I have a big bowl that I normally keep snacks and fruit in. But around Halloween time it is filled with candy instead. Lots and lots of candy. Not that I (or my waist line) need it, we live in an apartment and have no trick or treaters.
Instead I buy it to be festive.
And to tempt me.
And to bake with, of course.
I got a bundt pan last week (can you believe I didn’t have one?) and knew I wanted to make a vanilla bundt cake over the weekend. When I saw how much Halloween candy I had left over I decided to throw it in, otherwise I was going to graze on candy all night.
What is your candy of choice? I love it all, seriously. I know I’m bad! But if I had to rank my top favorite candy it would go in this order: M&Ms;, Butterfinger, Reeses, Take 5 and Kit Kat. Oh and everything I just mentioned is in this cake…… and then some!
Vanilla Bundt Cake with Halloween Candy
- 1 stick Butter room temperature
- 1 cup Sugar
- 1 Egg room temperature
- 2 Egg Whites room temperature
- 3/4 cup Milk
- 2 tsp Vanilla Extract
- 2 cups AP Flour
- 2 tsp Baking Powder
- 1/4 tsp salt
- 1 1/2 cup Halloween Candy chopped
- I used Whoppers, Take 5, Reeses, Reeses Whipps, M&Ms;, Kit Kat, Butterfinger
- preheat oven to 350 degrees
- Cream the butter and sugar until fluffy, about 3 minutes. Add the egg/egg whites and mix until fully combined.
- In a separate bowl combine the flour, baking power and salt. Set aside.
- Add the milk and vanilla extract to the egg moisture, mix until fully combined. The mixture may look curdled, don’t worry it’s not.
- Add your dry ingredients and mix until just fully combined.
- Chop up your candy ahead of time and add the candy bits to the cake batter and fold until combined. Pour in a prepared bundt pan and bake 40 minutes. (Mine was done in 30min, though I got feedback someone else’s took 50min, just watch it and test with a toothpick if necessary!) Top with powdered sugar.
Tips For Baking a Vanilla Bundt Cake
A delicious way to top a vanilla bundt cake is to drizzle chocolate ganache on top. This sweet glaze is made from chocolate chips, butter, cream, and vanilla extract. Once the chocolate is melted, the mixture should be smooth and glossy. Place the cake on a cooling rack. Line the rack with parchment paper or aluminum foil. Drizzle the ganache on top and refrigerate for at least 30 minutes.
This chocolate-filled, moist, and rich vanilla bean bundt cake is a winner with both adults and children! Make it as a family treat and enjoy the decadent flavors of chocolate ganache. If you’re feeling ambitious, roll any leftover ganache glaze into one-inch balls and coat with cocoa powder or chopped nuts. Once set, the leftover ganache glaze is perfect for dipping in ice cream or turning into truffles!
Cream cheese frosting
When preparing cream cheese frosting for a vanilla bundt cake, you should keep a few things in mind. First of all, if your cream cheese frosting is too runny, you can refrigerate it for 15 minutes. You can also thicken the frosting by adding a tablespoon of cornstarch. Secondly, if your cream cheese frosting is too soft, you can refrigerate it for a couple of days. Lastly, be sure to bring it to room temperature before you use it.
While the cake is cooling, you should prepare the icing. Beat the softened butter, cream cheese, and 2 cups of sugar with an electric mixer until fluffy and smooth. Then, add the remaining 2 3/4 cups of sugar. Beat the mixture for about three minutes. You can also use a hand mixer if you don’t have a stand mixer. Once the frosting is smooth, pour it over the cooled cake.
Using a bundt pan
One of the most important things you should keep in mind when using a non-stick bundt pan is the amount of grease that is needed to prevent the cake from sticking to the pan. While cake goop is easy to make and is inexpensive, it’s essential that you use it properly if you want to avoid any problems. You can make your own cake goop using a pastry brush or you can purchase it. Either way, you need to apply a thin layer so that your cake is released from the pan without sticking.
If you use a non-stick pan, it’s important that you grease and flour it well before you pour the batter into it. You’ll want to bake it in a pan that’s just large enough for the cake to fit inside. After the cake is completely baked, it should be cool enough to handle. Then, you can add a glaze and a few berries.
Checking for doneness
When you’re baking a cake, there are several factors that you should consider when checking for doneness. One of those factors is the type of vanilla you use. Using the best quality vanilla will result in a more flavorful cake. Another factor to consider is the amount of butter you use. Ideally, you should use butter and cream cheese. These are two popular options for buttercream. Both types of butter are delicious.
When making a vanilla bundt cake, you should preheat your oven to 350oF. Before you begin the baking process, you should spray or lightly grease the pan with non-stick cooking spray or melted shortening. Oil sprays will not work for this, and will cause the cake to stick. To prepare the batter, you should whisk together the flour, baking soda, and salt. Once this is complete, mix in the buttermilk, oil, and vanilla extract. In the meantime, cream together butter, sugar, and eggs until the mixture is smooth and creamy.
Freezing a bundt cake
You can freeze a vanilla bundt cake for up to three months, but you must defrost it first to add the glaze. A good substitute for buttermilk is a mixture of 20 ml (4 tablespoons) of lemon juice or white distilled vinegar in a cup of whole milk. The mixture should sit for at least 10 minutes. After that, unwrap the cake and defrost it for about 5 to 8 hours at room temperature.
A vanilla Bundt cake is the perfect dessert for parties, birthdays, and weddings. They come in a variety of pan designs and can be served plain or decorated. The best way to store it is in the fridge. If the cake contains any perishable ingredients, you should store it in an airtight container. However, if you are storing it for an extended period, you should store it at room temperature.