Best 4 Nutty Buddy Bundt Cake Recipes
Indulge in the delightful symphony of flavors and textures presented by Nutty Buddy Bundt Cake, a culinary masterpiece that blends the nostalgic charm of classic candy bars with the comforting warmth of a freshly baked bundt cake. This delectable treat offers a delightful contrast between the moist, tender crumb and the crunchy, nutty topping, creating an irresistible taste sensation that will tantalize your taste buds. With variations ranging from a traditional bundt cake to a delectable cheesecake swirl and a funfetti-inspired twist, this recipe collection caters to diverse preferences, promising an unforgettable baking experience.
**Traditional Nutty Buddy Bundt Cake:** Embrace the classic flavor combination of chocolate and peanut butter in this timeless recipe. The moist chocolate cake batter is generously studded with chopped Nutty Buddy bars, resulting in a harmonious blend of textures and flavors. A rich chocolate ganache glaze adds an extra layer of decadence, making this cake a true crowd-pleaser.
**Nutty Buddy Cheesecake Swirl Bundt Cake:** Experience the best of both worlds with this innovative recipe that combines the indulgence of cheesecake with the beloved flavors of Nutty Buddy bars. A creamy cheesecake filling is swirled into the chocolate cake batter, creating a stunning marbled effect. Topped with a layer of chopped Nutty Buddy pieces, this cake is a feast for the eyes and the taste buds.
**Funfetti Nutty Buddy Bundt Cake:** Transform your ordinary bundt cake into a whimsical celebration with this vibrant recipe. Colorful sprinkles and chopped Nutty Buddy bars are incorporated into the batter, resulting in a playful and festive cake that is perfect for birthdays, parties, or any occasion that calls for a touch of whimsy. A vanilla glaze adds a sweet finishing touch to this delightful treat.
Embark on a culinary journey with these Nutty Buddy Bundt Cake recipes, each offering a unique twist on a classic. Whether you prefer the traditional chocolate and peanut butter combination, the creamy indulgence of cheesecake, or the vibrant joy of sprinkles, these recipes have something for everyone. Prepare to impress your friends and family with these delectable creations that are sure to become cherished favorites.
WALNUT BUNDT CAKE
Walnut Bundt Cake is a rich, moist coffee cake packed with buttery walnut flavor. Nutty fall cake made with walnut flour and chopped walnuts inside and out!
Provided by Sabrina Snyder
Categories Dessert
Time 2h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray a 12 cup bundt pan with baking spray.
- Cream butter, sugar, and brown sugar in stand mixer on medium speed until light and fluffy.
- Add in the eggs one at a time until well combined.
- Add in vanilla extract.
- Sift together flour, baking powder and salt then alternate adding with milk into your stand mixer until just combined.
- Add ground walnuts and half the chopped walnuts until just combined.
- Pour into bundt pan and top with remaining walnuts.
- Bake for 65-75 minutes until a toothpick comes out clean.
- Let cool for 20 minutes before removing from pan by inverting over cake plate Invert again to have walnuts back on top.
Nutrition Facts : Calories 478 kcal, Carbohydrate 49 g, Protein 8 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 133 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
OLD-FASHIONED DOUGHNUT BUNDT CAKE
This simple vanilla Bundt cake has plenty of freshly grated nutmeg to nod to the flavor of old-fashioned doughnuts. But since it's baked rather than fried, it also gets a generous coating of melted butter while it's still warm to give it some of that doughnut richness. Then it's coated in cinnamon-sugar. It's neither a doughnut nor a cake - it's both. It's delicious right after it's made, but it tastes even more like an old-fashioned doughnut after sitting overnight. Store it tightly wrapped in plastic wrap at room temperature for up to 4 days.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Generously grease a 10- or 12-cup Bundt pan, taking care to get into all the grooves of the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup/225 grams room-temperature butter and 1 1/2 cups/300 grams sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix until well incorporated, scraping the mixing bowl after each addition. Add the vanilla and mix to combine.
- In a medium bowl, whisk the flour, nutmeg, baking powder, baking soda and salt to combine. Add half of the flour mixture to the mixer and mix on low speed until incorporated. With the mixer running, add the buttermilk in a slow, steady stream and mix until combined. Add the remaining flour and mix until fully incorporated. Scrape the bowl well to be sure the batter is well combined.
- Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.
- Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack. The cake should easily release. If it doesn't, use a small offset spatula to gently run around the edges of the pan to help release, then tap it again onto the rack.
- In a small bowl, mix the remaining 2/3 cup/135 grams sugar with the cinnamon to combine. Brush the warm cake all over with melted butter, then spoon cinnamon sugar over the cake. Brush any bare areas with the melted butter and reuse any cinnamon sugar that falls onto the baking sheet below the rack, using your hands to gently press it into the surface of the cake to help it stick. The idea is to get the cake fully coated all over with cinnamon sugar. Let the cake cool completely before serving.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 310 milligrams, Sugar 37 grams, TransFat 1 gram
NUTTY BUTTY CAKE
This is my take on Little Debbie's Nutty bar. My family thinks this was a great idea and loves it!! Come check my page out on facebook Taymi' s Sweet
Provided by Taymi Sweet
Categories Chocolate
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350f. Grease and flour tow 10inch pans. Bake cake according to directions and pour into prepared pans.
- 2. Bake cake until spring bake when touched about 40 minutes. Allow cake to cool completely in pan. Cut cakes vertically so that you have four bars.
- 3. For Peanut Butter Filling,cream the butter, cream cheese, and peanut butter together until smooth. Gradually add confectioners' sugar 1 cup at a time until combined and sweet to taste. Add vanilla.
- 4. Chocolate Butter Cream frosting In saucepan combine sugar with enough water to moisten. Bring to a boil, washing down sides as you go with a brush. Bring to 240F.
- 5. As sugar is cooking begin whipping the egg whites. Increase speed as eggs gets closer to a soft peak. Mix the butter and shortening, salt together in a seperate bowl. When sugar reaches tempt pour into whipped egg whites.
- 6. Continue to whip until mixing bowl is warm to touch. Quickly add butter mixture. Whip for 5 mintues until buttercream comes together and is smooth. Add melted chocolate and cocoa. Whip until combined. Store brand frosting may be used.
WINNING CRANBERRY BUNDT CAKE
The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 402 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 407mg sodium, Carbohydrate 48g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Soften the butter and cream cheese to room temperature: This will make them easier to cream together and will result in a smoother batter.
- Use a bundt pan with a capacity of at least 10 cups: This will ensure that the cake doesn't overflow.
- Don't overmix the batter: Overmixing can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean: This usually takes about 45-50 minutes.
- Let the cake cool completely before glazing: This will help the glaze to set properly.
- Store the cake at room temperature for up to 3 days: Or in the refrigerator for up to 1 week.
Conclusion:
This Nutty Buddy Bundt Cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a sweet and nutty glaze. It's sure to be a hit with everyone who tries it!
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