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?Print
- 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
For the glace,
- 1 1/2 cup powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla, lemon or almond extract
- 1–2 tablespoons milk
- 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 get fully mix, add the other egg, repeat.
- Add a pinch of salt, vanilla, and zest if using. Stir well.
- Add 1 cup flour and baking powder, stir gently with a circular motion 5 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, 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 freeze for up to 2 months.
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.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Oven-baked
- Cuisine: Chilean
- 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
Keywords: Basic bundt cake