Sometimes the Holidays mean you are rushed for time. Try my decadent Vanilla Bundt cake that is dressed up with homemade dulce de leche and chopped pecans. The "easy button" is used by utilizing a boxed cake mix and instant pudding but that does not detract from the final cake. Enjoy! Diane
Ingredients:
Topping: 1/2 cup chopped Pecans 1/2 pint of Dulce de Leche caramel sauce Directions: Preheat oven to 350 degrees F. Bundt Cake: In a large bowl of a stand mixer, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in pan for 15-30 minutes, then invert onto a cooling rack until completely cooled before topping with dulce de leche and chopped pecans. Recipe Note: want to hit the "easy button" on this recipe - replace the first 5 cake ingredients with a box of white cake mix!
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Ingredients:
Cake:
Directions: Preheat oven to 350 degrees. Spray bundt pan with non-stick spray. Use a paper towel to make sure spray gets into every corner of the pan and dust with baking cocoa. Turn bundt pan over and shake out any excess cocoa powder. In the bowl of a stand mixer fixed with the paddle attachment, combine flour, sugar, baking cocoa, baking powder, espresso powder, baking soda and salt. Add in canola oil, buttermilk, vanilla paste. Mix on medium speed just until it starts to come together. Mix eggs in, one at a time. Slowly pour in boiling water. Mix for 2-3 more minutes. This batter will be thin. Pour batter into bundt pan. Sprinkle chocolate onto batter; mix in with a spoon. Bake in preheated oven for 35 - 45 minutes or until a toothpick inserted comes out with just a few crumbs on it. Allow cake to cool 15 minutes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake. Cool cake completely. Transfer to a serving platter For the Cherry Jam Frosting: 8-ounce package cream cheese, softened 1/2 cup butter, softened 2 - 2 1/2 cups sifted confectioners' sugar 1 teaspoon vanilla extract or vanilla paste 3-4 Tablespoons cherry berry jam In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter; mix until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and jam and mix again. Pipe onto cooled cake. Refrigerate any leftovers I've made this bundt many times. This is always a hit with my friends and family. This bundt cake is rich in color and taste! Perfect for serving up to your favorite Valentine too.
I prefer to pipe on my cream cheese frosting but, even a decadent white chocolate drizzle works too! Red Velvet cake is moist, rich, delicious and sure to leave you smiling. ~Enjoy! Diane Red Velvet Bundt Cake with Cream Cheese Frosting Ingredients: Cake 2 1/2 Cups Flour 1 3/4 Cups Sugar 1 teaspoon Baking Soda 3/4 teaspoon Salt 2 Tablespoons Cocoa Powder 1 1/4 Cup Vegetable or Canola Oil 1 Cup Buttermilk 2 Large Eggs, (room temperature) 2 Tablespoons Red Food Coloring 1 teaspoon Distilled White Vinegar 2 teaspoons Vanilla Frosting 4 Ounces Butter, Softened 8 Ounces Cream Cheese, Softened 2 Cups Confectioners' (powdered) Sugar 1 Teaspoon Vanilla Instructions:
Recipe Adapted from: Kiss my Bundt Photos by: Diane Baker for Canning and Cooking at Home A Christmas tradition continues, I always make a "Christmas Cake" - usually it is a bundt cake of some sort and this year is no different. This year I changed it up a bit and made my red velvet bundt cake. We love the hint of chocolate mixed with the luscious cream cheese 'drizzle" frosting and the red gives it the festive Holiday feel. This cake is great for any time of the year - just decorate to suit your occasion. ~Enjoy! Diane
Red Velvet Bundt Cake with Cream Cheese Frosting Ingredients Cake: 2 1/2 Cups Flour 1 3/4 Cups Sugar 1 teaspoon Baking Soda 3/4 teaspoon Salt 2 Tablespoons Cocoa Powder 1 1/4 Cup Vegetable Oil (I like canola) 1 Cup Buttermilk 2 Large Eggs, (room temperature) 2 Tablespoons Red Food Coloring 1 teaspoon Distilled White Vinegar 2 teaspoons Vanilla Frosting: 4 Ounces Butter, Softened 8 Ounces Cream Cheese, Softened 2 Cups Confectioners' (powdered) Sugar 1 Teaspoon Vanilla Instructions
Recipe Adapted from: Kiss my Bundt Photos by: Diane Baker for Canning and Cooking at Home The 'Pumpkin Spice Emulsion' I use in this recipe produces a bundt cake that tastes just like a light, fluffy, pumpkin spiced, cake donut! The glaze gets spooned over the cake when it's cooled but, you only want a thin, fine coating (think donut glaze). This cake doesn't need a heavy frosting. I do glaze this before moving to my cake stand or serving plate as it drips down and you don't want your cake sitting in a puddle of glaze. There is a short cut for this recipe which I noted below. If you cannot find baking emulsions locally, they can be ordered online. Emulsions bake up much better as they don't lose their flavor to the heat of baking. I highly suggest trying this bundt with 'Pumpkin Spice Emulsion'. ~Enjoy! Diane Pumpkin Spice Bundt Cake w/ Vanilla Bean Donut Glaze Ingredients:
**Glaze: 1 tsp vanilla bean paste or extract 1 cup powdered sugar 3 Tbs milk Preheat oven to 350 degrees F. In a large bowl of a stand mixer, mix all ingredients together for 3 minutes on high (start low until ingredients are incorporated and then turn as high as you can get your mixer without flinging mix all over your walls). Pour into a greased bundt pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in pan for 15-30 minutes, then invert onto a cooling rack until completely cooled before **glazing. Recipe Note: want to hit the "easy button" on this recipe - replace the first 6 cake ingredients with a box of white cake mix! Recipe & Photos by: Diane Baker for Canning and Cooking at Home |