5 Quick And Easy Different Types Of Bundt Cake Recipes | Easy And Delicious Bundt Cake Recipes

5 Quick And Easy Different Types Of Bundt Cake Recipes

5 Quick And Easy Different Types Of Bundt Cake Recipes | Easy And Delicious Bundt Cake Recipes

Nutella Bundt Cake Recipe

This cake is really tasty and moist. Chocolate lovers will adore it!


  • 1 box Chocolate Cake Mix
  • 1 small box Chocolate Pudding Mix (3.9 ounces)
  • ½ cup Sour Cream
  • ½ cup Nutella
  • ¾ cup Oil
  • ¾ cup Water
  • ½ cup Sugar
  • 4 Eggs
  • 1 teaspoon Vanilla


  • 8 ounce cream cheese, softened
  • 2 cups powdered sugar
  • ¼ cup Nutella
  • chopped hazelnuts for garnish


  1. Set oven to 350 degrees Fahrenheit.
  2. Mix all ingredients in a large basin for 3 minutes on high. Fill a bundt pan that has been oiled.
  3. A toothpick should come out clean after 45 to 50 minutes of baking. After 5 minutes, flip the dish over onto a cooling rack.
  5. Cream cheese, powdered sugar, and Nutella should be combined in a medium bowl and whipped on high speed until creamy.
  6. Fill a big ziplock bag with frosting, or use a piping bag with a large round tip, and cut a hole in the corner of the bag.
  7. When the cake has cooled, use a back-and-forth motion to pipe the frosting over the top.
  8. Hazelnuts, chopped, should be sprinkled on top.

Red Velvet Bundt Cake Recipe

Red velvet bundt cake that is moist and soft with cream cheese icing. For a deeper chocolate flavour, add more chocolate chips.


  • 2 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups granulated sugar
  • 3/4 cup unsalted butter , room temperature
  • 1/3 cup oil , vegetable or canola oil
  • 3 large eggs
  • 2 large egg yolks
  • 1 Tablespoon vanilla extract
  • 1 1/2 teaspoons vinegar
  • 1 ounce liquid red food coloring
  • 1 1/3 cups buttermilk
  • 1 1/2 cups chocolate chips , optional

For the Cream Cheese Frosting:

  • 12 ounces cream cheese , room temperature
  • 1/4 cup butter , room temperature (salted or unsalted)
  • 1 1/2 teaspoons vanilla extract
  • 2 ½ – 3 cups powdered sugar , to taste


  1. Set oven to 350 degrees Fahrenheit. See my suggestions above for how to grease a bundt pan, then set it aside.
  2. Add the flour, baking soda, salt, and cocoa powder to a mixing bowl and whisk to incorporate.
  3. Add the butter and sugar to another bowl and beat with an electric mixer until light and fluffy, about four minutes.
  4. Mix with the oil. One at a time, add the eggs and yolks, mixing after each addition. Red food colouring, vinegar, and vanilla are added.
  5. Stir in approximately a third of the flour mixture after adding it. Stir in half of the buttermilk after adding it. Continue adding the flour and buttermilk alternately, ending with the flour.
  6. If using, fold in the chocolate chips.
  7. Pour the batter into the bundt pan that has been prepared and level it out. A toothpick placed into the centre of the cake should come out clean after 40 to 55 minutes of baking in a preheated oven.
  8. After 10 minutes of chilling in the cake pan, flip the cake onto a wire cooling rack to finish cooling.

For the frosting:

  1. Cream cheese and butter should be thoroughly combined.  Include vanilla. One cup at a time, add powdered sugar until frosting has the right consistency and flavour for you.
  2. Making frosting ahead of time is possible. Freeze or keep refrigerated in an airtight container.



  • The frosting may be prepared a few days beforehand and kept in the refrigerator or frozen for up to three months. In the refrigerator, thaw overnight.
  • For up to five days, keep the cake covered in the refrigerator. For up to three months, freeze (frosted or unfrosted), tightly covered.

Perfect Lemon Ricotta Bundt Cake Recipe

Exceptional lemon ricotta Lemon-flavored bundt cake that is produced with a beautifully moist texture. This dish is a keeper since it’s quick and simple to prepare.


  • 1 ½ sticks (170g) unsalted butter, softened at room temperature
  • 1 cup (200g) sugar
  • 15 ounces (425g) whole milk ricotta
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 large lemon (zest + juice)*
  • 1 ½ cup (180g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt


  1. Set the oven’s temperature to 350°F (180°C). A 10-cup bundt cake pan should be floured and greased before use.
  2. Use an electric mixer to thoroughly blend the softened butter and sugar in a large bowl. After adding the ricotta, continue mixing for about 5 minutes, or until it becomes light and fluffy.
  3. One at a time, add the eggs, thoroughly combining after each addition. Mix well after adding the vanilla essence, lemon juice, and zest.
  4. Sift the flour, baking soda, baking powder, and salt in a separate bowl.
  5. To the batter, add the dry ingredients in two-cup portions and stir just until mixed (do not overmix).
  6. Pour the mixture into the bundt cake pan that has been previously prepared. Bake for 45 to 50 minutes, or until the cake is done and a toothpick inserted comes out clean.
  7. Allow the pan to cool for about 15 minutes before transferring it to a wire rack to finish cooling. Serve with fresh blueberries and mint leaves, or drizzle with homemade lemon icing.

Chocolate Peanut Butter Bundt Cake Recipe

Inside and exterior of this decadent chocolate peanut butter bundt cake, respectively, are peanut butter pockets. Some may consider it excessive. It is what I would describe as delicious.


  • 1 standard size chocolate cake mix
  • 1 package chocolate pudding – DRY MIX 3.9 oz (4 Serving Size)
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 1/2 cup peanut butter chips optional


  • 1 cup creamy peanut butter
  • 1/3 cup powdered sugar
  • 4 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  • 2/3 cup chopped chocolate semi-sweet or milk chocolate work well
  • 1/3 cup heavy cream


  • 2/3 cup peanut butter chips
  • 1/3 cup heavy cream



1. Set oven to 350 degrees Fahrenheit.

2. Combine the ingredients for the cake and beat them with a mixer until smooth. Ensure that all dry components and liquid ingredients are well incorporated without over-mixing. Place aside.

3. Use a mixer to thoroughly blend the peanut butter, butter, powdered sugar, vanilla, and salt in a separate dish.

4. Use nonstick cooking spray to coat a bundt cake pan and pour half of the cake batter into it. Place a layer of cake batter on top of the peanut butter filling. Add the remaining cake batter on top.

5. Bake the cake for 50 to 55 minutes, until a toothpick inserted into it comes out clean. Take out of the oven, then let cool on a wire rack. Take out of bundt pan and, if you choose, cover with powdered sugar or a chocolate-peanut butter glaze.


Combine chopped chocolate (or peanut butter chips) and heavy cream in a large dish that can be used in the microwave (glass works best). After 30 seconds in the microwave, remove it and thoroughly whisk. Once more, microwave for 15 seconds. After removing from microwave, mix ingredients until smooth (this will help the chocolate melt). Heat for a further 15 seconds if necessary, then whisk until smooth. Pour or spoon over the cake.

Sweet Potato Bundt Cake with Brown Sugar Glaze Recipe

This simple bundt cake recipe is bursting with autumnal flavours! This Sweet Potato Bundt Cake with a Brown Sugar Glaze is loaded with brown sugar, sweet potatoes, and delicious spices and is likely to become an autumn dessert favourite or maybe a new Thanksgiving dessert standard!


Sweet Potato Bundt

  • 1/2 cup vegetable oil
  • 1/4 cup applesauce
  • 1/4 cup sour cream
  • 1 1/2 cups sweet potato puree* or mashed–I mashed mine, which is why you can sweet potato pieces in the cake, but if you want a smooth cake, puree the potatoes
  • 1 cup brown sugar
  • 2/3 cup granulated sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground all spice

Brown Sugar Glaze

  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 2 Tbsp cream
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract


  1. Grease a bundt pan thoroughly and preheat the oven to 350 degrees.
  2. Mix vegetable oil, applesauce, sour cream, and pureed sweet potatoes* in a large basin using a mixer.
  3. Cream should be mixed before adding brown sugar and granulated sugar.
  4. Eggs should be added one at a time. include vanilla extract. Place aside.
  5. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate basin.
  6. Mix the dry ingredients into the wet ones gradually. After combining, carefully spoon the batter into the bundt pan, being sure to spread it evenly.
  7. A cake tester should come out clean after baking for 45–50 minutes (my timer said 50 minutes precisely).
  8. Before pulling it out of the pan, let it cool for 10 to 15 minutes.

Brown Sugar Glaze

  • Melt butter and brown sugar in a saucepan over medium-low heat as the cake cools. Add heavy cream and vanilla when the butter has melted.
  • Remove from the heat after combining, then whisk in the powdered sugar. After mixing, let the glaze rest for 8 to 10 minutes so that it can thicken.
  • Give the glaze five to ten minutes to set before brushing it on the cake.


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