Butter Bundt Cake Food

GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT

Steps:

• Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
• Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
• Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
• Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
• Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.

BUTTERY POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup Bundt or 10-inch angel food cake (tube) pan.
• Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Add sour cream, milk and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and salt; beat at low speed just until moistened.
• Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired. Top each serving with whipped cream, if desired.

BLUEBERRY BUTTERMILK BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
• Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
• Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
• Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

EASY LEMON BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
• Add granulated sugar and lemon zest to the butter and mix until it is well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
• Mix lemon juice, milk and vanilla extract together.
• Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
• Add in sour cream and mix until just combined.
• Grease your bundt cake pan well and pour the batter evenly into the pan.
• Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that's fine). (My oven took exactly 49 minutes.)
• Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.
• Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
• Allow the icing to set, about 5 minutes, before serving.
• Enjoy!

CHOCOLATE-PEANUT BUTTER BUNDT CAKE

Steps:

• Make the peanut butter filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter, cream cheese and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
• Add the egg and vanilla and mix on medium speed until fully incorporated. Add the flour and salt and mix on low speed to combine. Scrape the mixture into a large resealable plastic bag (or pastry bag) and set aside. (Alternatively, you can scrape the mixture into a medium bowl.) If necessary, rinse and dry the paddle attachment and bowl before proceeding.
• Make the cake: Heat the oven to 325 degrees. Lightly spray a 10-inch bundt pan with nonstick spray. Add a few spoonfuls of cocoa powder into the pan and tap it around until the pan is fully coated in cocoa.
• Place 1 cup/95 grams cocoa powder in a medium heat-safe bowl, and pour the boiling water over it. Whisk well to combine, then add the buttermilk and whisk to combine.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, oil and sugar on medium speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until fully incorporated and scraping the bowl between each addition. Add the vanilla and mix on low speed to combine.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about a third of this mixture to the mixer and mix on low speed to combine.
• Add half of the cocoa-buttermilk mixture to the mixer and mix on low speed to combine. Continue to alternate adding the dry and wet ingredients until the batter is uniformly combined.
• Pour about 2/3 of the cake batter into the prepared pan and spread into an even layer. Cut a 1-inch opening from one of the bottom corners of the bag and squeeze the peanut butter filling into the pan, making a ring in the center of the chocolate batter aiming not to touch the outer edge or inner tube of the pan. Alternatively, you can gently spoon the peanut butter mixture on top of the chocolate batter, aiming to create a ring shape.
• Pour the remaining chocolate cake batter on top of the peanut butter filling and gently spread into an even layer. Transfer the pan to the oven and bake until a toothpick or skewer inserted into the center comes out clean, about 1 hour or up to 1 hour 10 minutes.
• Cool in the pan for 10 minutes, then use a small offset spatula to gently loosen the cake at the edges and around the inner tube, and invert it onto a cooling rack to cool completely.
• Make the peanut butter glaze: Heat the cream in a small pot to a simmer. In a small heat-safe bowl, mix the peanut butter and confectioners' sugar to combine, then add the hot cream, and mix until smooth. It should be thick but still loose enough to drizzle easily.
• Make the chocolate glaze: Heat the cream in the small pot to a simmer. Place the chocolate in a medium heat-safe bowl, then pour the hot cream over it. Stir until the mixture is totally smooth. It will be thinner than the peanut butter glaze.
• Place the cake on the cooling rack set over a baking sheet. Spoon half of the chocolate glaze over the cake, letting it drip down the sides, then spoon half of the peanut butter glaze on top. Repeat this process with the remaining glaze, and use the back of the spoon to gently swirl where the two glazes meet in a few spots. Gently remove the cake and transfer to a serving platter. Allow the glaze to set at least 15 minutes before slicing and serving.

SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE

Steps:

• Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
• Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
• Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
• Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
• Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
• To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
• Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

BLUE-RIBBON BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)

Steps:

• Mix all ingredients, pour into greased pan.
• Bake at 350°F for 50 minutes.
• Glaze or frost as desired.

BUTTER PECAN BUNDT CAKE

Steps:

• Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
• Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
• Bake at 350º F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
• While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.

BUTTER BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray bunt pan with cooking spray & lightly flour pan.
• Mix all the cake ingredients (cake mix, pudding, water, butter, vanilla extract, and eggs). Beat for about 4 minutes.
• Pour cake batter into pan and bake cake per time on box approximately 33-43 minutes (until tooth pick in center comes out clean).
• After removing the cake from the oven, poke holes in the bottom of the cake all over (with ice pick, or similar).
• Let cool about 1/2 hour.
• Mix all sugar glaze ingredients together (sugar, water, butter, vanilla extract).
• Pour sugar mixture all over the bottom and down sides of cake. Leave about 1/2 the sugar mixture in the bowl for the top of cake after flipping.
• Let cool about and hour and then flip cake onto cake pan. Pour the remaining sugar mixture on top of the cake.
• I usually spread with a spatula and make sure top & sides of cake is covered with the sugar glaze.
• Let sit for another hour to set up and serve.

BUTTER PECAN BUNDT CAKE (MARRY ME CAKE!)

Steps:

• Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.
• Mix all ingredients together and pour into prepared pan.
• Bake for 35-45 minutes.
• Remove and let cool for 5-10 minutes then invert onto cake plate.
• Stand back and wait for the praise.

BUTTER RUM BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 12-cup Bundt pan.
• Beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
• Beat on medium speed 2 minutes.
• Pour into Bundt pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool 30 minutes; remove from pan.
• Cool completely; about 2 hours.
• Frosting:.
• Place frosting in small microwavable bowl.
• Microwave uncovered on Medium (50% heat) for approximately 15 seconds.
• Stir in 1/2 teaspoon rum extract.
• Spread over top of cake, allowing some to drizzle down side.
• Sprinkle pecans over top of cake.
• Serve.
• **Cook time does not include 2 1/2 hour cooling time.

RASPBERRY BUTTER BUNDT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit, and position rack in center of oven.
• Grease and flour a 10-cup bundt pan.
• Sift the flour, baking powder and salt into a medium bowl and set aside.
• Stir the milk and vanilla extract together in a small bowl, and also set aside.
• Beat the butter and 1 cup sugar with an electric mixer on medium speed until fluffy, 2-3 minutes, scraping the side of the bowl as necessary.
• Add the egg yolks one at a time, until combined, scraping the bowl well after each addition.
• With the electric mixer on low, alternately add a quarter of the flour and a quarter of the milk mixture at a time, combining well after each addition.
• Remove this mixture from the mixer bowl, placing in a separate larger mixing bowl.
• Wash and dry the mixer bowl well, and swirl around the 1/2 tsp lemon juice to enhance the egg whites.
• Beat the egg whites until stiff peaks form, about 2 minutes, then gently fold the egg white mixture with the remaining 1/2 cup sugar.
• Fold the egg white mixture into the cake batter, then add the raspberries and fold together until lightly combined.
• Spoon or gently pour the batter into the bundt pan, run a knife through to remove any air pockets and bake for 45- 50 minutes, until golden brown, or when a cake prick inserted near the centre of the cake comes out clean.
• Turn cake out onto a cake rack to cool.
• Dust with powdered sugar just before serving, and decorate with fresh raspberries and rose petals.
• Serve with clotted cream.

CHOCOLATE PEANUT BUTTER BUNDT CAKE

Steps:

• Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
• In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
• Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.
• In a large bowl, add peanut butter, cream cheese, and brown sugar. Mix with a hand mixer on medium until creamy (4-5 minutes).
• Add the egg and vanilla and continue to mix until combined.
• Add the flour and salt. Mix on low until fully incorporated.
• Dust the bundt pan with the remaining tablespoon of cocoa powder.
• Scrape ⅔ of the cake batter into the prepared bundt pan. Using a 1½ tablespoon scoop (or a spoon), scoop the peanut butter filling in the center. Be sure to not press on the peanut butter filling too hard so it doesn't sink too far into the cake batter. Top with the remaining cake batter. Use a spatula or wooden spoon to smooth the top, if necessary.
• Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan for 15 minutes. Then invert the cake onto a serving plate and let it cool completely (about an hour) before adding the glaze.
• Place heavy whipping cream in a medium microwave-safe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.
• Carefully pour chocolate morsels into cream.
• Let sit for 5 minutes (to melt the chocolate). Whisk the chocolate and cream until shiny and smooth, about 1 minute.
• Pour over cooled cake.
• Place heavy whipping cream in a large microwave-safe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.
• Add peanut butter and let sit for a few minutes to soften the peanut butter. Add confectioners' sugar and whisk to combine. (It should be thick, but pourable.) Pour over chocolate ganache.
• Top with chopped peanut butter cups.
• Allow the cake to set about 10 minutes before serving.

PUMPKIN COOKIE BUTTER BUNDT CAKES

Steps:

• For the cake:.
• Place rack in the center of the oven and preheat to 350°F. Generously coat a mini Bundt pan with oil.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In another bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla and the pumpkin puree, mixing until all ingredients are well incorporated.
• Turn mixer down to low and stir in half of the flour mixture, followed by all of the yogurt/sour cream and then the remaining flour mixture. Mix until just incorporated, taking care not to overbeat.
• Pour batter into mini Bundt pans. Tap on counter to remove any air bubbles.
• Place cake in preheated oven and check at the 30-minute mark. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. Bake for a total of 65 to 75 minutes, and then use a wooden skewer to test for doneness. If cake is still gooey in the middle, continue baking and checking every five minutes.
• Remove the cakes from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack. Use a small dollop of cookie butter to adhere two of the mini cakes together.
• For the glaze:.
• Add cookie butter and powdered sugar to a small pot set over low heat. Stir constantly until mixture is warm and smooth. Add in food coloring for color and milk until it reaches desired consistency. Pour over the cooled cakes.

PEANUT BUTTER AND JELLY BUNDT CAKE

Steps:

• For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
• Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely.
• For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top.

CHOCOLATE PEANUT BUTTER BUNDT CAKE

Steps:

• Preheat oven to 350. If your bundt pan is dark coated/black, preheat oven to 325. Grease and flour and Bundt cake pan; set aside.
• IGNORE the cake mix package directions.
• In a large bowl, beat together the cake mix, sour cream and eggs until smooth.
• Pour HALF of this batter into the prepared Bundt cake pan.
• Evenly spread out the 12 halved pieces of mini peanut butter cups over the batter.
• Evenly top with remaining batter.
• Bake at 350 for about 50-60 minutes (or 325 for dark pans) or until toothpick tests done.
• Allow to cool for 10 minutes and turn upside down to release the cake. Cool completely.
• After completely cooled, place the choc chips and peanut butter in a saucepan or microwave-safe bowl. Melt over low heat stirring constantly (or microwave in bowlintermittantly) until melted and smooth.
• Drizzle over the cooled cake.
• *****If you own the Pampered Chef's Bundt Stoneware, follow these directions, but microwave for about 12 minutes (microwave oven times will vary) and proceed as written.*****.