A simple recipe for a delicious, easy vanilla bundt cake studded with chocolate sprinkles and topped with chocolate cream.
Is there anyone who doesn’t love a good bundt cake? I don’t think so!
But what makes a bundt cake really good? For me the answer is simple. It must have a buttery smell mixed with the exotic aroma of vanilla.
It must be fluffy and tender. It should taste sweet, but not overly sweet, so that you can eat it any time of the day! It must have a golden brown, caramelized exterior to contradict the pale yellow and soft interior!
And of course it must be simple and easy to make! I believe this recipe is all that and little more, because it incorporates some (real) chocolate sprinkles for a twist in flavor and appearance!
This recipe is probably one of the most known recipes in my country, and you can actually find it on the back of several flour packages.
The quantities are measured by cups, meaning it’s easier to follow, though a little less accurate (especially when measuring the flour). Thankfully, it is also a forgiving recipe, so even if you measure a bit more or less flour, it will still turn out delicious!
Except from the chocolate sprinkles I 've also added a grated carrot. It’s always a good idea to add some type of vegetable in your food whenever you can, and the carrot is perfect because it releases extra moisture to the cake without affecting its taste.
To make this cake you will use the creaming method.
What that means is you’re going to beat the butter with the sugar until very fluffy and pale in color, and then you’ll add the eggs, one at a time, until they’re totally incorporated into the mixture.
Afterwards you’ll mix in the milk and the flour. From what I’ve seen so far, the creaming method is the one used more often though it does not produce cakes as tender as the one bowl method.
I believe that there are mainly two reasons for this. Firstly, the creaming method is more suitable for cakes with more height – such as bundt cakes – because they need some structure to support their weight. Secondly, it’s a bit more forgiving, thus having more consistent results.
Without analyzing this further, I’ll just say that I prefer the creaming method for everyday bundt cakes, cakes I can wrap in foil and take them with me at work, whereas I’ll use the one bowl method for special occasion layer cakes, like this awesome Xmas scented Cake with fluffy vanilla buttercream which I make all year round and not just during Christmas!
Make sure all the ingredients are at room temperature and the butter is very soft. This helps the cake mixture to homogenize more easily.
The use of cornstarch results in an even softer and fluffier cake. However, if you don’t have it, use equal quantity of all purpose flour.
You can omit the carrot if you want or you can use a grated apple instead, though it will make your cake a bit darker in color.
After adding the flour, take extra care not to overmix the batter since overmixing can result in a tough cake.
If you're thinking about eating this cake for breakfast - as I often do - eat it with this super foods smoothie and kick start your day!
Love lemon flavor? Make sure to try this fluffy lemon cake recipe from scratch with easy lemon glaze.
Easy vanilla bundt cake with chocolate sprinkles
- 1 electric mixer
- 1 bundt cake pan
For the cake
- 1 cup butter (softened)
- 2 cups white sugar
- 3 large eggs (at room temperature and lightly beaten)
- 1 cup whole milk ( at room temperature)
- 2 teaspoons vanilla
- 3 cups all-purpose flour ( measure first and then sift the flour)
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 pinch fine salt
- 1 medium carrot (grated)
- 1 cup real chocolate sprinkles
For the chocolate ganache (optional):
- 3.5 oz (100 g) chocolate (55% cocoa, finely chopped.)
- 2 tablespoons whole milk
- 2 tablespoons hazelnut butter (or almond butter, peanut butter or butter)
- 2 tablespoons chocolate sprinkles
- Preheat your oven to 350°F (175°C) and grease and flour a 10-cup bundt pan.
- Combine the flour, the cornstarch, and the baking powder in a small bowl.
- Transfer the butter, the sugar and two tablespoons of the flour in a large bowl and beat with a hand-held electric mixer (or with a stand mixer using the whisk attachment). In the meantime transfer the eggs to a jar or small bowl and lightly beat them with a fork.When the butter and sugar mixture is very fluffy and lighter in color, add the beaten eggs gradually, in a thin stream (while beating the batter).Once all of the eggs are added, add the vanilla and the salt.
- Stop the mixer and switch to a spatula. Add one third of the flour and mix gently with a spatula. Then, add half of the milk and mix well.Repeat with the other third of the flour, then the rest of the milk and finally the rest of the flour.Add the grated carrot and the sprinkles and mix until just combined. Don't overmix or the cake will be tough.
- Pour the mixture in the bundt pan and bake for approximately 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.Let the cake rest for 10 minutes and invert onto a rack to cool completely.
- Make the chocolate cream: Transfer the milk, the hazelnut butter and the chopped chocolate to a saucepan over very low heat and stir until the chocolate melts and the mixture is smooth.Let it cool and thicken a bit, and pour over the completely cooled cake. Sprinkle with some chocolate sprinkles.
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