The champagne flavor is subtle but unmistakable. In the bowl of your mixer add the sifted cake mix, flour, sugar, baking powder and salt.
Whisk at least 30 seconds to combine ingredients. Add the melted butter, egg whites, vegetable oil, vanilla and champagne.
We added the gel color with a toothpick to control the amount. Beat on medium speed for 1 more minute ( a bit longer if using a hand mixer).Scrape the bottom and sides of the bowl and put into prepared cake pans.
I think you could also just make a white cake recipe using champagne extract.
You may need to order the extract online. But the mini cupcakes were flat looking and also every single wrapper pulled away.
I can’t remember any distinct difference between the two. Bake cupcakes at 350 degrees for 18 to 20 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached.
How To Make Easy Princess Dress Cakes With Bundt Moulds!
To watch my princess dress tutorial made with mixing bowl click on this link https://youtu.be/NxUQu6q9KDs I love silicone moulds …
Hope me and my family will definitely like this. Using a box mix as the base ingredient is convenient and speeds up the process of baking a cake. Also, box mixes are very forgiving and almost always result in a good cake. Adding flour, sugar and flavorings eliminates the box cake mix taste, making it taste more like a from scratch cake. Yes, it is true that many professional baker use a pre-made baking mix. Thank you for posting your thoughts and information. The recipe makes approximately 7 1/2 cups batter. If you are using a dark colored pan, you will want to lower the oven temperature to 325 degrees. Liz’s recipe was my least favorite because of the fake “sparking wine”extract and it was dense. The texture of your scratch cake was the very best. The taste of of this cake was the best and the texture is great. Both of your recipes are great and very worth a try!
This month our challenge was to create a bundt cake that embodied all those flavours of the tropics. This is the time of year for a teacher that things can only be classified as bonkers. That’s what is so great though about bundt bakers.
I started with a bit of sugar and a really juicy mango that got mashed together. Fat eggs, shredded coconut and coconut extract comes next. Beat in eggs and add coconut and essence. Fold in coconut then add flour, ginger and baking powder. Pour into bundt pan and bake for 40 minutes at 350 degrees or until a knife comes out cleanly. Let cool completely before taking out of pan. Make sure that you check out these other amazing tropical bundts. Love the cake and that there is only one bowl to wash.
I can see why you picked it for your cake.
Almond Cream Bundt Cake SugaryWinzy
This tropical theme has proved to be a treasure trove of recipes, including this one. Disappointment, waste of the food, time, money. The cake was too hard outside, and too soft inside, like glue.
I hadn’t had a few other folks test drive it for me. Here’s where you might a made a wrong turn; your oven may run a bit hot which would lead to the hard outside and the interior being under done or it might be a case of over mixing. All recipes and reviews are developed in my adventurous kitchen with your unique needs, tastes and adventures in mind.
You will love this easy homemade chocolate cake!
It’s our go-to homemade chocolate cake recipe. It never disappoints and always cures my chocolate cravings. There are no complicated steps and you don’t have to spend hours or days decorating.
You don’t need a mixer to make this bundt cake, you can whip it up by hand!
Doll Cake Bundt PanUse good quality cocoa for this bundt cake so you get a nice chocolate flavor. The chocolate glaze is silky, smooth, and so divine. Drizzling it on top of this amazing chocolate bundt cake really should be illegal.
I like to use soft butter, make sure get into all of the details of the pan so nothing sticks!
Use high quality chocolate to make the chocolate glaze so the cake has the best flavor!
It is the perfect finishing touch to the bundt cake. This chocolate cake recipe is perfect for any celebration, or just because you need chocolate.
I am a firm believer that every day should be celebrated and there is no better way to celebrate than with chocolate.
Pink Champagne Cake A Doctored Cake Mix RecipeCook, stirring, just until melted and combined. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved.Pour the hot cream over the chocolate and whisk until smooth. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.
We want to see what you are making in your kitchen!
I am in love with that silky ganache, too!
Your bundt cake looks so moist and delicious!!
Looks like the perfect cake to celebrate!!!
Don’t let your cake stick to the pan!
Learn how to coat a cake pan in this free video clip about decorating a princess birthday cake.
I made a sour cream chocolate bundt cake over the weekend. Greek yogurt instead of sour cream–this is one of my favorite cakes!
I love using sour cream in chocolate cake — it just comes out so moist and delicious. So chocolatey, and that glaze looks amazing!
Will post again with all the coments made by my family later this evening.
I bet the sour cream keeps the cake incredibly moist, and that chocolate glaze looks amazing!
I like to make it with greek yogurt instead, too.
I hope you have a wonderful, chocolate filled day!
I bet the sour cream in this recipe really helps. This cake looks so decadent and scrumptious!
Hope your day tomorrow is filled with lots of fun and chocolate.
We actually had your roasted cauliflower soup (one of my favorites now) for dinner and a slice of this cake for dessert (balanced meal)!
Any thoughts on what other kind of pan would be suitable for baking this cake in?And that ganache glaze on this cake looks so heavenly. Do you think it will sit well overnight and the glaze will still look shiny, or would you suggest maybe making the glaze in the morning?
Do you actually mix your batter completely smooth like the recipe says?
I refrigerated it overnight and wonder if that did something bad to it??
Our cake is never dry, it is always incredibly moist.
I often find recipes that just say cocoa powder and don’t specify. What other pan do you recommend for best results?
I may just have to make myself a birthday cake from this recipe.
I will have to make this, it looks divine!
I did not make any changes to the recipe.
I have made this cake twice in less than 2 weeks.
You really enjoy the chocolate flavor as opposed to the sugary flavor. Unfortunately, my hand slipped while releasing the cake from the pan and caused it to fall off the wire rack.
I was able to salvage it by cutting it into pieces (snacking on the scraps) then placing them on a serving platter and drizzling the chocolate over the pieces. Worked just fine and still tasted wonderful even though it wasn’t as visually appealing!
I zoned in on the chocolate cake to make a comment here!
I can’t wait to try it and adapt it for high altitude baking. The chocolate drizzle is rich so just the right amount. Not too much icing, but the ganache makes it a very special treat.
Food LibrarianI took mine out when it was still just barely wet in the middle and let it finish cooking on the counter.
I added a white chocolate drizzle on top of mine as well.
I am making this but it calls for bittersweet chocolate. Do you mean unsweetened chocolate, or semi-sweet?
I added 3 tablespoons of agave necter and 1/2 cups of powdered sugar and it was still too bitter!
Greek vanilla yogurt and some low fat sour cream.
I used agave nectar in the glaze-it all turned out great!
Thank you for sharing-my husband thanks you, too!
I got some compliments from the people who tried it.
I need to play around with the length of cooking or do you have any suggestions?
Reading through this post reminds me of my previous room mate!
I didn’t bake in a bundt cake pan, just a 9 inch round pan and drizzled the glaze on top of it.
I love how the cake is fluffy and light and the glaze just gives it the right amount of density without feeling too heavy.
I decorated the cake with some strawberries.
I would love to make this cake…it looks rich!
It is now my ” go to ” recipe and my sons all time favourite.
I drizzle it with a peanut butter glaze and its absolutely fantastic. So simple to toss together and turns out moist and delicious every time. Thank you so much for posting this recipe!
Is it easy to cut without too much frosting clinging to the knife on every cut?
I made it yesterday for my family, they loved it. Is some cocoa powder better then the other as far as lighter vs.
I use cake flour in place of the all purpose flour?
I omitted the glaze and just went with a generous dusting of powdered sugar and it looked great. If baking soda is present then you use natural unsweetened cocoa powder.
I see that your recipe calls for baking soda so my concern now is whether or not that will cause the cake to have a bitter or acidic taste.Didn’t understand the methodology of the recipe…mixing the butter, water and coco powder, then mixing the sugar with the dry ingredients and adding the eggs and sour cream last just doesn’t make sense. The glaze tasted great as well but came out more runny so it doesn’t look as pretty as yours. Ran out of time and used store bought frosting on top and everyone still thought it was very good.
I also did not need to use a mixer which was a plus too!
Perhaps this is your trick to such a moist texture :], at least it appears that way from the photos. It is foolproof and everyone always delicious. Made the mistake of storing it in the fridge later though, and the texture became very different and dense :/ not sure if it’ll go back to normal once it comes back to room temp!
Can you give me any tips to get the cake out of the pan in one piece?
I had many different kinds of chocolate cakes that were way too sweet, but this was incredible. The sweetness of the cake is more then perfect. With this recipe, there is no guilt feeling getting a second slice. So moist and with a rich chocolate flavor, despite calling for a relatively small amount of cocoa.
Chocolate Bundt Cake RecipeAlso, beat one of the egg whites until firm peaks and gently fold it in the batter just before baking!
A nice ganache of 1 part cream : 2 parts high quality chocolate will do it!
I might increase the cocoa powder or add mini chocolate chips next time. Thanks for a nice cake that was simple to bake with on-hand ingredients.
I only had 2 ounces of bittersweet chocolate and it was more than enough. Recipe is a keeper and will be put in my go-to collection.
I made 2 batches of this recipe last night for work today. One batch was made into mini bundt cakes, and the other into a 9″ bundt cake.
I topped mine with fresh strawberries and blueberries.
I had people from all over the building coming back for their second or third piece. They all wanted my business card, and some.
I cannot thank you enough for sharing your recipe. This will now be my go-to chocolate cake. Thanks in advance, the cake looks wonderful and cannot wait to try it, possible with caramel sauce drizzled over!
This cake tastes terrific and is so easy — less than an hour to prepare and bake!
I made for the birthday, this was the easiest. The chocolate flavor is really rich and the cake is moist.
You can even doll it up with diced, macerated strawberries to get fancy. Very moist and great chocolate flavor…and the glaze was perfect.
I would cook at the same temperature, just decrease the baking time.Maybe try 20 mins and check them with a toothpick. This cake is still gorgeously delish even after a week. The recipe made exactly two dozen cupcakes.
I topped them with a salted caramel buttercream and mini chocolate chips. Complete?thanks for sharing this cake!
The chocolate glaze was so glossy and decadent. This is definitely my ‘go to’ for a great chocolate bundt.I have also made a tray bake and cupcakes with this recipe and success every time!
I need it to be 9×13 to make the race track cake he wants.
You can try cutting down but it might affect how the cake bakes up. Absolutely, hands down, the best cake ever!!
Thank god it was a small family gathering. Guests were asking for seconds and thirds.
Pampered Chef Doll Cake GuidanceThis cake is absolutely delicious and it’s so moist. Just thinking about it is making my mouth water.
I want now to bake to my colleagues at work, could i wait with glaze and use it in next day?
I have brought to my office and shared with my co-workers and have also brought in for a bake sale.
I love recipes like this – that honestly make you not think of any other chocolate cake recipe because this one ‘takes’ the cake — pun intended!!!
I made this using 9×13 pan and frosted with buttercream icing for my sons birthday.
I could just give it go and keep everything crossed it will still be delicious!
I would set the timer for 18-20 minutes and check them. When your recipe says cocoa powder, does that mean sweetened or unsweetened?
Several websites say to do this, because of the acidity levels.
You can use a cake cover or gently cover with plastic wrap. This is one of our favorite cake recipes!
It was for a friend, but the crumbs were tasty. My daughter called it crack cake, because she wants to keep eating it (and she isn’t a huge consumer of baked goods).
I made it yesterday for a family lunch and it was a huge hit.
I experienced was getting the cake out of the bundt pan. The cake is amazing, but the glaze was pretty bitter. Most professionals caution again doing so as the cocoa is already processed with an alkali and the final result can have a soapy taste.
I topped with shaved dark and white chocolate.
I don’t have this kind specific shape of pan.
We have tried many chocolate cake recipes and this one has become the one we bake over and over again at our house!!
I had a bundt pan that had been living in the basement storage closet for years.
I brought it out today and had all the ingredients to make this cake. This will be a fam fav for years to come.
I was wondering if your cake fairs any better than mine when made a day or two in advance. Christmas get-together with neighbours and they loved it, even my son, who doesn’t like cake, wanted a second piece.