Really Moist 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).

CONTEST-WINNING MOIST CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

LEMON BUNDT CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside.
• To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract. Set bowls aside.
• In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed for 3-4 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in 2 additions, starting and ending with the flour. Do not over mix.
• Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10-15 minutes, then remove from pan, carefully inverting it onto a plate.
• Meanwhile, make the syrup: In a small saucepan, combine sugar and lemon juice. Cook on medium-low heat until sugar dissolves and syrup forms. After inverting the cake to a plate, brush top and sides of the cake evenly with syrup. Use all syrup. Allow cake to cool to room temperature.
• To make the glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes.
• The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

MOIST CHOCOLATE BUNDT CAKE!

Steps:

• In large mixing bowl, combine first 8 ingredients.
• Add eggs, coffee, buttermilk, oil and vanilla, beat at medium speed for 2 minutes.(Batter will be somewhat thin.).
• Pour into greased and floured 10" fluted tube pan, or "bundt cake pan" as I call them.
• Bake at 350º for 45-50 minutes, or til toothpick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Dust with powdered sugar.
• Mini bundt cakes take 20-22 minutes.
• Cupcakes take 18-20 minutes.

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.

BANANA-NUT BUTTERMILK BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy; gradually add sugar until well blended.
• Add flour, cinnamon, baking powder, baking soda, salt, and nutmeg to a separate medium bowl. Mix lightly with a fork. Add approximately 1/3 of the flour mixture to the egg mixture; do not overbeat. Add 1/2 of the buttermilk and alternate between flour mixture and buttermilk, ending with flour mixture, until blended. Add bananas and walnuts and mix until just blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Remove cake carefully while still hot to a separate plate and let cool.

REALLY MOIST BUNDT CAKE

Steps:

• mix all ingredients together except the blueberries.pour half the batter into a greased bundt pan.sprinkle half the blueberries over the batter and swirl in with a fork. Add remaining batter over top and once again sprinkjle remaining blueberries and twirl in with a fork.Oven should be at 375 degrees.Let bake for one hour or until knife inserted comes out clean.