#bundtcake

[kalanihilliker-official]

Indulge in the rich and decadent flavors of a German Chocolate Bundt Cake. This classic dessert features a moist chocolate cake topped with a luscious homemade German chocolate frosting. Perfect for special occasions or whenever you're craving a sweet treat!

Ingredients: 2 cups all-purpose flour. 1 cup unsweetened cocoa powder. 2 cups granulated sugar. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 1 cup buttermilk. 1/2 cup vegetable oil. 2 large eggs. 2 tsp vanilla extract. 1 cup boiling water. 1 cup chopped pecans. 1 cup sweetened shredded coconut. 1/2 cup unsalted butter. 1 cup evaporated milk. 1 cup light brown sugar. 3 large egg yolks. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a bundt cake pan. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the boiling water until the batter is smooth. Be careful; it will be thin at this stage. Fold in the chopped pecans and shredded coconut. Pour the batter into the prepared bundt cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the German chocolate frosting. In a saucepan, combine butter, evaporated milk, brown sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens about 10-12 minutes. Remove the frosting from heat and stir in vanilla extract, pecans, and shredded coconut. Once the cake is done baking, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once the cake is completely cool, pour the prepared German chocolate frosting over the top, allowing it to drizzle down the sides. Slice, serve, and enjoy your delicious German Chocolate Bundt Cake!

Prep Time: 20 minutes

Cook Time: 50 minutes

Rosewood Fitness

[forgottencat]

Indulge in the rich flavors of chocolate and pumpkin spice with this moist and decadent gluten-free bundt cake. Perfect for fall gatherings or anytime you're craving a delicious dessert!

Ingredients: 2 cups almond flour. 1 cup canned pumpkin puree. 3/4 cup coconut sugar. 1/2 cup cocoa powder. 3 eggs. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips optional.

Instructions: Preheat the oven to 350F 175C and grease a bundt pan. In a large bowl, mix together almond flour, pumpkin puree, coconut sugar, cocoa powder, eggs, melted coconut oil, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined. If using, fold in the chocolate chips. Pour the batter into the prepared bundt pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with melted dairy-free chocolate, if desired. Slice and serve.

Prep Time: 15 minutes

Cook Time: 45 minutes

Jennifer Mercier

[pollyandbooks]

A vegan lime bundt cake that is sour and moist, great for any event. This cake is full of citrus flavor and will please both vegans and non-vegans.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. Zest of 2 limes. 1/2 cup lime juice. 1 cup unsweetened almond milk. 1/2 cup vegetable oil. 1 tsp vanilla extract. 1/4 cup powdered sugar for dusting.

Instructions: Set the oven to 350F 175C and heat it up. Butter and flour a bundt cake pan. Whisk the flour, sugar, baking powder, baking soda, salt, and lime zest together in a large bowl. On top of the dry ingredients, add the almond milk, vanilla extract, lime juice, and vegetable oil. Don't mix any further than that. Put the batter into the bundt cake pan that has been prepared. Put it in the oven and bake for 40 to 45 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Sprinkle powdered sugar over the cake's top after it has cooled. Cut it up and serve!

Prep Time: 15 minutes

Cook Time: 45 minutes

Gmtserv Romania

[justforthism0ment]

ivan bignami

[tarracanenenocolo]

This Chocolate Mocha Pumpkin Bundt Cake is the ideal combination of chocolate, mocha, and pumpkin flavors. It's a rich treat for any occasion, topped with a glaze of rich chocolate ganache.

Ingredients: 1 3/4 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsweetened cocoa powder. 2 tablespoons instant coffee granules. 1 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1 cup canned pumpkin puree. 1 teaspoon vanilla extract. 1 cup buttermilk. 1/2 cup semi-sweet chocolate chips. 1/4 cup heavy cream. 1/4 cup unsalted butter. 1/2 cup powdered sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. Grease and flour a Bundt cake pan. In a bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and instant coffee granules. In another large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. Add the eggs one at a time, beating well with each addition. Stir in the pumpkin puree and vanilla extract. Add the dry ingredients to the wet ingredients alternately with buttermilk, beginning and ending with the dry mixture. Mix until just combined. Fold in the semi-sweet chocolate chips. Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely. For the chocolate ganache glaze, heat the heavy cream and 1/4 cup unsalted butter in a saucepan over low heat until the butter melts and the mixture begins to simmer. Remove from heat. Whisk in the powdered sugar, cocoa powder, vanilla extract, and salt until smooth and glossy. Drizzle the chocolate ganache over the cooled Bundt cake, allowing it to drip down the sides. Slice, serve, and enjoy!

Prep Time: 20 minutes

Cook Time: 45 minutes

Vacation Home Exchange

[endinburningflamesorparadise]

This Graham Cracker Bundt Cake is a delightful take on the traditional S'mores, perfectly combining the campfire favorite with a moist, delicious cake. You won't need a campfire to satisfy your craving for S'mores with this.

Ingredients: 2 cups graham cracker crumbs. 1 cup all-purpose flour. 1 cup sugar. 1/2 cup unsalted butter, melted. 1/4 cup vegetable oil. 1 cup milk. 3 large eggs. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup mini marshmallows. 1/2 cup chocolate chips. 1/2 cup crushed graham crackers.

Instructions: Preheat your oven to 350F 175C and grease a bundt cake pan. In a large bowl, combine the graham cracker crumbs, all-purpose flour, sugar, melted butter, and vegetable oil. Mix until it resembles coarse crumbs. Add in the milk, eggs, vanilla extract, baking powder, baking soda, and salt. Mix until the batter is well combined. Pour half of the batter into the greased bundt cake pan. Sprinkle the mini marshmallows and chocolate chips evenly over the batter. Pour the remaining batter on top, covering the marshmallows and chocolate chips. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once the cake is cooled, drizzle melted chocolate over the top and sprinkle crushed graham crackers for extra S'mores goodness. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

Schallemaaj

[alabubbatruckerdaddy]

Indulge in the delightful combination of rich chocolate and refreshing peppermint with this decadent bundt cake topped with a light and minty parfait. Perfect for festive occasions or a sweet treat any time of the year!

Ingredients: 2 cups all-purpose flour. 1 cup cocoa powder. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups buttermilk. 1 cup semisweet chocolate chips. 1/2 cup crushed peppermint candies. 2 cups whipped cream. 1 cup Greek yogurt. 1/4 cup powdered sugar. 1 teaspoon peppermint extract.

Instructions: Preheat the oven to 350F 175C and grease a bundt cake pan. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until well combined. Fold in chocolate chips and crushed peppermint candies. Pour the batter into the prepared bundt cake pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely before removing it from the pan. In a separate bowl, whip together whipped cream, Greek yogurt, powdered sugar, and peppermint extract until stiff peaks form. Once the cake is cooled, cut it into slices and layer with the peppermint parfait mixture. Garnish with additional chocolate chips and crushed peppermint candies. Serve and enjoy!

Prep Time: 25 minutes

Cook Time: 60 minutes

Keeping Pet Snails

[foodieplatees]

Surprise Inside Easter Bundt Cakes-Holiday Dessert