This bundt cake had a lot of steps to it, but it was worth it! I had some pumpkin left over from a pumpkin cheesecake that I made for Thanksgiving. Unfortunately, that cheesecake ended up being a bit of a wash because it was underbaked. It would have ended up on the blog as a recipe, but it needs a little more work. I don’t think my family will mind. That just means they get to eat more cheesecake!
Yes, it is yet another Bundt Cake post! I promise that my next baking post will be about something different (Macarons.. are those different?). I know that I said in my Key Lime-Mint Bundt Cake post that I wasn’t too thrilled with this cake, but it could be that I just wasn’t in the mood for chocolate that day. The important thing about this recipe is that my family loved it, and it was gone in two days. I usually know that a recipe is good if it doesn’t last very long at my house. In this case, I let my kids eat this cake for breakfast… I know, this cake isn’t for breakfast, Lynn, what are you thinking!? Here’s my reasoning: We eat those huge chocolate muffins from Costco… eating chocolate cake for breakfast isn’t any different, right?
I am not a fan of cereal in general. I do love Quaker Oatmeal Squares, but it is so rarely on sale that we don’t always have it around. The day after I made this cake, I just didn’t want cereal… So let them eat cake it is! Don’t let my kids tell you about the time they had candy for dinner (Josh was deployed…) or the time they had ice cream for dinner (hmm… that also might have been when Josh was deployed). But you know what? They still talk about those “dinners!” It’s funny what kids remember.
Today’s cake comes courtesy of Corran, my oldest, who requests chocolate in almost everything I bake, like the cinnamon rolls I made today. Sorry, Corran, I didn’t put chocolate in the cinnamon rolls.
This time I dusted my bundt pan with cocoa powder instead of flour. This worked a lot better than I thought it would. You will see why I say this in a few pictures.
The chocolate cake batter was very liquid-y (is that a word?). I think I’ve gotten too used to the sponge cakes I’ve been making lately; they have such a thick batter. The pictures of the batter at the recipe site don’t look quite as runny as my batter does, so maybe I did something wrong. It still baked up fine though.
The cake finished up huge! I’m so so glad it didn’t overflow onto the bottom of my oven. I might need to get out my old, beat-up bundt pan the next time I make this. I think that one has a 12-cup capacity.
It is not obvious from the above picture… but see the cooling rack? The cake was supposed to be on the cooling rack for this picture. But when I flipped the rack and the pan over, I wasn’t expecting the cake to fall out so fast and it landed on the worktable instead. So the cocoa powder worked great. I’m glad the cake didn’t land on the floor! And that it stayed mostly in one piece. What you don’t see in this picture: Children rushing into the kitchen to eat chocolate cake crumbs off the worktable. Um.. Kids, if you wait until after dinner, you can have a whole slice…
I think the chocolate glaze I used for this cake is supposed to be the fast version of a boiled chocolate icing. It worked great and hardened perfectly. If I ever make donuts (which my kids have requested numerous times), I will use this icing on them! The donuts, not the kids.
I globbedy-gooked the icing onto the cake, and I let my kids pick the completely unnecessary sprinkles to go on this cake. And of course, they chose chocolate!
I actually remembered to take a picture of a slice this time! I think the cake could have used a few more minutes in the oven, but at least it wasn’t totally underbaked. It was definitely moist and definitely chocolatey. And definitely got eaten up like lightning.
It’s not hard to tell that I have been baking a lot of bundt cakes! For me, they are much easier to make than a layer cake, and I don’t have to really decorate them. Drizzling or pouring icing onto a bundt cake and letting the gorgeous design do the rest is my kind of decorating.
This cake comes courtesy of my good friend Lanett, who is one of the most awesome people I know. She was kind enough to let me in on her buyer’s group for Comic-Con International, so I decided to bake a cake of her choice (and also because I had a major cake craving after talking to her on the phone!). So… yes, this cake is her fault! Not a bad thing though, because I have to admit that this cake was really, really (yes, really!) yummy. I made a chocolate bundt cake (another blog post) a few days after making this one and the chocolate one just couldn’t hold a candle to this one, and I LOVE chocolate!
I went to two websites before deciding on the recipe I kind of followed. I say kind of followed because I ended up changing a few of the ingredients. This cake is supposed to be a mojito cake, but Josh and I don’t drink alcohol so we didn’t have any rum around to use in it.
used 1/2 tsp of imitation rum extract (I’m not sure if this added anything to the cake; I’ll probably just leave it out next time and use vanilla extract instead)
1/2 tsp of mint extract (this might have been slightly too much if you’re not into mint, but I actually liked this amount in the cake itself)
Left out vanilla extract
Used 1 cup of regular milk instead of coconut milk
I cheated and used the bottled lime juice from the grocery store that is usually in the produce section.
I only had 1 key lime for the zest. I would have used the zest of 3 key limes if I had had them. You want the lime to shine in this cake.
The icing was really simple. I just used 1 -2 cups of powdered sugar and added a teaspoon or two lime juice and heavy cream to it until it was of drizzling consistency. I think the 1 -2 cups of powdered sugar wasn’t enough though so I had to make another cup of icing. The lime juice just added so much to the icing. It was perfect with the cake. I’m sorry I don’t have any exact measurements for this, but I was in a hurry when I was making this cake, so I had to eyeball my measurements!
I’m not sure why… but this kind of cake batter appeals to me a lot more than the pourable kind, which you will see in the future chocolate bundt cake post. This is the Nordic Ware Crown Bundt pan, and from what I’ve read, it is a 10-cup Bundt pan.
I had some crumbling at the edges, but that was my fault. I didn’t grease the pan all the way to the edges because I wasn’t expecting the cake to rise that high. So the cake edges stuck when I was trying to get the cake out of the pan.
It must be true. Icing makes everything better. This truly was a messy drizzling job I did on this cake, but it didn’t really matter. In fact, all my kids wanted the slices with the great big globs of icing. Maybe I should paint the icing on so that it will spread out more evenly.
This cake was so good that it was gone by the end of the next day. It was gone so fast that my oldest Corran hardly got to eat any of it and that is why he asked me to make another bundt cake.
To be honest, I wasn’t sure if I would like the flavors of key lime and mint in one cake since to me, they don’t really go together, but Lanett, my friend, you picked a winner. Thank you for introducing me to a great flavor combination that I am definitely going to try again!
It is not completely obvious within my blog posts about baking, but a lot of my posts are requests from my kids. Since they eat most of what I bake, I try to make sure it is something they will like. Unless it’s macarons… I don’t really want them to eat all the macarons.
This bundt cake flavor comes courtesy of my son Matthias. I think he was wanting a flavor similar to a maple frosted donut. I certainly did my best to fulfill his request!
I know that bundt cakes LOVE to stick to pans, so I thought I’d also mention my technique for greasing my Nordicware bundt pans. This particular pan is the 10 cup Heritage pan. I also have a smaller 6 cup Heritage pan, but I haven’t used that one yet.
To grease your bundt cake pan and hopefully end up with a flawless bundt pan flip, here is what you need:
1 Tbsp of very soft butter, but not melted. If your butter is right out of the fridge, you can microwave it for about 15-20 seconds to soften it enough.
1 pastry brush
I apologize for my very ugly pastry brush in this pic. It needs to be retired. In fact, we were at a restaurant supply store a few weeks ago and I bought a new nylon pastry brush and a gorgeous stainless steel worktable! By the way, restaurant supply stores are awesome. I could have stayed there all day! I just didn’t have the new brush at this time so had to use the ugly old one. I have tried a silicone brush but it just couldn’t get into all the details of the pan. So I ended up with this.
Lesson learned: use only a traditional pastry brush or a nylon brush for greasing bundt cake pans.
Usually, I find greasing pans tedious, but somehow greasing my bundt pans is now fun! I guess it is because I feel like I’m painting. Which is basically what you’re doing! You paint the butter into the pan using the pastry brush, making sure to get into all the little nooks and crannies. I think I may try this method with my plain round cake pans.
Then comes the flouring part. I usually just toss a random amount of flour into the pan. Probably close to a tablespoon or two. Shake the pan at an angle over a sink, turning the pan to get the flour all around the pan and onto the butter.
After tapping tapping tapping, your pan will look like this.
I think I might be weird because I don’t like it when my pan looks like this after flouring. So I turn it upside-down over my sink and tap the edge of the pan on the wall of the sink. All the excess flour falls right out into the sink and you end up with a clean finish.
I know this seems like a lot of trouble to go to for greasing and flouring a bundt pan, but this method hasn’t failed me yet.
Now to the actual cake!
I decided on a cinnamon swirl coffee cake with a mascarpone maple frosting. I modified both recipes quite a bit so I will be posting them at the end. The original recipes are from Allrecipes.com and The Local Palate.
Preheat your oven to 400 degrees F (205 degrees C).
First, we begin as most cakes do, with beating the butter and sugar together until light and fluffy.
Then, add the eggs. The texture of the batter might worry you a little at this point. (Why does it look curdled?) But it all smooths out at the end.
Then, add the flour and raising agents.
I like the look of this type of cake batter better than the very liquidy type. Maybe I’m just a big fan of pound cake. Spoon half the batter into the bundt pan.
Sprinkle all the cinnamon mixture over this first layer.
Spoon the other half of the batter over the cinnamon mixture and swirl a knife through it. I made the mistake of using a spatula. That didn’t work so well. I should have used a knife.
Bake for 8 minutes in the preheated oven. Then, lower the oven temperature to 350 degrees F (175 degrees C) and bake for 40 more minutes.
When a tester comes out clean, your cake is done.
Now to the moment of truth! But not for another 10 minutes. I leave the pan on my stovetop or a cooling rack for 10 to 15 minutes before tipping out the cake. But… you don’t want to wait too long. It seems that bundt cakes come out better if the pan is still warm.
This cake came out a little rough around the edges but I think that is because I didn’t spread the batter into the pan as well as I should have. I think it looks a lot like a cruller though this way!
I had a whole container of mascarpone cheese in the fridge so I went for a full mascarpone frosting instead of mixing it with cream cheese. My kids now have a name for this frosting: maple donut frosting. I piped the frosting onto the cake using the star tip of my Wilton Dessert Decorator. Usually, I can’t use this for decorating because the tips are so huge, but it worked well for this cake.
Note: Apparently, regular Wilton tips can be used with this decorator. I haven’t tried those yet. Will have to see how they work.
As you can see, I didn’t have much of a swirl…. probably because of my attempt to use a spatula instead of a knife to swirl the batter. This cake was very, very yummy though and certainly didn’t last long! I think it was completely gone the next morning after breakfast!
I wasn’t completely happy with the frosting. It’s a little too shiny (or maybe the word is oily-looking?) for me, but my kids loved it. At least they were happy with it!
Here is the recipe!
Maple Brown Sugar-Cinnamon Bundt Cake with Maple Mascarpone Frosting
Note: Not everyone will have the maple sugar for the cinnamon mixture, so it can be left out. Also, because of the mascarpone frosting, I would not feel comfortable keeping this cake on the counter for more than a day.