For my birthday a few months ago, my sister got me a beautiful bundt pan from King Arthur Flour! I’ve been waiting for an occasion to use it, which presented itself last Friday when I was invited to a party!
After browsing possible bundt cake options on King Arthur Flour’s website, I settled on the Black and White Pound Cake recipe (find it here), mainly because it’s hard to go wrong with both chocolate and vanilla.
First, I made the vanilla cake batter. It was pretty standard except for the fact that it required buttermilk, which I don’t have normally. Instead of going to the store, I substituted using milk and lemon juice. The proportions normally make 1 cup, and I needed 1 1/4 cups, so I just guesstimated how much of each ingredient I needed rather than do the math. Then I mixed everything together to make the cake batter!
It looked a little curdled, but the instructions said that was okay, so I proceeded to make the chocolate batter. Basically, I mixed some of the vanilla batter with cocoa powder, water, espresso powder, and baking powder (powder galore!). Then I preheated the oven and greased my pan!
Despite the fact that my pan was nonstick, I greased it with Crisco anyway. This is because – paranoid human being that I am – I don’t trust the nonstick labels on products, mostly because it’s no guarantee that a baked good will come out cleanly. I really wanted this cake to come out of the pan, so I made sure to grease the heck out of it before pouring in my cake batter.
To create the swirls seen in the recipe photo, I poured in vanilla and chocolate batter alternately and then swirled the two with a knife. This actually worked (I had my doubts) and produced a nice pattern on the inside of the cake!
Next, I baked the cake, and while it baked I made the glaze out of powdered sugar, cocoa powder, butter, and water.
This glaze is now one of my favorites. I mean, it’s so easy to throw together and yet it’s so delicious! Plus, it dries hard enough not to drip down the cake but not so much that it cracks when you bite into it. All in all, a great recipe!
Once the timer ran out, I took the cake out of the oven and started poking it with toothpicks to see if it was done. The cake was baked nearly everywhere, but in one place it seemed to be totally raw. It was a really small section of the cake, too, but still – raw is raw. So I popped it back into the oven for another 2 minutes.
And then I checked it. And popped it into the oven again. Rinse and repeat, and after maybe another 8 minutes in the oven (over the baking time, I might add) that area of the cake was still not fully cooked. (I know because the toothpick came out covered in thick liquid rather than crumbs.)
I didn’t want to over-bake the rest of the cake, so I took it out of the oven and let it cool before taking it out of the pan.
I’d done the right thing: the cake was beautifully moist and perfectly baked, and it came out of the pan so easily I was absolutely shocked (go Crisco!).
The design was beautiful! It didn’t even need the glaze to look party-worthy.
However, more chocolate is always better, so I spread the glaze onto the warm cake and doused it in sprinkles before refrigerating.
When I finally got to cut into the cake, it was full of fabulous swirls! Plus, the cake was moist and tasted amazing! I declare this adventure a success!
P. S. I always make a huge mess when I bake. I always clean it up (of course), but is it just me? Does everyone else make a mess when they bake, too? Share your baking stories below!