I just recently got a 12-cup bundt cake pan and it’s the first time I’ve ever owned a bundt cake pan so I was excited to use it. Turns out there are different cup capacity bundt cake pans so I had to start looking for recipes that specifically mentioned my size cake pan and the first one that sounded good to me was the Vanilla Bundt Cake recipe from delish (for the recipe click here).
As far as the ingredients go, I just wanted to let you know that I chose to use the almond extract and went with unsalted butter (they never specify if you should use salted or unsalted butter).
When it came to beating the butter and sugar together until it was “light and fluffy”, I had no clue how long to cream them or what speed to have the mixer set at but I came across a Buzzfeed article and went with their suggestion (go to the article here and scroll down to number 16 for their bit on creaming butter and sugar together). For cook time they suggest “about 55 minutes” so that’s what I went for and the cake passed the toothpick test. This is what it looked like when I pulled it out of the oven:
This is what it looked like after I flipped it out of the pan and onto the rack to cool:
When it came time to pouring the glaze over the cake, I thought I used the same amounts as they called for but it didn’t look as thick while I was pouring it out of the bowl and it seemed to roll off the cake instead of staying on it (maybe the cake wasn’t as cool as I thought it was). There were also some tiny clumps of powdered sugar I couldn’t get to smooth out (probably should’ve tried running the powdered sugar through a mesh strainer to make it smoother). I laid a piece of aluminum foil under the cake* before applying the glaze and it caught all of the remaining glaze. Had it been a new piece of foil, I would’ve just taken the leftover glaze and poured it over the cake as many times as it took for the glaze to look as thick on the cake as it did in the delish video but NO, I had to try & save on foil and used the foil my dad’s spicy chicken sandwich was cooked on ! I just wasn’t ready to find out what that concoction would taste like and that resulted in just having a thin glaze for the cake.
So now it’s time to cut the cake into 10-12 pieces and I’ve gotta choose what to cut the cake with and decide to go with a chef’s knife. I should’ve tried a different knife! I don’t know if that knife needs to get sharpened or if I should’ve tried using a serrated knife but when I’d get to the end of the slice, it just wasn’t finishing with a clean cut. You can see what I’m talking about here:
Despite a few hiccups, this cake turned out really good. You could taste the almond extract without it being overpowering and the cake itself isn’t that sweet. The glaze being thin didn’t bring as much sweetness as I would’ve preferred but had it been as thick as they intended it to be, it would’ve been sweet without being sickly sweet. The glaze being thin didn’t bring as much sweetness as I would’ve preferred but had it been as thick as they intended it to be, it would’ve been sweet without being sickly sweet. The outer crust was just a little dense to me but the rest of the cake had a nice soft tenderness to it.
*I removed the foil before taking this picture.
I wasn’t paid in any form to mention delish or Buzzfeed.
Take care y’all !