Mix and Match Bundt Cake
The Mix and Match Bundt Cake is the ultimate customizable dessert, perfect for showcasing your creativity in the kitchen. This versatile recipe starts with a buttery, moist base made from pantry staples like all-purpose flour, butter, and sugar, and invites you to explore endless flavor combinations. Choose from optional add-ins like almond extract, citrus zest, chocolate chips, or dried fruit to craft a bundt cake as unique as your taste buds. With just 20 minutes of prep and a simple one-bowl mixing process, this cake pairs ease with elegance, making it ideal for both casual gatherings and special occasions. Serve it as-is or elevate it with a dusting of powdered sugar or a glaze for a beautiful finishing touch. Whether you're a seasoned baker or a novice, this cake is a sweet canvas for your culinary imagination!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 1 tablespoon optional flavor add-ins (e.g., almond extract, citrus zest)
- 1 cup optional mix-ins (e.g., chocolate chips, chopped nuts, dried fruit)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a standard 10-12 cup bundt pan.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another large bowl, using a mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and any optional flavor add-ins (e.g., almond extract or citrus zest).
Reduce the mixer speed to low and alternate adding the dry ingredients and milk to the wet mixture. Begin and end with the dry ingredients. Mix just until combined.
If adding optional mix-ins (e.g., chocolate chips, nuts, dried fruit), gently fold them into the batter with a spatula.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a skewer or toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack to cool completely before serving.
For an extra touch, glaze or dust the cake with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
5981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.2 g | 364% | |
| Saturated Fat | 155.0 g | 775% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 799.2 g | 291% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 512.3 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 672 mg | 52% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1859 mg | 40% | |
*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.
