Vanilla Bundt Cake with Cream Cheese Icing

This recipe is all you need for a birthday! A simple vanilla cake with some funfetti sprinkles.

Inspired by the German Gugelhupf, bundt cakes are one of my favorite tea-time treats.

What is the difference between yellow and white cake?

To be clear, this is a yellow vanilla cake. The egg yolks determine the distinction between the two. This difference shows in the colour, texture, and fat content - a white cake has less fat with the removal of yolks and tends to be spongier from the whipped egg whites. However, both are delicious but can serve different purposes. Think angel cake versus, well, this!

How to make a cake moist?

I am not a professional baker, but the answer to this is simple: add more moisture! You will be grateful to add an extra wet ingredient or two to the mix. There are a few you can incorporate into the batter, including:

• Yoghurt

• Cream cheese

• Sour cream

• Ricotta

Those are some of my go-to ingredients, but oil, eggs, milk, and heavy cream also aid you.

You also want to be mindful if you use alternative flours. Protein content can affect how dry the flour is, so you want to ensure the moisture you add matches up accordingly. Cake flour, for instance, is drier and crumblier as it has less protein. For this recipe, stick to the all-purpose if possible. Otherwise, look up what it will mean if you use wheat flour, for example, for the other ingredients!

What is the best frosting for cakes?

That is up to you. I am not a huge fan of buttercream icing, one of the most popular homemade cakes. I can eat it, but I prefer cream cheese frosting - its tangier cousin - or whipped cream, depending on the final product. I find the cream cheese removes the metallic taste in icing sugar, which can throw off your entire cake even if the batter is good. In this case, I recommend being a little heavy-handed with any extracts or zests you use to accent the icing, such as lemon and vanilla. Along with a bit of heavy cream, this will mask the icing sugar taste and give your icing some personality!

Yield: 12-14

Author: Dontmissmyplate

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Vanilla Bundt Cake with Cream Cheese Icing

Bundt cakes when done right are the perfect tea companion. They are moist, fluffy, and rich. Add some funfetti sprinkles and you have a birthday worth celebrating when the time comes! And just because it is vanilla, that does not mean it is plain.

Prep time: 30 MinCook time: 60 MinTotal time: 1 H & 30 M

Ingredients

Cake

• 3 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 1 1/4 cups low fat vanilla yoghurt, room temperature
• 1 cup butter, room temperature
• 1/2 cup heavy cream
• 1/3 cups vegetable oil

Icing

• 8 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
• Pinch of salt
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 3 1/2 cups icing sugar
• Funfetti sprinkles

Instructions

1. In a medium bowl, whisk the dry ingredients for the cake except for the sugar, and set aside.
2. Whisk the yoghurt and butter in a large bowl with a hand or stand mixer until smooth.
3. Whisk in the vanilla and lemon.
4. On medium-low speed, beat the sugar incrementally until slightly fluffy.
5. On medium speed, add the eggs one at a time, beating until integrated. Use a spatula to get anything on the sides into the bowl.
6. Whisk in the oil and milk until well incorporated.
7. Whisk in the flour gradually on low speed until the wet and dry ingredients are just combined. Don't overmix; this could result in a dense cake!
8. Spray a bundt cake tin, and pour in the batter—Smoothen with a spatula. Bake at 325F/163C until the cake is golden. Use a wooden stick or fork to ensure the thickest part of the cake is dry.
9. Remove from the stove and cool on a rack for 30 minutes. Remove the cake from the tin and complete the cooking process for another hour before icing.
10. Mix the cream cheese and butter in a separate bowl using an electric mixer. Add the icing sugar in three parts gradually, and then mix in the vanilla.
11. Add the milk, and whisk until the icing continues to smoothen.
12. Add the salt and lemon and adjust to your liking.
13. When ready to frost the cake, move to a piping or plastic bag using the end and design you prefer.
14. Decorate with sprinkles, and enjoy! Store in the fridge for up to five days.

Nutrition Facts

Calories

657

Fat (grams)

34.3

Carbs (grams)

83.1

Sugar (grams)

61.3

Protein (grams)

7.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Chocolate Witch Hat and Little Monster Vanilla Cupcakes

It's that time of the year! Halloween is perfect for some kid-friendly, easy, fun baking. Cupcakes lend themselves well to this, so I whipped up a tray of 12 you can make with the family.

We all know there is a split down the middle when it comes to vanilla and chocolate, so I made both! If you want two dozen, double the recipe and have one tray for each.

The main thing I prioritize with each - vanilla cupcakes should be moist, and sour cream helps that. Egg whites also help add some fluffiness and soften the batter. I also used parts of cake flour to help ensure soften cakes even more. For chocolate cupcakes, I always add expresso powder, this enhances the intensity of the chocolate flavour.

I hope you enjoy these and have fun decorating! They are moist and delicious, just like how cupcakes should be.

Ingredients

Vanilla cupcakes:

1/3 cup cake flour

1/2 cup all-purpose flour

Pinch of salt

Pinch of baking soda

1 teaspoon baking powder

1 1/2 egg whites

1/4 cup milk

6 tablespoons butter, melted

1/4 cup sour cream

1 teaspoon vanilla

Black icing

White icing

Red icing

(I used Wilton's Icing pouches since I needed several colours and didn't need that much icing. You can also make a batch of vanilla buttercream icing then use the pouches for decorative accents).

Chocolate cupcakes:

2 tablespoons cake flour

4 tablespoons all-purpose flour

1/4, cup cocoa powder (I used Hershey's Cocoa special dark)

1 teaspoon espresso powder

Pinch of salt

1/2 teaspoon baking powder

Baking soda

1/4 cup light brown sugar

1/4 cup white sugar

1 egg

1/4 teaspoon baking soda

1 teaspoon vanilla extract

1/4 cup milk

2 tablespoons + 2 teaspoons vegetable oil

6 Oreo thins ( 1side cookie only, remove the cream)

6 Hershey kisses

Green icing

Red icing

Pistachios (optional)

Instructions

Get four bowls for each mix - two small and two large.

For the vanilla cupcake batter, whisk the flour, salt, baking powder, salt, and baking soda.

In the small bowl, combine the eggs, vanilla, milk, butter, and sour cream. Pour the mixture into the dry ingredients bowl and mix until combined, set aside.

For the chocolate cupcakes batter.

Whisk the flour, baking soda, baking powder, espresso, cocoa powder, and salt.

In a small bowl, whisk the egg, sugar, vanilla, and butter. Combine the wet ingredients with the dry ingredients, don't overmix.

Place double-lined cupcake cases in a muffin tray and turn your oven to 350F.

Using a cookie dough scoop or tablespoon, fill the vanilla cupcakes 2/3rds and the chocolate 1/2 full.

Bake for 18 minutes then remove from the oven. Cool for at least 10 minutes so the icing doesn't melt when you decorate.

For the witches! Add the green icing in a cone shape to the chocolate cupcakes, place an Oreo thin on top, then the Hershey kiss. Decorate as you please with the red icing and pistachios.

For the little monsters, draw the eyes and mouth with the white and black icing. Using an appropriate icing tip, pipe the fur for the monsters to your liking. Enjoy!