This is my favourite bundt cake recipe. This thick batter will work well in any bundt cake pan, even the most intricate ones, and most importantly, it’s extremely delicious.
This is a very versatile moist pound cake recipe that can be easily adapted with different flavour profiles like vanilla, lemon, orange, chocolate, bourbon and cinnamon pecan. They’re all delicious!
You may have noticed that I’m in love with Nordic Ware cake pans. They’re so beautiful. Just in case you’re wondering where you can get them, I purchased all of mine at Williams Sonoma.
The advantage of using a bundt cake pan with more of an intricate design is that the edges get a little crispy while the centre stays moist and that is a magical combination.
I really believe that this is the best bundt cake recipe out there. I hope you like it as much as I do. I’m including some recipe variations and tips for success in the recipe below. I’m also including some other recipes for: a simple glaze, a blood orange glaze, a chocolate ganache and a bourbon syrup. If you make any of the variations, please let me know how it goes for you in the comments. I’m also happy to answer any questions there as well.
Enjoy!
Moist pound cake
- 1 cup unsalted butter, room temperature
- 1 3/4 cup granulated sugar
- 2 tsp orange or lemon zest (optional)
- 4 large eggs, room temperature (see note)
- 1 cup buttermilk (substitutions for buttermilk in notes)
- 1 tsp vanilla
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
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Generously grease the bundt cake pan with cold butter. It will warm up as you move it around the pan with your fingers. Be sure to get the butter into every corner of the pan. Put the buttered pan in the refrigerator while you make the batter. (Refrigerating the buttered pan will ensure that the butter coating firms up so it doesn't move when the thick batter is poured into the pan).
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Preheat the oven to 325 degrees.
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In a large bowl, or stand mixer fitted with the paddle attachment, mix the butter, sugar and orange zest until light and fluffy, around 3-5 minutes.
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Add the eggs one at a time. Blend until incorporated. The batter may look a little curdled. This is normal. Use a spatula to scrape the bottom of the bowl to ensure that nothing gets stuck there.
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Add the vanilla and half of the buttermilk. Blend until incorporated.
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Mix all of the dry ingredients together with a whisk (flour, baking powder, baking soda and salt). Add half of the dry ingredients to the batter. Blend on low speed until mostly incorporated.
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Add the other half of the buttermilk. Blend until mostly incorporated.
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Add the remainder of the dry ingredients and blend until mostly incorporated. Remove the bowl from the stand mixer. Finish mixing the batter by hand with a spatula. Be careful not to overmix the batter.
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Remove the cake pan from the refrigerator. If you're using an intricate bundt cake pan, you will want to lightly flour the pan for extra insurance. Tap the extra flour out before pouring the batter into the pan. For best results, be sure to not to fill the cake pan more than 3/4 full. To ensure that the batter settles into every crevice of the bundt cake pan, gently tap the batter-filled bundt cake pan a few times on a hard surface. (I do NOT recommended doing this on your countertop or hardwood/vinyl/tile floor, as they can be damaged). I usually put a couple pieces of cardboard down on the floor before gently tapping.
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Bake the cake at 325 degrees on the middle oven rack for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
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Allow the cake to cool for 10 to 15 minutes before inverting the cake onto a serving plate. Shake the pan from side to side to determine if it has released from the sides of the pan. If not, check again in five minutes.
- If you want to make a cinnamon pecan variation of this recipe, pour half of the batter into the pan, then add the cinnamon pecan filling (1/2 cup finely chopped pecans, 2 tbsp brown sugar and 2 tsp cinnamon). Then add the rest of the batter. Reserve 2 tbsp of the filling to decorate the top of the cake.
- If you want to make a chocolate variation of this recipe, replace 1/2 cup of flour with 1/2 cup unsweetened cocoa powder and top with chocolate ganache.
- If you want to make a chocolate marble variation of this recipe, pour half of the batter into the pan, then add 1/3 cup of cooled melted chocolate. Use a toothpick to swirl the melted chocolate into the batter. Then add the rest of the batter.
- Refrigerated eggs can be brought to room temperature by placing them in a cup filled with warm water for 5 minutes.
- Buttermilk substitute: Add a tbsp of white vinegar, fresh lemon juice, sour cream or plain yogurt to one cup of milk and stir. Room temperature is best.
- If your bundt cake rose a lot higher than the bundt pan, you can level the cake by slicing off some of the cake with a serrated knife once the cake has cooled 5 minutes.
- 1 tbsp lemon juice, milk or water
- 1/2 cup icing sugar
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Whisk until smooth.
- For a thicker glaze, add more icing sugar one tablespoon at a time until you achieve your desired thickness.
- If you want to colour the glaze, add one or two drops of food colouring at a time until you achieve your desired colour.
Blood Orange Bourbon Glaze
- 2 tbsp blood orange juice
- 1 tsp bourbon (optional)
- 1 cup icing sugar
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Whisk together until smooth. For a thicker glaze, add 1 tbsp of icing sugar at a time until you have achieved your desired consistency. Wait until the cake is cool before drizzling the glaze onto the cake.
You can add more icing sugar for a thicker glaze.
chocolate sauce
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (whipping cream)
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Place the chocolate chips in a heat-proofed bowl.
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Heat the cream in saucepan on low-medium heat until it comes to a gentle simmer.
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Pour the warm cream over the chocolate chips. Let it sit for a minute or two.
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Stir gently with a rubber spatula until combined.
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Drizzle over the cake when cool.
- This recipe makes approximately 3/4 cup chocolate sauce.
Bourbon glaze
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tsp salted butter
- 1/2 tsp vanilla
- 2 tbsp bourbon
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In a small saucepan, bring the sugar and water to a boil. Simmer for approximately 5 minutes or until you've reached your desired syrup consistency. Add the remaining ingredients and stir until combined. Take the syrup off the heat and set aside.
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Poke 10 to 15 holes into the bottom of the cake with a toothpick when the cake is just out of the oven. Once the syrup has cooled, brush the syrup onto the bottom of the warm cake. The syrup will soak into the cake while it's cooling and add lots of moisture and flavour.