Bundt Cake with Whipped Cream and Candies
Ingredients:
For the cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter (softened)
1 ½ cups sugar
4 large eggs
1 cup milk (or buttermilk for extra softness)
2 tsp vanilla extract
For the whipped cream frosting:
1 ½ cups heavy whipping cream (cold)
4 tbsp powdered sugar
1 tsp vanilla extract
For decoration:
Colorful chocolate candies (like M&M’s or Smarties)
Instructions:
1. Preheat oven:
Preheat your oven to 180°C (350°F). Grease and flour a Bundt cake pan.
2. Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar:
In another large bowl, beat butter and sugar together until light and fluffy.
4. Add eggs and vanilla:
Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
5. Combine wet and dry:
Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until smooth.
6. Bake:
Pour the batter into the prepared Bundt pan.
Bake for 40–50 minutes, or until a toothpick inserted comes out clean.
7. Cool:
Let the cake cool in the pan for 10 minutes, then remove it and cool completely on a wire rack.
8. Prepare whipped cream:
Beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Decorate:
Pipe or spread the whipped cream on top of the cooled cake.
Add colorful candies for decoration.
Tips:
You can flavor the cake with lemon zest, orange zest, or cocoa powder for variety.
Make sure the cake is completely cool before adding whipped cream, or it will melt.
