Teach you how to make delicious homemade dishes to share with your family and friends. This vanilla Bundt cake will be ready before you know it, First off, set that oven to 350. We want it nice and toasty so this batter has a place to go. We’re going to measure out three cups, or 360 grams, of all-purpose flour, and toss that into a big
Ingredients
- 1 teaspoon of baking powder
- 1/2 a teaspoon of baking soda
- 1 cup butter
- flour
- cream cheese
- kosher salt
- sugar
- eggs
- vanilla
- milk
Instructions
- Â Bowl. I’m using a scale today, so I know it’s going to be totally accurate. One teaspoon of baking powder,1/2 a teaspoon of baking soda, and 1 1/2 teaspoon of kosher salt. That’s it for the dry
2. Now we’re going to whisk it up and then set it aside. You could also use a hand mixer for this if you want. Just get a really big bowl. Now we’re going to have eight ounces of room-temperature cream cheese.
3. One cup, or 224 grams, of unsalted room temperature butter. This cake is so good. It’s the kind of thing that you pop onto a cake plate, keep in your kitchen covered up, and everyone just passes by, has a slice, and you notice the day is just going that much easier.
4. We’re going to cream the butter and cream cheese up, and then we’re going to add the sugar, eggs, and all that delicious stuff. These were really nice room temperature. This was mixed up right away.
5. Now we’re going to add two cups of sugar. That’s 350 grams. This is a big cake. All right, mix it up until it’s light and fluffy. Start on low and then work your way up to high. It’s going to be about 6 minutes. After, too, give it a scrape down. This is going to be light and fluffy.
6. We’re just going to finish mixing it up so that it has no clumps of unmixed butter. It’s going to mix for two more minutes. Now we’re cracking six eggs into a bowl.
7. Light, fluffy, and full of air. We’re going to add three eggs one at a time. Let it incorporate before adding the next. All right, this is kind of the fun part. I love learning little tricks for baking. So you
8. Want to have a fluffy cake, not dense. You’re beating a lot of air in. But if you just added six eggs, it would weigh the mixture down. You wouldn’t have a really fluffy cake. What we’re going to do is mix in three of the eggs or half. in a little bit of flour. Three tablespoons. And you can be a little generous;
9. And a third tablespoon, now we can add in the remaining eggs, and you’re just going to see a real big difference in the mixture. I love that golden color you get from the egg yolk. The last egg is in. We’re going to add some nice vanilla now.
10. Almost done. We’re going to mix in the flour, alternating with one cup of whole milk. Add in the last half of milk, half of the milk, along with the last remaining third of the dry mixture. Stop the mixer.
11. And then we’re just going to fold in the dry mixture. And this is also nice, because down while you do that.
12. While we prepare our mega Bundt pan. Butter and flour or baking spray. Also,
13. Butter and flour are all done. We’re going to pour the batter into the pan. Just get some good coverage all around. Halfway through it, you can kind of just press the batter down a little bit. That way, you know that all
14. In case they’re there. This bakes for about 40 minutes at 355 on the center rack or until a toothpick comes out cleanly.
15. I didn’t use baking spray. It makes a huge difference. Now we’re going to make our easy glaze with two cups of powdered sugar. You don’t have to be super precise with the measurements; it’s okay. Pour in three tablespoons of milk, along with 1/2 a teaspoon of vanilla. Mix this up until it is a nice drizzling consistency. It should be fairly thick and not too runny. You want to see the drips, if possible. Look at this consistency. That
Is so pretty and really smooth. Spoon that right over the top. And you can just let it drip gracefully over the edge. Do you see the crumb on this cake? Look at that. It is golden and softer than soft could be.
FAQ:
- Brush the cake with a simple syrup or a glaze made with confectioners’ sugar and milk or a liqueur after it has cooled. This will add a thin layer of moisture to the surface of the cake.
2. Use buttermilk or sour cream in your cake batter, as they add moisture and richness to the cake.
3. Freeze leftover slices of cake in an airtight container and thaw them at room temperature before serving. This can help to retain moisture.
4. Store the cake in an airtight container at room temperature. If you need to refrigerate the cake, make sure to bring it back to room temperature before serving.
5. Avoid overbaking the cake, as this can cause it to become dry. Check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done.
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