#BundtBakers ~ White Chocolate Cream Bundt Cake
Bundt Bakers December 2018
International Holiday Bundts
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you are a food blogger and would like to join us, just send an email to Stacy at email@example.com.
For December's Bundt Bakers round-up, Felicia invited us to make an International Holiday themed bundt cake. I did a little searching on traditional cakes in various regions for different celebrations and stumbled across the Catholic Feast of the Immaculate Conception, and a White Chocolate Cream Cake recipe popped up associated with this celebration.
On Taylor Marshall's website, I found this explanation:
Dec 8 Immaculate Conception: White food. Our Lady is without stain of sin. She is all pure. All white. Spaghetti with white sauce. Chicken. And don’t forget the white cake with white icing!So white cake with white icing it is! I found this delicious cream cake recipe at Catholic Cuisine and adapted it for the bundt pan. The cake came out tender and with a wonderful almond flavor. The icing is delicious as well and a lovely addition to this special cake!
Don’t forget to take a peek at what other talented bakers have baked this month:
- Bundt Cake of Squashed Pumpkin from Merce`s Cake
- Chocolate Malai Bundt Eggless Cake from Sneha's Recipe
- Dutch Speculaas Bundt Cake from Tartacadabra
- Potica from All That's Left Are The Crumbs
- Vegan Panettone Bundt Cake from Katin špajz
- Weicher Lebkuchen – Soft German Gingerbread from Food Lust People Love
- White Chocolate Cream Bundt Cake from Making Miracles
White Chocolate Cream Bundt Cake adapted from Catholic Cuisine
1 2/3 cups heavy cream
3 oz squares white chocolate, chopped
1 tsp almond extract
2 1/4 cups all-purpose flour
1 1/2 cups white sugar
2 1/4 tsp baking powder
1/2 tsp salt
3 oz white chocolate, chopped
1 cup confectioner's sugar
1/4 cup butter, softened
2 TBS water
1/2 tsp almond extract
- Preheat oven to 350 degrees, and spray a bundt pan generously with baking spray.
- Place the well chilled heavy cream in the bowl of a stand mixer and blend on high speed until stiff peaks are formed. Remove to another bowl and set aside.
- Meanwhile, melt the white chocolate in a microwave safe bowl in 15-second increments, stirring until the chips melt and your mixture is smooth, set aside to allow to cool to lukewarm.
- In the bowl of your stand mixer, blend the 3 eggs on medium-high to high speed about 4-5 minutes until they are well combined, and their color lightens (should be lemon in color). Blend in the almond extract to the eggs.
- While the eggs are blending, combine your dry ingredients (AP flour, sugar, baking powder, and salt) in a medium bowl, whisk to combine and set aside.
- Slowly blend the melted white chocolate into your egg mixture. Stir quickly, yet gently as you add the chocolate into the eggs.
- Next, fold in the prepped whipped cream gently into the egg mixture. Finally, 1 cup at a time, fold in the dry mixture into the wet ingredients, folding gently until just combined.
- Pour batter into the prepared bundt pan, bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool 10-15 minutes in the pan before turning out, gently, onto a wire rack to complete cooling.
- While cake is cooling, create the frosting by melting the white chocolate and putting it in the bowl of a stand mixer. Start on low speed and blend in the powdered sugar, add in the almond extract and enough water to reach desired consistency. Blend until smooth.
- Scrape icing into a ziploc bag or disposable icing bag. Snip the very corner of ziploc, or tip of the icing bag, and drizzle icing back and forth over the top of the cake, as desired.