I have probably made three bundt cakes in my life, and I totally plan on rectifying that this year. I declare 2014 the YEAR OF THE BUNDT!
My bundt cakes will be overly a-bundt-ant.
Ha, ha, see what I did there??
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This is simply a vanilla bundt cake with vanilla glaze. Well, maybe there is a bit more to it than that…
But what I really want to talk about here is that cake stand. I am completely smitten with it! The designer is MacKenzie-Childs, and this particular stand is called “Flower Market”.
There is something so beautiful to me about the bold geometric design paired with the delicate yet colorful beautiful flowers. This cake stand is one of my most prized! (It is available in two sizes and both are wonderful!)
I really wanted to make sure that the cake could stand up to the elegance of it; that the cake was subtle in beauty, but delicious and bold in flavor.
I have probably made three bundt cakes in my life, and I totally plan on rectifying that this year. I declare 2014 the YEAR OF THE BUNDT!
- 1 c granulated sugar
- 1/2 c 1 stick butter, softened
- 2 eggs at room temperature
- 3/4 c milk
- 2 tsp. vanilla extract
- 2 c all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 2 c powdered confectioners sugar
- 2 tbsp. milk
- 1 tsp. lemon juice
- 1/2 tsp. vanilla extract
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Preheat oven to 350°F. Grease and flour Bundt pan.
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Beat granulated sugar, butter, and eggs in stand mixer at medium speed until well blended. Change speed to low and add milk and vanilla; change back to medium speed and mix well. Add flour, baking powder and salt; beat about 1 minute or until smooth.
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Pour into prepared pan.* Bake 30 minutes or until toothpick inserted into center comes out clean. Gently loosen cake from pan with knife and turn out onto wire rack; cool completely.
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Put powder sugar, 2 tablespoons milk, lemon juice, and vanilla extract in medium bowl and mix until fully incorporated. If glaze is not runny enough, add more milk. You will want glaze to be thick enough to hold it's "drip" on the cake, but runny enough to pour.
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*If making surprise-inside cake see additional directions in blog post.
Two things: I made a Surprise-Inside Cake in my bundt! I was so inspired by the flowers on the cake stand and plates that I added a two-toned blue flower with a yellow center to my bundt cake!
Also, this is a classic vanilla bundt recipe handed down for generations in my family. My Great Grandma gave me her church cookbook from 1953 and this is her ingredients paired with my instructions. This recipe is SO well loved and SO good, people have requested it for their wedding cake!
To make the flowers I followed this general design for a surprise-inside cake.
If you like surprise-inside Cakes, be sure to check out my new book, Surprise-Inside Cakes!!
Can you plz show us how you made flower.thanks in advance
If it wouldn’t be too much trouble…would you please post how to make the flower cake…. Thank you for all that you do!!
Nice cake …. can u please give tutorial for surprise inside the cake….
Love the flower! So cute! Such a fun way to dress up a bundt cake. Usually I think of bundt cakes as plain or simple, but not this one! Love it on that cake stand too!
I have this same cake stand and would love a tutorial on how to make the cake. I love your ideas.
I love me a bundt cake!
Love me a Sheila! 🙂
There should never be a question we would like a tutorial…ever 😉 Beautiful cake and pedistal.
A Teapot. Love the teapots!
Amanda, my son has requested a Bundt cake for his 13th birthday and I’m going to make this one, but he wants a swirl or two of chocolate cake throughout. Should I just be able to portion off maybe 1/4 – 1/3 of the vanilla batter and add some cocoa powder to it? Then treat it like a marble cake? Thanks! Going to make your pb frosting and thin it slightly to pour on top:)
Hi Heather! I would treat it a like a marble cake. I have not experimented with adding anything to this specific cake, so the safe route might be best! Blessings!
Thanks, Amanda! I’ll let you know how it goes:)
The cake turned out perfectly! I added a tablespoon of Dutch process cocoa to 1/3 of the batter and swirled it like a marble cake. Your peanut butter glaze was amazing too. Lots of compliments at the party:)
AWESOME!!! That is great Heather!!
Made this tonight. It took about 45 minutes, rather than 30. But it is YUMMY, Half of it is going to work for a party tomorrow.
Boondt pans.. i love boondt pans! (My Big Fat Greek wedding : boondt)
My egg, butter, sugar, vanilla, and milk mixture curdled 3 times.
Not sure what you mean by curdling… and why you are leaving it out?
I just made it. I think she means that when she made it the butter didn’t complete emulsify and stayed chunky giving it a curdled appearance.
What size bundt tin did you use please?
Taste great! If you only have a regular round cake pan it takes about 20min more to cook. The icing needs about 1/4 c of milk and once it’s on it’ll harden.
I made this yesterday. My cake was moist and delicious, and I had absolutely no problem getting it out of the pan! I used Pam for baking and flour. I did not use your glaze, but instead made a hot vanilla sauce, making holes in the cake with the end of a wooden spoon, and filling it with sauce.. Thank You!
Followed recioe but cake turned out dry.
I will definitely be using some of these recipes. I have been looking for some new and interesting deserts. Thank you for posting!