Chocolate Bundt Cake Vanilla Bean Frosting
Chocolate and Vanilla Bean, A favorite food lovers combination
Celebrations – both big and small – call for cake. And it doesn’t get easier (or more delicious) than this chocolate bundt made with real vanilla bean frosting. Big enough to serve a crowd, yet simple enough to turn out on your busiest weeknight, this cake delivers. It’s whipped up in one bowl so there’s minimal mess, and it uses basic pantry ingredients that you probably have on-hand right now.
What takes this cake next level is the double-vanilla glaze. Using both vanilla extract and a whole vanilla bean, this glaze holds its own against all that decadent chocolate, without competing for flavor.
Finish it off with a pretty and simple garnish of maraschino cherries and chopped pistachios, and you’ve got a special occasion cake for any occasion – big or small.
Chocolate Bundt Cake with Vanilla Bean Glaze
1 3/4 cups sugar
1 cup (2 sticks or 16 tablespoons) unsalted butter, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
1 1/4 cups milk
2 cups flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
12 ounces (2 cups) mini chocolate chips, optional
Vanilla Bean Glaze
1 cup confectioner’s sugar
1 vanilla bean
1 teaspoon vanilla extract
2 – 3 tablespoons milk
maraschino cherries and chopped pistachios
Make the cake:
Pre-heat oven to 350 degrees; grease and flour a tube or bundt pan.
Beat the sugar and butter till light and fluffy; scrape down the sides. Add the eggs and vanilla extract and beat again; scrape down the sides. With the mixer on low speed, add the milk in a slow stream and beat till well incorporated; scrape down the sides. Add the flour, cocoa powder, baking soda, baking powder and salt and beat till well blended; scrape down the sides once more. Fold in the chocolate chips if using.
Pour the batter into your prepared pan and bake till a tester tests clean, 50 – 60 minutes. Cool for 25 minutes on a wire rack; remove from rack to cool completely. Place the rack on a piece of foil or waxed paper.
Make the glaze: Place the confectioner’s sugar in a medium bowl. Halve the vanilla bean lengthwise and scrape the seeds into the bowl, along with the vanilla extract. Add 2 tablespoons of the milk and whisk, adding more milk as necessary till a thick but pourable glaze is achieved.
Pour the glaze over the cake, allowing it to drip down the sides. Let it sit for a few minutes before garnishing with the pistachios and cherries. Let glaze set completely before serving.
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