Basic Chilean Bundt Cake

Versión en español

This cake is the typical cake that our moms made from memory and replacing 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:

What is better all-purpose or self-rising flour?

For me, always the flour WITHOUT baking powder because it allows you to have control over the ingredients. Some self-rising flours also include salt as an ingredient, affecting the results. If you use self-rising flour and a cake does not rise, there is no way to test if the baking powder is expired.

How to 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 to fill the cup by scooping flour out of the bag with a large spoon and level with a knife, do not compact it.

Why do so many doughs have milk or yogurt?

Milk helps to make doughs 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 softer.

Why my cakes don’t rise and aren’t fluffy?

There can be several reasons. The most frequent are:
Not properly beating the butter, 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?

Most likely, the oven is not at the correct temperature. Or the baking powder is expired. If you suspect that 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, and it affects 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 heat up and down if possible and the fan on.

What other cake recipes are there on the blog?

Honey cake

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