Classic Bundt Cake Recipe

October 29, 2019

I haven't made a Bundt cake in thee longest time ever and today was the day that I just felt like a simple cake with a light texture, and this recipe popped back into my brain after years. The best part about making this recipe for me, is the bundt cake pan. It's a family heirloom and it was my grandmother's (who I am named after, and who was a great chef apparently), so when I use this, I like to think it has to work because there has never been a flop here before hehe. Safe to say, this was true for this recipe and I loved making it every step of the way. I decided to use a light lemon and icing sugar frosting as I knew the cake itself would be a lot (in terms of volume), so instead of a heavy ganache this one worked great! I have maybe made these about four time in total so there was room for error because let's face it, four times using recipe means rookie. But even so, this recipe worked and succeeded what I thought it would be! 


I do think the main trick to making this recipe would be to mix the ingredients together slowly and in a consistent motion. I find that rushing won't work and the cake will sense it immediately and flop just to spite you. So if you are making this beauty do give yourself some time to perfect it because once it is done,  you won't want to rush it ever again after seeing how beautifully it turned out. If you have any questions, please do message me, but other than that have a lovely week and I hope you enjoy your Bundt as much as I did. 


Bon apetit!


Zorah xo


Note: use grease proof spray to coat the bundt pan, or oil as a last resort but don't use butter as it will stick to the pan. 


Recipe: Classic Bundt Cake

Type: Normal

Makes: One cake loaf




1 1/2 cup butter, softened

1 1/2 cup granulated white sugar

6 large eggs

2 1/3 tsp. baking powder

1 tsp. vanilla essence 

1 tsp. pumpkin spice

1 tsp. ground nutmeg

3 level cups plain flour

1 cup whole  milk




1/2 cup icing sugar- sifted

1 tbsp. lemon juice

Add milk until it becomes the right consistency to drizzle (about 2 tbsp.)


Cake method:


Preheat oven to 180C

Cream together the butter and sugar until light and fluffy.

Once this is ready, add in the spices and essence.

Then sift together the flour and baking powder and set aside.

Add in 3 eggs, one at a time, until combined. 

Before you add in the fourth egg, add two tablespoons of flour and combine. Then add another egg, wait till it's combined and add in another two tablespoons. Continue this until the eggs are done.

Then add in half the milk, once it's incorporated add in half the flour. Use the last of the milk and after it's mixed in add the remaining flour.

Mix everything together for about 30 seconds. 

Grease your bundt tin, place the mixture inside, and smooth the top.

Bake for 45 minutes, once a toothpick comes out clear you can remove from the oven and allow to cool for 10 minutes. Hereafter, take a spatula and just lightly pull the bundt away from the edges to loosen it

Then turn onto a wire rack and after 10 minutes remove. 

Once it has cooled then you can ice your cake.

















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