Zucchini-Lemon-Blackberry Mini-Bundts

June 17, 2016 by Housewife's Whimsy in Bundt Cakes, Recipes

IMG_20160526_111321520 When I made these everyone was in awe of this flavor combination. I believe more than one person said they were “heavenly”, so you’re definitely going to want to try these out. I kind of made these by accident. I was going through my freezer trying to get rid of some of the things that had been there for several months and I came across blackberries and zucchini. I decided they would make the perfect combination along with a little lemon to zest it up.Instead of making cupcakes I wanted to make something a little more special. I love making Mini-Bundts and I thought this would be the perfect recipe for them. I actually have three mini-bundt pans from Nordic Ware that I really love. If you’re looking for one I highly suggest theirs. You will need to double this recipe if you want to make it in a regular sized Bundt pan.You have two options for the icing on these. I tried it both ways and I decided I prefer the way laid out below. You can also not thin the icing and it will be a regular cream cheese frosting. I found it was hard to spread evenly on the mini-bundts though, and it detracted from their shape since it pretty much just hid their cute tops. When you heat the frosting, it thins and turns into a glaze. You maintain the beauty of the mini-bundts without sacrificing any of the flavor.[amd-yrecipe-recipe:214]Source: Adapted from Betcha Can’t Eat Just One

Tunnel of Fudge Cake

September 11, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

This cake…this is one of my absolute favorite cakes!!! It is amazing, incredible and something every baker must try. The rich chocolaty cake has a wonderfully gooey center that when served warm is reminiscent of a chocolate lava cake.I found this cake a couple of years ago and I’ve made it so many times since then. I actually had to search all my recipes on here to make sure I hadn’t posted it yet. But I saw I hadn’t, which I’m not really sure how I could have forgotten this recipe, and decided that you guys needed to have this one in your arsenal.Every time I make this cake it receives the highest of praise. It is ooey gooey and very rich. One small slice is more than enough for most people, but it will definitely leave you craving more. The cake itself is very easy to whip together. The longest part is letting it cool. I highly suggest making this cake for your next gathering. You will really impress your guests![amd-yrecipe-recipe:98]Source: Adapted from Annies-Eats

How to: Make any boxed cake mix taste like it was homemade!

June 04, 2015 by Housewife's Whimsy in Bundt Cakes, Cupcakes, Gluten Free, How To:, Recipes

I’m sure we’ve all been there, we have people coming over soon, and they’re expecting a delicious homemade treat, and you have NO time to make anything yummy from scratch. I ran into this a couple weeks ago. We had people coming over the next day and it was 11 at night. I needed a delicious dessert but I had absolutely no time to make anything.I decided to make a boxed cake mix (gasp, I know!). I never make cake mixes because they are never as good as anything I can make from scratch. However in this instance I needed an amazing dessert and I needed it quickly so I could go to bed.I’ve done this several times in the past when I didn’t have time to make anything. The final result is a moist delicious cake that people will never believe came from a box mix! It simply takes a few alterations to the recipe to take it to the next level. This will work with just about any cake mix you might have in your pantry. I’ve placed the recipe below for the box I used this time around so you can get a feel for what a finished recipe looks like. Don’t hesitate to experiment on your own with the basics below.

In order to make a boxed cake mix taste like a homemade cake you want to first replace the oil with melted butter. This will give you a better crumb to the cake. However if you are running short on butter or want less calories you can skip this step. If you skip this step the cake will still be incredible, just slightly less incredible. If I had to pick one step to leave out this would be it. If you do leave it out simply use the amount of oil the recipe calls for.The real way to take a boxed cake mix from drab to fab is instead of adding water to the mix is to substitute milk and sour cream. Take the amount of water call for in the recipe and halve it. Add that much both milk and sour cream. So if you recipe calls for ¾ Cup of water add ¼ Cup and 2 Tablespoons of both milk and sour cream.Add the exact amount of eggs called for in the recipe. Eggs help the structure of the cake to remain intact and so you need to make certain to keep that portion of their recipe the same. This will insure your cake has the correct structure, not to dense and not too crumbly.The final way to make these cakes amazing is to add a little bit of extract to the batter. This will fill out the taste of your cake. I chose to add vanilla extract to my chocolate cake. Depending on what type of box mix you start with you can choose the extract that will best compliment your cake. The same goes for chocolate chips. You don’t have to use them but if you do your cake just has a little more pizazz to it.I always love to bake cakes in a bundt pan. I feel like this really gives the cake a flair it doesn’t get with a regular pan and it also makes it look WAY prettier with minimal effort. A lot of cakes baked in a bundt pan will be perfect if paired with powdered sugar as a simple dusting. Happy baking!

Homemade Tasting Boxed Cake1 Box Madhava Organic Chocolate Cake Mix½ Cup Sour Cream½ Cup Milk½ Cup Butter (melted)3 Eggs2 Teaspoons Vanilla ExtractWhite Chocolate Chips (optional)Powdered Sugar (for garnish)Preheat the oven to 350 and grease a 12 cup bundt pan.

Mix together the cake mix, sour cream, milk, butter and vanilla. Stir until no lumps remain.Stir in the chocolate chips if using.Transfer to the prepared bundt pan.

Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.Invert the cake onto a cooling rack and let cool completely.Sprinkle with powdered sugar once the cake has cooled.

[amd-yrecipe-recipe:48]

Irish Chocolate Potato Cake

March 17, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

I wanted to do a traditional Irish recipe for St Patrick’s Day so I searched high and low to find a unique recipe to share with you. I wasn’t sure about this cake when I first started. I really didn’t think that the potato in this recipe would actually taste good. I was so surprised by the finished product though! This cake is an amazing combination of flavors and you absolutely cannot tell that this recipe has actual potato in it. This is a must try recipe!

You will need to sieve the potatoes prior to starting this recipe. The sieved potatoes must be fully cooled before you add them to the cake batter. If they are even slightly warm the cake has the potential to not rise, or only rise part way.You will need a good kitchen scale to make this recipe. I have chosen to give you the European measurements for all the ingredients. This will give you more of a standard result if you choose to do it this way. You also will need to use superfine sugar, also known as Baker’s sugar. This gives you a smoother finished product.

Irish Chocolate Potato Cake:225g Unsalted Butter450g Superfine Sugar4 Eggs (divided)90g Grated Chocolate50g Ground Almonds150g Sieved Potatoes (cold)300g Flour½ Teaspoon Cinnamon2 Teaspoons Baking Powder½ Teaspoon Salt1 Teaspoon Vanilla Extract150ml MilkPreheat your oven to 350. And prepare a Bundt pan by greasing the inside paying special attention to the crevasses.

Grate the chocolate and almonds in a food processor (separately). Set aside.

Sift the flour once, then sift again, this time with the baking powder, salt and cinnamon.

Cream the butter and sugar in the bowl of a stand mixer until fluffy.

Separate the eggs. Add the egg yolks to the mixture until smooth.

Stir in the chocolate and almonds. Then add the cold potatoes and stir.

Alternate adding the flour and the milk to the mixture, beating gently until smooth after each addition.

When the batter is complete transfer to a separate bowl.

Beat the eggwhites in the bowl of your stand mixer until the whites are stiff but not dry.

Fold the whipped whites carefully into the cake mixture.

Transfer the cake batter into your bundt pan. Cook for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Invert the cake onto a cooling rack and let cool. If the cake doesn’t come out right away gently shake the cake until it releases from the pan.

To finish the cake use a mesh strainer to dust the top of the cake with powdered sugar.

(Chocolate sauce is also an excellent topping for this cake.)

Source: adapted from European Cuisines

Perfect Valentines Cake

February 13, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

I know you’re looking for the perfect dessert to go with your Valentines’ day plans tomorrow. This cake is sure to impress your Valentine, and the best part is even the least experienced of bakers can create this elegant dessert.This cake is delicious and super easy. You start with a basic chocolate bundt cake, you then cover it with a wonderful vanilla cream cheese frosting, strawberries and to top it off you cover the entire cake with chocolate ganache. It not only combines the best flavors of the season it looks fantastic too!If you don’t have the option of using a bundt pan you can use a couple of round cake pans and alternate layers of frosting and strawberries.

Chocolate, Strawberry and Cream Cheese Bundt CakeChocolate Cake:1 ¾ Cups Sugar2 Cups Flour¾ Cup Dutch Process Cocoa Powder1 ¼ Teaspoon Baking Powder1 ¼ Teaspoon Baking Soda¾ Teaspoon Salt2 Eggs1 Cup Milk½ Cup Oil2 Teaspoons Vanilla Extract1 Cup Boiling Water

Preheat the oven to 350 and spray a bundt panMix the eggs, sugar, vanilla, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 45 minutes until a toothpick stuck into the center comes out clean.Let cool for 15 minutes then turn onto a cooling rack.Let cool completely before you ice, at least one hour.Cream Cheese Frosting:4oz Softened Unsalted Butter8oz Softened Cream Cheese2 Cups Powdered Sugar½ Teaspoon Vanilla Extract

Cream the butter and cream cheese together until soft and creamy.With the mixer on low add the powdered sugar, making sure to scrape down the sides.Add the vanilla extract.Mix on medium speed until the frosting is smooth and fluffy.Spread evenly over the cooled cake.

Chocolate Ganache:½ Cup Heavy Cream4oz Semi-Sweet Chocolate Chips½ Teaspoon Vanilla Extract

In a saucepan heat the heavy cream until just boiling.Remove from the heat and add the chocolate chips.Whisk vigorously until the chips have melted.Add the vanilla and whisk until combined.Pour over the iced cake.

Source:Cake and frosting recipes: Kiss my Bundt by Chrysta Wilson

Red Velvet Mini-Bundt

February 06, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

Red Velvet is a great way to make any dinner party or dessert a little fancier. These bundts are a vibrant red and have a delicious flavor. They would make a fantastic Valentines dessert. I chose to top half of them with vanilla cream cheese frosting and the other half with chocolate ganache and white chocolate chips.

Red Velvet Mini-Bundt½ Cup + 2 Tablespoons Oil½ Cup Buttermilk1 Eggs1 Tablespoons Red Food Coloring½ Teaspoon White Vinegar½ Teaspoon Vanilla1 ¼ Cup Flour¾ Cup + 2 Tablespoons Sugar½ Teaspoon Baking Soda¼ Heaping Teaspoon salt½ Tablespoon Dutch Process Cocoa Powder

Preheat the oven to 350 and spray a mini-bundt pan

Mix the eggs, sugar, vanilla, vinegar, buttermilk, red food coloring, milk and oil in a large bowl.

When well combined add the baking soda, salt and cocoa powder. Mix well.

Add the flour and mix well.

Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson

Mint Chocolate Mini-Bundt

February 05, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

These bundts have a deliciously light mint flavor while still maintaining the perfect chocolate effect. They are reminiscent of Girl Scout cookies, especially when paired with a chocolate-mint glaze. Be aware that you need to add boiling water to the batter. Be careful when pouring so as not to burn yourself.For these bundts I used a chocolate-mint ganache on half and a vanilla cream cheese frosting with mint-chocolate chips on the other half.

Mint Chocolate Mini-Bundt¾ Cup and 2 Tablespoons Sugar1 Cup Flour¼ and 2 Tablespoons Dutch Process Cocoa Powder½ Heaping Teaspoon Baking Soda½ Heaping Teaspoon Baking Powder¼ Heaping Teaspoon Salt½ Teaspoon Vanilla Extract½ Tablespoon Peppermint Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling Water

Preheat the oven to 350 and spray a mini-bundt panMix the eggs, sugar, vanilla, peppermint, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.

Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)

Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson

Vanilla Mini-Bundt

February 04, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

I don’t normally enjoy plain vanilla, its just too bland for my tastes. This cake has a lot of good flavor though and is light and fluffy. Make sure you cream the butter and sugar together before adding the other ingredients. This will give you a fluffy buttery base for your cakes. I iced half of these with a vanilla buttercream and the other half with Nutella.

Vanilla Mini-Bundt1 ¼ Cup Flour1 ¼ Teaspoon Baking Soda¼ Teaspoon Salt6 Tablespoons Butter¾ Cup + 2 Tablespoons Sugar2 Eggs¾ Teaspoon Vanilla½ Cup + 2 Tablespoons Milk

Preheat the oven to 350 and spray a mini-bundt panCream together the butter and sugar.Mix the eggs, vanilla, milk and vanilla into the butter/sugar mixture.When well combined add the baking soda and salt.Add the flour and mix well.Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)

Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson

Chocolate Mini-Bundt

February 03, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

The second set of mini-bundts I made for Alex’s work was a dozen chocolate bundts. This recipe is very easy and turns out fantastic! For these bundts I made half of them turtle (caramel and pecan) and half were iced with a vanilla cream cheese icing. Be aware that you need to add boiling water at the end of this recipe. You will be adding it to the prepared batter so stir very carefully.

Chocolate Mini-Bundt¾ Cup and 2 Tablespoons Sugar1 Cup Flour¼ and 2 Tablespoons Dutch Process Cocoa Powder½ Heaping Teaspoon Baking Soda½ Heaping Teaspoon Baking Powder¼ Heaping Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling Water

Preheat the oven to 350 and spray a mini-bundt pan

Mix the eggs, sugar, vanilla, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.

Add the flour and mix well.

Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson

Pumpkin Mini-Bundt

February 02, 2015 by Housewife's Whimsy in Bundt Cakes, Recipes

Recently I had the opportunity to bake birthday treats for Alex’s office. I couldn’t decide what type to make so I went ahead and made five different types! I absolutely love the Nordic Ware Brownie Bundt pans. This recipe makes one pan of mini-bundts, just multiply the recipe per how many dozen you need. They also tend to pop over the edges, if you want smaller bundt use a mini muffin pan for the extra batter.This bundt pairs well with a cinnamon cream cheese frosting, caramel, cinnamon glaze or a vanilla buttercream frosting. I had a jar of Trader Joes Pumpkin Caramel Sauce on hand so I used that on one half of the bundts. I put a vanilla buttercream with drizzled caramel sauce and crushed pecans on the other half of the bundts.

Pumpkin Mini-Bundt1 ½ Cup Flour½ Tablespoon Baking Powder½ Tablespoon Baking Soda½ Tablespoon Pumpkin Pie Spice½ Teaspoon Salt2 Eggs½ Cup Sugar½ Cup Brown Sugar1 Teaspoon Vanilla Extract7.5 oz Pumpkin Puree½ Cup Oil

Preheat the oven to 350 and spray a mini-bundt pan

Mix the eggs, sugar, brown sugar, vanilla, pumpkin puree and oil in a large bowl.

When well combined add the baking powder, baking soda, salt and pumpkin pie spice. Mix well.Add the flour and mix well.

Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)

Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson

Red Velvet Bundt Cake with Chocolate Ganache and Vanilla Cream Cheese Frosting

December 24, 2014 by Housewife's Whimsy in Bundt Cakes, Recipes

For the last few years I have been obsessed with bundt cakes. I love how elegant they are without being horribly time consuming. I found the most amazing bundt cake recipe book called “Kiss by Bundt”. This is a great cookbook that gives great base recipes that you can combine and change to suit whatever flavor you are trying to achieve. This cake would be a great last minute addition to any Christmas or Christmas Eve celebration.I decorated the top with holly leaves for a festive feel to the cake. Since I didn’t want to get out all of my icing paraphernalia I simply used snack sized baggies and cut and end off. You will want to mix a small amount of icing with red or green food coloring to get the detail for the cake. I used a toothpick to pull the icing out to make the decoration.I always keep dry buttermilk on hand for baking. I have not found that this effects the taste of the cake any.

Red Velvet Bundt Cake:1 ¼ Cup Oil1 Cup Buttermilk2 Eggs2 Tablespoons Red Food Coloring1 Teaspoon White Vinegar1 Teaspoon Vanilla2 ½ Cup Flour1 ¾ Cup Sugar1 Teaspoon Baking Soda2/4 Teaspoon salt1 Tablespoon Dutch Process Cocoa Powder Chocolate Ganache:¼ Cup Heavy Whipping Cream¾ Cup Chocolate Chips1 Teaspoon Vanilla Vanilla Cream Cheese Frosting:2oz Unsalted Butter4oz Softened Cream Cheese1 Cup Powdered Sugar¼ Teaspoon Vanilla To make the cake:

Preheat the oven to 350. Using an electric mixer, combine oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat on medium speed for 1 minute.

With your mixer on low slowly add your dry ingredients.

Transfer your batter to a large bundt pan that has been generously coated in cooking spray or flour.Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Invert the cake onto a cooling rack. It should just fall right out. If it resists let it cool in the pan for 15 minutes before inverting. Cool completely before frosting (about 1 hour). To make ganache: