Chocolate Bundt Cake, a Doctored Cake Mix Recipe - Fun Cheap or Free (2024)

FAQs

Why do nothing Bundt cakes taste so good? ›

The bakery is known for its unique take on bundt cakes. The Secret Recipe: The secret recipe of Nothing Bundt Cakes revolves around quality ingredients, including flour, sugar, eggs, and a unique addition — sour cream. Sour cream adds moisture and a subtle tanginess to the cake, making it stand out.

By the 1990s, the Bundt cake had faded from popularity and with the downturn in sales, Pillsbury eliminated the Bundt cake mixes and grandma's Bundt pan was officially relegated to the back shelf.

The differences between a Bundt cake and a regular cake are shape, size, and texture. The ingredients may be the same, but the end result looks different. A regular cake can be round, square, rectangular or any shape really.

Add one to two teaspoons of a pure extract to make it taste like a from-scratch cake. Pure vanilla extract and pure almond extract are great options, but you could also try lemon extract or orange extract paired with fresh citrus zest.

Chocolate Chocolate Chip

This flavor is a classic choice for chocolate lovers, as it features rich chocolate cake with chocolate chips throughout. It is also the most popular flavor according to Nothing Bundt Cakes' website.

Nothing Bundt Cake, a renowned bakery chain, has discontinued their marble flavored bundt cakes. This unique flavor was a beloved choice among the customers for its distinct taste and texture. The discontinuation has left many fans of this flavor disappointed and longing for its return.

Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans. As far as other pans go, there is a 6-cup Classic pan, and the Wreath pan holds 6-cups as well.

Tunneling can happen in your cake layers when the gluten strands are too strong, which traps air bubbles inside the cake. Mix your cake batter on a low speed just until the ingredients are combined to avoid this.

The Bundt cake derives in part from a European brioche-like cake called Gugelhupf. In the north of Germany and the southern Anglia peninsula Gugelhupf is traditionally known as Bundkuchen (German pronunciation: [ˈbʊntkuːxn̩]), a name formed by joining the two words Bund and Kuchen (cake).

Honestly, we could go either way with this one. The box mix is about $1.50 cheaper and requires less effort, energy, and attention. And really, the flavor isn't that bad…just not that remarkable.

Do professional bakers use cake mix? ›

As a professional baker, I don't often use boxed mixes, but I appreciate how easily they bring a cake together. I think premade mixes are great for beginners gaining confidence around the kitchen and also for last-minute cake "emergencies."

There are scratch-only bakers, there are mix-only bakers, and there are those who do a little of both. At CakeBoss, we prefer cake mix for some cakes, especially our CakeBoss White Velvet Wedding Cake, but are scratch all the way for others like Red Velvet cake, Italian Cream cake, or carrot cake.

Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Mayonnaise, the least likely of the bunch, actually gives the closest result to having used oil, and it retains the flavors of your cake or whatever baked good you are creating very well! Yogurt and sour cream also work in a pinch, but do change the flavor profile a tad.

The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. If you put pound cake into a regular round cake pan, it will not cook in the center or it will burn on the edges.

This is a classic, and it is difficult to be a good classic. But Nothing Bundt Cakes did fairly well: The cake had a very nice flavor; it was sweet, but not too sweet, and it went very nicely with the cream cheese frosting.

Our cakes are baked fresh daily, but they are chilled as part of the process of preserving the moisture content and setting the frosting for decoration. We recommend serving the cakes at room temperature as that is when they are at their very best, and they can be left unrefrigerated for up to 48 hours.

The Nothing Bundt Cakes icing is made with cream cheese, butter, powdered sugar, vanilla extract, and heavy cream.