Classic Vanilla Bundt Cake

Classic Vanilla Bundt Cake
Vanilla Cake & Chocolate, a real Bundt Cake robust, solid, tough, heavy, liquid cake that has nothing to do with fluffy, airy, ethereal cakes, but it is wonderful and you will allow me, for excitement, to offer you with many praises.
Delicate, infused, and tender, this golden cake is simple. Baked in a Bundt pan is just as good to serve with fresh fruit, ice cream, whatever you like or just itself, sprinkled with powdered sugar as much as you like.

PS. If you like you can make it like a Santa Claus Christmas Cake. Remove the cocoa and place it in a flat, round shape pan.🎄

work: 20′ time: 1h:30′ easy:

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Classic Vanilla Bundt Cake

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients★ (~12 large cake slices)

  • 500g cake flour
  • 2 tbl cornstarch
  • 400g sugar
  • 4 eggs
  • 250g light oil (corn oil)
  • 250g fresh milk
  • 1 tbsp vanilla extract
  • 1 orange, zest
  • 2 tbsp cocoa powder
  • 2 tbsp milk
  • a little powdered sugar for springling
In the mixer bucket add the sugar and eggs. You knock at low spped until the mixture whitens and become a thick cream.
Whith the mixer always in operation add the light oil.
… and the fresh milk. Gradually add the flour along with the corn flour in 2-3 doses to homogenize with the other ingredients of he mixture.
Stop the mixer and scrape the orange directly into the whipped mix into the bucket. Gently mix with a spatula.
Pour half of batter into a large form of cake, well-crushed and floured. We take a quantity of dill to a cup and put it in a separate small bowl, to which add the cocoa and 2 tablespoons of milk. Stir with a spoon to mix well.
Pour the chocolate mixture over the white mixture into the mold.
On the top we add the remaining white batter, which we kept, to cover the chocolate blend.
Bake at 200℃ 390℉ with air on the bottom grill of the oven for ~1 hour to 1 hour and 10'. We try with a stick of stalk to get clean. If you get a quick color, we cover with a sheet of aluminum foil. We touch it on a grill and leave it 15' after it is disfigured on a wire rack to cool completely.
Classic Vanilla Bundt Cake
  • All ingredients should be at room temperature.
  • We need a Bundt form too big in volume because the amount of liquid mixture is big and heavy, too, the cake infuses too much!
  • The amount of sugar gives a cake sweetly sweet. If you prefer more sweet, you can add up to 100g of extra sugar.
Classic Vanilla Bundt Cake

Author Zambia G. Sifaki