Dessert - Fudge Filled Vanilla Bundt Cake recipes
Author: Maria Johnson
This chocolate chip cake recipe with yellow cake mix and vanilla pudding is about to become your new favorite dessert recipe. Vanilla Pudding Bundt Cake is a super moist cake with great flavor.
Vanilla Pudding Bundt Cake
Vanilla Pudding Bundt Cake is a super moist cake with great flavor. The vanilla pudding mix in this cake makes it amazing!
Provided by: Coffee With Us 3
Total time: 115 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 6
Provided by: Coffee With Us 3
Total time: 115 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 6
Ingredients:
- 1 white cake mix
- 1/4 instant vanilla pudding mix or 1 small box instant vanilla pudding mix
- 1/2 cup vegetable oil
- 3/4 cup hot water
- 1 cup sour cream
- 4 eggs
Nutrition:
- Calories: 244 calories
- Carbohydrate: 17 grams carbohydrates
- Cholesterol: 88 milligrams cholesterol
- Fat: 18 grams fat
- Fiber: 0 grams fiber
- Protein: 3 grams protein
- Saturated Fat: 4 grams saturated fat
- Serving Size: 1 serving
- Sodium: 239 milligrams sodium
- Sugar: 15 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 13 grams unsaturated fat
- Preheat oven to 350.
- Spray bundt pan with cooking spray.
- Add all ingredients to mixing bowl.
- With electric mixer, blend ingredients together well.
- Pour batter into bundt pan.
- Bake for 45 minutes or until toothpick comes out clean.
- Cool completely.
- Place plate over the bundt pan and flip.
- Enjoy.
Tags:
Fudge Filled Vanilla Bundt Cake
This Fudge Filled Vanilla Bundt Cake recipe is buttery and moist with a super fudgy cream cheese filling inside! Absolutely delicious!
Provided by: Cookies & Cups
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 30 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 14
Provided by: Cookies & Cups
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 30 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups flour
- 5 ounces cream cheese, room temperature
- 6 ounces semi- sweet chocolate chips, melted
- 1 egg
- 1 cup powdered sugar
- 1- 2 Tbsp milk
- mini chocolate chips to garnish
How to cook:
- Preheat oven to 325°
- Heavily grease a bundt pan with butter or shortening and dust with flour, set aside.
- In the bowl of your stand mixer beat the butter and the sugar together for 2 minutes on medium speed until light and fluffy, scraping the sides of the bowl as necessary. Add in the eggs and vanilla and continue mixing until smooth and combined.
- Mix the baking powder and salt into the mix and combine.
- Turn mixer to low and add in flour and milk in alternating amounts, beginning and ending with the flour. Mix until smooth. Transfer batter into a medium sized bowl, because you will need a clean mixing bowl for the next step.
- In the clean bowl of your mixer beat the cream cheese until smooth. Next mix the melted chocolate into the cream cheese, until it’s smooth. Finally beat in the egg into the mixture until creamy.
- To assemble the cake spread half of the cake batter into the bottom of the prepared bundt pan. Next spoon the chocolate filling into the center of the batter, keeping the chocolate in the center of the batter so it doesn’t touch the edges. Finally spread the remainder of the batter on top of the chocolate, covering completely.
- Bake for 50- 55 minutes or until the cake is set.
- Allow the cake to cool in the bundt pan for 10 minutes and then invert pan onto a serving platter or cake stand.
- Whisk together the glaze ingredients and drizzle this onto the warm cake. Sprinkle with mini chocolate chips, if desired.
- Serve warm or at room temperature.
Coconut Bundt Cake Recipe
Three times the coconut gives this Coconut Cream Bundt Cake an amazing coconut flavor. It is sweet and delicious and perfect for Easter parties or dinners.
Provided by: Jocelyn @ Inside BruCrew Life
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 14 servings
Cuisine: American
Number of ingredients: 17
Provided by: Jocelyn @ Inside BruCrew Life
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 14 servings
Cuisine: American
Number of ingredients: 17
Ingredients:
- 1 box white cake mix
- 1 - 3.4 ounce box instant coconut pudding
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons coconut extract
- 1/2 cup canola oil
- 1 cup canned coconut milk
- 1 1/2 cups shredded coconut
- 1 - 8 ounce package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 tablespoons cream of coconut
- 1/2 teaspoon table salt
- 1/2 teaspoon rum or coconut extract
- 5 cups powdered sugar
- 1 bag orange candy melting wafers
- 12 large strawberries
- 1/2 cup toasted coconut
Nutrition:
- Calories: 623 calories
- Carbohydrate: 67 grams carbohydrates
- Cholesterol: 99 milligrams cholesterol
- Fat: 39 grams fat
- Fiber: 4 grams fiber
- Protein: 5 grams protein
- Saturated Fat: 22 grams saturated fat
- Serving Size: 1 serving
- Sodium: 283 milligrams sodium
- Sugar: 57 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 14 grams unsaturated fat
- Preheat oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray with flour in it.
- Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and coconut milk in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed.
- Stir the shredded coconut in by hand.
- Spoon the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.
- Beat the cream cheese, butter, cream of coconut, extract, and salt until creamy. Slowly beat in the powdered sugar until completely mixed and light and fluffy.
- Reserve 1/3 cup frosting. Frost the cake with the remaining frosting. Use a piping bag, icing tip 1M, and reserved frosting to make 6 swirls on top of the cake.
- Sprinkle the cake with the toasted coconut.
- Melt the orange melting wafers according to the package directions. Dip room temperature strawberries into the melted chocolate and place on wax paper until set.
- Garnish the frosting swirls with the orange strawberries. Place the rest of the strawberries in the center, if desired.
- Keep the cake refrigerated when not serving it. Remove it from the fridge at least 30 minutes before serving.
Chocolate Chip Cake with Yellow Cake Mix and Instant Pudding
This chocolate chip cake recipe with yellow cake mix and vanilla pudding is about to become your new favorite dessert recipe. Its moist texture, delicious flavor, and rich chocolate chunks have everything you love about a homemade cake - except the work!
Provided by: Tami Mack @ The Tasty Tip
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 20 servings
Cuisine: Cake
Number of ingredients: 17
Provided by: Tami Mack @ The Tasty Tip
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 20 servings
Cuisine: Cake
Number of ingredients: 17
Ingredients:
- 1 box of butter-flavored yellow cake mix (like Duncan Hines)
- 1 (3.4 oz.) box of vanilla instant pudding mix
- 8 oz. of cream cheese, softened to room temperature (spreadable texture)
- ⅔ cup of buttermilk
- ½ cup of vegetable oil
- 4 large eggs
- 14 oz. of milk chocolate bar, chopped into pieces (like Hershey giant candy bar)
- 8 oz. of cream cheese, softened to room temperature (spreadable consistency)
- 8 oz. of unsalted butter, softened to room temperature
- 1 teaspoon of vanilla
- 3 cups of powdered sugar
- 1 to 2 tablespoons of heavy cream (optional, if needed)
- 8 oz. milk chocolate bar, chopped into small pieces
- ½ cup of heavy cream
- 6 tablespoons of unsalted butter
- 1¼ cup of powdered sugar
- 3 tablespoons of milk
Nutrition:
- Calories: 312 calories
- Carbohydrate: 32 grams carbohydrates
- Cholesterol: 50 milligrams cholesterol
- Fat: 18 grams fat
- Fiber: 1 grams fiber
- Protein: 5 grams protein
- Saturated Fat: 8 grams saturated fat
- Serving Size: 1 serving
- Sodium: 256 milligrams sodium
- Sugar: 22 grams sugar
- REMOVE the cream cheese from the refrigerator to soften and come to room temperature. It must be a soft, spreadable texture.
- CHOP the Hershey milk chocolate bar into small pieces. Remember, you want the chocolate light enough to not sink. (Alternately use mini chocolate chips instead).
- PREHEAT the oven to 350° F (175° C).
- POUR the box of yellow cake mix and pudding mix into a large mixing bowl. Stir to distribute the two mixes.
- BEAT the cream cheese in a separate bowl with an electric mixer on low speed. Make sure it is smooth and softened. Then mix in the buttermilk and oil. The mixture will not look completely smooth. Don’t worry about that.
- ADD the wet ingredients to the dry ingredients. Beat with a hand mixer for 30 seconds on medium speed. Add the eggs and mix on low speed until combined.
- INCREASE to medium speed and beat for 1½ minutes. The cake batter should be completely smooth, with no dry mix visible.
- RESERVE 2 to 3 tablespoons of chopped chocolate. Fold the rest of the chocolate into the cake batter. Use a rubber spatula to mix and distribute the chocolate throughout the batter.
- GREASE a 12-cup Bundt pan with Baker’s cooking spray (or any floured cooking spray for baking).
- POUR batter into the greased cake pan. Place the pan on a baking sheet (optional). The baking sheet makes it easy to take the pan in and out of the oven. It also catches any spills.
- PLACE the cake into the preheated oven.
- BAKE for 50 to 60 minutes. The cake has finished baking when the sides pull away from the pan. The top will look toasty golden brown. And when you stick a toothpick in the center of the cake, it will come out clean.
- REMOVE the pan from the oven and turn the oven off. Place the cake pan on a wire rack to get circulation under the pan and help it cool. Cool the cake IN THE PAN for 10 to 15 minutes.
- TO REMOVE the cake from the pan, place a wire rack on top of the cake. Invert cake onto the wire rack. The pan should slip off easily.
- COOL the cake to room temperature. When the cake is cool, wrap it in plastic wrap. Place it in an airtight container until you are ready to frost it.
- CHOP the chocolate and place it into a small bowl.
- WARM the cream over low heat.
- WHEN the cream is steamy (but not boiling), pour it on top of the chocolate.
- COVER the bowl with a plate for 5 minutes. This keeps the heat in and helps the chocolate melt.
- UNCOVER the bowl and whisk until the ganache is smooth.
- COOL for a few minutes before pouring.
- DRIZZLE the chocolate ganache on the cake.
- OPTIONAL: Before the ganache sets, sprinkle crushed chocolate chip cookies, sprinkles, or chocolate chips on the cake.
- SOFTEN the cream cheese.
- ADD the cream cheese, butter, and vanilla extract to a large bowl. Beat with an electric mixer until creamy.
- POUR in the powdered sugar and beat until smooth.
- ADD the heavy cream (if needed) and mix until it is a spreadable consistency.
- SPOON the cream cheese frosting into a piping bag with a large round decorating tip. (Or a zip-top bag with the corner tip cut off.) Starting on the outside of the cake, pipe a smooth line in the groove of the cake. End inside the bundt cake hole. Continue to pipe each line. Use an angled spatula or a knife to smooth the frosting in the center.
- MELT the unsalted butter in a small saucepan. Continue to heat over low heat as the butter browns. The milk solids will start to turn brown and smell toasty. Do not let it burn.
- COOL it for a minute or two when the butter has browned. Then pour it into a medium mixing bowl. Add the powdered sugar and vanilla and mix with an electric hand mixer. Add the milk and mix until it is smooth and ready to drizzle.
- POUR the glaze into a liquid measuring cup with a pour spout. Slowly pour the glaze onto the top of the bundt cake. Let it slide down the sides.
- SERVE when the glaze cools and hardens.
