This Classic Vanilla Bundt Cake with White Chocolate Ganache is an excellent choice for any occasion. Drizzle with the chocolate ganache or dust the cake with sifted powdered sugar.
Author: Nectaria
Servings: About 16 slices
INGREDIENTS
For the cake
450 gr./ 15.83 oz. all-purpose flour
250 gr./ 8.82 oz. butter, at room temperature
350 gr./12.34 oz. sugar
4 eggs, at room temperature
200 gr./ 7.05 oz. whole milk, at room temperature
1 tablespoon vanilla extract
1 teaspoon salt
1 tablespoon baking powder
For the white chocolate icing
200 gr./ 7.05 oz. white chocolate
80 gr./ 2.82 oz. heavy cream
INSTRUCTIONS
Preheat the oven to 350°F/ 180°C.
To make the cake
Whisk the baking powder into the flour and set aside.
Beat together the butter, sugar and salt, until fluffy and lightened in color.
Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat again.
Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour, stir in vanilla extract and mix until everything is well combined.
Grease a 26 cm/ 10.2 inches Bundt pan, using vegetable oil or shortening. Scoop the batter into the prepared pan, smoothing the top with a spatula.
Bake the cake for 45 to 55 minutes, until it’s starting to brown, appears set on top and a toothpick inserted into the center comes out clean.
Remove the cake from the oven. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the cake, and allow it to cool completely.
To make the white chocolate ganache
Boil the cream in a saucepan over medium heat stirring to avoid it catching at the base and burning until reaching a soft bubbly simmer.
Pour straight on to the chopped white chocolate and let it rest for 10-20 seconds before stirring gently to melt all the chocolate and reach an even glossy consistency.
As soon as the ganache is smooth, immediately pour over the cake.
Allow the ganache to set up at room temperature for a few hours before serving.