Vanilla and Amarula bundt cake
Indulging in a slice of Vanilla and Amarula bundt cake is like embracing a warm hug on a cozy afternoon. This delightful cake perfectly marries the rich, creamy notes of Amarula with the comforting aroma of vanilla, creating a dessert that is both elegant and satisfying. Whether it’s a special occasion or just a treat for yourself, this cake is sure to impress.
What Sets This Recipe Apart
What truly sets this Vanilla and Amarula bundt cake apart is its unique flavor profile. The Amarula liqueur, made from the fruit of the Marula tree, adds a luxurious creaminess that elevates the traditional bundt cake experience. Combined with the aromatic vanilla, this cake becomes a celebration of flavors that dance on your palate. Additionally, the moist crumb and rich chocolate ganache make it a showstopper that’s perfect for gatherings or a sweet ending to a weeknight dinner.
What You’ll Need
- 285gms Kerrygold butter, room temperature
- 380gms sugar
- 3 large free-range eggs
- 450gms flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 cup buttermilk
- 100ml sunflower oil
- 2 tsp vanilla extract
- ¾ cup sugar (for syrup)
- ¾ cup water
- ¾ cup Amarula
- 200gms milk chocolate
- 250ml cream
- 30ml Amarula (optional for ganache)
Recommended Tools
- Bundt pan – A well-greased bundt pan is essential for achieving that perfect cake shape.
- Mixing bowls – Have a couple of bowls on hand for mixing dry and wet ingredients separately.
- Electric mixer – An electric mixer will save you time and ensure your butter and sugar are perfectly creamed.
- Rubber spatula – For scraping down the sides of the bowl and folding in ingredients.
- Cooling rack – Allows the cake to cool evenly after baking.
- Double boiler – Perfect for melting chocolate without burning.
Mastering Vanilla and Amarula bundt cake: How-To
Step 1: Prepare Your Bundt Pan
Start by preheating your oven to 180°C (350°F). Generously grease your bundt pan with butter and lightly dust it with flour to prevent sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the room temperature Kerrygold butter and sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, incorporate the vanilla extract to enhance the flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and bicarbonate of soda.
Step 5: Mix Dry with Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and sunflower oil. Begin and end with the flour mixture. Mix until just combined; be careful not to overmix.
Step 6: Pour into Bundt Pan
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Step 7: Bake the Cake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Prepare the Amarula Syrup
While the cake is baking, combine the sugar, water, and Amarula in a saucepan over medium heat. Stir until the sugar dissolves, then let it simmer for 5 minutes.
Step 9: Glaze the Cake
Once the cake is done, let it cool in the pan for about 10 minutes. Then, carefully invert it onto a cooling rack. While the cake is still warm, poke holes in the top and pour the Amarula syrup over it, allowing the syrup to soak in.
Step 10: Make the Chocolate Ganache
In a double boiler, melt the milk chocolate with the cream until smooth. If desired, stir in the optional Amarula for an extra kick.
Step 11: Drizzle Ganache Over Cake
Once the cake has completely cooled, drizzle the chocolate ganache over the top, letting it cascade down the sides for a beautiful presentation.
Healthier Substitutions
- Use Greek yogurt instead of buttermilk for added protein and a tangy flavor.
- Replace sunflower oil with coconut oil for a hint of tropical flavor.
- Substitute whole wheat flour for all-purpose flour for a healthier twist.
- Consider using dark chocolate in place of milk chocolate for a richer taste and less sugar.
Cook’s Notes
- Make sure your butter is at room temperature for easy creaming.
- Allow the cake to cool completely before glazing to prevent the ganache from melting.
- This cake can be made a day in advance; the flavors continue to develop as it sits.
- Feel free to adjust the amount of Amarula to your taste preference.
Save for Later: Storage Tips
To keep your Vanilla and Amarula bundt cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and then placed in a freezer-safe bag for up to 3 months.
FAQ
Can I substitute Amarula with another liqueur?
Yes, you can use other creamy liqueurs like Baileys or a chocolate liqueur for a different flavor profile.
Is it possible to make this cake without eggs?
Absolutely! You can replace each egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water).
What can I do with leftover ganache?
Leftover ganache can be stored in the fridge for up to a week. You can reheat it gently to use as a topping for ice cream or mix it into coffee for a decadent drink!
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend to replace the all-purpose flour. Make sure to check that all other ingredients are gluten-free.
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Ready, Set, Cook
There you have it! A delicious and elegant Vanilla and Amarula bundt cake that is sure to be the highlight of any gathering. The combination of flavors, the moist crumb, and the rich chocolate ganache will make this cake a favorite in your baking repertoire. So gather your ingredients, roll up your sleeves, and get ready to impress your friends and family with this spectacular treat. Happy baking!
Vanilla and Amarula bundt cake
Ingredients
Equipment
Method
- Step 1: Prepare Your Bundt Pan - Start by preheating your oven to 180°C (350°F). Generously grease your bundt pan with butter and lightly dust it with flour to prevent sticking.
- Step 2: Cream Butter and Sugar - In a large mixing bowl, beat the room temperature Kerrygold butter and sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
- Step 3: Add Eggs and Vanilla - Add the eggs, one at a time, mixing well after each addition. Then, incorporate the vanilla extract to enhance the flavor.
- Step 4: Combine Dry Ingredients - In a separate bowl, whisk together the flour, baking powder, and bicarbonate of soda.
- Step 5: Mix Dry with Wet Ingredients - Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and sunflower oil. Begin and end with the flour mixture. Mix until just combined; be careful not to overmix.
- Step 6: Pour into Bundt Pan - Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Step 7: Bake the Cake - Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Prepare the Amarula Syrup - While the cake is baking, combine the sugar, water, and Amarula in a saucepan over medium heat. Stir until the sugar dissolves, then let it simmer for 5 minutes.
- Step 9: Glaze the Cake - Once the cake is done, let it cool in the pan for about 10 minutes. Then, carefully invert it onto a cooling rack. While the cake is still warm, poke holes in the top and pour the Amarula syrup over it, allowing the syrup to soak in.
- Step 10: Make the Chocolate Ganache - In a double boiler, melt the milk chocolate with the cream until smooth. If desired, stir in the optional Amarula for an extra kick.
- Step 11: Drizzle Ganache Over Cake - Once the cake has completely cooled, drizzle the chocolate ganache over the top, letting it cascade down the sides for a beautiful presentation.
Notes
- Ensure your butter is at room temperature for easy creaming.
- Let the cake cool completely before glazing to prevent the ganache from melting.
- This cake can be made a day in advance; flavors develop as it sits.
