If you’re craving for a moist vanilla cake perfectly cooked in the middle with soft crust, you have hit the right recipe! This is the recipe for a moist, soft, fluffy Vanilla Bundt Cake with a decadent Milk Chocolate Ganache. So let’s first understand the details of our preparation.What is a Bundt cake?It’s a cake made in a Bundt pan. A Bundt pan, has a long tube like structure in the middle, giving a decorative shape to the cake. The name Bundt comes from the German word Bund kuchen, Bund stands for tied together and Kuchen means cake. The shape of the Bundt Pan, such that it transfers the heat of the oven evenly. When the same cake is made in a regular circular or rectangular pan, it will either not be cooked in the center or burn on the edges. Bundt pan not only gives your cake a beautiful shape but also allows more of their edges to be in contact with the cake batter.How will this affect your process?Bundt cake is usually cooked at a higher temperature than the usual. Usually I try and bake the cakes at 160°C/ 140°C fan to make it softer and fluffier. However for a Bundt cake, it is advisable to cook at 180°C/ 160°C fan so that it doesn’t stick to the sides of the tin and creates firmer edges of the cake. Apart from the temperature, Bundt cake require comparatively more quantity of flour and eggs.Types of Bundt Pans:Where the various brand pans, have different designs for the decorative purpose of the cake, they are also made of different materials, like steel & silicone. 1. Solid, tin like: This type of a Bundt Pan, is made of steel and is a hard structure, not foldable or collapsible. 2. Silicone: Has a soft texture and is easily foldable. It is to be kept in mind, you would need to properly line the solid/tin cake pan with generous amount of oil and flour, there are more chances of your cake sticking to the pan in a Bundt Pan. Whereas, you don't need to line a Silicone Bundt Pan. Few things to keep in mind while baking a Cake:1. Temperature: Use room temperature ingredients, especially the ones you keep in the fridge, like milk, eggs, butter. Room temperature will guarantee better results. 2. Don't Over mix: Avoid using a whisk attachment, use a paddle or spatula again. Overmixing your batter can lead to a less fluffy cake. Mix it only till when it's required. 3. Avoid Opening the Oven too much: Every time you open the oven to check on your cake, you change the temperature of the oven, which can lead to cracks on the cake. 4. Sieve your Dry Ingredients: Try and sieve all your dry ingredients, from flour to coffee powder. It will lead to a cleaner batter and softer cake. Size of the PanThis recipe is made using a 6 inch Pan, alternatively you may use a 9 inch or a 12 inch Bundt Pan, and multiply the recipe by 1.5x or 2x respectively. The Chocolate GanacheIt's just an icing made of Milk Chocolate and Cream. Make sure you are whipping your cream prior to use, and choose a Milk Chocolate which is not extremely heavy. For example, use dairy milk instead of dairy milk silk, or a lighter version of Hershey's. Alternatively, you can use White Chocolate and Dark Chocolate as well, to make this Ganache. You can also mix dark chocolate and milk chocolate to make the ganache. Baker's Cornstarch! What's that?While you be surprised to know, cornstarch being added to a cake is a thing! Now, please don't add it to a normal cake, round, rectangular, loaf etc. However, since Bundt Pans, have so much depth, the cake can be compressed, not leaving a fluffy cake. Cornstarch, helps in making the cake sponger and softer, while ensuring better binding of your Pound Cake! However, it's totally upto you, this cake can be made without it as well but I would recommend it. Now that we know a bit of nitty gritty of our Bundt cake, shall we get on with our beautiful cake recipe? Let’s get started!
Equipment
- oven
- Stand Mixer (Optional)
- Bundt Pan 6 Inch
- Whisk
- Spatula
- Weighing Scale
Ingredients
For the Cake
- 170 g Butter
- 170 g Castor Sugar
- 200 g All Purpose or Self Raising Flour
- 1 tsp Baking Soda
- 1 tbsp Baking Powder
- 2 tbsp Baker's Corn Starch
- 3 Eggs
- ½ tsp Vanilla Extract
- Oil & Dry Flour to line the Pan
Chocolate Ganache
- 50 g Milk Chocolate
- 50 ml Whipped Cream
- Sprinkles etc to Decorate (optional)
Instructions
To make the Bundt Cake
- Start by preheating your oven to 180°C.
- In a bowl using an Electric Hand Mixer or in a Stand Mixer using a Paddle Attachment, beat together, butter and sugar until light and fluffy. Next, add the Vanilla extract and mix.
- In the mixture, add the eggs one at a time, until they get fully combined before adding the next one. Wait for the first egg to be fully combined, before adding the second one and so on.
- Next mix the dry ingredients (flour, baking soda, baking powder and cornstarch), mix well and sieve until fine.
- Fold the dry ingredients into the wet. Don't over-mix at this point, just until they are combined and you can't see any dry flour. Make sure you have combined the sides of your bowl or stand mixer.
- Line your Bundt pan generously with vegetable oil and dry flour. Pour your cake batter into the prepared tin. I used a 6 cup Bundt Pan, double the recipe if you are using a 12 cup pan.
- Bake for 45 minutes. Use a cake tester or a toothpick to check if it's done, by inserting it into the center of the cake. All ovens work differently so keep checking the cake from outside. Although, avoid opening the oven too much. But every oven is difference, please use per your experience with your oven. Cover if foil if you think it's browning too much and too fast!
- Leave the cake to cool for 10-15 minutes before turning the cake out. Patience is important at this point. Until then, keep yourself busy with making the Chocolate Ganache.
To make the Chocolate Ganache
- Finely chop the milk chocolate. Try to use a lighter Milk Chocolate here. Alternatively, you can mix equal quantities of milk & dark chocolate as well.
- Warm the cream until it's just about start boiling, and then pour it over the finely chopped chocolate until all the chocolate is melted. Allow the ganache to cool to room temperature and thicken a bit.
- Pour it over the cake and decorate it in accordance to your aesthetics! Enjoy this cake, it will last you for 3-4 days!
Closing Note
I hope this cake turns out as much of a HIT in your home as it did in mine. It's super soft and can be made just well without the Chocolate too, to go with your daily coffee or tea!
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