Old Fashioned Cream Cheese Pound- Vanilla And Cocoa Bundt Cake
When you can’t decide what flavor cake you want to make why not make both, Vanilla and Cocoa Bundt Cake
This combination of buttery cream cheese, with the sweetness of cocoa, lots of vanilla ,and you get Vanilla and Cocoa Bundt Cake. Swirls of two flavors with a drizzle of buttercream fosting and a slight dusting of powdered sugar makes a WOW presentation
It is made from an Old Fashioned Pound cake recipe, and just a few tweaks and you have a whole different cake. .
I have to mention a little bit about this pan. I think the pan really makes my Vanilla and Cocoa Bundt cake so special! This pan is now my favorite pan! I have used it many times since I purchased it and every cake has come out great.
It is extremely well made, thick, made of Teflon and built to last for many years. It has such a unique design that even the simplest cakes look spectacular and it is impeccably made. It cleans up beautifully with no sticking and you can easily prep the pan with cooking spray or Baker’s joy which has cooking spray and flour incorporated into the spray.
Because it is so durable it will last for many generations and become a Family Heirloom to hand down to your Grandchildren. My only regret was that I did not buy this pan sooner.
Anything cooks perfectly in it. I even had over filled the pan once and it overflowed while cooking. I scraped off the excess batter when it was done cooking and it still cake out easily and perfectly formed. Read the reviews. I even bought the smaller version as well!
I adapted this recipe from the web site: love bakes good cakes because it looks so delicious and it was an Old Fashioned Pound cake. http://www.lovebakesgoodcakes.com/2016/11/old-fashioned-cream-cheese-pound-cake.html?m=1
I decided to add some extra canola oil because the batter is thick which I thought would mean a heavier cake as is the nature with Pound cakes. After preparing the batter I removed half the batter and added it to another bowl and added the cocoa to change it to chocolate since I wanted a bicolor cake. I baked it in my Heritage bundt pan and boy does it make it
Spectacular!
This Vanilla and Cocoa bundt cake makes a marbled inside and you get two colors in one slice getting two distinctive flavor
Yummy! Moist and delicious!
Swirls of cocoa and vanilla
The extra canola oil added makes the cake a little less dense but still taste like an Old fashioned pound cake. I loved the marbling the two flavors make and each slice is different because of it.
I get a lot of compliments when I make anything in my Heritage Bundt pan. It really is one of the best pans I own. I use a non stick spray just to be on the safe side and nothing sticks to it. The cakes just slide out.
This pan is so nice you can use it for other awesome recipe like. Orange Cranberry Bundt Cake , and Lemon Blueberry Bundt Cake .
The other reason I love this pan is whatever I bake in it, I get such compliments on because it is a different shape than most bundt pans and people say ,”Wow! How did you get the cake like that”? Should I tell them actually the pan does the work?
Making the two different flavors in this also is doable because the swirls, as I call them, make slightly separate compartments for different batter colors or flavors. A must try for any baker!!
Ingredients
8 oz cream cheese
1 1/2 cups softened butter
3 cups of sugar
3 cups of cake flour
2 teaspoons vanilla
1 teaspoon baking soda
6 eggs room temperature
2 tablespoons canola oil
Separate half the batter and add
3/4 cup cocoa powder plus 2 more tablespoons of canola oil
Frosting/glaze:
4 tablespoons of butter
2 cups of powdered sugar
4-6 tablespoons of milk to thin out frosting/glaze
1 tsp vanilla extract
Directions
Mix together butter and cream cheese until pale in color
Add sugar and vanilla
Add eggs one at a time mixing well after each addition
Add flour gradually until all ingredients are mixed together and well incorporated
Remove half the batter and place in a second bowl
Add the cocoa powder to one of the bowls and mix together and extra 2 tablespoons of canola oil.
Grease and flour your special bundt pan
You can use Bakers joy which is a spray that contains oil and flour. This really ensures no cake ever sticks
Carefully add batter to each section alternating colors. To do this start with a small amount of each color in each section lining the section carefully and right to the diving section. Fill the batter to the lines of the separate compartment about a 1/2 inch deep.You can use a brush or skewer to place the batter in the section so when the cake bakes the colors are defined within their own section. I used a very small spoon and gradually built up the batter. Then I added more batter working around the different sections of the pan until the bundt pan is full.
Do not overfill your pan. Depending on you bundt cake pan you use you may. This recipe caused me to have a little batter left over. Because of the design of mine it could not hold all the batter, the pan holds 10 cups. If you have a regular bundt pan it should be no problem. Because of the design of the swirls, it has less capacity to hold batter than a fully open bundt pan. If you have a smaller pan, do not overfill it or your batter will overflow when it starts to rise during baking.
Place in preheated oven at 325 degrees
Bake for 60 minutes until a toothpick comes out clean-
–Tip: make sure your cake is fully cooked before removing it from the oven. Check with a long cake tester or skewer to check the deepest part of the pan.
Allow to cool before removing the cake from the pan.
*Mix together ingredients for the frosting. Allow the glaze to run into and along the indents of the swirls and let it set
Sprinkle with powdered sugar or glaze for decoration
Vanilla And Cocoa Bundt Cake
Ingredients
- 8 oz cream cheese
- 1 1/2 cups softened butter
- 3 cups sugar
- 3 cups cake flour
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 6 eggs room temperature
- 2 tablespoons canola oil
- Separate half the batter and add
- 2 tbs canola oil
- 3/4 cup cocoa powder to half the batter to make cocoa flavor
- Frosting/glaze:
- 4 tablespoons butter
- 2 cups powdered sugar
- 4-6 tablespoons milk to thin out frosting/glaze
- 1 tsp vanilla extract
Instructions
- Mix together butter and cream cheese until pale in color
- Add sugar and vanilla
- Add eggs one at a time mixing well after each addition
- Add flour gradually until all ingredients are mixed together and well incorporated
- Remove half the batter and place in a second bowl
- Add the cocoa powder to one of the bowls and mix together and extra 2 tablespoons of canola oil.
- Grease and flour your special bundt pan
- You can use Bakers joy which is a spray that contains oil and flour. This really ensures no cake ever sticks
- Carefully add batter to each section alternating colors. To do this start with a small amount of each color in each section. Fill the batter to the lines of the separate compartment about a 1/2 inch deep.You can use a brush or skewer so when the cake bakes the colors are defined within their own section. I used a very small spoon and gradually built up the batter. Then add more batter working around the different sections of the pan until the bundt pan is full.
- Do not overfill your pan. Depending on you bundt cake pan you may.Because of the design of mine it could not hold all the batter. If you have a regular bundt pan it should be no problem. But if you have a smaller pan, do not overfill it or your batter will overflow when it starts to rise during baking.
- Place in preheated oven at 325 degrees
- Bake for 60 minutes until a toothpick comes out clean
- Allow to cool 20 minutes before removing the cake from the pan
- Mix together ingredients for the frosting. Allow the glaze to run into and along the indents of the swirls and let it set
- Sprinkle with powdered sugar or glaze for decoration
Nutrition
Now isn’t that easy and delicious!
Copyright secured by Digiprove © 2018 Mary Post
Leave a Reply