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.
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.