Test Kitchen Review

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Haley

It was perfectly soft and moist and super easy to make. We used 1 tsp almond extract for extra almond flavor. Our guests loved it so much they insisted I share the recipe immediately!

Sometimes the best desserts are the simple ones that are made oh-so-perfectly. I love making this buttermilk pound cake because it’s easy, great for making ahead, and always a crowd favorite! It’s perfect served for breakfast with a cup of coffee or dessert with whipped cream and berries. I honestly just love a good traditional pound cake, it truly can’t be beat. This one is right up there at the top of my favorites list with my eggnog pound cake!

Loving this recipe? Then you definitely need to check out my lime blueberry pound cake, decadent almond amaretto pound cake, or this spiced RumChata pound cake!

• Prepare: Preheat the oven to 325°F and grease a 10 or 12 cup bundt pan.
• Whisk the dry ingredients: Whisk together the flour, baking soda, and salt.
• Make the wet mixture: Beat to combine the butter and sugar. Once light and fluffy, beat in the eggs. Then stir in the vanilla and almond extracts.
• Make the batter: Beat the flour mixture into the wet mixture, slowly adding the buttermilk as you go. Watch closely and do not over mix the batter, beat it just until it combines.

• Bake: Pour the batter into the prepared baking pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
• Cool: Let the pound cake completely cool in the pan before you flip it onto a cake plate.

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Buttermilk Pound Cake

This easy homemade buttermilk pound cake recipe is perfectly dense, moist, and buttery with just the right touch of tang and sweetness! Serve it warm with a sprinkle of powdered sugar or a side of fresh berries — perfect for breakfast with coffee or for dessert.

Course Cake, Dessert

Cuisine American

Keyword buttermilk pound cake, buttermilk pound cake recipe, pound cake recipe, traditional pound cake recipe​

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 470kcal

Author Jessica

Ingredients

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter softened
• 2 ¾ cup granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract optional
• 1 ⅓ cup buttermilk
• powdered sugar optional for dusting on top

Instructions

• Preheat oven to 325°F. Grease a 10-inch bundt pan with non-stick baking spray, or butter and flour it well. Set aside.
• In a medium bowl, whisk to combine the flour, baking soda and salt. Set aside.
• In a large bowl of stand mixer, or with a hand mixer, beat to combine the butter and sugar, until light and fluffy. Beat in the eggs one at a time, then stir in vanilla and almond extracts.
• Beat in flour mixture alternating with the buttermilk, just until the batter comes together. Do not over mix. Pour batter into prepared bundt pan.
• Bake on the middle rack for 55 to 65 minutes, until the center is set and a toothpick inserted comes out clean or with a few moist crumbs stuck to it. If needed, lightly tent the cake with foil half way through baking if the top is darkening too quickly.
• Allow the cake to cool completely (in the bundt pan) before inverting onto a cake plate. Slice the cooled cake and serve as desired!

Video

Notes

Make-Ahead: This cake actually tastes better the next day, making it perfect for prepping ahead of time. Bake it the night before your event for the best flavor.

Store: Place the cooled cake in an airtight container and store at room temperature for up to a week.

Freeze: Wrap the whole cake (or slices) tightly in plastic wrap and then a layer of foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Serving: 1 slice | Calories: 470kcal | Carbohydrates: 71g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 197mg | Potassium: 100mg | Fiber: 1g | Sugar: 47g | Vitamin A: 607IU | Calcium: 50mg | Iron: 2mg

More Bundt Cake Recipes To Try

RumChata Pound Cake

Chocolate Milk Bundt Cake

Eggnog Pound Cake

Banana Bundt Cake

The post Buttermilk Pound Cake appeared first on The Novice Chef.

Test Kitchen Approved

“Love how quick and easy these are to make, but better yet, they taste like Fall! They were rich and really moist with lots of good spiced pumpkin flavor. Next time I want to try frosting them with the cream cheese frosting on top!” — Ellie, beginner baker and cook who’s excited to learn.

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How to Make Mini Pumpkin Bundt Cakes

These picture perfect pumpkin bundt cakes come together with just a few quick and easy-to-follow steps! Scroll down to the printable recipe card for full instructions!

• Whisk dry ingredients: Whisk together the flour, pumpkin pie spice, baking soda, and salt.
• Cream the butter and sugar: In a stand mixer (or using a hand mixer), cream together the butter and sugar until light and fluffy. 
• Make the batter: Beat in the eggs one at a time. Then, stir in vanilla, pumpkin, and oil. Beat in the dry mixture, alternating with the milk, until the batter is combined. Try not to over-mix!

• Divide and bake: Divide the batter evenly into your grease mini bundt pans, filling about 3/4th full. Bake for 20 to 22 minutes, until a toothpick comes out clean or with a few moist crumbs.
• Let cool: Let cool for 10 minutes in the baking pan. Then, invert onto a cooling rack to finish cooling.

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Mini Pumpkin Bundt Cakes

Ready in just 35 minutes, these mini pumpkin bundt cakes are soft, rich, and spiced to perfection, with a dense and flavorful crumb. Perfect for making ahead, these personal sized cakes are prefect for a party, bake sale or as an easy Thanksgiving dessert!

Course Desserts, Pumpkin

Cuisine American

Keyword mini pumpkin bundt cake, pumpkin bundt cake, pumpkin bundt cake recipe, pumpkin spice bundt cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 mini bundt cakes

Calories 213kcal

Author Jessica – The Novice Chef

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons unsalted butter softened
• 1 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 2 tablespoons vegetable oil
• ½ cup whole milk
• powdered sugar for dusting, or cream cheese frosting

Instructions

• Preheat oven to 325°F. Spray your mini bundt cake pan with non-stick baking spray (or butter and flour them well). Set aside.
• In a medium bowl, whisk to combine the flour, pumpkin pie spice, baking soda and salt. Set aside.
• In a stand mixer, or large bowl with a hand mixer, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture, alternating with the milk, until the batter just combines. Do not over mix.
• Divide the batter evenly into prepared pans, until each bundt pan is 3/4th full. Bake for 20 to 22 minutes, or until a toothpick inserted into the cake comes out clean, or with a few moist crumbs attached.
• Let cool for 10 minutes and then invert onto a cooling rack. Serve warm or room temperature, dusted with powdered sugar or frosted with cream cheese frosting.

Video

Notes

Room Temperature: Store these mini pumpkin bundt cakes in an airtight container at room temperature for up to 4 days. They stay moist and delicious when kept in a cool, dry spot.

Fridge: If you prefer, you can refrigerate them for up to a week. Just let them come to room temperature before serving, or pop them in the microwave for 10 seconds to warm them slightly.

Freeze: These cakes freeze wonderfully. Wrap each bundt cake individually in plastic wrap, then store them in a freezer-safe bag for up to 3 months. To thaw, just leave them out on the counter for a few hours or heat in the microwave for about 20-30 seconds.

Make-Ahead Tip: You can make these cakes a day in advance and store them in an airtight container. Dust with powdered sugar just before serving for the freshest look!

Nutrition

Serving: 1 mini bundt cake | Calories: 213kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 128mg | Potassium: 84mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3390IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

The post Mini Pumpkin Bundt Cakes appeared first on The Novice Chef.

Why I Love This Cherry Almond Bundt Cake

This is a gold-star recipe if you want to impress your friends and family but also don’t want to spend all day in the kitchen! This is one of my go-to dessert recipes I can always count on. It looks like it’s from a fancy bakery and tastes like it, too! Here’s why I’m in love with this cake:

• Flavorful: Like most bundt cakes, this cake is buttery and dense. Packed with lots of sweet almond flavor and juicy maraschino cherries, each bite is better than the last!
• Easy: This cherry almond bundt cake recipe is great for beginner bakers. Just combine the batter, pour it into your bundt pan, and bake.
• Colorful: Lots of cherries add pops of red to the cake itself and then we top it with a vibrant pink almond-cherry glaze.
• Party Perfect: This bundt cake is a great make-ahead cake to impress your guests. It stays moist for days and travels easily!

If you love making bundt cakes, make sure to also check out my chocolate milk bundt cake, sweet banana bundt cake and these mini pumpkin bundt cakes!

Key Ingredients

Almond paste has a subtle, delicate flavor that pairs beautifully with the chewy cherries’ sweetness. Below you will find helpful notes for key ingredients used to make this cherry almond bundt cake recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Maraschino cherries: These are often canned or jarred, you will use both the cherries themselves and the juice they are in. If you have any left over, use them to make the very best cherry cheesecake tacos!
• All-Purpose Flour: Avoid cake flour. You need all-purpose flour for a slightly dense crumb.
• Almond Paste: Almond paste is not the same as marzipan, but you can substitute it if desired.
• Almond Extract: This combined with the almond paste is what gives the cake its signature almond flavor. Don’t skip it!
• Milk: I used whole milk to keep the cake moist, however any type of milk will work. Buttermilk can also be used if you happen to have some on hand!

How To Make Cherry Almond Cake

It’s just like making your favorite vanilla cake, but with lots of almond goodness and sweet cherries added. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

• Prep the cherries: Remove the cherries from their juice and reserve the juice for later. Chop the cherries and set them aside.
• Dry ingredients: Combine the flour, baking powder, and salt in a bowl.
• Wet ingredients: Beat the butter, almond paste, and sugar together until combined in a separate bowl. Add in the eggs, almond extract, and vanilla extract.
• Combine: Fold the dry ingredients into the wet ingredients, alternating with adding milk and cherry juice. Stir just until the batter comes together and then fold in the cherries.

• Bake it: Pour the batter into a greased 10-inch bundt pan. Bake it on the middle rack until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes, before transferring it to a wire rack or serving plate to cool completely before frosting.
• Make the glaze: Whisk all of the glaze ingredients together until smooth. Drizzle it over the cooled cake. Slice, serve and watch how quickly this bundt cake disappears!

Chef’s Tips and Variations

• Use simple pans: Try to use a bundt pan with a simple design. While complex designs are pretty, they make it easier for the cake to stick even if you grease the pan.
• Use the middle rack: Never bake a cake on the top or bottom rack. The top is too cool and the cake will take longer, whereas the heat in the bottom is too strong and direct (so it’ll likely burn). Always bake in the center rack for best results.
• Cover it: If the top of your cherry almond cake browns on top too quickly, cover it lightly with foil for the remaining baking time to prevent burning. Check in around the 20 to 40 minute mark!
• Don’t open the oven: Once it’s in the oven, try not to open the door because it lowers the oven’s temperature every time. This means the baking time gets longer and can result in a dry or overcooked cake.
• Let it cool: Don’t add the glaze while the cake’s still hot or even slightly warm. Doing so will cause the glaze to melt off the cake!

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Cherry Almond Bundt Cake

This moist Cherry Almond Bundt Cake recipe with juicy cherries, sweet almond paste, and a smooth cherry glaze is perfect for any occasion!

Course Bundt Cake, Dessert

Cuisine American

Keyword almond bundt cake, cherry almond bundt cake, cherry almond cake, cherry bundt cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Additional Time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10 servings

Calories 668kcal

Author Jessica – The Novice Chef

Ingredients

• 1 (16 oz) jar maraschino cherries
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter softened
• 4 oz almond paste
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• ½ cup whole milk

Glaze

• 1 cup powdered sugar
• ½ teaspoon almond extract
• 2 tablespoons reserved cherry juice

Instructions

• Remove cherries from juice, saving the juice for later use in this recipe, and chop cherries. Set aside.
• Preheat oven to 350°F. Spray a 10-inch bundt pan with baker's joy non-stick spray, or butter and flour it. Set aside.
• Mix together the flour, baking powder, and salt. Set aside.
• In stand mixer, cream together the butter, almond paste and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
• Beat in the flour mixture alternately with milk and 1/2 cup cherry juice that you saved from earlier, mixing until combined. Fold in chopped cherries. Pour batter into pan.
• Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 20 minutes and invert on a wire rack or serving plate. Allow cake to cool completely before frosting. Check on the cake about halfway through the baking time. If it is already a golden brown, cover the top of the bundt pan lightly with a piece of foil. This will prevent the cake from over-browning as it bakes.
• For glaze: Whisk together powdered sugar, almond extract and cherry juice until smooth. If too thick, add more cherry juice as needed. Drizzle on top of the cooled cake and serve!

Notes

Store: Store the cake at room temperature in an airtight container for up to 3 days.

Freeze: Wrap each slice or chunk in plastic wrap twice. Transfer it to freezer bags and freeze for up to 3 months. Cake will freeze and thaw best without the glaze on top, but the glaze can be frozen. It just may not be as pretty once thawed.

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Nutrition

Serving: 1 slice | Calories: 668kcal | Carbohydrates: 106g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 241mg | Potassium: 140mg | Fiber: 3g | Sugar: 74g | Vitamin A: 716IU | Vitamin C: 0.01mg | Calcium: 129mg | Iron: 3mg

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More Must-Try Cherry Recipes

Crockpot Cherry Cobbler

Cherry Limeade Cake

No Bake Cherry Cheesecake

Cherry Cheesecake Tacos

The post Cherry Almond Bundt Cake appeared first on The Novice Chef.

Why I Love This Chocolate Bundt Cake

This chocolate milk bundt cake with a thick chocolate icing is kind of life-changing. It truly is one shockingly good cake! I first made it several years ago for a birthday party. Since then, it’s become a fixture in my kitchen and I use any excuse to whip one up. It’s the BEST cake for when that chocolate craving strikes. Here’s why you won’t be able to stop with one slice:

• Moist and Tender: Like most bundt cakes, this chocolate milk bundt cake has a dense and tender crumb texture and stays super moist for days!
• Easy to Make: This cake comes together quickly without any advanced baking techniques. It’s so good on its own, but even better with a simple chocolate ganache drizzled on top.
• Unique Flavor: Each bite tastes just like chocolate milk! It’s not overly sweet and is loaded with lots of chocolate chips speckled throughout.
• Travels Well: This cake is perfect for bringing with you to a party or giving as a gift to friends and neighbors.

If you love chocolate cake as much as I do, make sure to also try out my favorite best chocolate cake recipe or this easy peanut butter and chocolate sheet cake!

Key Ingredients

This made-from-scratch treat contains ordinary baking ingredients you probably already have at home! Below you will find helpful notes for key ingredients used to make this chocolate milk bundt cake. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Chocolate Milk: Any brand works, but I highly recommend using a whole milk version to ensure your cake comes out moist.
• Chocolate Chips: Semi-sweet chips are my favorite to use for this chocolate bundt cake recipe. They’re not too sweet and not too bitter – they’re just right.
• Baking Powder: This is the main leavening agent that creates the rise in the cake. Make sure it’s not expired! Check your expiration date – if it’s outdated, it won’t be potent enough to get the job done.
• Heavy Cream: This is used for the chocolate ganache topping only. I don’t recommend swapping it out for any other dairy product as the texture will not be the same.

How to Make Chocolate Bundt Cake with Ganache

Easy to prep, easy to bake and even easier to eat. Use an electric mixer if you have it or a strong arm and a whisk! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

• Dry Ingredients: Use a whisk or fork to mix together the flour, cocoa powder, baking powder and salt.
• Wet Ingredients: Combine the eggs and sugar and beat until well combined. Add in the melted and slightly cooked butter and vanilla.
• Combine: Whisk the dry ingredients into the wet ingredients. Add the chocolate milk and stir until smooth. Toss the chocolate chips in a tablespoon of flour and then fold the chocolate chips into the batter.

• Bake: Pour the batter into a greased 12-cup bundt cake pan and smooth out the top. Bake for 55-60 minutes, or until a toothpick inserted into the cake comes out clean.
• Cool: Leave cake in the pan to cool for about 10 minutes, then turn the cake out onto a wire rack and cool completely.
• Make the ganache: Microwave the cream until simmering, then pour in the chocolate morsels and let it sit for about 5 minutes. Whisk until shiny and smooth.
• Top it off: Drizzle the ganache all over the cooled bundt cake. You can slice and serve it immediately, or allow the ganache to set up before serving.

Chef’s Tips and Variations

• No Sticking: Grease every nook and cranny of your bundt cake pan with butter or shortening. Follow this by sprinkling about a tablespoon of flour around the inside. Tap the pan firmly while moving it around to coat the interior. Discard any excess flour.
• Baking Spray: Or, you can give the inside of the bundt pan a spray with a non-stick spray for baking that includes flour, like Baker’s Joy.
• Proper Measuring: Fluff the flour in the bag or canister with a fork. Spoon the flour into the measuring cup. Then scrape a knife across the top of the measuring cup to level the flour. Dipping measuring cups into a packed bag of flour will create an overly dense and/or dry cake!
• Room Temperature Ingredients: Leave the eggs and milk on the counter for about 30 minutes before starting. Both are easier to incorporate, which helps to produce moist, tender cakes.

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Chocolate Milk Bundt Cake

This rich and perfectly dense Chocolate Milk Bundt Cake is a tender and moist homemade chocolate bundt cake that is loaded with chocolate milk and chocolate chips! Topped with an optional thick chocolate ganache icing, it is seriously irresistible!

Course Desserts

Cuisine American

Keyword best chocolate bundt cake, bundt cake recipe, easy chocolate cake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 641kcal

Author Jessica – The Novice Chef

Ingredients

• 1 ¾ cups all-purpose flour plus 1 tablespoon flour
• ¼ cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ cup (1 stick) butter melted and slightly cooled
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 cups granulated sugar
• 1 cup chocolate milk use full-fat, not low-fat
• 1 cup semi-sweet chocolate chips

Chocolate Ganache

• 1 cup heavy cream
• 2 cups semi-sweet chocolate chips

Instructions

• Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup Bundt cake pan.
• In a small bowl, whisk together 1 3/4 cups flour, cocoa powder, baking powder and salt until smooth.
• In an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 3 minutes, until the mixture triples in size. Add the melted butter and vanilla extract, whisking until well combined.
• Add the dry ingredients and start mixing. Slowly add the chocolate milk, whisking until smooth. Toss chocolate chips in 1 tablespoon of flour and then fold them into the batter.
• Pour the batter into the prepared pan and bake for 50 to 60 minutes. Cake is done when a toothpick inserted in the center should come out clean, with a few crumbs attached.
• Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Once cooled, dust the cake with powdered sugar or add the chocolate ganache!

Chocolate Ganache

• lace cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering.
• Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. Use a large spoon to drizzle the ganache over the cooled cake.

Video

Notes

Store With Ganache: The general rule is that classic ganache may stay at room temperature for up to 2 days, then must be refrigerated. So you can store the cake at room temperature, but to be safe, I recommend storing it in an airtight container in the fridge. Allow cake to warm to room temperature before serving.

Store Without Ganache: Store cake in an airtight container, or covered tightly, at room temperature for up to four days.

Freeze: You can freeze the cake without the ganache. Wrap cooled cake in a layer of plastic wrap, followed by a layer of foil. Store in the freezer for up to 3 months. Thaw at room temperature before serving.

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Nutrition

Serving: 1 slice | Calories: 641kcal | Carbohydrates: 75g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 375mg | Potassium: 383mg | Fiber: 5g | Sugar: 53g | Vitamin A: 671IU | Vitamin C: 0.3mg | Calcium: 121mg | Iron: 4mg

More Bundt Cake Recipes You’ll Love

Banana Bundt Cake

Cherry Almond Bundt Cake

Eggnog Pound Cake

Pineapple Coconut Bundt Cake

The post Chocolate Milk Bundt Cake appeared first on The Novice Chef.

Why You Will Love This Honey Bun Cake Recipe

Honey bun cake is such a scrumptiously easy dessert! Here are just a few reasons you’ll love it.

• Irresistible Flavor: This tender, soft cake is loaded with sweet, cinnamon-infused flavor, just like a real honey bun.
• Moist and Tender: This cake is ultra moist and tender, with a soft, melt-in-your-mouth texture that makes each bite a luxury.
• Easy to Make: No need for complicated techniques or tools here – this is a simple mix-and-bake cake.
• Totally Versatile: Serve this for a simple dessert, snack, or breakfast option. It’s easy enough for a weekday after-school snack, but yummy enough for Christmas!

For more honey bun goodness, check out this homemade honey bun recipe and this pumpkin honey bun cake!

What Is Honey Bun Cake Made Of?

This scrumptiously soft, sweet honey bun cake is made of ordinary baking ingredients you probably already have at home! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

For the Cake

• Butter
• Milk: Whole milk is best for this recipe, but reduced fat will also work.
• Sour Cream: For extra richness and softness.
• Sugar: You’ll need plain, granulated sugar as well as brown sugar.
• Eggs
• Vanilla: I used pure vanilla extract, but you could also use vanilla bean paste, if you prefer.
• Flour: All-purpose flour.
• Rising Agents: You’ll need both baking soda and baking powder to make these honey buns light and soft.
• Salt
• Cinnamon: Pro tip – always check the date on your spices. Old spices can turn bland or even bitter! Fresh cinnamon will give the best flavor.

For the Glaze

• Powdered Sugar: This dissolves into a sweet, creamy glaze when combined with milk.
• Milk: I usually go with whole milk, but reduced fat will also work here as well. If you do not want to refrigerate this cake when storing, use evaporated milk instead.
• Vanilla

How to Make Honey Bun Cake

Let’s take a look at the steps for making this recipe. It’s actually really easy! You can whisk it all together by hand, no mixer needed – and the oven does the rest.

• Make the Batter and Cinnamon Sugar: Whisk the wet ingredients together, and then whisk in the dry. In a separate bowl, combine the brown sugar and cinnamon.
• Layer in a Bundt Pan: In a well-greased Bundt pan (I like to spray mine with Baker’s Joy), pour in one-third of the batter, and sprinkle with half the cinnamon sugar. Repeat those two layers. Top with the rest of the batter. Swirl with a butter knife.
• Bake: Bake the cake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and Glaze: Let the cake cool for about 15 minutes, and then turn it out on a cake plate. Mix up the glaze ingredients, and pour over the warm cake.
• Enjoy!

Tips for Success

Before you start baking, be sure to look over these quick baking tips. They’ll help ensure that your honey bun cake turns out perfect.

• Prepare Your Bundt Pan Properly: To make sure that your cake comes out of the pan without getting stuck and breaking, be sure to grease it thoroughly, getting into every corner. Spread softened butter, shortening, or vegetable oil all over the pan, and then flour it. You could also use a baking spray like Baker’s Joy.
• Room Temperature Ingredients: For the smoothest, easiest mixing, allow your eggs, milk, and sour cream to come to room temperature before using them. Room temperature ingredients can help make a softer, moister cake.
• Swirling Technique: When layering the batter and cinnamon-sugar mixture, sprinkle the cinnamon-sugar mixture evenly and use a butter knife to gently swirl the layers. This technique creates those lovely cinnamon swirls throughout the cake.
• Check for Doneness: Keep a close eye on the cake while it’s baking. Start checking for doneness around 45 minutes, but it may need up to 50 minutes depending on your oven.
• Glaze While Warm: For a smooth and even glaze, apply it while the cake is still slightly warm. This allows the glaze to spread a little and soak into the cake.

Storing Honey Bun Cake

To store your honey bun cake, allow it to cool completely, and then store it in an airtight container for up to 5 days. Allow to come to room temperature before serving again.

If you want to store your cake at room temperature instead, swap out the milk for evaporated milk – or even water – in the glaze.

Can I Freeze This?

Yes, you can, although the glaze may become a little bit runny after freezing and thawing. You can re-glaze at that point, or leave it as-is.

Either way, you can freeze honey bun cake for up to 3 months, sealed in freezer bags with the air squeezed out, or tightly wrapped in two layers of plastic wrap. Thaw it out in the refrigerator before serving.

More Irresistible Bundt Cake Recipes

• Pineapple Coconut Bundt Cake
• Chocolate Milk Bundt Cake
• Cherry Almond Bundt Cake
• Banana Bundt Cake
• Eggnog Pound Cake
• Pumpkin Donut Cake
• Rumchata Pound Cake

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Honey Bun Cake

This honey bun cake is the bundt cake version of a sweet honeybun! Moist cinnamon swirled cake is covered in a vanilla glaze for a dessert (or breakfast!) you'll absolutely adore.

Course Bundt Cake

Cuisine American

Keyword honey bun cake, honey bun cake recipe, honeybun cake

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 14 Slices

Calories 420kcal

Author Jessica – The Novice Chef

Ingredients

• 1 cup (2 sticks) unsalted butter melted
• 1 cup milk
• ½ cup sour cream
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup packed brown sugar
• 2 teaspoons cinnamon

Glaze:

• 1 cup powdered sugar
• 1 tablespoon milk or evaporated milk or water
• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 350°F. Grease & flour a bundt pan or spray with Baker’s Joy. Set aside.
• In a large bowl, whisk together melted butter, water and sour cream. Add sugar, eggs and vanilla extract. Whisk in flour, baking soda, baking powder and salt. Set aside.
• In a small bowl, mix together brown sugar and cinnamon.
• Pour a third of the cake batter into the prepared baking pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Pour another third of the cake batter on top of the brown sugar-cinnamon mixture. Sprinkle with the remaining brown sugar-cinnamon mixture. Pour the remaining batter on top and gently swirl the batter a few times with a butter knife.
• Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool for 15 minutes, and then invert onto a cake plate.
• Whisk together powdered sugar, milk and vanilla extract to create glaze. Pour on top of cake while cake is still a little warm. Slice and serve!

Notes

Storage: To store your honey bun cake, allow it to cool completely, and then store it in an airtight container for up to 5 days. Allow to come to room temperature before serving again. If you want to store your cake at room temperature instead, swap out the milk for evaporated milk – or even water – in the glaze.

Room Temperature Ingredients: For the smoothest, easiest mixing, allow your eggs, milk, and sour cream to come to room temperature before using them. Room temperature ingredients can help make a softer, moister cake.

Check for Doneness: Keep a close eye on the cake while it’s baking. Start checking for doneness around 45 minutes, but it may need up to 50 minutes depending on your oven.

Glaze While Warm: For a smooth and even glaze, apply it while the cake is still slightly warm. This allows the glaze to spread a little and soak into the cake.

Nutrition

Serving: 1 | Calories: 420kcal | Carbohydrates: 87g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 364mg | Fiber: 1g | Sugar: 62g

The post Honey Bun Cake appeared first on The Novice Chef.

Why You’ll Love This Easy Coconut Bundt Cake

This coconut-filled bundt cake has a whole lot going for it. Let’s dig in:

• Refreshing: There’s nothing more refreshing than pineapple, and this cake uses pineapple and brown sugar for a sweet topping that also hits the spot during warm summer weather.
• Tropical: In addition to the pinapple, this cake is loaded with coconut! If you like pina colada and other tropical treats, this one’s for you!
• Moist: Bundt cakes are known for being rich and moist, and this one is no exception.
• Buttery: Oh yes. This cake uses real butter (and plenty of it) for a perfectly decadent taste and texture.
• Easy: So easy! This is a super-simple cake that you can stir up with just a couple of bowls and a spoon.

(Looking for more easy bundt cake recipes? Try my Loaded Carrot Bundt Cake or this fun Banana Bundt Cake recipe!)

What You’ll Need

To make this summery, crowd-pleasing cake, you will need some baking basics like flour, sugar, and butter, plus a few special items like coconut extract and coconut milk. Here’s the list. (Be sure to check out the recipe card at the bottom of the post for the amounts, nutrition facts, and full instructions.)

• Pineapple: Canned, crushed pineapple, drained.
• Butter: Melt a couple of tablespoons for the pineapple topping, and let the rest be softened to room temperature.
• Sugar: Brown sugar for the topping, and white sugar for the cake.
• Flour and Cornstarch: Using both gives the cake a scrumptiously silky texture.
• Baking Powder: Make sure to use baking powder, not baking soda!
• Salt
• Eggs: This recipe uses a lot of eggs, but they give the cake a luscious richness and plenty of structure to support the topping and coconut.
• Flavorings: Pure vanilla extract and coconut extract. Yum.
• Coconut Milk: You will want unsweetened coconut milk.
• Shredded Coconut: Unsweetened works well here, too.

How to Make Pineapple Coconut Bundt Cake

This recipe is super-duper simple to make, especially if you have ever made a pineapple upside-down cake before. This uses a very similar technique, to make the topping right in the cake pan.

• Get Ready to Bake. Preheat your oven to 350°F, and grease a 12-cup bundt pan. Be sure to get into all the corners really well, so the cake doesn’t stick.
• Make the Topping. Mix the pineapple, melted butter, and brown sugar together. Place this in the bundt pan, and spread it out a little so it’s evenly distributed around the circle.
• Combine the Dry Ingredients, Except Shredded Coconut. Sift your flour, cornstarch, baking powder, and salt together. Set them aside.
• Combine the Wet Ingredients, Except Coconut Milk. Next, in a separate bowl, beat the butter and sugar until fluffy. Then beat in the eggs, one at a time, and then the extracts.
• Blend All Ingredients Together. Take your large bowl of wet ingredients. Beat in some of the flour, then some of the coconut milk. Repeat until both are fully blended in. Last, fold in the shredded coconut.
• Bake! Scrape the batter into the prepared pan and bake it for about one hour and ten minutes, or until it’s baked through and golden-brown.
• Cool. Let the cake cool in the bundt pan for about 15 minutes, and then invert it onto a cake plate. Serve warm, or store in an airtight container until ready to serve.

Is It Better to Take a Bundt Cake Out of the Pan Hot or Cold?

Both! You will want to remove the cake from the pan while it’s warm, but before you do, be sure to let it rest for about 20 minutes in the pan. This helps it to firm up, so it won’t fall apart when you unmold it. The resting period also helps the cake and pan cool off a bit, which can be helpful in preventing burns. Keep in mind, the cake will still be very hot, and the pan too! So always use oven mitts (or similar) to avoid getting hurt.

Baking Tips

Who’s ready to bake? If you are excited to give this recipe a try, I hope you’ll drop a comment to let me know how it goes. Also, be sure to check out these handy baking tips. Enjoy!

• Greasing the Pan: It’s so important to grease your pan really well, or the cake can stick to the pan, ruining the pretty shape. You can use butter or shortening, rubbing it into every corner with a clean kitchen towel, paper towel, or your hands. Some bakers like to flour the pan afterward, which also helps reveal areas that may not be well-buttered. Another great method? Baking spray – I like Baker’s Joy!
• Use Quality Ingredients: The better-quality ingredients you use in the cake, the more delicious it will be! So look for the good stuff: unsweetened coconut milk without lots of additives and thickeners, unsweetened coconut flakes that are fresh, not expired, and canned pineapple in 100% juice. Using pure vanilla and coconut extracts will also help!
• Don’t Overmix: Mix the batter as directed, but don’t overdo it. Overmixing can cause the gluten in your flour to develop, giving the cake a slightly bready texture.
• If the Cake Sticks: I know, I know, the worst nightmare of bundt cake baking is that a big chunk of the cake sticks to the pan. If that happens, though, don’t despair! Many times, you can carefully pry the stuck piece off with a butter knife. Then you can try to put it back where it belongs, like a missing puzzle piece. The pineapple topping can help hide any broken parts!

How to Store Pineapple Coconut Bundt Cake

You can store this cake on the counter for 2 – 3 days, or in the refrigerator for a bit longer than that. Keep in mind that it needs to be stored in an airtight container to prevent it from going stale. A cake stand or large, domed airtight cake container is your best bet.

Can I Freeze This?

Yes! Like most cakes, this is a good one to freeze. You can freeze the whole thing, or slice it and freeze the slices individually. In any case, cool it down completely, and wrap it tightly in plastic wrap. Then place in a large airtight container (or freezer bags for smaller pieces) and freeze for up to 3 months. Thaw in the fridge before serving.

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Pineapple Coconut Bundt Cake

Pineapple Coconut Bundt Cake is an easy cake recipe that has a delicious blend of tropical flavors. This bundt cake is perfect for summer nights BBQs!

Course Bundt Cake

Cuisine American

Keyword bundt cake recipe, coconut bundt cake, easy bundt cake recipe, how to make a bundt cake, pineapple bundt cake, recipe for bundt cake

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Additional Time 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12 Servings

Calories 672kcal

Author Jessica – The Novice Chef

Ingredients

Pineapple Topping:

• 1 (20 oz) can crushed pineapple drained
• 2 tablespoons unsalted butter melted
• ½ cup brown sugar

Bundt Cake:

• 2 ⅔ cup all-purpose flour
• ⅓ cup corn starch
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 2 ½ cups granulated sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 ⅓ cup unsweetened coconut milk
• 2 cups shredded coconut

Instructions

• Preheat oven to 350°F. Grease a 12-cup bundt pan. Set aside.
• In a small bowl, combine pineapple, 2 tablespoons melted butter and brown sugar. Evenly spread mixture in the bottom of the bundt pan, set aside.
• In a medium bowl, sift flour, cornstarch, baking powder and salt together. Set aside.
• In a large bowl, beat butter and sugar until fluffy. Add the eggs one at a time until well mixed. Add vanilla extract and coconut extract.
• Mix flour mixture into the batter alternating with the coconut milk. Gently fold in shredded coconut.
• Transfer batter to the prepared bundt pan and bake until cooked through and the top is golden brown, about 1 hour and ten minutes.
• Cool in cake pan for about 15 minutes then invert onto a cake plate. Serve warm or store in an airtight container until ready to serve.

Notes

Storage: You can store this cake on the counter for 2 – 3 days, or in the refrigerator for a bit longer than that. Keep in mind that it needs to be stored in an airtight container to prevent it from going stale. A cake stand or large, airtight cake container is your best bet.

Nutrition

Serving: 1 slice | Calories: 672kcal | Carbohydrates: 91g | Protein: 8g | Fat: 32g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 218mg | Potassium: 264mg | Fiber: 3g | Sugar: 65g | Vitamin A: 710IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 3mg

More Decadent Bundt Cakes

• Mini Red Velvet Bundt Cakes
• Chocolate Milk Bundt Cake
• Mini Pumpkin Bundt Cakes
• Eggnog Bundt Cake
• Walnut Rum Bundt Cake
• Pumpkin Donut Cake
• Orange Rum Bundt Cake
• RumChata Pound Cake

The post Pineapple Coconut Bundt Cake appeared first on The Novice Chef.

The Best Banana Bundt Cake Recipe

If you need a way to use up leftover bananas, you can always make banana bread – it’s a classic! But for something a little fancier, you really need to try this company-worthy banana Bundt cake. Made in a standard Bundt pan, it’s easy to pull together and looks beautiful on a cake stand. Plus, it tastes amazing!

For the perfect moist Bundt cake texture, this recipe uses real butter, Greek yogurt, and a little bit of cake flour mixed with regular flour. The result? A silky crumb and rich flavor that’ll have everyone coming back for seconds. Take this to your next holiday dinner, potluck, or just make it for a family-pleasing afternoon snack option.

(If you love banana cake recipes, be sure to check out this Best Banana Cake recipe, as well as my Banana Pecan Cake!)

Why Are Bundt Cakes So Moist?

Bundt cakes are known for being moist and rich, often containing plenty of eggs, butter, and dairy products. This works well, because to bake properly in the unusual tube-shaped pan, you need a cake that is robust and contains plenty of moisture to make up for the fact that the cake has so many edges exposed to the heat of the oven.

To keep this cake good and moist, we’re including a full cup each of butter and Greek yogurt – not to mention, a cup of mashed banana!

The Ingredients You Will Need

Like most cake recipes, this one includes the usual list of suspects: flour, baking powder, salt, eggs… and yet, it bakes up into a beautiful, unique dessert! Here’s what you’ll need.

For the Cake

• Flour: All-purpose flour, with a little cake flour for extra softness.
• Rising Agents: Baking powder and baking soda lighten the cake batter both during the mixing process, and in the oven as well. 
• Salt
• Butter: You’ll want to use salted butter, at room temperature. You can substitute unsalted butter if that’s what you have – just add an extra half teaspoon of salt to the cake batter.
• Sugar: I use both granulated sugar and brown sugar (be sure to pack the brown sugar into your measuring cup for accuracy).
• Eggs: Large, whole eggs.
• Bananas: Mash up enough ripe or overripe bananas to make one cup.
• Greek Yogurt: Plain or vanilla, both are great! You can also substitute regular yogurt or sour cream.
• Milk: A splash of whole milk thins the batter to the right consistency, without sacrificing flavor or richness.
• Vanilla: Pure vanilla extract. You could also use a scraped vanilla bean or vanilla bean paste.

For the Optional Icing

• Powdered Sugar: Use powdered sugar (also known as confectioner’s sugar) for a silky-soft icing.
• Milk: To thin the icing to the right consistency.
• Vanilla

How to Make Banana Bundt Cake

The process for making a good cake is all about careful measuring and careful mixing. Here’s how to mix and bake a tender, moist banana cake that won’t disappoint!

• Get Ready to Bake. First, preheat the oven to 350°F so that it’s already hot once the cake batter is mixed. Then grease a bundt pan (a standard-size bundt pan – 10 or 12 cups) very well. You do this in several ways, but I get the best results using Crisco or good-quality baking spray, followed by a coating of flour. Make sure to get all the curves and crevices of the pan, and then turn the pan upside down to allow the excess flour to fall out. 
• Combine the Dry Ingredients. In a medium-sized mixing bowl, mix together the regular flour, cake flour, baking powder, baking soda, and salt. Set aside.
• Cream the Butter and Sugars. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar until they become light, smooth, and creamy. This should take about 2 minutes at medium speed. 

• Add the Remaining Wet Ingredients to the Butter Mixture. Stop the mixer, and use a rubber spatula to scrape down the sides of the bowl. Add in the eggs and mix for 30 seconds. Then add in the mashed banana, Greek yogurt, milk, and vanilla. Mix again to make a well-combined mixture. 

• Add the Flour Mixture to the Wet Ingredients. Gently dump the dry ingredients into the mixing bowl with the wet ingredients. Turn the mixer speed to low, until just incorporated. If you try to mix the dry ingredients on medium speed (or even worse, high speed!), the flour may fly out of the mixing bowl all over everything.

• Bake. Once the batter is just combined (don’t overmix or the cake will be dense), scrape it into the prepared Bundt pan. Place it in the oven to bake for about 40 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs clinging to it).

• Cool the Cake. Once the banana Bundt cake is baked, place it onto a wire cooling rack to cool in the pan for 10 minutes, but not any longer than that. Then carefully (the pan may still be a bit hot, so use caution) flip the cake over onto a plate or cake stand. Gently remove the pan, and let the cake finish cooling before you serve it or ice it.
• Optional: Ice the Cake. If you like make the optional icing by whisking the ingredients until smooth. Drizzle this icing on top of the cooled Bundt cake.

How Long Should a Cake Rest in a Bundt Pan?

While Bundt cake baking is simple, there’s one part of the process that can leave any baker feeling a little anxious – will the cake come out of the pan, or will it stick? Greasing the pan is very important, of course. But another key part of it is letting the cake cool slightly in the pan before you flip it out onto a plate. 10 minutes is just about the perfect amount of time. If you leave it too long, it will stick. If you try to turn it out too soon, it may crack.

But even if your cake doesn’t quite make it out of the pan in one piece, don’t worry! You can patch it up by gently removing the stuck parts from the pan with a spoon. Lay them on top of the cake, matching things up as best you can. Then drizzle icing over the whole thing to help disguise the broken areas. (Tip: if the broken parts are really noticeable, try using a thick frosting like Cream Cheese Frosting instead of plain icing!)

Tips for Success

Baking is both an art and a science, so it’s extra-important to have a good knowledge of the ins and outs of your recipe. These tips are my best advice for making sure this cake turns out perfectly.

• Cake Flour: Don’t have any cake flour? You can make it from all-purpose flour and cornstarch, if necessary. Just measure the correct amount of all-purpose flour, remove 1 1⁄2 teaspoons from the measuring cup, and replace it with 1 1⁄2 teaspoons of cornstarch. Whisk them together, and you’ve got cake flour.
• Softened Butter: Having proper room-temperature butter is an important step in this recipe. The butter would be soft enough to be easily pliable, but still firm enough to hold its shape. For best results, set the butter out about an hour before starting this recipe.
• Add Nuts: For an added texture, you may add chopped walnuts or pecans to the cake batter. Pecan halves make a pretty decoration for the finished cake, as well.
• Add Cinnamon: Adding a teaspoon of cinnamon is a great variation on this recipe, if you like a warm spiced banana cake.

How to Store

You can store this cake at room temperature for several days. A cake stand with an airtight cover works really well for keeping the cake fresh as long as possible. If you decide to refrigerate the cake, an airtight container is a must so that it doesn’t dry out in there!

Does Banana Bundt Cake Freeze Well?

Yes! You can freeze this with or without icing – I recommend freezing it without, and adding the icing just after thawing it for a smooth, finished look. Either way, cool the cake completely before you attempt to freeze it. Then wrap it tightly in two layers of plastic wrap and/or foil, mark it with the date, and freeze it for up to three months. Thaw in the fridge or on the counter before serving.

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Banana Bundt Cake

This soft, moist, lightly sweet Banana Bundt Cake is packed with banana flavor. An easy, delicious bundt cake that is perfect with a cup of coffee!

Course Bundt Cake

Cuisine American

Keyword banana cake, Bundt Cake, cake recipes

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 Servings

Calories 565kcal

Author Jessica – The Novice Chef

Ingredients

Cake Ingredients

• 2 ½ cup all purpose flour
• ½ cup cake flour
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup salted butter room temperature
• 1 cup granulated sugar
• ⅓ cup packed brown sugar
• 3 large eggs
• 1 cup mashed banana
• 1 cup plain or vanilla Greek yogurt or sour cream
• ¼ cup whole milk
• 2 ½ teaspoons vanilla extract

Optional Icing

• 1 cup powdered sugar
• 1 to 1.5 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F. Grease a bundt pan (a standard size bundt pan – 10/12 cups size bundt pan) very well, then set aside.
• In a medium-sized mixing bowl, whisk to combine the flour, cake flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, fitted with a paddle attachment, beat to combine the butter, sugar, and brown sugar. Beat on medium speed for 2 minutes, until smooth and light in color.
• Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add in eggs and mix for 30 seconds. Then add in the mashed banana, Greek yogurt, milk, and vanilla extract, mixing till combined.
• Add in the dry ingredients and mix on low speed until just incorporated.
• Transfer the batter into the prepared bundt pan, then place into the preheated oven. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Once baked, remove from the oven and place onto a wire cooling rack. Let the cake cool for about 10 minutes, then flip out onto a plate or cake stand while the cake is still warm. Let the cake cool completely before cutting.

Optional Icing:

• Whisk to combine all ingredients until smooth. Drizzle on top of the cooled bundt cake as desired.

Notes

• Storage: Store this cake in an airtight container at room temperature for 3 – 5 days. Freeze, tightly wrapped in two layers of plastic wrap or foil, for up to 3 months.
• Cake Flour: Don’t have any cake flour? You can make it from all-purpose flour and cornstarch, if necessary. Just measure the correct amount of all-purpose flour, remove 1 1⁄2 teaspoons from the measuring cup, and replace it  1 1⁄2 teaspoons of cornstarch. Whisk together, and you’ve got cake flour.
• Softened Butter: Having proper room-temperature butter is an important step in this recipe. The butter would be soft enough to be easily pliable, but still firm enough to hold its shape. For best results, set the butter out about an hour before starting this recipe.
• Add Nuts: For an added texture, you may add chopped walnuts or pecans to the cake batter. Pecan halves make a pretty decoration for the finished cake, as well.
• Add Cinnamon: Adding a teaspoon of cinnamon is a great variation on this recipe, if you like a warm spiced banana cake.

Nutrition

Serving: 1 | Calories: 565kcal | Carbohydrates: 75g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 593mg | Fiber: 2g | Sugar: 43g

More Bundt Cake Recipes

• Orange Rum Bundt Cake
• Eggnog Pound Cake
• Pineapple Coconut Bundt Cake
• RumChata Pound Cake
• Walnut Rum Bundt Cake
• Mini Red Velvet Bundt Cakes
• Pumpkin Donut Cake

The post Banana Bundt Cake appeared first on The Novice Chef.

Cute & Easy Mini Bundt Cakes

With luscious cream cheese frosting and a raspberry on top, these mini red velvet bundt cakes are perfect for the holiday season. They’re cute as can be and even look like the hats of Santa’s little helpers! Dusted with a bit of powdered sugar, they look like they were rolled in a bit of snow before serving. So pretty!

Don’t let the fact that these are mini cakes scare you into thinking they’ll take ages to make — they won’t. Ready in less than an hour, your guests will arrive to beautifully decorated bite-sized red velvet treats. If you don’t have a bundt pan, don’t let that stop you. They bake just as well in cupcake trays.

Watch out if you make them in advance, though, because they’ll start disappearing from the fridge and freezer one by one… The good thing is, you’ll stay on Santa’s “nice” list even if you down the entire batch of these spongy bundt cakes by yourself.

What Does Red Velvet Taste Like?

On its own, red velvet tastes like a moist and tangy chocolate cake. The buttermilk and vinegar are very present, balancing out the cake’s sweetness without being too in-your-face.

With an airy crumb coated in cream cheese frosting, it’s a creamy and slightly acidic chocolate dessert. Best of all, it’s not overwhelmingly decadent.

Recipe Ingredients

Cocoa powder, buttermilk, and red food coloring are the most important ingredients on this list. If you’ve got those, it’s time to get started! Check the recipe card at the bottom of the post for exact ingredient amounts.

For the Bundt Cakes

• Granulated sugar – White or light brown sugar works great.
• Butter – Salted or unsalted will do.
• Vegetable oil – Corn and canola oil also work for this recipe. Don’t substitute it for melted butter.
• Eggs
• Sour cream – You can swap it out for full-fat unsweetened Greek yogurt.
• Buttermilk – If you don’t have any, make your own! Remove 1 tbsp from a cup of milk and substitute it for 1 tbsp of white vinegar.
• All-purpose flour – Don’t use cake flour because it won’t provide the structure the bundt cakes need.
• Cocoa powder – Make sure it’s unsweetened. Please don’t use cocoa mix, they’re not the same.
• Instant vanilla pudding
• Baking powder
• Salt – Skip it if you used salted butter.
• Baking soda
• White vinegar
• Red food coloring – Use gel or liquid food coloring. The powdered ones add a weird, salty flavor to food when used in large quantities.

For the Frosting

• Cream cheese – Full-fat makes a more luscious frosting, but low-fat will work too as long as it’s high quality.
• Powdered sugar – Don’t use granulated sugars.
• Butter – Salted or unsalted is okay.
• Milk –
• Salt – Skip it if you used salted butter.

How to Make Red Velvet Mini Bundt Cakes

As long as you measure the ingredients properly and don’t skip steps, making these should be a piece of cake.

• Prepare the pan. Preheat the oven to 350°F. Generously spray the bundt pan with non-stick baking spray.
• Cream the butter. In a large bowl, whisk the butter, sugar, and vegetable oil until well combined and slightly pale. You can also use a hand or stand mixer for this.
• Add wet ingredients. Slowly incorporate the eggs, sour cream, buttermilk, and vanilla pudding. Whisk until fully combined.

• Add the dry ingredients. Add the flour, cocoa, baking powder, salt, and baking soda. Mix until just combined. Add the vinegar and red food coloring. Whisk until the batter is completely red, but don’t over-mix.

• Pour the batter. Fill each cavity with batter until it’s 50% full. Don’t add more than this or the bundt cakes will overflow during baking.
• Bake. Pop the bundt pan into the oven for 16-18 minutes or until a toothpick comes out clean or with moist crumbs. 
• Cool. Remove the pan from the oven and let the bundt cakes cool for at least 10 minutes. Carefully flip the pan onto a cooling rack. The bundt cakes should fall out easily. For the ones that don’t, gently insert a butter knife along the edges to help unstick them. Set them aside to cool completely.
• Make the frosting. Add the cream cheese, powdered sugar, butter, milk, and salt to a large mixing bowl. Beat over high speed for 2-3 minutes or until light and fluffy.

• Decorate. Once the bundt cakes are completely cooled, transfer the frosting to a piping bag fitted with a star tip. Decorate them with frosting to taste. Serve and enjoy!

Tips for Success

These tips take seconds and can really save the day:

• Use a Ziplock bag. If you don’t have a piping bag, use a large Ziplock bag instead. Fill it with frosting, add the piping tip — or skip it if you don’t have one— and snip off the corner.
• Let them cool. Wait until the bundt cakes are fully cooled because even the slightest amount of residual heat will melt the frosting.
• Grease with butter. If you don’t have non-stick baking spray, generously grease the cavities with butter and dust them with flour.
• Make cupcakes. Don’t worry if you don’t have a bundt pan, use a cupcake tray instead.
• Don’t eyeball it. Measuring out the ingredients for any baking project can be the difference between succeeding and failing.

What to Serve with Red Velvet Bundt Cake

These mini red velvet bundt cakes are great with a large glass of cold milk. However, for something a little more extraordinary, try it with some yummy drinks and ice cream.

For an extra red-velvety drink, try my Red Velvet Hot Chocolate with Marshmallow Whipped Cream. However, my Chocolate Milkshake and Homemade Strawberry Milk are great options too. If you need something a little boozy, pair it with Carajillo (Mexican Coffee Cocktail). It’s amazing!

How to Store

Refrigerate fully cooled and frosted bundt cakes in an airtight container for up to 5 days.

If they don’t have frosting, they can last for up to a week at room temperature.

Can I Freeze Homemade Bundt Cake?

Yes! With or without frosting, the process is the same.

Place the fully cooled bundt cakes on a baking tray. Pop them into the freezer for 30 minutes. Then wrap them with plastic wrap and place them in a freezer-friendly bag or container. Frosted cakes can be frozen for up to 2 months, whereas unfrosted cakes will keep for up to 3 months.

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Mini Red Velvet Bundt Cakes

Delightfully spongy and cute, these mini red velvet bundt cakes are the perfect holiday treat with a bit of cream cheese frosting. 

Course Dessert

Cuisine American

Keyword homemade bundt cake, mini bundt cakes, red velvet bundt cake, red velvet desserts

Prep Time 30 minutes minutes

Cook Time 17 minutes minutes

Total Time 47 minutes minutes

Servings 28 servings

Calories 242kcal

Author Jessica – The Novice Chef

Ingredients

For the Bundt Cakes:

• 1 ⅔ cup granulated sugar
• ½ cup unsalted butter room temp
• ⅓ cup vegetable oil
• 2 eggs + 2 yolks
• ¼ cup sour cream
• 1 cup buttermilk
• 2 ¾ cup all purpose flour
• ⅓ cup cocoa powder
• 1 package 3.4 oz instant vanilla pudding
• 1 ½ teaspoon baking powder
• 1 teaspoon salt
• ¾ teaspoon baking soda
• 1 ½ teaspoon white vinegar
• 1 tablespoon red food coloring

For the Frosting:

• 8 oz cream cheese
• 1 cup powdered sugar
• ½ cup unsalted butter room temp
• 2 tablespoon milk
• ½ teaspoon salt

Instructions

• Preheat the oven to 350°F. Spray at least one mini bundt pan with plenty of non-stick baking spray. 
• In a large mixing bowl, add the sugar, butter and vegetable oil to a large mixing bowl. Whisk together until smooth and creamy and slightly lightened in color.
• Add in the eggs and sour cream and whisk to combine. Add in the buttermilk and whisk to incorporate. 
• Next, add in the flour, cocoa, vanilla pudding, baking powder, salt and baking soda and whisk just until combined. Whisk in the white vinegar. Lastly, add in the red food coloring and whisk until all of the batter is red. 
• Fill each of the mini bundt pans halfway full with batter. Place into the oven to bake for 16 to 18 minutes or until a toothpick inserted comes out clean or with moist crumbs. 
• Once baked, remove from the oven and place onto a cooling rack to cool for a few minutes. If you only have one pan and are baking in batches, carefully flip the pan over onto the cooling rack. (If the bundt cakes do not fall out of the pan, gently tap each one with the heavy end of a butter knife to help dislodge the cakes from the pan.) Continue baking bundt cakes until all of the batter is used. 
• After the mini bundt cakes are baked and cooled, make the cream cheese frosting. Add all of the ingredients to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2-3 minutes or until completely smooth. 
• Spoon into a piping bag fitted with a star tip. Pipe a small swirl of frosting onto the top of each mini bundt cake.

Notes

Storage: Refrigerate fully cooled and frosted bundt cakes in an airtight container for up to 5 days.

Nutrition

Serving: 1 | Calories: 242kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 229mg | Fiber: 1g | Sugar: 17g

More Red Velvet Desserts

• Red Velvet Mug Cake
• Red Velvet White Chocolate Chip Cookies
• Red Velvet Dream Cake
• Red Velvet Cream Cheese Bundt Cake
• Red Velvet Cupcakes

The post Mini Red Velvet Bundt Cakes appeared first on The Novice Chef.

Why You’ll Love This Grinch Cake Recipe

• Ultra moist banana cake. There’s a reason my frosted banana cake recipe is called “dream cake!” But what happens when you take a rich, moist banana cake and “Christmas-ify” it? You get a festive, colorful dessert reminiscent of the Grinch movie and Christmas wreaths!
• Easy to make. All you need to do is bake the cake, melt the chocolate, and pour it over the cake. Let it cool and you have the perfect Grinch dessert ready to go!
• Perfect for the holidays. The green wreath shape and red heart sprinkles make this Grinch dessert perfect for holiday parties and more.

If you want to do even more Grinch-themed food, check out these fluffy Grinch Pancakes or this Grinch Fudge!

What You’ll Need

What goes into this grinch cake? Well, the star ingredient is definitely banana – the riper, the better. Scroll down to the recipe card below for measurements.

• Flour: Regular all-purpose flour is my go-to.
• Sugar: Granulated sugar is fine, or you could substitute raw sugar, or your favorite 1:1 sugar substitute.
• Baking Powder: To make the cake rise and have a good texture. Make sure you use baking powder, not baking soda.
• Cinnamon: Cinnamon brings extra-cozy vibes, and makes a perfect match for bananas.
• Salt
• Bananas: Mash up the ripe bananas before adding them to the cake.
• Eggs: Large, whole eggs add structure and richness.
• Milk: Whole milk, reduced fat, or low fat.
• Oil: Using vegetable oil ensures that the cake turns out moist, without making it heavy.
• Vanilla: Pure vanilla extract gives the best flavor.
• White Chocolate: You’ll need a good quality white chocolate (I like Ghirardelli) for melting.
• Green Food Coloring: To tint the white chocolate and make the cake look like a wreath, I like to use green gel food coloring.
• Red Heart Sprinkles: These heart sprinkles are optional, but they add a fun and festive look!

How to Make Grinch Cake

One of my favorite things about this recipe is how simple it is to make. You don’t even need a stand mixer or hand mixer – a couple of bowls and a whisk will do the trick. Scroll down to the recipe card for more detailed instructions.

• Make the cake batter. Preheat the oven to 325F and grease your pan. Whisk together the dry ingredients in a bowl. In a separate bowl, combine the mashed bananas, eggs, milk, oil, and vanilla. Add the flour mixture to the banana mixture, stirring until lumpy but combined. Pour in the pan.

• Bake. Bake for 50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before decorating.

• Decorate. Melt the chocolate according to package directions. Stir in half of the food coloring then add more as needed to get your desired color. Pour the chocolate over the cake, using a spatula to press it into any cracks or dents. Add the sugar hearts if using.
• Chill. Chill in the fridge until the chocolate is fully set, then slice and enjoy.

Recipe Notes

These helpful baking tips are my top pieces of advice when it comes to making Grinch dessert. Read on, and happy baking!

• Which Cake Pan? This is the 9-inch tube pan I used for my cake, but you can feel free to substitute a Bundt pan or angel food cake pan, instead. Keep in mind that some pans will result in a faster bake than others, so keep an eye on your cake!
• Ripe Bananas: The darker the bananas, the better – there’s no such thing as a too-ripe banana when making this banana cake. Just avoid fruit that’s moldy or otherwise rotten.
• Decorating: You can decorate the finished cake with ribbons, as shown in the photos. This makes a fun holiday gift for friends and neighbors. I usually wrap the cake in a cellophane wrapping bag, and tie it at the top with a ribbon for a pretty presentation.

Variation Ideas

If you are interested in making this Grinch cake, keep reading – these easy variations are my favorite ideas for changing up the basic recipe and making it that much more flavorful.

• Add Nuts: For extra crunch, try sprinkling chopped pecans or walnuts into the batter, or on top of the white chocolate coating. 
• Warm Spices: In addition to the cinnamon, you can also use extra spices to warm it up, such as a little freshly ground nutmeg. 
• Sweet Mix-Ins: A lot of traditional Christmas cakes include chopped dried fruit, and you can totally do that with this cake as well. Fold chopped dates, halved raisins, candied citrus, or whatever you like! (Pro tip: to keep these mix-ins from sinking to the bottom of the cake pan, toss them with a little flour before folding them gently into the batter.)

How to Store Leftover Cake

• Fridge. Cover your cake with saran wrap and then store it in the fridge for 5-7 days. This ensures that the chocolate doesn’t melt or warm up too much.
• Freezer. To freeze, just wrap the chilled cake in a layer of plastic wrap followed by a layer of foil, and freeze for up to 3 months. Thaw in the fridge overnight or on the counter for several hours before serving.
• Serving. The only downside to storing this cake in the fridge is that the chocolate can crack if you cut into the cake while it’s still cold. This personally doesn’t bother me if all I want is a slice of cake for myself. However, if you are planning to serve the cake to guests I recommended taking it out of the fridge a few hours before cutting into it.

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Christmas Banana Grinch Cake

This dense, moist Christmas Grinch Cake Recipe is coated with white chocolate and decorated like a Christmas wreath! A perfect homemade gift for friends and neighbors during the holidays.

Course Christmas

Cuisine American

Keyword grinch cake, grinch desserts

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 – 10 Servings

Calories 565kcal

Author Jessica – The Novice Chef

Ingredients

• 2 cups all-purpose flour
• ¾ cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon optional
• ½ teaspoon salt
• 3 medium ripe bananas mashed
• 2 large eggs
• ¼ cup milk
• ⅓ cup vegetable oil
• 1 tablespoon vanilla
• 12 ounces white chocolate or white chocolate chips
• ¼ teaspoon green gel food coloring
• Red heart sprinkles if desired

Instructions

• Preheat your oven to 325°F and grease a Bundt pan or tube pan. 
• In a medium-sized bowl, whisk the flour, sugar, baking powder, cinnamon, and salt to combine.
• In a large bowl, combine the mashed banana, eggs, milk, oil, and vanilla extract, whisking until well-combined.
• Add the flour mixture to the wet ingredients, and mix until well-combined. There will be some lumps, but that is ok. Transfer the batter to the prepared baking pan.
• Bake for 50 – 60 minutes, until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow the cake to cool completely before decorating.
• Once the cake is cooled, melt the white chocolate according to the package directions. Stir in half of the green food coloring and whisk to combine. If the color is not intense enough, add more food coloring as needed.
• Place the cake on a wire rack or a rimmed baking sheet. Pour the melted, tinted white chocolate over the cake until coated. You can use the back of a spoon to press the chocolate into the sides of the cake if there are uneven places that the chocolate doesn’t fall into.
• Sprinkle the cake with sugar hearts, if desired, and refrigerate until the chocolate is set. 
• Enjoy!

Notes

Store this cake for 5 – 7 days in the refrigerator.

Nutrition

Serving: 1 | Calories: 565kcal | Carbohydrates: 79g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 56mg | Sodium: 315mg | Fiber: 2g | Sugar: 50g

More Holiday Desserts

• Classic Gingerbread Recipe
• Easy Cranberry Apple Dumplings
• Buttery Spritz Cookies
• Best Christmas Crack
• Eggnog Pound Cake
• Gingerbread Man Cookies
• Caramel Pecan Clusters
• Soft Rum Caramels
• 101 Best Christmas Cookie Recipes

The post Christmas Grinch Cake Recipe appeared first on The Novice Chef.

Eggnog Pound Cake is the Perfect Holiday Dessert!

You can never go wrong with a pound cake. I’ve done Blueberry Lime Pound Cake, RumChata pound Cake, Almond Amaretto Pound Cake, and so many more! There truly is a pound cake recipe for every season, and this Eggnog Pound Cake is my holiday special. 

What says Christmas better than a cold glass of Homemade Eggnog? I don’t know about you, but I don’t want to wait until December to treat myself to one. It’s just too good! And mixed with cinnamon and rum, some eggnog makes this rich pound cake recipe a dessert I look forward to every year. 

What is Pound Cake?

Pound Cake got its name because it was originally made using a pound each of flour, eggs, butter, and sugar. It’s baked in either a loaf or a bundt pan, and typically covered with a thin layer of icing/glaze. I decided to make a basic vanilla pound cake, but with an eggnog-themed twist!

Recipe Ingredients

This dessert may look fancy, but the ingredients are oh so simple. Here’s what you’ll need:

For the Pound Cake:

• All-Purpose Flour
• Cinnamon: You can also add a pinch of nutmeg if you want!
• Baking Soda
• Salt 
• Unsalted Butter: the butter will need to be softened before you use it. 
• Granulated Sugar
• Eggs
• Vanilla Extract
• Eggnog: using plain eggnog is best. 
• Brandy or Spiced Rum: for extra flavor!

For the Eggnog Glaze:

• Powdered Sugar
• Cinnamon
• Butter: also make sure this is softened.
• Vanilla
• Eggnog: I like to use my Homemade Eggnog, but you can also use store bought! You could also use Coquito (Puerto Rican coconut eggnog) to make this pound cake!

How to Make Eggnog Pound Cake

In just a few easy steps, this pound cake will be going into the oven! Here’s what you will need to do:

Prep: Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.

Whisk: In a medium bowl, whisk together flour, baking soda and salt. Set aside.

Mix: In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla until well combined. Beat in flour mixture alternating with eggnog and amaretto.

Bake: Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean.

Add Glaze: Allow cake to cool completely (in bundt pan) before inverting onto cake plate. Top with eggnog glaze (or dust with powdered sugar).

For Glaze: In medium bowl, combine all ingredients (starting with 3 tablespoons eggnog), until smooth. Add extra tablespoon of eggnog, as needed, to get a drizzle type consistency.

Tips for Perfect Pound Cake

Read through these tips for help with baking the perfect pound cake:

• Don’t Over-Mix the Dry Ingredients: Mixing the flour for too long can make the batter tough.
• Use Plain Eggnog: If you use flavored eggnog, the cake will take on that flavor. 
• Making Pound Cake Without Glaze: If you want to omit the glaze, you could dust the pound cake with some powdered sugar instead. 

Serving Suggestions

A slice of eggnog pound cake would go great with a glass of milk, or a cup of coffee! If you’re really an eggnog fanatic, you could pour yourself a cold glass to go with your cake, too. 

This pound cake can also be served with a scoop of ice cream – maybe eggnog ice cream! – or with a dollop of whipped cream. You really don’t need anything to fancy this cake up though, the flavors are on point all on its own.

How to Store Leftover Pound Cake

Leftover pound cake should be refrigerated in an airtight container, and eaten within 3 or 4 days. Place it in an air tight container, or wrap your plate in saran wrap to help prevent your cake from drying out in the fridge.

Can I Freeze Pound Cake?

Yes! After the pound cake has cooled, wrap it tightly in plastic wrap, or put it in an airtight container, and place it in the freezer. Make sure you eat it within 2-4 months.

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Eggnog Pound Cake

Eggnog Pound Cake is moist, covered in a rich, eggnog-infused glaze, and tastes just like Christmas! Made with a touch of rum, this vanilla pound cake is full of flavor.

Course Bundt Cake

Cuisine American

Keyword christmas dessert, easy pound cake, eggnog pound cake recipe, eggnog pound cake recipe from scratch, holiday desserts

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 588kcal

Author Jessica – The Novice Chef

Ingredients

For the Pound Cake:

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter softened
• 2 ¾ cup granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup eggnog
• ¼ cup brandy or spiced rum

For the Eggnog Glaze:

• 2 cups powdered sugar
• ½ teaspoon cinnamon
• 2 tablespoons butter softened
• 1 teaspoon vanilla
• 3 to 4 tablespoons eggnog

Instructions

• Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
• In a medium bowl, whisk together flour, baking soda and salt. Set aside.
• In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla until well combined. Beat in flour mixture alternating with eggnog and amaretto.
• Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean.
• Allow cake to cool completely (in bundt pan) before inverting onto cake plate. Top with eggnog glaze (or dust with powdered sugar).

Glaze:

• In medium bowl, combine all ingredients (starting with 3 tablespoons eggnog), until smooth. Add extra tablespoon of eggnog, as needed, to get a drizzle type consistency.

Video

Nutrition

Serving: 1 slice | Calories: 588kcal | Carbohydrates: 92g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 198mg | Potassium: 107mg | Fiber: 1g | Sugar: 68g | Vitamin A: 694IU | Vitamin C: 0.4mg | Calcium: 55mg | Iron: 2mg

More Festive Christmas Desserts

• Peppermint White Hot Chocolate
• Eggnog Cheesecake
• Peppermint Oreo Truffle Balls
• Christmas Gingerbread Man Cookies
• The Best Christmas Crack
• Butterscotch Haystacks
• Peanut Butter Pretzel Crockpot Candy
• Frosted Sugar Cookie Bars
• Almond Amaretto Cheesecake
• Peanut Butter Blossoms
• Classic Gingerbread Recipe

The post Eggnog Pound Cake appeared first on The Novice Chef.