Any bunt cake recipes?

Question

Hey, does anyone know a great bunt cake recipe? :)

Answer 1

Here's an old family recipe. It says tube pan, but since it cools in the pan, you can use a bundt pan.

Chocolate Intrigue Cake

3 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup butter

2 cups sugar

3 eggs

1 1/2 teaspoons vanilla

1 cup milk

1/4 teaspoon baking soda

3/4 cup chocolate syrup

1/4 teaspoon almond extract

Preheat oven to 350. Grease the bottom of a 10" tube pan.

Sift dry ingredients. In mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla to milk. At low speed, add dry ingredients and milk alternately to butter mixture, beginning and ending with dry. Pour 2/3 of batter into pan. Into remaining batter, add soda, syrup, and extract. Pour over batter in pan. Bake 65-70 minutes. Cool completely in pan.

Answer 2

CHOCOLATE BUNDT CAKE

1 dark chocolate cake mix

1 sm. container sour cream

1 sm. pkg. chocolate chips

4 eggs

1 c. water

1/3 c. flour

1 sm. pkg. instant chocolate pudding

3/4 c. oil

1 lg Hershey's candy bar

Preheat oven to 350 degrees. Grease and flour bundt pan. Mix all ingredients 4 minutes.

Bake for 55 minutes. Cool 10 minutes. Remove from pan. Frost with melted Hershey bar.

Answer 3

German Chocolate Bundt Cake



Streusel

1/4 cup flour

1/2 cup packed brown sugar

2 tablespoons cold butter, cut into small pieces

1/3 cup flaked sweetened coconut

1/3 cup chopped pecans

Cake

Cooking spray

1 tablespoon granulated sugar

1/2 cup unsweetened cocoa

1 ounce German baking chocolate

1/2 cup boiling water

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/3 cup butter, softened

2 teaspoons vanilla extract

2 egg whites

1 cup low-fat buttermilk

Glaze

1 cup powdered sugar

1 tablespoon butter, melted

4 teaspoons fat-free milk

For Streusel: In food processor, combine flour, brown sugar and butter and pulse until mixture resembles coarse meal. Add coconut and pecans and pulse to combine. Don't overmix.

For Cake: Preheat oven to 325 degrees F. Coat 12-cup Bundt pan with cooking spray. Sprinkle with 1 tablespoon sugar; set aside.

In small bowl, combine cocoa, baking chocolate and boiling water. Stir until chocolate melts; set aside. In another bowl combine flour, baking powder, baking soda and salt; set aside. With mixer, beat 11/2 cups sugar and butter at medium speed until well-blended, about 5 minutes. Add vanilla extract and egg whites, one at a time, beating well after each addition. Add flour mixture to sugar mixture alternating with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Pour half of batter into pan, top with streusel and spoon remaining batter over streusel. Bake for 1 hour, or until a tester comes out clean. Cool in pan on a rack for 10 minutes, remove from pan and cool completely.

For Glaze: Combine powdered sugar and butter in bowl. Add milk, and stir with whisk. Drizzle over cake.

Chocolate Macaroon Tunnel Cake

Cake

1/2 cup shortening

1 3/4 cups granulated sugar

1 egg yolk

2 teaspoons vanilla extract

4 eggs

2 cups sifted all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

3/4 cup cold water

1/2 cup sour cream

Coconut Macaroon Filling

1 egg white

1/4 cup granulated sugar

1 cup flaked coconut

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

Vanilla Glaze

2 cups sifted confectioners' sugar

1 tablespoon butter, softened

1 teaspoon vanilla extract

2 tablespoons milk, or as needed

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Cake: In a large bowl, blend together the shortening, granulated sugar, egg yolk and vanilla extract until smooth. Beat in eggs one at a time using an electric mixer.

Combine flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.

Coconut Macaroon Filling: In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in granulated sugar while continuing to whip to firm peaks. Fold in the coconut, flour and vanilla extract by hand using a spatula or wooden spoon. Drop this mixture by teaspoonsful over the chocolate batter in the pan, being careful not to let the filling touch the sides of the pan. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely.

Remove cake from pan, and drizzle with Vanilla Glaze.

Vanilla Glaze: Mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.

NOTE: The vanilla glaze can easily be made into chocolate by adding 2 tablespoons cocoa powder.

Black Forest Bundt Cake





16 servings

1 cup lite cherry pie filling

1/4 teaspoon pure almond extract

1 1/3 cups granulated sugar

1/4 cup vegetable oil

4 ounces sweet baking chocolate, melted

4 large egg whites

3 1/4 cups all-purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/3 cup unsweetened cocoa powder

1 2/3 cup buttermilk

2 teaspoons pure vanilla extract

Vegetable cooking spray

1/2 teaspoon powdered sugar

Heat oven to 350 degrees F. Coat 12-cup (10-inch) Bundt pan with cooking spray.

Combine pie filling and almond extract; stir well; set aside.

In large bowl on medium speed of electric mixer, combine 1 1/3 cups sugar and oil, beating well. Add melted chocolate; beat well. Add egg whites; beat well.

Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla extract. Reserve 2 cups batter; set aside.

Pour remaining batter into prepared Bundt pan. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter.

Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack completely. Sprinkle with powdered sugar

CHOCOLATE CHIP BANANA BUNDT CAKE  

1/2 c. butter

1 1/2 c. sugar

2 eggs

3 large ripe bananas

1 c. chocolate chips

1 c. chopped nuts

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 c. milk

1 tsp. vanilla

In large mixing bowl cream butter and sugar together. Add eggs and beat until lighter in color. Set aside. Next, sift together flour, baking soda and baking powder and add nuts, set this aside also. Cream together milk, mashed banana, and vanilla. Add chocolate chips and stir in. Add creamed banana mix alternately with flour mix to your first mixture of butter, sugar and eggs. Scrape into greased, floured bundt pan. Bake 50 to 60 minutes at 350 degrees. Cool 10 minutes. Remove from pan. Sift a few tablespoons of powdered sugar onto cake top.

Answer 4

TUNNEL OF FUDGE CAKE

CAKE:

1 ¾ cup sugar

1 ¾ cup margarine or butter, softened

6 eggs

2 cups x*x sugar

2 ¼ cups A/P flour

¾ cup unsweetened cocoa

2 cups chopped walnuts**

GLAZE:

¾ cup x*x sugar

¼ cup unsweetened cocoa

4-6 Tbsp. milk

Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

** Nuts are essential for the success of this recipe.

--1966 Pillsbury Bake-Off Winner

Answer 5

CHOCOLATE DUMP CAKE

1 pkg. chocolate cake mix

1 small package INSTANT chocolate pudding

4 eggs

3/4 c. oil

3/4 c. water

1 6-oz. pkg chocolate chips

1 c. chopped nuts

powdered sugar

Dump together cake mix, pudding, eggs, oil & water;  beat 4 min. on a stand mixer.  Add in chips & nuts.  Bake in greased bundt pan for 45-50 min. at 350.  Cool 5-10 min.  Invert on platter and remove pan.  Sprinkle with powdered sugar when cooled

Answer 6

Sock-it-to-me Cake is my favorite, I tweak the recipe a bit, Instead of sour cream, I use vanilla yogurt. I also add to the batter, chopped apricots (from SMALL can), half of SMALL can of crushed pineapple (both fruits, DRAINED of course). Instead of vegetable oil, use unsweetened applesauce.

here's the link to the recipe.

http://www.duncanhines.com/newDuncan/pub...

Answer 7

LIME BUNDT CAKE  

3 cups of flour

2 cups of sugar (brown or white)

1 cup of milk

2 ½ sticks of salted butter (softened)

4 eggs

1 ½ tsps of baking powder

zest of 2 limes (lemons if preferred)

juice of 4 limes (lemons if preferred)

Preheat oven to 350 degrees.

In large bowl cream butter and sugar. Add eggs one at a time to cream mixture.

In medium bowl sift together flour and baking powder. Slowly add in alternating portions of milk and flour to the butter mixture.

Once the batter has completely come together, add the zest and the juice.

Add batter to a very well buttered and floured baking pan.

Bake for 1 hour, or until toothpick inserted in center comes out clean.

Enjoy!

Answer 8

haha no but stop saying that name.. it makes me laugh