Delicate and rich European style bundt cake from scratch. Made with 82% fat butter and glazed with dark chocolate ganache.
Ingredients in This Easy Bundt Cake Recipe
- Butter – I highly recommend using unsalted, European butter with 82% fat content. It will make for the rich, authentic flavor.
- All-purpose flour – I’m using my tried and tested AP flour, choose your favorite brand that you trust!
- Potato starch – which can also be substituted with corn flour in 1:1 proportions, although I haven’t myself tested the recipe with this substitution. If you do decide to give it a go, let me know how it turned out!
- Baking staples – baking powder and a pinch of salt.
- Eggs – choose responsible sourced, large or medium eggs. If you use medium eggs, use 1 extra so a total of 7 eggs.
- Granulated sugar – either white or brown sugar. When using brown, substitute in 1:1 proportion.
- Lemon and lime zest – for an incredible aroma.
- Rapeseed oil – to make the cake a bit more delicate.
- Dark chocolate and cocoa – to create a marble effect inside the cake! I used organic cocoa of my favorite brand.
How to Make a Bundt Cake from Scratch
- Prepare a heritage bundt cake pan, or any other bundt cake pan of your choice. Grease it thoroughly so that no dry spots are left.
- Preheat the oven to 180°C (350°F) (top and bottom heating).
- Place eggs with sugar and vanilla extract in a bowl of a stand mixer and beat for 10 minutes on low-medium speed. Sift the two combined flours and baking powder oven the mixture, combine gently with a spatula, then mix on a medium mixer speed for about 30 seconds.
- In a small pot, melt butter and oil together. Make sure not to overheat them and chill slightly (the temperature of the mixture should be low enough to touch it with bare hand). Slowly pour butter and oil into the dough, mix for a minute on medium speed until the ingredients are combined.
- Melt the chocolate in a water bath, set aside to cool.
- Pour ½ of the dough into a separate bowl, add chilled melted chocolate and a spoon of cocoa. Mix everything together just until incorporated.
- Pour half the dough without chocolate at the bottom of the bundt cake pan. Using an ice cream spoon, scoop out the entire chocolate part of the dough on top, then pour out the remaining dough without chocolate.
- Put in the oven preheated to 180°C (350°F). Bake for 45 minutes (or until a toothpick inserted into the cake comes out dry). Take out of the oven with the open pan side up and set aside to cool completely.
When Should You Take a Bundt Cake Out of the Pan?
Once you take the bundt cake out of the oven, it’s best to let it sit on a cooling rack for at least 30 mins up to 1 hour to let it cool down a bit. During this time, the cake will shrink slightly which will make it easier to take it out of the cake tin. Make sure that you grease the bundt cake pan well, before you start baking the cake!
The Best & Easiest Cake Glaze Ideas
- Chocolate ganache – simply put, dark chocolate melted in hot double cream. It’s incredibly quick and easy to make and it’s one of my favorite cake toppings to go for! Check the recipe below for detailed proportions.
- Homemade caramel – a.k.a. liquid gold (amiright?). One of my go-to caramel recipes is right here. I also highly recommend adding 1-2 tablespoons of peanut butter at the end, if you’re using caramel for things like banana bread. Trust me, it’s just the best flavor combination!
- Homemade or store-bought dulce de leche – it’s a great cake glaze idea for sour cakes (think lemon tart).
- A classic icing with a twist – like this lemon icing which goes great with cookies and all things sweet as it helps break that sweetness down.
Simple European Style Bundt Cake from Scratch
Delicate and rich European style bundt cake from scratch. Made with 80% butter and glazed with dark chocolate ganache.
Servings: 16 servings
Ingredients
For the Bundt Cake
- 6 eggs
- 260 g granulated sugar
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 90 g potato starch
- 2 tbsp baking powder
- 1 lemon – zest
- ½ lime – zest
- 150 g butter (82% fat)
- 3 tbsp rapeseed oil
- 100 g dark chocolate
- 1 tbsp cocoa
For the Ganache
- 100 g dark chocolate
- 60 ml double cream
Instructions
For the Bundt Cake
- Prepare a heritage bundt cake pan, or any other bundt cake pan of your choice. Grease it thoroughly so that no dry spots are left.
- Preheat the oven to 180°C (top and bottom heating).
- Place eggs with sugar and vanilla extract in a bowl of a stand mixer and beat for 10 minutes on low-medium speed. Sift the two combined flours and baking powder oven the mixture, combine gently with a spatula, then mix on a medium mixer speed for about 30 seconds.
- In a small pot, melt butter and oil together. Make sure not to overheat them and chill slightly (the temperature of the mixture should be low enough to touch it with bare hand). Slowly pour butter and oil into the dough, mix for a minute on medium speed until the ingredients are combined.
- Melt the chocolate in a water bath, set aside to cool.
- Pour ½ of the dough into a separate bowl, add chilled melted chocolate and a spoon of cocoa. Mix everything together just until incorporated.
- Pour half the dough without chocolate at the bottom of the bundt cake pan. Using an ice cream spoon, scoop out the entire chocolate part of the dough on top, then pour out the remaining dough without chocolate.
- Put in the oven preheated to 180°C. Bake for 45 minutes (or until a toothpick inserted into the cake comes out dry). Take out of the oven with the open pan side up and set aside to cool completely.
For the Ganache
- Break chocolate into small pieces and place in a bowl. Set aside.
- In a small pot, bring double cream to boil. Pour over the chocolate and leave for 5 mins. After this time, gently combine the chocolate and double cream with a spoon. Let the ganache cool to room temperature (approx. 30-40 mins).
Decorating the Cake
- Once the cake has cooled down completely, turn the bundt cake pan upside down and hit the bundt cake pan with a few, firm hand movements. Turn the bundt cake back up, gently move the cake resting in the pan. Place a plate on top of the pan, turn upside down being cautious to hold the pan still and with steady movements start removing the pan. If the cake is not coming out easily, gently move it with your hand to help it out.
- Place the cake on a cake stand or a plate, pour over with ganache in room temperature and set aside for 10-15 mins to let the ganache set. Enjoy!
Did you make this recipe?
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