This cake is the typical cake that our moms made from memory, and they replaced ingredients with whatever was in the house. You can add cocoa and make it chocolate, add poppy seeds, chopped or ground nuts, chocolate chips, etc.
Frequently asked questions for the best result with the Basic Chilean Bundt Cake:
Why do so many doughs have milk or yogurt?
Milk helps to make dough with softer crumbs. It also makes it easier for doughs to brown in the oven, and as it adds fats and sugars, it makes doughs last longer.
Why don't my cakes rise and aren't fluffy?
There can be several reasons. The most frequent are:
Do not beat the butter properly at room temperature with the sugar until creamy and pale in color (minimum 4 minutes at medium-high speed with a mixer).Adding cold eggs that separate the batter. Always use room-temperature eggs.
After you incorporate the flour, use enveloping movements. Never mixing develops the gluten, and the cakes get hard.
Why don't the cakes rise, or are they fluffy on top and compact on the bottom?
The oven is likely not at the correct temperature, or the baking powder has expired. If you suspect the baking powder is expired, place a teaspoon in a cup and add boiling water. It should bubble a lot for at least 30 seconds.
Can I substitute margarine for butter?
No, margarine has much more water than butter, affecting the final result in the pastry.
At what height should I put the oven rack?
For cookies, cakes, and biscuits, put the rack in the middle of the oven and cook with the heat up and down and the fan on, if possible.
What other cake recipes are there on the blog?
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Basic Chilean Bundt Cake
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12
- Category: Cake
- Method: Oven-baked
- Cuisine: Chilean
Description
The most simple, easy, quick, and delicious.
Ingredients
- 4 tablespoons unsalted butter at room temperature, or oil
- 1 cup granulated sugar
- 2 eggs at room temperature
- pinch of salt (omit if using salted butter)
- 1 teaspoon vanilla
- lemon zest or orange zest, optional
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk or yogurt, vanilla
- 1 ½ cup powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla, lemon or almond extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350F or 180C.
- Butter and then flour a cake pan, shake a few times to dump the excess flour.
- In a large bowl with a fork, beat the butter and sugar until it forms a paste. Add an egg, stir in a circular motion until you thoroughly mix, add the other egg, and repeat.
- Add a pinch of salt, vanilla, and zest if using. Stir well.
- Add 1 cup flour and baking powder, and stir gently with a circular motion five times.
- Add the milk and continue stirring until creamy.
- Add the remaining flour and stir gently until incorporated. Do not stir too much.
- Pour batter into the pan and bake for 35-40 minutes until golden and a stick bury in the middle comes out clean.
- Allow to cool outside the oven for 10 minutes, and turn over a rack to unmold.
- If you want to decorate it, wait until completely cold.
- Store tightly wrapped for up to 3 days. Also, it can be cut into pieces and frozen for up to 2 months.
Notes
For the glace,
In a small bowl, mix everything until desired consistency. Spoon drop on the cold cake and sprinkle with colored sprinkles, chocolate, or chopped nuts.
Nutrition
- Serving Size:
- Calories: 278
- Sugar: 32.6 g
- Sodium: 218.1 mg
- Fat: 7.4 g
- Saturated Fat: 4.3 g
- Carbohydrates: 49.6 g
- Fiber: 0.7 g
- Protein: 4 g
What is better, all-purpose or self-rising flour?
I always use flour without baking powder because it gives me control over the ingredients. Some self-rising flours also include salt, which affects the results. If you use self-rising flour and a cake does not rise, there is no way to test if the baking powder has expired.
How do you measure flour?
Use measuring cups. The most common measurement is 1 cup = 240 ml.
There are several ways. I use this one: Take out the bag of flour and stir a little with a fork to loosen it. Dip the measuring cup, take it out, and throw away the excess to make it flush with a knife.
Although it is recommended that you fill the cup by scooping flour out of the bag with a large spoon and leveling it with a knife, do not compact it.
Hi, would this work with a regular pan to make a layered cake?
Yes, it would, but you would need to adapt the oven time, which probably will take longer.