6 Cup Bundt Cake Recipes
MINI BUNDT CAKES
Celebrate spring with these easy mini bundt cakes. Tips and tricks for making individual bundt cakes with frosting.
Provided by Julie Clark
Categories Dessert
Time 31m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Prepare cake mix according to package directions, or use your favorite yellow cake recipe.
- Pour batter into 6 cavity mini bundt cake pan, filling just over half way. You may have a little batter left.
- Bake for 21 minutes.
- Remove from oven and cool 10 minutes in the pans. Then turn them out onto a wire rack to cool completely.
- Stir ingredients together in small bowl. Add the milk one tablespoon at a time until the glaze is drizzle consistency.
- Drizzle icing over cakes.
- Sprinkle with flower sprinkles while the glaze is still wet..
Nutrition Facts : Calories 397 kcal, Carbohydrate 91 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 628 mg, Fiber 1 g, Sugar 57 g, ServingSize 1 serving
THE BEST EVER COCONUT BUNDT CAKE
Provided by Barbara Bakes LLC
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour two 6-cup bundt pans.
- In a medium-size mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugars together, on medium speed, until light and fluffy. Add the eggs, vanilla, and coconut extract beat until smooth. Add the milk, beat on low speed to combine. Add the flour mixture and beat just until combined. Stir in the coconut.
- Pour the batter into the prepared pans. Bake for 50-55 minutes, until golden on top and light brown on the edges. A toothpick inserted should come out with moist crumbs. Cool in the pan on a wire rack for 15 minutes.
- After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely before glazing.
- To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, milk, and coconut extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary.
- Drizzle the glaze over the cake. Sprinkle generously with coconut. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days.
6 CUP VANILLA POUND CAKE
Sweet yet simple, this Vanilla Pound Cake recipe creates the perfect Bundt that can be made year-round for different occasions. Recipe made to fit any 6 Cup Bundt Pan.
Time 45m
Yield 8 - 9 Servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. Prepare pan with shortening and flour or baking spray. In small bowl, mix together flour, baking soda and salt. Set aside. Using a mixer with a paddle attachment, cream butter and sugar. Mix in eggs until thoroughly incorporated. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared 6 Cup Bundt filling 3/4 full and tap gently on counter to release air bubbles. Bake for 35-40 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack. Dust with powdered sugar or top with a simple glaze.
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4.7/5 (73)
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- Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
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4.3/5 (26)
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Total Time 40 mins
- Preheat to 350º. Spray a 6-cup Bundt pan with baking spray with flour and set aside. (You can also use butter and flour, but I've had better luck with bundt pans well coated with baking spray with flour.)
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- Combine the instant coffee and boiling water in a glass measuring cup. Add the Dutch process cocoa powder and stir until smooth.
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Estimated Reading Time 6 mins
Category Dessert
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