Chocolate Bundt Cake with 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 a minimal mess, and it uses basic pantry ingredients that you probably have on-hand right now.
What takes this cake to the 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
For the cake:
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
optional garnish: maraschino cherries and chopped pistachios
For the vanilla bean glaze:
1 cup confectioner’s sugar
1 vanilla bean
1 teaspoon vanilla extract
2 – 3 tablespoons milk
Make the cake:
- Pre-heat oven to 350 degrees Fahrenheit; grease and flour a tube or bundt pan.
- Beat the sugar and butter until 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 until it is 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 until 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 until 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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