Our Triple Citrus Bundt Cake Recipe Will Brighten Up Any Winter Day (2024)

FAQs

What is a secret ingredient for cake? ›

Mayonnaise: The Hidden Gem in Cake Recipes

This unexpected addition can take your cake recipes to a whole new level. To incorporate mayonnaise into your cake batter, simply add a couple of tablespoons to the mix. The result? A tender and moist cake that will have everyone asking for seconds.

Because Bundt pans are so deep and hold so much cake, Mark says you will have to lengthen the baking time. The oven temperature does not have to change. Most Bundt cake recipes are baked for 60 minutes or more. Check for doneness at the 45-minute mark.

The bakery is known for its unique take on bundt cakes. The Secret Recipe: The secret recipe of Nothing Bundt Cakes revolves around quality ingredients, including flour, sugar, eggs, and a unique addition — sour cream. Sour cream adds moisture and a subtle tanginess to the cake, making it stand out.

Cakes with any fresh fillings or frostings like whipped cream, custard or fruit will last about three days, frosted cakes about five, and loaf or Bundt cakes up to a week.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it.

After removing from the oven, place the pan on a wire rack and let cool; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.

Allow the Cake to Cool

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

INGREDIENTS: POWDERED SUGAR (SUGAR, CORNSTARCH), SUGAR, ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR), CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN AND/OR XANTHAN AND/OR GUAR GUMS), EGGS (WHOLE EGG, ...

Drizzle with a Glaze or Sauce

Save the buttercream for another day because the very best, and easiest, way to decorate a Bundt cake (beyond powdered sugar, of course) is drizzling a glaze or simple sauce over the top. You see, Bundt cakes are simply stunning the way they are.

Storage and Make-Ahead Tips

Let the cake cool completely, then store under a cake dome or wrap tightly in plastic wrap or aluminum foil and store at room temperature for up to 4 days. If you'd like to freeze the cake, it's best to freeze it unglazed.

How do you keep a bundt cake from browning? ›

Aluminum pans are best because they conduct heat well, and a lighter-colored pan will prevent the over-browning that often occurs with the darker pans.

Mo's Bundt Cakes will stay fresh tasting at room temperature for up to 3 days (well covered), as long as they are kept away from heat and humidity. Avoid direct sunlight. Our bundt cakes may also be refrigerated for up to 2 weeks or frozen for up to 1 year.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.

To make it, start by combining tomato soup and baking soda together in a bowl. This will help neutralize the acidic taste of the canned ingredient. Next, beat together sugar, butter, egg, cinnamon, cloves, and salt in a large bowl until smooth. Mix in the tomato soup mixture, then stir in flour and raisins.