5 Star Bundt Cake Recipes

MOIST GLAZED ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350F. Spray a nonstick Bundt pan with cooking spray.
• Put the eggs in a medium bowl and mix. Add orange juice, orange zest, sour cream and vanilla to the egg and mix until combined.
• Put flour, sugar, baking powder, baking soda, and salt in another large bowl. Add butter and mix with electric mixer on the lowest speed until combined and the mixture is crumbly. Add the egg mixture and mix with the mixer for several minutes until smooth.
• Transfer the cake batter into the bundt pan and smooth out surface. Bake for 55 minutes, or until the toothpick inserted in the center comes out clean. Cool the cake for 20 minutes, then invert it into a plate.
• While the cake is cooling, make the glaze. To make a glaze, put powdered sugar and orange juice concentrate in a bowl and mix until smooth. Pour the glaze all over the orange bundt cake while it's still warm (right after you inverted the cake on a plate).

COCONUT BUNDT CAKE

Steps:

• Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
• In a medium bowl, mix flour and flaked coconut. Set aside.
• In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.
• Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined. Let cake batter rest for 5 minutes.
• Pour into prepared pan. Bake for for 60 - 75 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with coconut glaze.

***** GUARANTEED 5 STAR BANANA CAKE *****

Steps:

• Preheat oven to 350 degrees.
• Add sugar, flour, and cube of butter into small mixing bowl.
• Cut butter into sugar/flour mixture with pastery cutter.
• Spray bundt pan with Pam cooking spray.
• Put butter/flour/sugar mixture into bottom of bundt pan evenly.
• In a seperate large mixing bowl add bananas and mash.
• Add remaining ingredients.
• Using mixer, blend for approximately 1 minute.
• Pour cake mixture into bundt pan on top of first layer.
• Follow the baking directions on the box of cake mix.
• Check for doneness with a toothpick.
• Remove cake from oven after tooth pick comes out clean.
• Let cake stand for 10 to 15 minutes.
• Place cake plate on bottom of bundt pan and carefully flip over.
• Remove bundt pan.
• Let cool and enjoy!

SUPER MOIST CHOCOLATE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
• Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
• Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

5 STAR CHOCOLATE CAKE

Steps:

• Make the Cake: (Preheat oven to 350F degrees.Lightly grease and flour 3 9 x 1 1/2 inch round layer cake pans.) 1. Combine cocoa with boiling water in a medium bowl, mixing until smooth with a wire whisk. Let completely cool. 2. Sift flour, soda, baking powder and salt. 3. In the large bowl of an electric mixer beat 1 cup butter, the granulated sugar, eggs and 1 1/2 tsp. vanilla at high speed, scraping bowl with spatula until mixture is light -- about 5 minutes. 4. At low speed beat in flour mixture in fourths, alternating with cocoa mixture, in thirds, beginning and ending with the flour mixture. Do not overbeat. 5. Divide evenly among the 3 pans. 6. Bake 25-30 minutes until surface springs back when pressed. Cool in pans about 10 minutes. Then loosen the sides and remove and finish cooling on wire racks. Make the Frosting: 1. In medium saucepan combine chocolate chips, cream and butter, stirring over medium heat until smooth. Remove from heat. 2. Blend in 2 1/2 cups confectioners sugar with wire whisk. Then set the bowl over ice and beat with electric beater until frosting holds its shape. Make the Filling: Whip cream with confectioners sugar and vanilla til stiff. Put it all together: 1. Place filling between cake layers. 2. Frost sides, then top of cake. Tip: Refrigerate 1 hour before serving. Tip: Use a sharp, thin blade knife to cut with a sawing motion.