vanilla bundt cake with coffee whip cream

bundt cakes are hearty and easy to whip up, but sometimes, i find them a bit boring and a bit dense.  i feel like they need something to add levity and interest.  a few months back, K sent me a link to a bundt cake company on the west coast.  i can’t quite recall the name of the company now, but they were doing some really interesting things with bundt cakes, like frosting them all over such that they looked like little jewels or separating them into tiers and filling layers with frosting in between.

i made a mental note to test out a tiered version of the bundt cake at home.  finally got around to doing so last week, and i’m glad i did, as it turned out to be a cinch to whip up and delicious to boot.

Vanilla Bundt Cake with Coffee Whip Cream
(adapted and slightly modified* from Dorie Greenspan’s Banana Bundt Cake Recipe)

Flour 3 cups
Baking Soda 2 tsp
Salt ½ tsp
Butter 2 sticks (½ lb), cubed at room temperature
Sugar 1 3/4 cups
Vanilla Bean 1 whole bean (for a stronger vanilla taste, you can add 2 tsp of vanilla extract in addition)
Eggs 2 large ones
Sour Cream 1  1/4 cup (can substitute with crème fraiche or yogurt)
  1. Preheat your oven to 350ºF.
  2. Butter and flour a 9 inch Bundt cake pan.
  3. Whisk together flour, baking soda and salt in a medium sized bowl and set aside.
  4. In the bowl of your stand mixer fitted with the paddle attachment, beat butter until creamy on high speed.
  5. Lower the speed to medium and add in sugar and whip until light and fluffy.
  6. Split vanilla bean with a sharp knife, scrape out vanilla seeds and drop into butter-sugar batter.
  7. Add in eggs  — one at a time — beating after each addition for about 1 minute.
  8. Turn down the mixer to the lowest speed and add in sour cream and mix until well combined.
  9. Finally, add in the dry ingredients in two parts.  Mix until the flour is incorporated into the mixture.  The batter will be fairly thick.
  10. Pour the batter into the bundt pan.  Use a rubber spatula to spread the top of the batter around evenly.
  11. Bake at 65 to 75 minutes, or until the internal temperature measures at least 170ºF when you take it out of the oven.
  12. Let the cake cool for 10-15 minutes before unmolding it to cool on a rack. [It should be at a temperature where you can comfortably pick up the cake with your bare hands to unmold it].
  13. To make the coffee whip cream, add 1 tbsp of instant coffee powder to half a stabilized whip cream recipe.  The instant coffee powder should be added at step 2 of the recipe.
  14. When the cake has completely cooled, slice it into 3-tiers and generously spread the whip cream between layers.

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One response to “vanilla bundt cake with coffee whip cream

  1. Wow, Tomato! You’ve been so busy!!! I am totally salivating over your mango/pistachio cake, sorbets (love ciao bella) and pork buns… hope all’s well.

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