttercream frosting:

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes on medium-high speed
• Stir by hand to push out the air pockets

What You Need to Make Mini Bundt Cake Pumpkins

Here’s a quick checklist of what you need to make the mini bundt cake pumpkins:

• Mini bundt cake pan
• Pumpkin cake recipe
• Buttercream
• Piping bags
• Wilton 1m tip (for the sides)
• Leaf tip
• Brown modeling chocolate for the stem

Segment Sneak Peek

Full Segment

https://www.nbc.com/the-kelly-clarkson-show/video/how-to-make-mini-pumpkin-bundt-cakes-perfect-for-halloween/100325647

More Recipes You’ll Love

• Bundt Cake Recipes for Every Occasion
• Top 6 Fall Cake Flavors
• Wassail Crumble Cake with Orange Zest
• Egg-Free and Dairy-Free Chocolate Cake with Chocolate Frosting
• Show-Stopping Norwegian Christmas Cake: Kransekake

The post Mini Bundt Cake Pumpkins on the Kelly Clarkson Show first appeared on Cake by Courtney.

The Best Chocolate Bundt Cake You’ll Ever Have

Truly. This is the best chocolate bundt cake you’ll ever have. When I say I cried over this cake, there is literally no exaggeration in that statement! I cried over this cake! Did you catch that in my Instagram stories when?

And to be clear – we’re talking about happy tears!

This chocolate bundt cake recipe is so easy and so incredibly moist and decadent. And with a simple chocolate ganache glaze, the cake isn’t too rich or overpowering. It’s exactly the type of cake you want to dive into when all you can think about is chocolate. So basically… all the time

How to Make Chocolate Bundt Cake

This easy chocolate cake recipe is one of the fastest cake recipes you can whip up. Mixing the ingredients takes about 5 minutes. It’s the baking time you’ll have to have patience for.

Ingredients You Need Chocolate Bundt Cake

• Dark cocoa powder
• All purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Eggs
• Hot water or coffee
• Vegetable oil
• Vanilla
• Buttermilk
• Mini chocolate chips

I think you’ll also love this recipe because you don’t even need an electric mixer to make the cake batter. Simply whisk together the dry ingredients in one bowl and the wet ingredients in the other. Add the wet ingredients to the dry ingredients, mix until no streaks of flour remain, and bake!

In a 10-cup bundt pan, this cake will bake at 325 degrees F. for about 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Which Bundt Cake Pan Should I use?

For this recipe, you’ll want to use a 10 cup bundt pan. I tried out THIS new one from Orson Gygi. It’s the perfect size for this recipe and I love the detailed design. However, I will say: I didn’t love how the ganache poured over the edges. Next time I might use my classic bundt pan for this cake.

How Do I Make Sure My Cake Doesn’t Stick to My Bundt Pan

I have three tips for making sure your cake doesn’t stick to the bundt pan:

• Spray well with nonstick spray
• Dust with flour, or in this case, cocoa powder
• Allow the cake to cool COMPLETELY before inverting the pan into a cake plate to serve.

That last one is key! Give the cake a while to cool before flipping it out. When we try to flip the cake while it’s still warm is when the cake will stick and fall apart.

Chocolate Ganache and Crispearls

To top off this incredibly moist chocolate bundt cake, I made a simple ganache with heavy whipping cream and dark chocolate chips. On top of that, I sprinkled some Crispearls. They are the tastiest decor!

More Chocolate Cake Recipes You’ll Love

• The Most Delicious Chocolate Cake
• Ding Dong Cake
• Banana Nutella S’mores Cake
• Scotcheroo Cake
• Chocolate Spice Cake

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Ultimate Triple Chocolate Bundt Cake

Tender and moist chocolate cake with rich and decadent chocolate ganache.

Course Dessert

Cuisine Cake

Keyword Beginner, chocolate, chocolate bundt cake, Chocolate Cake

Servings 1 10-cup bundt cake

Ingredients

FOR THE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) dark cocoa powder
• 2 teaspoons (8 g)  baking soda
• 3/4 teaspoon (3 g) baking powder 
• 1 teaspoon (5.6 g) salt
• 1 cup (240 g)  buttermilk at room temperature
• 1 cup (236.6 g) hot water 
• 1/2 cup (109 g)  vegetable oil
• 3 large eggs at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1/2 cup mini semi-sweet or dark chocolate chips dusted in cocoa powder or flour

FOR THE GANACHE

• 3/4-1 cup (180-240 g) heavy whipping cream 
• 8 oz. dark or semi-sweet chocolate chips

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray your bundt pan with non-stick spray, generously dust with cocoa powder or flour, and set aside.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, water, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula. Fold in the chocolate chips.
• Pour the batter into the bundt pan and bake for 40 to 50 minutes (mine took exactly 45) or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Cool in the pan completely before inverting onto a cake stand.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream for about one minute. Pour over the chocolate chips and stir until the mixture is smooth. If needed, microwave again for 20 to 30 seconds and stir until all the chocolate is melted.
• Best used right away.
• Garnish with Crispearls or more mini chocolate chips.

The post Best Ever Chocolate Bundt Cake Recipe first appeared on Cake by Courtney.

As soon as fall arrives, it’s time to embrace all things cozy—warm spices, pumpkin-flavored everything, and, of course, baking! One of the best ways to capture the essence of the season is by making a Pumpkin Bundt Cake. This cake is a showstopper: its beautiful shape, rich flavors, and moist texture make it perfect for any autumn gathering or simply enjoying with a cup of coffee at home. Plus, Bundt cakes are deceptively simple to make, requiring minimal effort but delivering maximum wow-factor.

In this blog post, I’ll guide you through making the best pumpkin Bundt cake with tips for achieving the perfect texture, flavor, and presentation. Whether you’re a pumpkin spice aficionado or just looking for a comforting dessert to warm up your kitchen, this cake is sure to hit the spot.

Pumpkin Bundt Cake

Pumpkin adds a natural sweetness and incredible moisture to baked goods, making it an ideal ingredient for cakes. In this Bundt cake, it creates a rich and tender crumb while pairing beautifully with fall spices like cinnamon, nutmeg, and cloves. The Bundt shape also provides a stunning presentation with minimal effort—simply pour the batter into the pan, bake, and you’re left with an elegant, cake that’s ready to impress.

Other Pumpkin Cake Recipes You’ll Love

The pumpkin cake is my tried and true pumpkin cake recipe from several recipes you’ll find on my site, including:

• Pumpkin Gingersnap Cake
• Pumpkin Pie Cake
• Pumpkin Cake with Maple Cream Cheese Buttercream
• Pumpkin Cake with Chocolate Ganache

Clearly, I love this cake!

Two Tips for Removing the Cake

• TIME: Allow your cake to cool completely, about an hour, before flipping the cake onto your cake stand. If you try to take your cake out of the pan too early, it’s likely to stick to the sides of the pan and break.
• PAN: Make sure you have a good quality pan. I like THIS bundt pan and haven’t had a single issue getting my cake to fall from the pan after I’ve let it cool completely.

Butter Rum Sauce

For the sauce, I made my mom’s Butter Rum Sauce. It’s a recipe she’s had in her kitchen for years and it was the perfect match to this pumpkin cake. The recipe only calls for one teaspoon of rum extract, but if you love that flavor, add some more!

You’ll simply heat the sauce ingredients over the stove and then let it cool just a bit before pouring it over your cake. This sauce doesn’t sit on the cake. Instead, it will run down the cake and create a pool of buttery goodness for your cake to soak in. Just make sure to scoop some extra sauce onto each slice as you serve.

Butter Rum Sauce Alternatives

If you don’t love a butter rum sauce, you can have the cake plain (i.e. like pumpkin bread), or try some of these options:

• Chocolate ganache
• Cream cheese buttercream
• Caramel drizzle

Enjoy!

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Pumpkin Bundt Cake with Butter Rum Sauce

Moist and flavorful pumpkin cake with butter sauce flavored with rum extract.

Course Dessert

Cuisine Cake

Keyword Beginner, Bundt Cake, Butter Rum Sauce, Pumpkin Bundt Cake

Prep Time 1 hour hour 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 20

Ingredients

FOR THE CAKE

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs at room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée 
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (18 g) baking powder
• 3 teaspoons (7.8 g) ground cinnamon
• 1 1/2 teaspoons (3.9 g) ground ginger
• 1 teaspoon (2.64 g) nutmeg
• 1 teaspoon (5.6 g)salt

FOR THE SAUCE

• 1 cup (226 g) unsalted butter
• 1 1/2 cups (300 g) granulated sugar
• 12 oz evaporated milk
• 2 tsp (8.4 g) pure vanilla extract
• 1 tsp (4 g) rum extract

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat 325 degrees F. Spray your bundt pan with non-stick spray, toss some flour around the edges and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Pour the batter into your bundt pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 50 to 55 minutes.
• Let the cake cool completely before turning it on to a cake plate.

FOR THE SAUCE

• Combine ingredients in a medium saucepan. Stir and bring to a boil. Remove from heat and let cool slightly before pouring over your bundt cake.

The post Easy Peasy Pumpkin Bundt Cake with Butter Rum Sauce first appeared on Cake by Courtney.

Angel Food Cake

You know I love my tall, decadent, layered cakes, but every once in a while it’s fun to switch things up and make an old classic. I’ve always loved angel food cake, but have never made my own! It wasn’t until I was browsing through my vintage cookbooks and saw angel food cake in every single vintage book I had, that I decided it was high-time I tackle this light and fluffy classic cake.

Angel food cake gets its well-known height and texture from a combination of egg whites, cake flour and sugar. We also use cream of tartar as a whipping agent that helps stabilize our egg whites. The biggest difference between angel food cake and a traditional cake is that there’s no fat in an angel food cake. No egg yolks. No butter. Not buttermilk. No oil.

What You Need to Know About Angel Food Cake

As you might have seen on my Instagram account, making this cake wasn’t quite as easy as I expected. It wasn’t because this is a hard cake to make. In fact, there are only a few ingredients and there’s no decorating. Seems simple enough, right? Well, the trouble came because I didn’t know everything there is to know about making an angel food cake. Once I learned all of the do’s and don’ts, this cake was pretty basic.

So, to make things as simple and as fool-proof as possible for you, here’s everything you need to know about angel food cake:

• Room temperature egg whites – just like we do with my regular cakes, we want room temperature egg whites for this cake too.
• Higher oven temperature – I tested the cake a few times at a lower temperature (325 degrees F) and simply couldn’t get the cake to stick to the sides of my pan (even when I didn’t spray the pan). Using a higher temperature (375 degrees F) helps the cake to cook a little more quickly on the sides, which in turn helps the batter to stick to the sides so it doesn’t fall out when you flip it over for cooling later.
• Whip egg whites to soft peaks – this is different from stiff peaks that you may be used to seeing in recipes for meringues. We want soft peaks to ensure the right texture in the cake as it bakes. If you beat the egg whites to stiff peaks, your angel food cake will have a gummier texture. For reference, the picture below shows you how the egg white mixture folds over on the top of the whisk. As you run your whisk through the egg whites and pull it out, the peaks should gently fall over. This is soft peaks.

• Use cream of tartar – cream of tartar is an acid and stabilizes the egg whites. Without cream of tartar, your cake will collapse. Other acidic ingredients aren’t quite as strong, so I wouldn’t recommend substituting cream of tartar with anything.
• Sift some of the sugar and flour several times – four to be exact. This ensures you don’t have any clumps and that the consistency of your batter will be light and smooth.
• Gently fold the dry ingredients into the egg whites – to do this, you’ll actually add the dry ingredients in four separate additions, sifting each addition one more time as you add it in. My vintage cookbooks recommend using 10 strokes as you fold each time. I think they wanted to be super precise so bakers didn’t risk over-mixing and losing the fluffy texture of the whites.

• DO NOT spray your pan with nonstick spray, line the bottom with parchment or use a nonstick pan – we want the cake to stick to the sides and bottom of the pan so that while it cools, it holds its shape.
• Run a knife through the batter – once you’ve poured the cake batter into the tube pan and gently leveled the top with your spatula, use a kitchen knife and swirl it through the batter once or twice to remove any big air pockets.
• Bake the angel food cake until it’s a dark golden brown on top – I noticed that during my trial rounds, one of the reasons my cake wasn’t sticking to the pans and would sink was because I didn’t cook the cake long enough. In my fifth attempt, I bumped my temperature up to 375 for most of the bake time, and then, as the cake started to brown more and more on top, I reduced the temperature (without removing the cake or opening the oven door) to 350 for the remaining 10 minutes.
• Cool the cake upside down – your tube pan should have “feet” and/or a center tube that is taller than the sides of the pan. This is to allow the cake to have some room from the counter surface to cool. We want to cool the cake upside down so that the weight of the cake doesn’t fall in on itself. Cooling the cake upside down ensures that it holds its shape and air circulates underneath it.

• Once the cake is cooled, cut it out of the pan – using a sharp knife, gently run the knife around the edges of the cake and the center tube. Flip the cake over onto your cake stand and pat the top a few times to release the top of the cake.

Once I nailed all these tips and tricks, the final product took my breath away! Look how tall the cake rose and how light and fluffy those crumbs are.

I made a simple homemade whipped cream and served each slice with fresh peaches.

I’m so excited for you to try this cake. I think you’ll the hint of citrus I added to the batter. If you don’t want the lemon and orange extract, you can certainly replace them with vanilla extract.

Enjoy!

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Angel Food Cake

Light and fluffy angel food cake with a hint of citrus and fresh whipped cream.

Course Dessert

Cuisine Cake

Keyword Angel Food Cake, Beginner

Servings 16

Equipment

• Tube Pan

Ingredients

FOR THE CAKE

• 1 3/4 cup (350 g) granulated sugar divided
• 1 cup (113 g) plus 2 tablespoons cake flour
• 1/4 tsp (2 g) salt
• 1 1/2 tsp (5 g) cream of tartar
• 1/2 tsp (2 g) lemon extract
• 1/2 tsp (2 g) orange extract
• 13 large egg whites at room temperature

FOR THE WHIPPED CREAM

• 1 cup (231 g) heavy whipping cream cold
• 1/2 cup (62.5 g) powdered sugar measured and then sifted
• 1 tsp (4.2 g) vanilla extract

GARNISH

• Fresh berries or peaches

Instructions

FOR THE CAKE

• Preheat your oven to 375 degrees F.
• Combine one cup of the sugar, all of the cake flour, and salt in a small bowl. Whisk to combine and then sift the ingredients through a mesh strainer, four times. Set aside.
• In the bowl of a stand mixer, fitted with the whisk attachment, whisk the egg whites on medium-high speed. After a minute or so, you'll see that the egg whites start to foam a little. At this point, add the cream of tartar and the orange and lemon extracts while the mixer is going.
• As the egg whites start to froth even more, very slowly add the reserved 3/4 cup of sugar while the mixer is still on medium-high speed.
• You're looking for the egg whites to get white in color and create soft peaks. This means that as you pull the whisk attachment out of the mixture, the egg whites lift with the whisk but then as they pull away, the peaks fall softly and don't stay in a stiff peak. Notice in the picture how the egg whites fold over on the end of the whisk attachment. If you over beat the egg whites to stiff peaks, this will result in a gummy, chewy texture in the cake.
  
• Once your egg whites have reached soft peaks, turn your mixer off, remove the bowl from the stand. You'll then sift the dry ingredients into the egg whites in FOUR additions, folding gently between each addition. In my vintage cookbook, it specifically says "fold with 10 strokes of your spatula" each time. Make sure you're scraping the bottom of the bowl, as well as the sides, to gently incorporate all of the dry mixture into the egg whites.
• Pour the batter into your tube pan. The pan SHOULD NOT be sprayed with non stick spray or lined with parchment paper. Remember, you want the cake to stick to the sides of the pan a bit.
• Once the batter is poured evenly in the pan, run a knife through the batter a couple times to help get rid of any air pockets.
• Bake the cake for 25 minutes. At 25 minutes, reduce oven temperature to 350 and continue to bake for another 10 to 15 minutes. My cake took a total of 38 minutes.
• Remember, do not open the oven door at any point during the baking time.
• Once the cake is baked, gently turn the tube pan over onto a cooling rack. Tube pans usually have "feet" or a tube in the middle of the pan that's taller than the sides of the cake. This allows the pan to rest on a cooling rack, while allowing air to flow from the bottom and help cool the cake.
• Cool the cake completely, about an hour. Once the cake is cooled, turn the pan back over. Using a sharp knife, carefully cut the cake away from the sides and middle of the cake pan. Turn the cake over into a cake plate or cake stand and pat the top to remove the cake from the pan.
• Serve with fresh whipped cream and berries or peaches.

FOR THE WHIPPED CREAM

• In a cold stainless steel bowl, combine the cream, powdered sugar and vanilla. Whip on high until soft peaks form. Keep cold until ready to use.

The post The Perfect Angel Food Cake first appeared on Cake by Courtney.