Simple is the best. We are in love with the Nordicware Heritage bundt spiral – hypnotising isn’t it? Where does it begin? Where does it end?
This is a simple vanilla cake, with no chocolate (what? Michelle didn’t put any chocolate in her desserts?!) Moist, fluffy and all Vanilla. So good. I especially love the crunchy edges. The secret to this cake is in the combination of butter, neutral oil and buttermilk. It won’t fail on you, and is the best vanilla cake we’ve ever had.
I have been perfecting this Vanilla cake recipe and finally have a good understanding of potential variations. First I started with a naked version which was beautiful on its own but then the next one takes it to a whole new level: a simple, easy raspberry icing made with crumbled Fresh As freeze dried whole raspberry pieces, icing sugar and water. The tasters said it was very delicious with the berry notes coming through.
I’ve also hid freeze dried blackberries inside the large cake and the little surprises of fat berries when slicing through the cake was a lot of fun. Almond flakes are nice sprinkled over too.
J also likes to add lots of colourful sprinkles to the batter to make it a cute subtly colourful cake.
This isn’t a recipe particular to a bundt pan. You can bake this with equal success in a sheet pan – cutting out with cake rings to make stacked cakes (which is in fact, its original design!); or in regular cake pans for an effortless anytime cake.
Cake recipe adapted from All About Cake, Christina Tosi.
- 250g caster sugar
- 60g soft brown sugar
- 120g unsalted butter, room temperature
- 3 large eggs (size 8)
- 110g buttermilk (or sour cream)
- 80g neutral oil (rice bran or rapeseed oil)
- 10g vanilla baking extract (I used Heilala vanilla baking extract)
- 180g plain flour
- 25g corn flour
- 4g baking powder
- 4g salt
Raspberry icing glaze
- 10g Fresh As freeze dried raspberry pieces, crushed up
- 50g icing sugar
- 3 tablespoons water
- Preheat the oven to 175C on fan bake. Grease a bundt pan well (or line your cake pan with baking paper, if you are not baking in a bundt pan).
- Cream the sugars and butter together in a stand mixer, on medium-high for 3 minutes or till light and fluffy.
- Scrape down the sides of the bowl, and add eggs in one by one, making sure each has been incorporated before adding the next. Beat on high for 3-4 minutes, scraping down the sides of the bowl at the end.
- In a jug, mix together buttermilk, oil and vanilla. With the mixer on low-medium, very slowly pour this fatty mixture in. This should take 3 minutes. Scrape down the bowl and beat on high speed for 3 minutes. The mixture should have doubled in volume, is quite white and homogenous, with no streaks of fat. This is an essential step. Take your time to do this right.
- With the mixer on low, add the flour mixture (flours, baking powder and salt), taking just a minute. Scrape down the bowl and mix on low for a further minute.
- Check that the oil in the greased pan has not pooled in the grooves. (if so, brush again). Pour the batter into your prepared pan.
- Bake for 40 minutes (25 – 30 minutes for sheet pans and smaller cake pans, especially if you are diving the batter up and baking the cakes into smaller cakes). The cake is done when it has pulled away from the sides, and is bouncy to touch.
- Leave in the pan for 15 minutes before up ending it onto a wire rack for cooling.
- To make Raspberry glaze, mix all the ingredients to form a thick glaze. Drizzle over cake.
So pleased to be introducing this delightful cake: Espresso Mascarpone Chocolate Cake, drizzled with a Caramélia chocolate glaze with Cacao nibs.
Made with Nespresso Envivo Lungo extractions, this is the next cake you are going to fall in love with. Coffee and chocolate is always a perfect match and I’ve been changing up my cake flavours by switching to different Nespresso coffee variations. Each came out with a different flavour profile and I think each had a different personality too (!)
Mascarpone cheese makes this cake moist throughout. I love making cakes using buttermilk, sour cream or mascarpone cheese, it adds a tang to it and balances out all the sweetness. Mascarpone cheese results in a more uniform and smooth texture, whereas sour cream and buttermilk gives a crumbly light result.
The glaze, oh can I tell you about this star-of-the-show glaze! Valrhona Caramélia chocolate simply melted down with warm cream and poured all over. We lovvvved the outpouring of chocolate when we broke the chocolate dam. That added drama and was so much fun.
Oh and if this ever happens, the cake remains moist even after 1 week!! (but chances are you would have devoured it way before.)
Espresso Chocolate cake
- 300g soft brown sugar
- 175g unsalted butter, room temperature
- 3g (1 tsp) Heilala vanilla baking extract
- 2 large eggs (size 7)
- 110g almond meal
- 200g plain flour
- 80g cocoa powder (Valrhona)
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 2g (1/2 tsp) salt
- 160g mascarpone cream cheese (Tatua Dairy)
- 190ml hot coffee (2x Nespresso Envivo Lungo extractions, you will have 10ml left over)
Espresso Caramelia Milk Chocolate Glaze
- 135g Valrhona Caramélia milk chocolate
- 135ml cream (at least 36% fat)
- 1 tbsp instant coffee powder
- Preheat the oven to 175C (fan forced) and lightly grease a bundt pan, careful to go into all the crevices.
- In a large mixing bowl beat together the sugar and butter, until light and fluffy. Add the vanilla extract and beat for a few seconds to combine. Add the eggs one at a time, making sure each has been fully incorporated before adding the next.
- In a separate bowl, mix together the dry ingredients and then add a third of it to the sugar/butter/eggs mixture. Add in half of the mascarpone cream. Add a third of the dry ingredients, then the second half of the mascarpone cream. Finally add the last third of the dry ingredients (The batter is thickish at this point).
- Mix in the hot coffee, until you have a smooth batter. Transfer the batter into the prepared bundt pan, smoothing out the top. Lightly tap the pan on a flat surface to ensure the batter has filled all the crevices.
- Bake in the preheated oven for about 45-50 minutes or until a long toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for about 20 minutes before upending it to a wire rack to cool completely.
- For the glaze heat the cream in a pan and place the chocolate and coffee in a small pot with a pouring spout. When the cream begins to shimmer and before it boils (don’t let it boil as evaporation will reduce the liquid volume) pour it over the chocolate and coffee. Wait a few minutes before stirring, until the glaze becomes homogenous and is smooth and silky. Pour the glaze over the cooled cake, have some fun doing this! Slice and enjoy!
This is quite a boozy cake – not at all a surprise since there is a whole cup of Baileys in here. What I didn’t expect was how much the children liked this cake (the alcohol has been cooked off so no children inadvertently got drunk from consuming this cake). This cake is quite indulgent and rich, please do serve in smaller portions – you can always go back for seconds. I’ve used the special chocolat version of Bailey’s here, by all means use what you have 😉
Ingredients For the Bundt Cake:
- 2 cups plain flour
- 1/4 cup unsweetened cocoa powder (Valrhona)
- 1 1/2 cup caster sugar
- 3 Tbsp instant coffee granules (Moccona)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup oil (rice bran)
- 1 cup Baileys Chocolat Luxe Irish Cream liqueur
- 3/4 cup buttermilk
- 2 large eggs
- 1 tsp vanilla paste (Equagold)
Ingredients For the Toppings:
- 120g chocolate drops (I used Equagold 70% Ghana dark chocolate)
- 120ml cream
- 1/2 cup salted caramel
- 1/4 cup dark chocolate pieces, for sprinkling over the icing (I used a few Valrhona batons, broken into small pieces)
- Preheat the oven to 170 degrees C. Prepare a 8-10 cup bundt cake pan by spraying with baking spray. I used a silikomart high cathedral pan here.
- In the bowl of your electric mixer, combine the dry ingredients. Turn the mixer on low to break up any lumps and then slowly add in the wet ingredients. Mix until smooth, about 2 minutes.
- Pour the batter into the prepared pan and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to rest and cool for at least 30 minutes before flipping onto a wire cooling rack and cool to room temperature before any icing is poured on (so that the icing doesn’t get soaked in).
- While the cake is cooling, warm the cream till it just comes to a boil on the stove. Remove from heat and pour over the bowl of chocolate. Let it sit in the cream for 5 minutes then stir to combine. Once combined, leave it to cool for 30 minutes before drizzling. Warm the caramel. Set aside.
- Place a piece of baking paper under the wire cooling rack. Use a spoon to drizzle the chocolate ganache over the cake. Drizzle salted caramel over the cake. Sprinkle the dark chocolate pieces over the top of liquid toppings.
- Serve straightaway if you can’t wait, but it tastes even better the next day.