Holland Bols Blue White Chocolate Pudding Bundt Cake
Indulge in the vibrant, decadent flavors of the Holland Bols Blue White Chocolate Pudding Bundt Cake—a show-stopping dessert that’s as stunning as it is delicious. This moist and tender bundt cake combines the creamy richness of white chocolate with the sweet, citrusy flair of Bols Blue liqueur, creating a uniquely flavorful treat. Infused with instant vanilla pudding for an ultra-soft texture, this cake is a feast for both the eyes and the palate. Topped with a light dusting of powdered sugar for an elegant finish, it’s perfect for celebrations, special occasions, or simply elevating your dessert game. With just 20 minutes of prep time and easy-to-follow steps, this recipe is a must-try for any baking enthusiast.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.5 cup Unsalted butter
- 4 Eggs
- 0.5 cup Bols Blue liqueur
- 0.75 cup Milk
- 0.75 cup White chocolate chips
- 3.4 oz Instant vanilla pudding mix
- 2 tsp Baking powder
- 0.5 tsp Salt
- 2 tbsp Powdered sugar (for garnish)
- 1 as needed Non-stick baking spray
Instructions
Preheat the oven to 350°F (175°C). Generously grease a bundt pan with non-stick baking spray and set it aside.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, and vanilla pudding mix. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time into the butter-sugar mixture, beating well after each addition.
Pour in the Bols Blue liqueur and milk, and mix until combined. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Fold in the white chocolate chips gently using a spatula until evenly distributed in the batter.
Pour the batter into the prepared bundt pan, smoothing out the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Carefully invert it onto a wire rack to cool completely.
Once the cake is cool, dust the top with powdered sugar for garnish.
Slice and serve your Holland Bols Blue White Chocolate Pudding Bundt Cake, and enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 44.1 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
