A rich and moist vanilla and amarula bundt cake that melts in your mouth. A festive cake finished with a milk chocolate ganache.
The success of the bundt cake is its perfectly formed dome shape, and for this you need a denser sponge. You don’t want to risk the cake sticking to the tin here.
September is Heritage Month in South Africa. A cream liqueur made from marula fruit, which grows only in the plains of Africa right on the equator. The Marula Tree cannot be cultivated and can grow anywhere you like. The berries are hand-harvested in mid-summer.
This vanilla bundt cake is made with plenty of creamy Kellygold butter. The butter is made from grass-fed milk Irish cows. I dream of using it to make bread, and the texture is unbelievable. I used salted butter here and no added salt.
Some Tips for Making Bundt Cake
- Make sure to use room temperature butter and eggs for this recipe
- Make sure the egg is well incorporated into the dough before adding the next egg. You can actively mix the dough at this stage, but be careful not to over mix after adding the flour.
- Add flour and liquid ingredients in 3 batches. This will prevent dry clumps from forming.
- If you don’t drink alcohol, you can omit amarula from the syrup or replace it with another liqueur that pairs with vanilla and chocolate. This is what I will try next.
- Once the cake is coated with syrup, let it cool completely before adding the chocolate ganache.
- The ganache takes a while to cool, so make it before you make the ice cream. In the video below, due to time pressure, the cake was not allowed to cool completely and the ganache was a little too runny.
- If you prefer this over ganache, top this cake with icing glaze.
- If the ganache sets too quickly, heat it in the microwave for a few seconds and mix until it reaches the desired consistency. It should be a little thicker than it looks in the video. An offset spatula can be used to cool the cake.
- If the ganache needs to cool quickly, put it in the refrigerator.
- If you store this Vanilla and Amarula Bundt Cake in an airtight cake tin, it will last for quite a few days.
- This bundt cake has a thicker crust, making it perfect for use as a base to hold other flavors and ingredients such as dried fruit or chocolate chips.
- Liberally spray the bundt cake with baking spray. In South Africa we use Cook n Bake. If you’re in the US, Cake Goop does a pretty good job of greasing bundt cake tins.
- I like to use metal bundt cans and mine is a Kugelhopft can but it works very well. We do not recommend using silicone bundt cake molds.
- Since the dough is very thick, drop it into the pan in small portions and tap the counter well after filling to settle and avoid air bubbles.
Step by step instructions on how to make a vanilla bundt cake.
Check out the step-by-step photos below on how to make a vanilla bundt cake.
Vanilla and Amarula bundt cake
A moist and delicious vanilla bundt cake combined with amarula cream liqueur.
- Preparation time: 20
- Cooking time: 55 minutes
- total time: 1 hour 15 minutes
- yield: 1 large cake
- Category: cake
- Method: baking
285gm kelly gold butter (room temperature)
3 large free range eggs
1 teaspoon Baking powder
1 teaspoon bicarb
1 cup buttermilk
100ml sunflower oil
2 teaspoons vanilla extract
¼ cup sugar
¼ cup water
¼ cup Amarula
Milk chocolate ganache:
200gms milk chocolate
250ml (1 cup) cream
30 ml Amarula option
To make cake, preheat oven to 180C/350F.
Spray a generous amount of cooking spray (approximately 22 cm x 12 cm) into a bundt can.
Using an electric mixer, cream the butter and sugar until light and fluffy. About 5 minutes.
Add the eggs to the batter one at a time, mixing thoroughly before adding the next egg.
Sift the cake flour, baking powder and baking soda. Combine buttermilk, oil and vanilla extract.
With the mixer on low speed, add the sifted cake flour, buttermilk and oil in 3 batches. Scrape the bowl down and mix quickly until well blended.
Scoop the dough into a bundt mold and flatten with a spatula.
Bake for 50-60 minutes until golden brown. If you put a knife in the middle of the cake, the cake will be completed and it will be finished beautifully. Cover the cake loosely with tin foil after about 20 minutes of baking time to prevent it from sticking.
Allow the bundt cake to cool in the mold for about 20 minutes, then turn it over onto a plate.
While the cake is baking, put the sugar and water in a small saucepan and boil for 5 minutes to make a syrup. Cool slightly. Add amarula.
When the cake comes out of the mold, brush it all over with the amarula syrup.
Let cool completely before topping with ganache.
Make the ganache before icing, as it will harden as it cools. Chop the chocolate into small pieces and place in a heatproof bowl. Heat the cream and add it to the chocolate. Stir until smooth and melted. Allow to cool and thicken before icing the cake.
keyword: Bundt, Cake, Vanilla, Amarula, Chocolate, Ganache
Some other South African heritage recipes:
South African classic raw milk tart
Best buttermilk bran rusks.
Earl Gray Black Tea Milk Tart ~Baked Milk Tart~
Orange Aoi Pudding
Pear and ginger malva pudding
Mallow pudding with cranberries and ginger
Grandmother Betty’s Crunchy Recipe
easy peppermint crisp pudding
Traditional South African bobotie served with fragrant yellow rice
More Recipes Using Kellygold Butter & Cheese
My best peri peri shrimp
Best cheese and onion quiche
my best lemon meringue pie
my perfect cheese scone
Snook cooked in orange and apricot butter
*This article is sponsored by kelly gold