Really Moist Bundt Cake Food

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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!

EXTREME LEMON BUNDT CAKE

Steps:

• Preheat oven as directed.
• Mix all ingredients and bake as directed.
• I use a Bundt pan or you may also use 2 large loaf pans.
• These cakes can be frozen for 30 days and still taste like you just baked them!

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

HOMEMADE STRAWBERRY BUNDT CAKE RECIPE

Steps:

• Place strawberries, sugar and lemon juice in a small saucepan and cook over medium heat, stirring occasionally.
• Cook for about 5-6 minutes, or until the mixture starts to boil. Reduce the heat slightly to medium-low heat and continue cooking for about 15-16 minutes, or until the strawberries have cooked down and the sauce has thickened up.
• Allow the sauce to cool to room temperature (as it cools, it will continue to thicken).
• *You will use only 1/3 cup of the sauce for the cake and about 1-2 Tbsp for the glaze (you may still have a couple Tbsp of sauce leftover).
• Preheat oven to 350 degrees.
• Cream butter until light and fluffy, about 1 minute. Add in sugar and lemon zest; cream the mixture until well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, sift together salt, baking powder, flour and cornstarch.
• Alternately add the dry ingredients (the flour mixture) and the milk to the butter mixture, beginning and ending with flour. Mix until just combined.
• Add in 1/3 cup of strawberry sauce, sour cream, vanilla extract and crushed freeze dried strawberries. Mix until just combined.
• If using red or pink gel food coloring, add in 2-3 drops and gently stir the coloring in until combined.
• Grease a bundt pan very well and pour the batter into the pan evenly.
• Bake for about 45-50 minutes, or until a cake tester comes out clean (mine took exactly 48 minutes).
• Allow the bundt cake to cool about 10 minutes, then remove the cake from the pan and allow it to finish cooling on a wire rack.
• Whisk 2 Tbsp of strawberry sauce with 1 cup powdered sugar and 3 tsp of lemon juice. If the glaze is too thin, add in more powdered sugar. If it is too thick, add in more strawberry sauce.
• Drizzle the glaze over the cake and allow it to set before serving. If desired, top with fresh strawberries.
• Enjoy!

CONTEST-WINNING MOIST CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

SUPER MOIST CHOCOLATE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
• Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
• Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

LEMON BUNDT CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside.
• To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract. Set bowls aside.
• In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed for 3-4 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in 2 additions, starting and ending with the flour. Do not over mix.
• Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10-15 minutes, then remove from pan, carefully inverting it onto a plate.
• Meanwhile, make the syrup: In a small saucepan, combine sugar and lemon juice. Cook on medium-low heat until sugar dissolves and syrup forms. After inverting the cake to a plate, brush top and sides of the cake evenly with syrup. Use all syrup. Allow cake to cool to room temperature.
• To make the glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes.
• The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

MOIST CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a bundt pan and set aside.
• In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in coffee after it has cooled on low setting until completely incorporated. Note: the batter will now be VERY runny, this is normal.
• Pour batter into bundt pan and bake on second rack from the bottom of oven for 40 to 50 minutes, until toothpick inserted in center comes out clean.
• Cool for about 45 minutes to an hour on wire rack before removing from bundt pan.
• Apply frosting of choice.

MOIST CHOCOLATE BUNDT CAKE!

Steps:

• In large mixing bowl, combine first 8 ingredients.
• Add eggs, coffee, buttermilk, oil and vanilla, beat at medium speed for 2 minutes.(Batter will be somewhat thin.).
• Pour into greased and floured 10" fluted tube pan, or "bundt cake pan" as I call them.
• Bake at 350º for 45-50 minutes, or til toothpick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Dust with powdered sugar.
• Mini bundt cakes take 20-22 minutes.
• Cupcakes take 18-20 minutes.

REALLY MOIST BUNDT CAKE

Steps:

• mix all ingredients together except the blueberries.pour half the batter into a greased bundt pan.sprinkle half the blueberries over the batter and swirl in with a fork. Add remaining batter over top and once again sprinkjle remaining blueberries and twirl in with a fork.Oven should be at 375 degrees.Let bake for one hour or until knife inserted comes out clean.

INCREDIBLY MOIST LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 and grease bundt pan.
• Combine all of the ingredients (except lemon zest, if using) and mix well.
• Stir lemon zest in mixed batter. Note: Batter will be thick! Spread evenly into well greased bundt pan.
• Back at 350 degrees for 45-50 minutes.
• Cool for 10 minutes in bundt pan. Remove cake and cool completely on wire rack.
• Sprinkle with powdered sugar or drizzle frosting over cake if desired.
• Enjoy!

MOIST CHOCOLATE CHERRY CAKE

Steps:

• Combine all ingredients, leaving cherry pie filling and chips to the end.
• Pour into a greased and floured bundt pan.
• Bake at 350 degrees F for 1 hour until done.
• Cool.
• Sprinkle with powdered sugar, or make a glaze to drizzle on the cake.