Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil by Christie Matheson

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    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; all-purpose flour; light brown sugar; eggs
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    • Categories: Frostings & fillings; Quick / easy
    • Ingredients: light brown sugar; store-cupboard ingredients
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  • Cranberry-crème fraîche bundt-style cake
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: all-purpose flour; almonds; cranberries; almond extract; cranberry juice; butter; sugar; heavy cream; buttermilk; confectioner's sugar
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    • Categories: Sauces for desserts; Quick / easy; Cooking ahead; French
    • Ingredients: buttermilk; heavy cream
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    • Categories: Quick / easy; Sauces for desserts; Cooking ahead; Vegan
    • Ingredients: cranberries; store-cupboard ingredients
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    • Categories: Frostings & fillings; Quick / easy; Vegan
    • Ingredients: confectioner's sugar; almond extract; cranberry juice
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    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; all-purpose flour; poppy seeds; sugar; eggs; lemons; buttermilk; heavy cream
    • Accompaniments: Crème fraîche
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    • Categories: Frostings & fillings; Quick / easy; Vegan
    • Ingredients: lemons; sugar
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  • Lady Bird lemon bundt-style cake
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd; American
    • Ingredients: butter; cake flour; sugar; egg yolks; confectioner's sugar; lemons; heavy cream
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  • Lemon icing
    • Categories: Frostings & fillings; Quick / easy
    • Ingredients: confectioner's sugar; lemons; heavy cream
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  • Maple walnut bundt-style cake
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd; American
    • Ingredients: butter; all-purpose flour; maple syrup; egg yolks; milk; heavy cream
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  • Maple icing
    • Categories: Quick / easy; Frostings & fillings; American
    • Ingredients: maple syrup; heavy cream; store-cupboard ingredients
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    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; all-purpose flour; oranges; pecans; sugar; eggs
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    • Categories: Quick / easy; Sauces for desserts; Vegan
    • Ingredients: oranges; sugar
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    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: cake flour; sugar; cherries; almond extract; almond flour; Greek yogurt; oranges; confectioner's sugar
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    • Categories: Frostings & fillings; Quick / easy; Vegan
    • Ingredients: confectioner's sugar; almond extract
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    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; all-purpose flour; bourbon; vanilla beans; buttermilk; confectioner's sugar; granulated sugar; eggs
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    • Categories: Frostings & fillings; Quick / easy
    • Ingredients: vanilla beans; confectioner's sugar
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    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; cake flour; sugar; buttermilk; milk chocolate; heavy cream; eggs
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    • Categories: Cakes, large; Quick / easy; Sauces for desserts; Dessert; Cooking ahead; Vegan
    • Ingredients: all-purpose flour; cocoa powder; soy milk; confectioner's sugar; raspberries; canola oil cooking spray; dark chocolate
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    • Categories: Quick / easy; Sauces for desserts; Cooking ahead; Vegan
    • Ingredients: raspberries; sugar
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    • Categories: Cakes, large; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; cocoa powder; dark chocolate; granulated sugar; dark brown sugar; all-purpose flour; buttermilk
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    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: cocoa powder; milk chocolate; all-purpose flour; heavy cream; granulated sugar; dark brown sugar; yogurt
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    • Categories: Frostings & fillings; Quick / easy; Cooking ahead
    • Ingredients: milk chocolate; heavy cream
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    • Categories: Frostings & fillings; Quick / easy; Cakes, large; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: cocoa powder; all-purpose flour; buttermilk; peppermint extract; heavy cream; dark chocolate; granulated sugar; dark brown sugar; mint
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Notes about this book

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Notes about Recipes in this book

  • Lemon-poppy seed bundt-style cake

    • debrakp on June 18, 2014

      The directions call for a 10 cup bundt pan. There was too much batter, and the cake overflowed in the oven while baking. A 12 cup bundt pan would work better. The cake was delicious though.

  • Cherry almond bundt-style cake

    • caitmcg on February 09, 2019

      This is a delicious cake that was very popular, and as easy to make with frozen cherries as fresh, as the cherries are cooked on the stovetop. The glaze did not add much, and in future I'd simply dust the cake with powdered sugar instead.

  • Yellow bundt-style cake with chocolate ganache

    • Nancith on September 21, 2014

      Delicious cake, moist & rich. A hit with everyone. Certainly not low fat, but a nice indulgence one in awhile.

  • Cranberry-crème fraîche bundt-style cake

    • Nancith on December 26, 2015

      All who ate this cake thought it was delicious. I substituted 3/4 cup gooseberries since I didn't have enough cranberries--no one noticed the difference. The only quibble is with the glaze; the amount of liquid called for was not at all enough. My confectioner's sugar was organic-perhaps that made a difference since it is texturally different than regular conf. sugar. And the color of my glaze was a very pale imitation of the bubblegum pink of the recipe photo. But otherwise a tender, tasty cake that will be made again.

  • Lady Bird lemon bundt-style cake

    • Nancith on July 16, 2018

      Refreshingly light-lemony cake, perfect with some macerated berries. Lemon isn't normally my favorite cake flavor, but this is not overpowering, We did find the texture to be crumbly & just a little dry (possibly the fault of the baker?). The icing adds a necessary touch of overt sweetness; without it, I would think the cake rather ordinary. Young & old alike enjoyed it.

  • Can't-tell-it's-vegan chocolate bundt-style cake with raspberry sauce

    • Nancith on December 26, 2014

      Very chocolate-y flavor, moist cake, although it cracked into 3 separate pieces by the time it was served. Perhaps this was because the bottom wasn't level, but that doesn't happen with a non-vegan cake.

  • Carrot minis with maple-cream cheese icing

    • marvymer on July 24, 2022

      This is a delicious recipe for mini bundts! I've also successfully used this recipe to make a regular size bundt cake (10 cup pan) by doubling the batter, and a very large cake (18 cup tube pan) by tripling the batter. I used instructions in this article to determine, by thermometer, when the cakes were done: https://www.epicurious.com/expert-advice/trick-moist-perfect-cakes-thermometer-article. The maple-cream cheese icing is great, but I've also used the book's orange-cream cheese frosting instead. Yummy!

  • Aunt Polly's birthday bundt-style cake

    • leilx on April 14, 2020

      The recipe for chocolate pudding that goes with this cake is fantastic and very simple. The cake is also good.

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Reviews about this book

  • Baking Bites

    ...This chapter features more "gourmet" recipes with a more modern flair, which is great and helps set the book apart from other bundt recipe collections.

    Full review
  • Kitchn by Faith Durand

    There are just enough recipes to do something fun, but not so many that you feel overwhelmed with choice. It feels like a bright, creative, well-edited little collection of recipes.

    Full review
  • ISBN 10 0811879364
  • ISBN 13 9780811879361
  • Linked ISBNs
  • Published Oct 01 2011
  • Format Hardcover
  • Page Count 132
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Bundt-style cakes appeal to everyone busy home bakers appreciate how simple they are to make, and cake lovers adore the endless (and delicious!) variety of shapes and forms they can take. This collection of more than 50 recipes delivers retro fun with a sophisticated spin, offering everything from nostalgia-inducing classics and decadent indulgences to adorable minis and even vegan versions of this eponymous treat. Enticing photos throughout showcase these whimsical, irresistible desserts and will have anyone with sweet cravings begging for this circular sensation!

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