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How To Frost A Bundt Cake With Cream Cheese Frosting?

Posted on Author Theodore BaileyPosted in ChocolateLeave a Reply

Cream cheese: Make sure that you eave your cream cheese out on your counter for a few minutes to soften it first.

How do you Frost a bundt cake with frosting?

Using a Glaze or Sauce. Choose a glaze or sauce that compliments the cake flavor. If you’ve made a chocolate bundt cake, a chocolate or rum glaze would be a good choice for frosting. For an apple bundt cake, a sugar or vanilla glaze would compliment the cake well.

Does Nothing Bundt cake have cream cheese frosting?

Nothing Bundt Cake is known for its delicious and fun Bundt cakes. They top their specialty Bundt cakes with a mouth-watering cream cheese frosting. Fortunately, there is a delicious Nothing Bundt cream cheese frosting recipe that you can make at home. This recipe is easy to make and does not require any baking experience.

Is it easy to make cream cheese frosting for cakes?

This recipe is easy to make and does not require any baking experience. Not only does this cream cheese frosting pair great with Bundt cakes, but it also goes great with any of your baked goods. You are sure to impress your friends and family with this easy and creamy frosting recipe.

How to make a lemon Bundt cake?

Instructions Preheat oven to 325 degrees. Cream butter and sugar in a large mixing bowl for 5 minutes. Add eggs one at a time, beating after each one. Sift together dry ingredients. Add alternately with buttermilk; mixing well. Stir in lemon zest and lemon juice. Spread into a well greased and floured 12 cup Bundt cake panor tube pan.

What is the best cream cheese frosting recipe?

  • Everyone needs a great cream cheese frosting recipe and our The Best Cream Cheese Frosting recipe won’t disappoint. Sweet and creamy and delicious.
  • Watch Now: Add 8 oz of softened Cream Cheese and 1/2 cup of softened butter to the mixer.
  • Tips&Tricks for Perfect Frosting
  • Recipes featuring The Best Cream Cheese Frosting:

    • How do you make cream cheese frosting?

    Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter. Beat on medium-high speed until smooth, about 2 minutes. Stop the mixer, scrape down the sides and bottom of the bowl, and add the

    What is the best cake frosting recipe?

  • Milk,sugar,flour – Stir the sugar and flour in a dry saucepan over medium heat – this just toasts the sugar lightly to bring out some flavour.
  • Cook over medium heat until it thickens in a thick dolloping custard.
  • Scrape it into a bowl (“it” being a roux);

    • How to Frost a Bundt Cake

    1. Article to be downloaded article to be downloaded Bundt cakes are a popular dessert due to the fact that they are reasonably simple to create and are bursting with flavor.
    2. Bundt cakes come in a variety of flavors, from lemon to chocolate to apple, and may be baked with basic items found in your kitchen.
    3. When you’ve finished baking the bundt cake, you might be perplexed as to how to decorate it without damaging the dome form.
    4. One approach is to use a glaze or sauce to give the appearance of a drizzled frosting effect on the cake.
    5. If you prefer a more classic appearance, you may frost the bundt cake with buttercream icing.
    1. 1Choose a glaze or sauce that is complementary to the flavor of the cake. You could use a chocolate or rum glaze as an icing for a chocolate bundt cake, if you’ve baked one. An apple bundt cake is best served with a sugar or vanilla frosting, which complements the apple flavor. Strawberry glaze or sauce might be an excellent match for a strawberry bundt cake if you’ve baked one recently.
    2. 2 Make the glaze or sauce according to your preference. The sort of bundt cake you’re creating will determine the type of glaze you use. You can use vanilla extract, rum extract, or a basic sugar glaze made with powdered sugar and milk. It’s also possible to make a chocolate sauce or a caramel sauce
    3. alternatively, you may purchase a glaze or sauce from your local grocery shop and apply it on top of the cake.
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    • 3 Keep the glaze heated at all times. This will make it easier to pour the glaze on top of the cake afterwards. If the glaze has been refrigerated, heat it for 15-30 seconds in the microwave to loosen it while keeping it thick and smooth. The glaze should be heated, but not hot enough to burn your hands. Alternatively, you may reheat the glaze on the stovetop in a small saucepan. Stir the glaze often with a wooden spoon to prevent it from becoming clumpy in the saucepan.
    • Using a spout on a glass cup, carefully pour in the glaze. Make use of a big glass measuring cup or a glass container with a spout to measure out the ingredients. Because of this, it will be much easier to pour the glaze over the cake.
    • 5 Place the bundt cake on a cake stand with a rotating base. Allow the cake to cool entirely on a wire rack, which should take between 30 minutes and 1 hour. After that, place the cake stand on a low table so that you may easily stand over it. A circular cake stand can be used for a spinning cake stand if you do not have access to a spinning cake stand
    • however, the cake must be elevated.
    • 6 Smoothly pour the glaze over the top of the cake in a uniform layer. Hold the glass container with the glaze in one hand while resting your other hand on the edge of the cake stand to prevent it from falling over. As you pour the glaze over the top of the cake, softly rotate the cake stand to distribute the glaze evenly. Keep the container slightly over the center hole of the cake, and allow the glaze to drip down the edges of the cake. While pouring the drizzle over the cake, you may use a spinning cake stand to make thin or thicker dripping patterns
    • if you do not have a spinning cake stand, you can gently move around the cake in a circle as you pour the drizzle over the cake
    • Maintain control of your arm as you circle the cake to ensure that the drizzle is equal.
    1. 7 Apply a single layer of glaze or sauce on the top of the cake.
    2. After that, take a step back and admire the cake.
    3. Make a decision on whether or not you want to add another layer on top.
    4. You may also use different colored or flavored glazes or sauces to layer on top of one another for added interest.
    5. If you want to start with a coating of sugar glaze and then add a layer of caramel sauce on top, that’s OK.

    8 If desired, decorate the icing with additional toppings. Clean fingers are best for sprinkling sprinkles on top of the glaze or sauce. You may also use toppings such as cinnamon, powdered sugar, or chocolate to decorate your cake. Turn the cake on its side on the cake stand as you add the toppings to ensure that they are all evenly distributed on the cake surface.

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    1. 1 Prepare a buttercream icing that matches the cake’s color and style. Make a basic vanilla or chocolate buttercream icing or a cream cheese frosting for your bundt cake, depending on the sort of bundt cake you’re creating. Basic buttercream frosting is simple to create, and it just requires the addition of butter, heavy cream, powdered sugar, and vanilla extract. Make sure the buttercream frosting is hard yet spreadable before applying it on the cake. Because of this, it should be thick and not runny or watery, since this would result in a large mess and a badly iced cake.
    2. When it comes to frosting, you may get it from your local grocery shop if you prefer not to prepare it yourself.
    • 2Reduce the temperature of the cake. Allow 30 minutes for the cake to cool completely. Afterwards, cover the bundt cake tightly in plastic wrap and place it in the refrigerator for 30 minutes to an hour. 3Put the cake on a turntable or spinning cake stand to make it simpler to put the icing over the cake. 4Put the cake on a turntable or spinning cake stand. It will be much easier for you to spread the icing on the cake if you do this. Make sure the cake stand is on a low table so that you can easily stand over it.
    • 4Frost the sides of the cake. 14 of the frosting should be scooped out onto one of the cake’s sides using a metal icing spatula. Then, carefully twist the cake stand while holding the spatula at a 90-degree angle to the cake to frost the sides of the dome.
    • Spread the frosting in a circular motion towards the middle of the cake. Carefully press the frosting towards the center hole of the cake with the spatula as you go. Using a spatula, spread icing on top of the cake. This thin initial layer of icing will serve as the cake’s crumb-base, and it will be removed later. The use of a crumb-base will aid in the creation of a smooth, crumb-free second layer of frosting.
    • 6Put the cake in the freezer for 15 minutes. Alternatively, you may place the cake in the refrigerator for 20-30 minutes to allow the icing to harden. It will be simpler to apply the remaining icing if the cake has been chilled first.
    • 7 Using a spatula, spread the remaining frosting on top of the cake. After the cake has been allowed to cool, remove it from the freezer or refrigerator and set it back on the cake stand. To finish, carefully pour the remaining frosting on the cake in a uniform layer, rotating the cake stand while holding the spatula at a 90-degree angle. Do not be overly concerned with whether or not the icing is smooth or flat. The bundt cake’s domed sides may prevent you from doing this, and that’s just OK. Just make sure that you spread the icing evenly throughout the entire cake before serving it.

    8If desired, decorate the icing with a variety of ornamental toppers. Decorate the frosting with sprinkles. Cinnamon, powdered sugar, or cocoa powder can also be sprinkled on top. Advertisement

    Question Add a new question Question Is it necessary to reheat canned frosting before spreading it over a bundt cake? Answer from the HMBoone18 Community This is something I would recommend only if the frosting is too firm to flow down the sides of the cake.

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    Sensational Nothing Bundt Cakes Cream Cheese Frosting Recipe

    1. Nothing Bundt Cake is well-known for its delectable and entertaining Bundt cake creations.
    2. Their signature Bundt cakes are topped with a mouth-watering cream cheese icing that is sure to please.
    3. Fortunately, there is a delectable Nothing Bundt cream cheese frosting recipe that you can create at home to complement the cake.
    4. This dish is simple to prepare and does not need any previous baking expertise.
    5. In addition to pairing well with Bundt cakes, this cream cheese frosting is also delicious with any other baked goods you might have on hand.
    1. This simple and creamy frosting recipe will leave a lasting impression on your friends and family members.

    Nothing Bundt Cakes: What is This Cake?

    1. The bakers Dena Tripp and Debbie Shwetz founded Nothing Bundt Cakes with the intention of spreading the word about their wonderful, widely available cakes to as many people as possible.
    2. Because of their determination to exclusively utilize natural and fresh products, their company soon expanded throughout the United States.
    3. Each of their bakeries boasts a welcoming and pleasant atmosphere, as well as the most delectable Bundt cakes on the market.
    4. They create exquisitely designed cakes for a variety of special occasions, including baby showers, birthdays, gender reveals, holidays, and sporting events, to name a few examples.
    5. They have a wide variety of delicious Bundt cake varieties to choose from, including chocolate chip, traditional vanilla, red velvet, white chocolate raspberry, confetti, carrot, lemon, marble, and pecan praline, just to name a few.
    1. This bakery is well-known for its wonderful cream cheese icing, which they use to decorate their Bundt cakes.
    2. When combined with their Bundt cakes, its silky smooth flavor creates the ultimate sweet delight.
    3. Cakes from this bakery are known for their thick icing petals, which give the cakes a distinctive appearance.

    Nothing Bundt Cakes: Picking the Best Ingredients

    1. Use authentic and fresh ingredients while creating this cream cheese frosting recipe, as opposed to store-bought or processed alternatives.
    2. When it comes to cream cheese, true full-fat cream cheese in brick form is the ideal type to use with it.
    3. It consumes the least quantity of water and is the most convenient to use.
    4. You should avoid using whipped cream cheese or spreadable cream cheese in this recipe since they will alter the consistency of the icing.
    5. As a result of the higher water content of some varieties of cream cheese, they produce a runny frosting.
    1. In order to achieve the finest results with this recipe, genuine butter should be used rather than counterfeit butter or margarine.
    2. It is also preferable to utilize genuine sugar rather than artificial sweeteners wherever possible.
    3. Pure and delicious flavor may be achieved by using only natural components in the recipe.

    Nothing Bundt Cakes: A Versatile Frosting

    1. Not only does this frosting pair beautifully with Bundt cakes, but it also works well with a variety of other sweets.
    2. It has a wonderful sweet flavor that goes well with a variety of baked items.
    3. This frosting is also delicious when used over cinnamon rolls, brownies, red velvet cake, carrot cake, and sugar cookies, among other desserts.
    4. Additionally, this frosting is simple to deal with.
    5. Using it to pipe embellishments is a breeze, and it’s very simple to apply.
    1. When exposed to high temperatures, it does not perform as effectively as it should.

    What You Will Need for This Nothing Bundt Cake Frosting

    • You will need the following ingredients to make this recipe, which is identical to the renowned Nothing Bundt Cake cream cheese frosting: 14 cup melted butter
    • 2 cups powdered sugar
    • a teaspoon vanilla essence
    • 8 ounces softened cream cheese
    1. A big mixing bowl and an electric mixer will be required for the preparation of this frosting.
    2. If you use a whisk attachment, you will be able to create the ideal texture for your frosting.
    3. Before starting this dish, make sure that the butter and cream cheese are melted to your liking.
    4. You don’t want them to become melted since it will prevent the frosting from having a creamy, fluffy texture when baked.
    5. It is possible that the frosting will curdle if the cream cheese and butter are both too cold.
    See also:  What Size Cake To Feed 60?

    Nothing Bundt Cake: Step by Step Instructions

    Step One: Beat the Cream Cheese and Butter

    Using an electric mixer on medium speed, whip the cream cheese and butter until they attain a light, fluffy consistency.

    Step Two: Add the Vanilla Extract

    In a separate bowl, whisk together the vanilla extract until thoroughly incorporated.

    Step Three: Add the Powdered Sugar

    After you’ve added the powdered sugar, continue to beat the mixture for several minutes, until it is smooth and creamy. You may adjust the sweetness by adding additional powdered sugar until you achieve the desired flavor. Avoid overmixing the frosting, since it will lose its shape and become liquid if you do.

    Nothing Bundt Cake: Tips and Tricks

    1. Fill a piping bag with the frosting and a round piping tip to frost your Bundt cakes in the manner of Nothing Bundt Cakes.
    2. Make use of the piping bag and begin at the border of the cake’s outermost layer.
    3. As you move up the Bundt cake in a straight line, squeeze the piping bag and move it up to the center of the cake.
    4. This results in a design that is both basic and attractive.
    5. This frosting comes out a little off-white, so you may tint it with food coloring to get the hue you want.
    1. Gel-based food colorings work best with the texture of cream cheese frosting since they are more concentrated.
    2. Cream cheese frosting may be kept at room temperature for up to two hours without becoming rancid.
    3. In order to maintain freshness and reduce the spread of foodborne diseases, cream cheese frosting should be stored in the refrigerator when not in use.
    4. Frosting made with cream cheese may be stored in the refrigerator for up to three days and in the freezer for up to one month after making it.
    5. Keeping cream cheese frosting in the refrigerator might also assist it to thicken up more.
    6. Alternatively, you may thicken your frosting by adding up to half a cup of cornstarch.

    If you don’t want your cream cheese frosting to be chilly when you serve it, you may leave it out until it reaches room temperature before using it.If you want a less sweet flavor in your frosting, a dash of lemon juice can be added to the mix.The acidity in the lemon juice will assist in balancing out the rich, sweet flavor of the cream cheese icing.All that it will do is give the frosting a faint lemon flavoring.

    Sensational Nothing Bundt Cakes Cream Cheese Frosting Recipe

    • Nothing Bundt Cakes is well-known for its delectable and entertaining Bundt cake creations. Their signature Bundt cakes are topped with a mouth-watering cream cheese icing that is sure to please. Fortunately, there is a delectable Nothing Bundt cream cheese frosting recipe that you can create at home to complement the cake. Desserts are served as a course. The cuisine is American. Sensational is the keyword here. Nothing Bundt Cakes are a type of cake that has no filling. Cream Cheese Frosting is a delicious dessert. 16 ounces per serving Step one is to cream together the cream cheese and butter.
    • In a large mixing bowl, whisk together the cream cheese and butter until it has a light, frothy consistency
    • set aside.
    • Adding the Vanilla Extract in the second step
    • In a separate bowl, whisk together the vanilla extract until thoroughly incorporated.
    • Add the powdered sugar in the third step.
    • After you’ve added the powdered sugar, continue to beat the mixture for several minutes, until it is smooth and creamy. You may adjust the sweetness by adding additional powdered sugar until you achieve the desired flavor. Make sure not to overmix the frosting, since it will lose its shape and become liquid if you do.
    • Fill a piping bag with the frosting and a round tip, then frost your Bundt cakes the same way Nothing Bundt Cakes does. Make use of the piping bag and begin at the border of the cake’s outermost layer. As you move up the Bundt cake in a straight line, squeeze the piping bag and move it up to the center of the cake. This results in a simple and beautiful pattern
    • because the icing is off-white in color, you may tint it with food coloring to achieve the colour you prefer. It is advisable to use gel-based food colorings when working with cream cheese frosting because of the texture of the frosting. Cream cheese frosting may be securely refrigerated at room temperature for up to two hours. When not in use, cream cheese frosting should be kept in the refrigerator to maintain its freshness and prevent the spread of foodborne diseases to others. In addition, cream cheese frosting may be stored in the refrigerator for up to three days and in the freezer for up to one month
    • storing cream cheese frosting in the refrigerator will assist to thicken the frosting even more. Alternatively, you may thicken your frosting by adding up to half a cup of cornstarch. Pour the cream cheese frosting into a bowl and set it aside until it reaches room temperature before serving it. If you like a less sweet flavor in your frosting, you may add a squeeze of lemon juice to the mixture. The acidity in the lemon juice will assist in balancing out the rich, sweet flavor of the cream cheese icing. In the end, it will just provide a faint lemon flavor to the icing.

    A Delicious Cream Cheese Frosting

    1. It’s a terrific recipe to have in your arsenal, and this version of Nothing Bundt Cakes Cream Cheese Frosting is a nice twist on the classic.
    2. It is simple to prepare and has a delicious creamy flavor.
    3. You’ll definitely want to share this frosting recipe with your friends and family members after trying it.
    4. If you have tried this frosting, please give your thoughts on the process of creating it.
    5. Please leave a comment if you appreciated this post or if you have any questions or comments about this recipe!
    1. Do you think this article is interesting?
    2. Please share this with your Facebook friends.

    Lemon Bundt Cake with Cream Cheese Frosting

    1. Recipe for Lemon Cake with Cream Cheese Frosting…
    2. this buttery lemon bundt cake is simply delectable, and the cream cheese frosting is out of this world!
    3. Bundt cakes are one of my favorite desserts because they allow you to create stunning, bakery-style cakes with little effort that everyone will like.
    4. My White Chocolate Raspberry Bundt Cake, as well as my Coconut Cream Bundt Cake, are two of my favorite desserts.
    5. Take a look at these!
    1. Lemons are one of my favorite ingredients to use in cooking and baking.
    2. Their taste is simply so darned fresh and delectably delicious!
    3. A few years back, I tasted this lemon cake for the first time at a baby shower, and I believe I may have grumbled a little after taking my first slice.
    4. Of course, I made certain that I obtained the recipe from my buddy Lila the next day.
    5. This cake is absolutely incredible, and the icing is what really makes it stand out.
    6. It’s very delicious.

    I’m not exaggerating.I could eat it right out of the bowl by the spoonful if I wanted to.Isn’t it really stunning to look at?When I’ve brought this cake to baby showers, wedding showers, and potlucks, people have gushed over how delicious it is.

    1. After all, who can say no to an elegantly decorated Bundt cake, especially when it’s presented on a gorgeous cake plate?
    2. Bundt cakes also travel very well because there is no need to worry about the layers separating during transportation.
    3. That has happened to me with a layer cake, and it was a complete disaster!

    How to make Lemon Cake with Cream Cheese Frosting

    • Scroll to the bottom of the page if you want to skip my suggestions and just view the complete recipe card.) Cake and icing ingredients: butter (I use salted normal butter. )
    • sugar
    • eggs
    • all-purpose flour
    • baking soda
    • salt
    • buttermilk
    • lemon zest (This is what gives the cake and frosting their lemon taste, so don’t skip it.) If you truly enjoy lemon, you can use even more lemon juice than I used.) powdered sugar (confectioners sugar), fresh lemon juice, cream cheese, and a pinch of salt
    1. In a large mixing bowl, cream together the butter and sugar for 5 minutes.
    2. Add the eggs one at a time, beating well after each addition.
    3. Dry components should be sifted together.
    4. In a separate bowl, combine the buttermilk and salt.
    5. Combine the lemon zest and lemon juice in a separate bowl.
    1. Spread into a 12 cup Bundt or tube pan that has been properly oiled and floured.
    2. I prefer to spray my pan with Baker’s Joy, but if you don’t have any on hand, I recommend smearing the pan well with shortening and then dusting the pan with flour instead.
    3. Bake at 325° for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
    4. (Be careful not to overbake, otherwise the cake will be dry.) Allow for 10 minutes of resting time in the pan before transferring to a cooling rack.
    5. Allow to cool fully before spreading with lemon cream cheese icing.
    6. To make the frosting, mix together the cream cheese and butter until smooth.

    Mix in the other ingredients, using just enough milk or cream to obtain a spreading consistency that is not too thick.Cake should be frosted after it has been allowed to cool.

    Tips for making lemon cake:

    1. Utilize genuine butter, and ensure that your butter has been melted to room temperature before using.
    2. I prefer to leave mine out on the counter overnight to keep it fresh and crisp.
    3. – Using an electric mixer, beat the sugar and butter until they are light and fluffy.
    4. The sugar will really begin to melt a little, resulting in a cake that is exceptionally smooth.
    5. – Because fresh lemon juice and zest make a significant difference in the flavor of this cake and frosting, do not try to substitute them with any other flavorings.

    How do I store my lemon bundt cake?

    I simply store mine at room temperature, covered, for 2-3 days, and it is perfectly fine. If you wish, you may store it in the refrigerator, but I recommend allowing it to come to room temperature before serving it.

    How do I zest a lemon?

    I would suggest investing in a decent microplane lemon zester. Using my lemon, I brush it down against the small blades of the zester on a chopping board or plate. I rotate the zester as I go. You just want to grab the yellow part of the peel that is on the very outside of the peel. Don’t push too hard on the white area since it’s bitter.

    Can I freeze this Bundt cake?

    1. Yes, however you must freeze it for at least 30 minutes before applying the icing.
    2. Wrap it firmly in two pieces of plastic wrap after it has reached a comfortable temperature to the touch.
    3. You should be able to keep it frozen for up to a month at a time.
    4. Thaw and frost the meat before serving.
    5. Then you must make this cake if you enjoy lemon sweets.
    1. I assure you that you will not be disappointed.
    2. Is it possible to have even more lemon in your life?
    3. Consider the following recipes for further experimentation: Lemon Cream Sandwiched Between Two Butter Cookies Frosting with Cheddar Cheese Ice Cream with Lemon Blueberry Cheesecake Flavor Lemon Cookies are a delicious treat.

    MORE CAKES MADE FROM SCRATCH:

    • Yellow Sheet Cake, Reese’s Chocolate Cake, Butterfinger Poke Cake, and Strawberry Cheesecake Layer Cake are some of my favorite desserts.

    Lemon Cake with Cream Cheese Frosting

    Prep Time 20 minutes Cook Time 1 hour Total Time 1 hour 20 minutes

    Ingredients

    Cake

    • 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 tablespoons lemon zest 2 tablespoons fresh lemon juice 1 cup softened butter 3 cups sugar 3 eggs 3 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk

    Lemon Cream Cheese Frosting

    • 1/4 cup softened butter
    • 3 tablespoons lemon zest
    • 4 cups powdered sugar
    • any remaining lemon juice used in cake
    • 4 ounces softened cream cheese
    • 1/4 cup melted butter
    • Depending on how much milk or cream is required

    Instructions

    1. Preheat the oven to 325 degrees Fahrenheit.
    2. In a large mixing bowl, cream together the butter and sugar for 5 minutes. Add the eggs one at a time, beating well after each addition
    4. Dry components should be sifted together. Add alternately with buttermilk, thoroughly mixing after each addition. Combine the lemon zest and lemon juice
    5. set aside.
    6. Spread into a 12 cup Bundt cake pan or tube pan that has been properly oiled and floured
    8. Bake at 325° for approximately 1 hour, or until a toothpick inserted into the center comes out clean. (Be careful not to overbake or the cake will be dry.)
    9. Allow for 10 minutes of resting time in the pan before carefully transferring to a cooling rack. Allow the cake to cool fully before icing it with lemon cream cheese frosting.
    10. To make the frosting, mix together the cream cheese and butter until smooth. Mix in the other ingredients, using just enough milk or cream to obtain a spreading consistency that is not too thick. Cake should be frosted after it has been allowed to cool.

    Nutrition Information:

    Yield:

    Serving Size:

    1 Serving Size (in grams): Calories in one serving: 501 20 g of total fat 12 g of saturated fat 1 gram of trans fat 7 g of unsaturated fat Cholesterol: 89 milligrams Sodium: 318 milligrams 76 g of carbohydrates 1 gram of fiber 55 g of sugar 6 g of protein

    Red Velvet Bundt Cake with Cream Cheese Icing

    This recipe for Red Velvet Bundt Cake with Cream Cheese Icing is a gorgeous alternative to the standard layer cake. It can be found here. The best thing is that it is also quick and simple to complete! Red Velvet Cake is one of those desserts that you see at coffee shops and bakeries virtually all of the time. It’s always a winner because of its gorgeous crimson color and silky feel.

    Why this recipe works:

    • In addition to making the cake quicker to create, baking it in a Bundt pan helps you to show off the rich red color of the cake
    • this makes the cake more visually appealing.
    • Cakes produced using oil have a tendency to be moister and softer than cakes created with the creaming process.
    • The addition of melted butter enhances the taste of the dish in a way that oil alone cannot.
    • It is considerably easier to create the dish when you use icing that can be poured on top.
    1. This was my very first blog entry, which was published in 2014.
    2. Throughout the years, I’ve baked this cake several times (it’s one of my son’s all-time favorites).
    3. Over the years, I’ve refined this recipe to perfection.
    4. The creaming procedure for the butter and sugar used to be my favorite, but a friend’s grandma (who is an accomplished baker) informed me that the greatest red velvet cakes are prepared using oil rather than butter.
    5. Who am I to disagree with a seasoned baker about his or her methods?
    1. Her method worked well for me; the cake was considerably lighter and moister as a result of her instructions.
    2. I did, however, miss the butter flavor, so in the end, I used half melted butter and half oil — it was really delicious!
    See also:  How Many Squares In A Layer Cake?

    On food coloring:

    1. The secret to making a delicious Red Velvet Cake is using high-quality food coloring.
    2. It is simply not possible to use the little liquid bottles that may be purchased at the grocery shop.
    3. In the end, you’ll have a cake that looks more like a chocolate cake than anything else.
    4. In my extensive testing, I’ve discovered that Pro Gel is the most effective food coloring.
    5. You can get it here on Amazon ( paidlink).

    On Bundt Pans:

    1. Bundt cakes are infamous for being difficult to remove from their baking pans.
    2. Non-stick pans are the best solution, however older non-stick pans should be avoided if at all possible.
    3. It is possible that a damaged or worn non-stick surface will no longer be smooth enough to remove your cake easily from the pan.
    4. As a result, it’s critical to take good care of your pans and to hand wash them whenever possible to avoid ruining the nonstick surface.
    5. Make sure to fully grease the pan.
    1. Instead of butter, use a pan coating product such as Wilton’s Cake Release (affiliate link) or melted shortening.
    2. The milk solids in butter have the ability to function as a glue, causing cake batter to adhere to the baking pan.

    To make the cake:

    1. To begin, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large mixing basin until well combined.
    2. Make a mental note to put it away.
    3. A big mixing basin is ideal for combining all of the ingredients.
    4. Whisk in the buttermilk and eggs until thoroughly combined, then add the oil and vinegar and the red food coloring.
    5. To create your own buttermilk if you don’t have any on hand, combine 1 cup milk (half and half or skim milk also work) with 1 tablespoon lemon juice or white vinegar in a small mixing bowl until smooth.
    1. Mix in the flour mixture until everything is well-combined.
    2. Pour the batter into the pan that has been prepared.
    3. A cake tester inserted into the center of the cake should come out clean after roughly 50-55 minutes.
    4. Remove to a cooling rack and allow to cool completely.
    5. After that, transfer the cake onto a serving pan or dish.
    6. Remove a tiny amount of cake from the bottom of the pan and crumble it into a small dish, setting it away to be used as a decoration in the future.

    Make the frosting for the cake.Apply the glaze on the cooled cake and sprinkle with the cake crumbs to finish the look.Prepare the dish and serve it to your guests.

    Baking tips:

    • Always use ingredients that are at room temperature while you are baking. When you use buttermilk or eggs that are right out of the fridge, they will not combine as well with the dry ingredients as they will when they are allowed to warm up. A cake that is thick rather than light and fluffy might be the result of improperly mixed ingredients.
    • Caution should be taken not to overmix the batter.
    • Overmixing will result in a cake that is rough and thick.
    • Rather than using a mixer to combine the flour and other ingredients, try mixing with a wooden spoon once the flour is added.
    • What if you don’t have any buttermilk on hand?
    • A cup of whole milk combined with a teaspoon of vinegar or lemon juice can be used in its stead

    FAQs

    1. What is the best way to keep a cake with cream cheese icing?
    2. Cake that has been iced with cream cheese frosting may be kept in the refrigerator for up to three days if stored in an airtight container.
    3. What is the proper way to serve a cake that has been refrigerated?
    4. Remove the cake from the refrigerator 30 to 45 minutes before serving to allow the chill to dissipate.
    5. What is the best way to keep a cake that hasn’t been frosted?
    1. Cake that has not been frosted can be kept at room temperature for up to three days if it is tightly wrapped or stored in an airtight container.
    2. Is it possible to freeze the cake?
    3. Yes.
    4. Freezing without frosting is what I recommend.
    5. Pour into an airtight container and freeze for up to three months.
    6. Wrap well and freeze for up to three months.

    ★ Have you tried this recipe yet?Please give it a star rating in the section below!

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    For the cake:

    • 12 cup granulated sugar
    • 212 cups all-purpose/plain flour
    • 2 tablespoons cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 cup buttermilk at room temperature
    • 12 cup vegetable oil
    • 1 teaspoon vinegar
    • 2 teaspoons vanilla extract
    • 1 tablespoon red food coloring paste

    For the Frosting:

    • 1 cup powdered sugar
    • 12 cup melted butter
    • 12 cup softened cream cheese
    • 1 teaspoon vanilla extract
    • 2-4 tablespoons hot water
    • 1 teaspoon vanilla extract

    For the cake:

    • Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius and thoroughly butter a bundt pan.
    • In a large mixing basin, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined. Remove from consideration
    • Pour all of the ingredients into a large mixing bowl and whisk until thoroughly combined.
    • Add the red food coloring after you have finished whisking.
    • Mix in the flour mixture until it is all incorporated.
    • Pour the batter into the pan that has been prepared.
    • A cake tester should come out clear after roughly 50-55 minutes of baking.
    • Remove to a cooling rack and allow to cool completely. Then transfer the pan onto a serving tray or plate to finish.
    • To decorate the cake later, take a tiny piece off the bottom of the cake and crumble it into a small plate, then leave it aside until you need it (see photo)

    For the Icing

    • It is important that the cream cheese and butter are at room temperature, else the icing will be chunky. In a medium-sized mixing bowl, cream together the cream cheese and butter until smooth.
    • In a small bowl, combine the powdered sugar and salt
    • mix well after each addition.
    • In a separate bowl, whisk together the vanilla and hot water until the icing is the appropriate consistency and can be poured (I prefer mine pretty thick)
    • Decorate with the cake crumbs by sprinkling them over the frosting after the cake has been allowed to cool.
    1. Caution should be taken not to overmix the batter.
    2. Overmixing will result in a cake that is rough and thick.
    3. Using a wooden spoon instead of a mixer to stir the batter after the flour has been added is a good alternative.
    4. What if you don’t have any buttermilk on hand?
    5. It can be substituted with a cup of whole milk combined with a teaspoon of vinegar or lemon juice if desired.
    1. The secret to making a delicious Red Velvet Cake is using high-quality food coloring.
    2. It is simply not possible to use the little liquid bottles that may be purchased at the grocery shop.
    3. In the end, you’ll have a cake that looks more like a chocolate cake than anything else.
    4. In my extensive testing, I’ve discovered that Pro Gel is the most effective food coloring.
    5. You can get it here on Amazon (As an Amazon Associate, a small commission is made from qualifying purchases).
    FAQs
    1. What is the best way to keep a cake with cream cheese icing?
    2. Cake that has been iced with cream cheese frosting may be kept in the refrigerator for up to three days if stored in an airtight container.
    3. What is the proper way to serve a cake that has been refrigerated?
    4. Remove the cake from the refrigerator 30 to 45 minutes before serving to allow the chill to dissipate.
    5. What is the best way to keep a cake that hasn’t been frosted?
    1. Cake that has not been frosted can be kept at room temperature for up to three days if it is tightly wrapped or stored in an airtight container.
    2. Is it possible to freeze the cake?
    3. Yes.
    4. Instead of frosting, I recommend freezing without it.
    5. Pour into an airtight container and freeze for up to three months.
    6. Wrap well and freeze for up to three months.

    Calories: 430 kilocalories (22 percent ) In this recipe, the carbohydrate content is 68g (23%), the protein content is 6g (12%), the fat content is 15g (23%), the saturated fat content is 8g (50%), the cholesterol content is 72 mg (24%), the sodium content is 498mg (22%), and the potassium content is 108mg (3 percent ) |1 gram of fiber (4 percent ) |Sugar content: 43 g (48 percent ) |Vitamin A: 525IU (11% of the recommended daily allowance)|

    1. Calcium: 52mg (5 percent ) |
    2. Iron: 1.8 milligrams (10 percent ) Course:Dessert Cuisine:cake Bundt cake recipe, cream cheese frosting recipe, red velvet cake recipe are some of the keywords to look for.
    3. NOTES ON THE UPDATES: This recipe was initially published in 2014, but it has been updated in 2017 with minor adjustments to the ingredients and the addition of step-by-step images as well as calorie and nutritional statistics.

    Apple Bundt Cake with Cream Cheese Frosting

    1. This Apple Bundt Cake is delicate and moist, with just the right amount of flavor.
    2. Because of the mix of apple butter and fresh apples, it has twice the amount of apple taste.
    3. This Apple Bundt Cake is guaranteed to be a hit with your family and friends!
    4. Here’s the first dish I’ve created for the forthcoming Autumn season.
    5. It’s possible that this Double Apple Bundt Cake is the greatest apple cake I’ve ever eaten.
    1. It’s been two years since I originally published this cake recipe, and when I made it again recently, I wanted to take some fresh images to share with you as well.
    2. I’ll keep this brief and to the point so you can go back to baking.
    3. Do you prefer pumpkin?
    4. Make this Pumpkin Bundt Cake and see what you think.

    Apple Bundt Cake

    1. What is it about this cake that makes it THE BEST?!
    2. It derives its double apple flavor from the following sources: Apple Butter: This cake has a whole cup of apple butter, which is quite a lot.
    3. With the addition of apple butter, you get moisture, natural sweetness, and a rich apple taste.
    4. Apples, grated: Two cups of grated apples are also added to this cake to enhance the flavor.
    5. It is easier to incorporate fresh apple taste into every single mouthful of cake when you use grated apples rather than chopped apples.

    Cream cheese frosting:

    1. Exactly what is it about this cake that makes it THE BEST?!
    2. It receives its double dose of apple taste from the following ingredients: Using an entire cup of apple butter, this cake is really delectable.
    3. With the addition of apple butter, you get moisture, natural sweetness, and a strong apple taste.
    4. The addition of two cups of shredded apples to this cake enhances the overall taste.
    5. Grated apples (as opposed to diced) allow the apple chunks to nearly melt into the cake, infusing fresh apple taste into every single slice of cake.

    Cake:

    • The following ingredients: 2 cups all purpose flour
    • 2 teaspoons baking powder
    • 12 teaspoon baking soda
    • 2 14 teaspoons apple pie spice, or (1 12 teaspoons ground cinnamon, 1 12 teaspoon nutmeg, 1 1/4 teaspoon ground ginger)
    • 1 14 teaspoon salt
    • 1 14 sticks unsalted butter (10 tablespoons), at room temperature
    • 1 12 cups granulated sugar
    • 2 eggs
    • 1 cup apple butter
    • 2 cups grated apples (approximately 2 medium

    Frosting:

    • 4 ounces softened cream cheese, at room temperature
    • 2 14 cups powdered sugar, sifted
    • 2 tablespoons milk
    • 14 teaspoon pure vanilla essence

    For the cake:

    • Preheat the oven to 350 degrees Fahrenheit. In a medium-sized mixing basin, whisk together the flour, baking powder, baking soda, spices, and salt until well combined. To make the butter and sugar, use a stand mixer or a hand mixer to beat them together on medium speed for 3 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating for 1 minute after each addition until the mixture is well combined. Reduce the mixer speed to a low setting and gradually add the apple butter until well incorporated. While the mixer is still running on low, add the grated apples and mix until well combined (the batter may seem a bit curdled at this point, but that is OK). In a small bowl, blend the flour mixture with the wet ingredients just until they are incorporated.
    • Prepare a bundt pan by greasing it with cooking spray and pouring in the batter, smoothing the top with a rubber spatula. To bake, place a thin knife into the center of the cake and bake for about 40-50 minutes, or until the knife comes out clean (begin checking it at 35 minutes). Place the pan on a cooling rack and let it to cool for 10 minutes. Remove the cake from the mold and allow it to cool to room temperature.

    For the frosting:

    1. The cream cheese and powdered sugar should be combined for several minutes, or until light and creamy.
    2. Mix in the milk and vanilla essence on a medium speed until everything is well-combined.
    3. If required, adjust the consistency by adding additional powdered sugar or milk to achieve the desired consistency.
    4. Allow the frosting to flow down the edges of the cake as it is drizzled or poured over the top of the cooled cake.
    5. I put the cake in the refrigerator and allow it to come to room temperature before slicing and serving.
    1. – I normally make this cake with a combination of sweet and sour apples.
    2. Use anywhere from 14 to 12 cup of chopped pecans if you’d want to include them into the cake or sprinkle them on top of the icing.
    3. 304kcal |
    4. 66g carbohydrate |
    5. 3 g protein |
    1. 4 g fat |
    2. 2 g saturated fat |
    3. 32mg cholesterol |
    4. 123mg sodium |
    5. 134mg potassium |
    6. 1g fiber |

    50g sugar |157IU vitamin A |1 mg vitamin C |48mg calcium |

    1. 1 mg iron 157IU vitamin A |
    2. 1 mg iron 157IU vitamin C It is possible that the nutritional information is an estimate based on third-party calculations and that it will vary depending on the items used and the serving size.
    3. Please leave a remark and a rate in the section below!
    4. From Baking From My Home To Yours, this recipe was modified.

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    The Best Chocolate Bundt Cake with Cream Cheese Frosting

    1. It’s a chocolate cake lover’s dream come true with this Chocolate Bundt Cake with Cream Cheese Frosting.
    2. Whether it’s for birthdays, Valentine’s Day, or any other occasion, cake is the perfect way to round out a dinner or surprise a loved one with a sweet treat.
    3. Another fantastic treat is my chocolate babka recipe, which you can find here.
    4. Here is a collection of all of my baking and dessert recipes for your convenience.
    5. This post contains Amazon affiliate links, which means that if you click on one and make a purchase, I will get a very little commission on the sale.
    1. Your purchase price is never altered.
    See also:  Where Did Cheesecake Originate From?

    Why you’ll love this recipe

    1. I believe that this chocolate bundt cake with cream cheese frosting is a chocolate lover’s chocolate cake since it is really simple to make, stays moist for days (yes, I used the term ″wet″), and is extremely moist.
    2. I can say this because a delicious slice of chocolate cake with cream cheese icing is something I’m willing to go to great lengths to obtain.
    3. The contrast between the acidic, rich, and indulgent cream cheese frosting and the fudgy, but not at all thick cake is really delicious….
    4. This dish was initially based on a recipe from the site Merry Gourmet, which served as inspiration.
    5. She describes this cake as being comparable to red velvet cake, but without the addition of food coloring to the batter.
    1. It’s the perfect chocolate cake, and the addition of coffee gives it an extra depth of taste that I really like.
    2. Because I’m making a bundt cake instead of a layer cake, I’ve reduced the sugar in the cake by 1/2 cup and only made half the frosting called for in the original recipe.

    Ingredients you’ll need

    This decadently easy chocolate bundt cake with cream cheese frosting is so simple to prepare that even if you only bake once in a while, you’re likely to have all of the ingredients in your pantry.

    Cake:

    1. Unsweetened cocoa powder: Use standard unsweetened cocoa powder rather than dutch process cocoa powder because you want the acidity of the cocoa powder to mix with the baking soda to assist in the rising of the cake.
    2. To substitute for buttermilk, whisk together a tablespoon of white vinegar or lemon juice with a scant cup of milk (enough to equal one cup) and let it aside for approximately 5 minutes to thicken somewhat.
    3. It should thicken and begin to curdle as a result of the cooking process.
    4. This is a 1:1 substitution for buttermilk in baked goods.
    5. Coffee: You may either prepare your own or use instant coffee, and you can choose whether you want it caffeinated or decaffeinated.

    Frosting:

    Cream cheese: Instead of whipped cream cheese, use a normal 8-ounce block of cream cheese. Also, make careful to allow it to soften or to room temperature before using. Salted vs unsalted butter: Unsalted butter is always my preference since I prefer to add salt to baked goods myself if I feel they require additional salt.

    How to make this recipe

    1. Though a stand mixer is an option, I have always preferred to mix by hand and the results have been consistently excellent.
    2. 1.
    3. First, whisk together your dry ingredients: 2.
    4. Add the liquid ingredients and whisk for approximately 2 minutes by hand or on medium speed in a stand mixer.
    5. 3.
    1. The batter will be quite thin.
    2. 3.
    3. Pour the cake batter into a Bundt pan that has been well buttered.
    4. It doesn’t matter whether the pan is nonstick, like in this case, spray it with nonstick spray nevertheless.
    5. 4.
    6. Bake the cake for 30 – 35 minutes at 350°F, depending on how tall it is.

    5.Allow for at least 20 minutes of chilling time before removing the cake from the mold and allowing it to cool fully before icing.Making the cream cheese icing while the cake is cooling is step six (or whatever frosting or glaze you want to use).As an added bonus, I made a traditional pecan and coconut icing for the top of this chocolate cake, which converted it into a German chocolate cake.

    1. 7.
    2. Once the cake has been allowed to cool fully, set it on the plate, platter, or cake stand from which you will be serving it and spread the frosting on top.
    3. My somewhat terrible but earnest attempt to make this appear like a Nothing Bundt Cake can be seen here in its entirety.
    4. Alternatively, you may use a frosting knife to spread it all over: Alternatively, you might try a different frosting, such as the German chocolate icing:

    Expert Tips and FAQs

    1. You may prepare this cake up to one day ahead of time. Cover with a cake dome and chill for at least 8 hours. Allowing the cake to sit at room temperature for 2 hours before serving is recommended
    2. this cake is still delicious 2 or 3 days later, if it lasts that long.
    3. You may also serve a dish of sliced berries on the side if you are using fresh fruit, as I have done in the image. I recommend leaving them to macerate for a few hours with a little of sugar, and then serving them alongside a piece of cake. If you use berries to garnish the middle of the cake, it will look nice for presentation, but don’t keep them in there too long because they will spoil before the cake.
    1. Is it possible to freeze this Bundt cake?
    2. Yes, it is possible.
    3. Cake should be made, let time for cooling before being wrapped carefully and placed in the freezer with a date clearly noted on it so you remember to consume the cake in the following 2 or 3 months!
    4. After you’ve defrosted the cake, ice it.
    5. In the event that I do not have a Bundt pan, what should I do instead?
    1. A layer cake made with two 8- or 9-inch circular pans would be my preferred method.
    2. Cakes should be ready in around 30 minutes.
    3. Alternatively, a rectangular pan might be used.
    4. Alternatively, create cupcakes!
    5. In all situations, bake the cake until a toothpick inserted into the center comes out clean.
    6. In general, the smaller the cake’s size or the thinner it is, the faster it will bake.

    What is the difference between cooking in a dark non-stick Bundt pan and a conventional pan?In general, dark nonstick cookware bakes more rapidly than light nonstick cookware, therefore check the doneness of your cake at least five minutes before the projected time of completion of the baking process.

    Other OMG! Yummy recipes perfect for Valentine’s Day

    1. Note: If you attempt this recipe, please rate it and/or write a review in the space below.
    2. Thank you.
    3. Thank you very much for your comments!
    4. Additionally, you may get additional ideas on Pinterest, Facebook, and Instagram.
    5. Sign up for my mailing list as well!
    1. A Chocolate Lover’s Chocolate Cake with Cream Cheese Frosting – adapted from a post by Merry Gourmet – is a cake for chocolate lovers.
    2. I’ve come up with my own version of the ideal chocolate cake: moist but not thick, moist, and nicely topped with tangy cream cheese frosting.
    3. ″ data-image-caption=″″ data-medium-file=″ data-large-file=″ data-lazy-src=″/omgyummy.com/wp-content/uploads/2016/02/chocolate-cake-vertical-soft-light-360×361.jpg″> ″ data-image-caption=″″ data-medium-file=″ data-large-file=″ data-lazy-src=″/omgyummy.com/w

    Chocolate Bundt Cake with Cream Cheese Frosting

    1. It’s a chocolate cake lover’s dream come true with this Chocolate Bundt Cake with Cream Cheese Frosting.
    2. Whether it’s for birthdays, Valentine’s Day, or any other occasion, cake is the perfect way to round out a dinner or surprise a loved one with a sweet treat.
    3. Preparation time: 15 minutes Preparation time: 35 minutes Time allotted: 40 minutes Dessert as a course Served in an American-style dish with 12 portions Calories: 329 kilocalories

    Cake

    • 3/4 cup unsweetened cocoa, 2 big eggs, 1 teaspoon vanilla, 1/2 cup vegetable oil, 1 cup buttermilk, and 1 cup black coffee
    • 1-1/2 cups granulated sugar
    • 1-3/4 cup all purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon kosher salt, and 1-1/2 cups granulated sugar

    Frosting

    • 8 ounces melted cream cheese
    • 6 tablespoons unsalted butter at room temperature
    • 1 teaspoon vanilla
    • 8 ounces powdered confectioners sugar

    The Cake:

    • Preheat the oven to 350 degrees Fahrenheit or 325 degrees Fahrenheit convection with the rack in the center position. One Bundt pan should be butter or sprayed
    • Stir all of the ingredients together in a large mixing basin or the bowl of a stand mixer until well combined
    • add the cocoa and mix until well combined.
    • Combine the eggs, vanilla, vegetable oil, buttermilk, and coffee in a mixing bowl. Beat for 2 minutes by hand or on medium speed with an electric mixer
    • batter will be thin.
    • Pour the batter into the Bundt pan that has been prepared.
    • Using a toothpick placed into the center of the cake should come out clean
    • bake for 30–35 minutes.
    • Allow the cake to cool in the pan for 20 minutes before turning it out onto a wire rack to cool fully before icing.

    The Frosting:

    Cream the cream cheese and butter together in the bowl of a stand mixer until smooth. In a separate bowl, whisk together the vanilla essence. Gradually include the sifted confectioners’ sugar, continuing to beat until the frosting is thick and creamy, about 5 minutes.

    Frost Cake:

    Use your frosting bags and tips to make it appear like my mediocre effort at a Nothing Bundt Cake:-). Spread the frosting with an offset spatula if you don’t have an offset spatula. It’s possible that a bundt cake would be better served with a drizzling icing, but we prefer the cream cheese frosting, so I make it work!

    • You may prepare this cake up to one day ahead of time. Cover with a cake dome and chill for at least 8 hours. Allowing the cake to sit at room temperature for 2 hours before serving is recommended
    • this cake is still delicious 2 or 3 days later, if it lasts that long.
    • You may also serve a dish of sliced berries on the side if you are using fresh fruit, as I have done in the image. I recommend leaving them to macerate for a few hours with a little of sugar, and then serving them alongside a piece of cake. If you use berries to garnish the middle of the cake, it will look nice for presentation, but don’t keep them in there too long because they will spoil before the cake.

    The calories in this recipe are 329kcal. 30 g of carbohydrates 4 g of protein 23 g of fat 15 g of saturated fat Cholesterol: 65 milligrams 471 milligrams of sodium Potassium: 188 milligrams 1 gram of fiber Sugar (24 g) 500 International Units of Vitamin A Calcium: 69 milligrams 1.1 milligrams of iron Bundt cake, chocolate cake, cream cheese icing are some of the keywords to remember.

    Nothing Bundt Cake

    Nothing Bundt Cake recipe that is an exact duplicate of the chocolate chocolate chip bundt cake from Nothing Bundt Cakes, with the addition of a few more ingredients. This is a great dish to serve at birthday parties, baby showers, weddings, or any other event!

    Nothing Bundt Cake
    1. Have you ever heard of or tasted a cake called Nothing Bundt Cakes?
    2. If not, you should.
    3. Their wonderful bundt cakes, which are iced in a similar manner to this, can be found in various bakeries around the country.
    4. When my Aunt introduced me to a ″copycat″ recipe of the Chocolate Chocolate Chip Cake that she initially found on Fav Family recipes a few years ago, I was intrigued.
    5. This recipe yields a moist, rich, and chocolate bundt cake that is really delicious.
    1. A ten-inch bundt cake from the Nothing Bundt Cakes store costs more than $40, so if you want to prepare this recipe, you’ll need to use a cake mix.
    2. Recipe for Homemade Nothing Bundt Cake |
    3. This recipe takes only a few minutes to mix together, is really inexpensive, and the end result is both gorgeous and tasty.
    4. The ingredients for this cake include both a box of instant pudding and a box of cake mix, as you can see in the photo.
    5. This cake is one of the few exceptions to my ″from scratch″ rule since I believe it tastes as bit as good as a cake cooked from scratch from scratch.
    6. You may, on the other hand, bake a chocolate bundt cake from scratch by following my homemade chocolate bundt cake recipe.

    You may top it with chocolate chips and use the same cream cheese icing as before.

    HOW TO GET THE CAKE OUT OF THE BUNDT PAN:
    1. Several strategies for getting bundt cakes to come out of the pan without sticking have been attempted by me, and the only one that consistently works is correctly greasing the pan with shortening and flour.
    2. Begin by spreading a very thin coating of shortening evenly around the bottom of the pan.
    3. Use a ziplock sandwich bag, insert your hand inside of it, and use your hand to smooth the shortening over every bump and crevice in the pan, starting at the bottom.
    4. This manner, I can ensure that the entire pan is covered uniformly and in a thin layer, while still keeping my hands clean.
    5. After that, I take a small amount of flour and sprinkle it over the pan.
    1. Holding the pan over the sink, tap it hard in a circular motion all around the borders to ensure that the flour is lightly coated with the pan’s surface.
    2. Once the cake batter has been added, you may be certain that the cake will come out of the pan without sticking!
    How to make a Bundt Cake:
    • Combine the cake mix, chocolate pudding mix, eggs, sour cream, water, and oil in a large mixing bowl. Add the chocolate chips and mix well
    • grease a bundt pan with shortening and flour and set aside (see my tips for this, below). Add the cake batter to the pan.
    • Baking time is 45-50 minutes at 350 degrees, or until a toothpick put into the center of the cake comes out completely clean Invert the cake onto a wire cooling rack after it has been allowed to cool in the pan for 10 minutes
    • Prepare the icing once the cake has been allowed to cool. To pipe the frosting, I use a pastry bag with a coupler inside (but no piping tip) and a coupler on the outside. To use a ziplock bag instead of a pastry bag if you don’t have one, place the frosting inside and clip a corner.
    • Make a line of icing up and over the top of the cake, into the center hole, starting at one of the cake’s outside edges.
    1. Nothing bundt cakes may be stored in an airtight container in the refrigerator for up to 5 days.
    2. These cakes are also a favorite of mine since they are extremely freezer-friendly!
    3. To freeze the cake, place it in the freezer for approximately 5 minutes, uncovered, to allow the icing to harden before serving.
    4. Wrap it tightly in plastic wrap and then tinfoil and place it in the freezer for up to three months.
    5. To defrost the cake, remove it from the freezer and set it aside at room temperature for around 1 12 to 2 hours before serving.
    1. Nothing Bundt Cakes are especially popular because they may be decorated with a charming flour or tissue paper ball placed in the center of the cake.
    2. You can find step-by-step directions for making a tissue paper pom pom ball at the bottom of this page.
    Consider trying these bundt cake recipes:
    • The Caramel Apple Bundt Cake, the Chocolate Bundt Cake, the Banana Cake with Cream

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