Iced Oatmeal Cookie Bundt Cake

When I think of visiting my grandma Sylvia’s house when I was a little girl, I immediately have memories of going straight to her pantry, finding her blue cookie jar, and reaching in for a Mother’s Iced Oatmeal Cookie. Do you remember these? I loved these, but I only ever had them at my grandma’s house. I love that they were something special to my visits there.

The flavors are simple, but delicious, and they work beautifully in a cake!

Oatmeal Cake Ingredients

The oatmeal cake recipe calls for a handful of simple ingredients that are probably already in your pantry or that you can easily get from any grocery store:

• Cake flour
• Baking soda
• Cinnamon
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Old fashioned rolled oats

You may remember this recipe from my Magnolia Cookie Cake. It’s been one of your favorites. The only real change I made was omitting the chocolate chips and using cake flour. I can’t wait for you to try this simple and easy to make Iced Oatmeal Cookie Bundt Cake.

Pro Tips for Making Bundt Cakes

• Use room temperature ingredients – the butter and eggs in this cake should be room temperature before making this cake to ensure the ingredients mix evenly and are absorbed generously by the dry ingredients. This helps your cake to rise well.
• Don’t over mix the batter once you add the dry ingredients – using a low speed at this point ensures that the cake doesn’t become dense.
• Even if you use a non-stick bundt pan, you will still want to spray the pan with nonstick spray and coat it with the turbinado sugar.
• Allow the bundt cake to cool completely before removing it from the pan.

Frequently Asked Questions About Bundt Cakes

What bundt pan did you use for the Iced Oatmeal Cookie Bundt Cake?

I used THIS 10 cup bundt pan and it was barely big enough for the batter. You can use this size, or go up to a 12-cup bundt pan.

What Can I Serve with Oatmeal Cake?

I think this cake is completely delicious and perfect on its own with a little glaze, but you can always add some toppings! I’d recommend berries or peaches, as well as whipped cream.

How do I store leftovers?

No need to freeze or refrigerate this cake if you plan to serve it within a few days of making it. Cover it and store it at room temperature once the cake has cooled completely.

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Iced Oatmeal Cookie Bundt Cake

Soft and chewy oatmeal cake with a cream cheese glaze.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, Iced Oatmeal Cookie, Iced Oatmeal Cookie Cake, Oatmeal Bundt Cake, Oatmeal Cake, Oatmeal Cookie Cake

Ingredients

FOR THE CAKE

• 2 1/2 cups (590 g) water
• 2 1/2 cup (225 g) uncooked old-fashioned rolled oats, divided
• 3 cups (345 g) cake flour
• 2 teaspoon (8 g) baking soda
• 2 teaspoon (5.2 g) cinnamon
• 1 teaspoon (6 g) salt
• 1 cup (226 g) butter
• 3/4 cup (150 g) granulated sugar
• 1 cup (200 g) brown sugar
• 1 tablespoon (13 g) vanilla
• 4 eggs, room temperature

FOR THE GLAZE

• 1 cup (125 g) powdered sugar, measured and then sifted 
• 3 tablespoons (45.6 g) milk
• 2 tablespoons (30 g) cream cheese
• 1 teaspoon (4.2 g) vanilla extract

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10-12 cup bundt pan with nonstick cooking spray, sprinkle turbinado sugar or flour around the sides.
• In a medium pot, bring water to a boil. Add in 2 cups of the oats, stir, and remove the pot from the heat. Cover the pot and allow the oats to soak for 20 minutes, until all the water is absorbed. Let the oatmeal cool completely before adding it to the cake batter.
• In a medium sized mixing bowl, combine the cake flour, remaining ½ cup oats, baking soda, cinnamon, and salt. Stir to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed for 2 minutes until light and fluffy. Add in the vanilla and the eggs and mix until combined, scraping the sides of the bowl as necessary. Turn mixer to medium-high and beat the mixture for about 2 to 3 minutes, until smooth in texture and slightly lighter in color.
• Turn the mixer to low and add in the cooled cooked oats, followed by the flour mixture, mixing until just combined.
• Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Allow the cake to cool in the bundt pan completely before inverting it onto a cake plate for serving.

FOR THE GLAZE

• Combine all of the ingredients in a bowl and stir until smooth.

Notes

 

1.  

The post Iced Oatmeal Cookie Bundt Cake Inspired by Mother’s Cookies first appeared on Cake by Courtney.

The post Iced Oatmeal Cookie Bundt Cake Inspired by Mother’s Cookies appeared first on Cake by Courtney.

The Tom Cruise Cake

Have you heard about the viral Tom Cruise cake? It’s a white chocolate coconut cake from Doan’s Bakery – a cake so delicious, Tom apparently gifts it to all of his friends at Christmas. In fact, several of those said friends have talked about it on social media and talk shows. The world of foodies hasn’t stopped talking about it, but many people aren’t trying it. Why? Because ordering the real deal has a hefty price tag on it: nearly $130.

Lucky for me, I got my hands on a few slices thanks for a friend who had it delivered for her birthday!

Doan’s Bakery White Chocolate Coconut Bundt Cake

The original Doan’s Bakery version of this cake is described on the Goldbelly website as:

“The White Chocolate Coconut Cake is Doan’s most famous creation and for good reason. They start with a ring of moist, luxurious coconut bundt cake, mix in chunks of sweet white chocolate, layer on rich cream cheese frosting, and then dust it all over with toasted coconut flakes. The result is a delicious, pillowy cake good enough to derail the strictest Hollywood diets.”

I was eager to try this famous cake, but was unfortunately left underwhelmed. (Granted, I know the cake had been shipped, but I still had high hopes.)

My Review of the Doan’s White Chocolate Coconut Bundt Cake

Okay, real talk – I taste tested the Doan’s cake on Instagram stories last week and had a hard time hiding my lack of excitement for this cake. Here’s why:

• The cake itself lacked coconut flavor. To me, it tasted more like a dense yellow cake.
• The description says the cake has white chocolate chunks, but I never tasted one.
• I did think the cake was fairly moist, which won it some points. (After reading the description, we can thank the sour cream for that.)
• The buttercream was super duper sweet and had a strong cream cheese flavor. I felt like it overpowered the cake.

After tasting the real deal, I wondered if I could make a more flavorful, more moist cake – one that resembles the original version, but takes it up a notch.

White Chocolate Coconut Bundt Cake

It took me a few rounds of experiment to get the texture and flavor I wanted. In the first round, the cake was too fluffy and airy. In the second round, the cake was too dense. In the third round the texture was just right and the flavor was perfectly on point.

Here’s a look at what I did:

• For fat and flavor in the cake, I used half part coconut milk and half part buttermilk.
• I also added coconut emulsion to the cake to enhance the coconut flavor (feel free to substitute with coconut extract).
• Instead of chunks of white chocolate, I used melted chocolate, which gives the cake added richness.
• After pouring the batter into the pan, I topped the bottom of the cake with toasted coconut and then toffee pieces (instead of white chocolate chunks like the original – I liked the more caramelized flavor the toffee offers).
• In the buttercream, I used a mix of butter and cream cheese, but not too much cream cheese that it would overpower the other flavors.
• I also added coconut emulsion to the buttercream.

I’m so excited for you to try the recipe! Enjoy and let me know what you think!

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Copycat Tom Cruise White Chocolate Coconut Bundt Cake

Moist and flavorful white chocolate coconut cake with a light and fluffy coconut cream cheese buttercream.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, Coconut, Coconut Bundt Cake, Coconut Buttercream, Coconut Cake, White Chocolate Coconut Bundt Cake

Ingredients

FOR THE COCONUT CAKE

• 3 cups (360 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• ½ cup (125 g) canned coconut milk, mixed before measuring
• ½ cup (120 g) buttermilk, at room temperature
• 1 tablespoon (16 g) coconut emulsion or extract
• 1 ¾ cups (350 g) granulated sugar
• 1 cup (226 g) unsalted butter, at room temperature
• 4 ounces white chocolate, melted
• 3 eggs, at room temperature
• 2 egg whites, at room temperature

FOR THE COCONUT BUTTERCREAM

• 1/2 cup (113 g) unsalted butter, slightly cold
• 4 ounces cream cheese
• 2 ½ cups (312.5 g) powdered sugar, measured then sifted
• 1 teaspoon (5.3 g) coconut emulsion
• Pinch of salt

GARNISH

• 1 cup (95 g) sweetened shredded coconut
• 1 cup (95 g) toasted coconut, I buy mine pre-toasted from Orson Gygi
• 1 cup toffee baking bits

Instructions

FOR THE WHITE CHOCOLATE COCONUT CAKE

• Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside.
• In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
• In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy in texture, about 2 to 3 minutes.
• Stir in the melted white chocolate, followed by the eggs and egg whites, making sure to scrape down the sides and bottom of the bowl in between additions.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ the coconut mixture, another ⅓ of the flour, the second ½ of the coconut mixture, and then the remaining flour mixture. Stir until just combined.
• Pour the batter into the prepared pan. Sprinkle the top of the cake (which turns into the bottom) with the toasted coconut and then cover with the toffee bits (the coconut flakes need to go first so you can cover them with the toffee to help prevent the flakes from browning too much). Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.

FOR THE COCONUT BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes, until lighter in color and fluffier in texture.
• With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• Stir in the coconut emulsion and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.

ASSEMBLY

• Spread or pipe the buttercream on top of the cake. Cover with shredded coconut.

The post Copycat Tom Cruise White Chocolate Coconut Bundt Cake first appeared on Cake by Courtney.

The post Copycat Tom Cruise White Chocolate Coconut Bundt Cake appeared first on Cake by Courtney.

Jelly Donut Bundt Cake

Friends, you are going to love how easy and how delicious this Jelly Donut Bundt Cake is to make! We’re taking my classic vanilla cake, adding a fruit swirl, a fruit sugar coating, and baking it in a bundt pan. I love this vanilla cake so much. It’s light and fluffy, moist, and full of flavor.

How to Bake Moist Cakes From Scratch

It’s probably one of the most frequently asked questions in baking. How do I bake moist cakes from scratch?

It seems like it would be simple, right? Follow a recipe and get a moist cake. Unfortunately, it’s not always that easy. Sometimes, we are unaware of how certain substitutions, incorrect measuring, mixing speeds, etc, can affect our cakes.

So let’s review what helps create moist cakes.

Can I use a different fruit flavor?

Absolutely! I used my favorite raspberry preserves to to fill this cake. However, you can use any fruit jam/preserves of your liking. You can even mixing up the fruit and sugar coating. I did raspberry jam and freeze dried raspberries, but feel free to mix it up.

More Bundt Cakes to Love

The Most Delicious Apple Cider Donut Bundt Cake for Fall

Best Ever Chocolate Bundt Cake Recipe

The Most Delicious Biscoff Bundt Cake

Moist and Delicious Lemon Poppy Seed Bundt Cake

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Jelly Donut Bundt Cake

Tender and flavorful vanilla bundt cake with raspberry swirl and a freeze dried raspberry and sugar coating.

Course Dessert

Cuisine Cake

Keyword Cake recipe, Jelly Donut Bundt Cake, raspberry, Vanilla Bundt Cake, Vanilla CAke

Servings 20 people

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 large egg whites, room temperature
• 1 tbsp. (13 g) vanilla bean paste or pure vanilla extract
• 3 cups (345 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (5 g) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (120 g) sour cream, room temperature

FOR THE SUGAR COATING

• 2 ounces (57 g) freeze dried raspberries
• 1/2 cup (50 g) granulated sugar
• 4 tablespoons (56.5 g) unsalted butter, melted

For the Filling

• 1/2 cup (144 g) raspberry jam

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10-cup or larger bundt pan with nonstick spray and dust with sugar to cover the pan. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy in texture.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.
• Add the vanilla and mix until incorporated.
• With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ cup of the buttermilk. Repeat the additions, ⅓ flour mixture, ½ cup buttermilk and the final ⅓ flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.
• Pour half of the batter in the bundt pan. Carefully dollop the raspberry jam on the batter. Pour the remaining batter on top of the jam. Bake the cake for 50 to 60 minutes. (Mine took 55 minutes).
• Remove from oven and let cool completely in the bundt pan before removing.

FOR THE Sugar coating

• Using a food processor of blender, pulse the freeze dried raspberries to a powder.
• In a small mixing bowl, stir together the sugar and the raspberry powder.
• Using a pastry brush, coat the cake with butter and then cover with the sugar mixture.

The post The Most Delicious Jelly Donut Bundt Cake first appeared on Cake by Courtney.

The post The Most Delicious Jelly Donut Bundt Cake appeared first on Cake by Courtney.

The Most Delicious Butter Cake Recipe

I’m so excited to share with you this delicious Butter Cake Recipe. After several rounds of testing and tasting, it’s everything I hoped it would be. The cake is rich, but also tender and moist. You are going to love the flavor, as well as the ease of making this bundt cake recipe.

What Is Butter Cake?

Butter Cake gets its name from the main ingredient – butter. Along with two full cups of butter, butter cake calls for just a handful of other basic ingredients: sugar, eggs, vanilla, flour, baking powder, and buttermilk. It is a classic cake that can be served on its own or paired with berries, whipped cream, or butter sauce. You may often hear this cake called, Kentucky Butter Cake or Gooey Butter Cake. I’d say my version is definitely more of a simple butter cake, like the Kentucky butter cake, with a dense, moist, flavorful crumb and less of the “gooey” element from the other cake.

Butter Cake Ingredients

The recipe calls for a handful of simple ingredients that are probably already in your pantry or that you can easily get from any grocery store:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Eggs
• Buttermilk
• Vanilla extract
• Turbinado sugar

You’ll whip this recipe up in about 15 minutes and then bake for about 70 minutes.

Pro Tips for Making Butter Cake

• Use room temperature ingredients – the butter, eggs, and buttermilk should be room temperature before making this cake to ensure the ingredients mix evenly and are absorbed generously by the dry ingredients. This helps your cake to rise well.
• Don’t over mix the batter once you add the dry ingredients – using a low speed at this point ensures that the cake doesn’t become dense.
• Even if you use a non-stick bundt pan, you will still want to spray the pan with nonstick spray and coat it with the turbinado sugar.
• Allow the bundt cake to cool completely before removing it from the pan.

Frequently Asked Questions About Butter Cake

What bundt pan did you use for this cake?

I used THIS Nordic Ware square bundt pan and am just obsessed with the design!

What Can I Serve with Butter Cake?

I think this butter cake is completely delicious and perfect on its own, but you can always add some toppings! I’d recommend berries or peaches, as well as whipped cream, ice cream, butter sauce, salted caramel or even chocolate ganache!

How do I store leftovers?

No need to freeze or refrigerate this cake if you plan to serve it within a few days of making it. Cover it and store it at room temperature once the cake has cooled completely.

Can I freeze this cake?

If you do need to store this cake for more than a few days, yes, freeze the butter cake. After it’s completely cooled, wrap it securely with plastic wrap or aluminum foil before freezing. Thaw at room temperature overnight before serving

Other Bundt Cake Recipes You’ll Love

• Biscoff Bundt Cake
• Lemon Poppy Seed Bundt Cake
• Red Velvet Bundt Cake
• Chocolate Bundt Cake
• Pumpkin Bundt Cake

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Butter Cake

Course Dessert

Keyword Bundt Cake, Butter Cake

Ingredients

• 3 1/4 cups (406 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 2 cups (452 g) unsalted butter, at room temperature
• 2 cups (400 g) granulated sugar
• 2 eggs, at room temperature
• 1 tablespoon (13 g) vanilla extract
• 1/2 cup (120 g) buttermilk, at room temperature

Instructions

• Preheat the oven to 325°F. Spray a 10 to 12 cup Bundt pan with nonstick spray and then coat the bottom and sides of the Bundt pan with turbinado sugar.
• In a large bowl, whisk together flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy, about 3 to 5 minutes, stopping to scrape sides of bowl occasionally.
• With the mixer on low, add the eggs, one at a time, scraping down the sides and bottom of the bowl and beating well after each addition. Stir in the vanilla.
• With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with flour mixture. Beat until just combined after each addition. Carefully spoon the batter into the prepared pan and smooth the top. (The batter will be thick).
• Bake for a while 70 minutes or until a toothpick inserted near the center comes out with a few moist crumbs on it.
• Don’t worry if the cake sinks a tad as it cools.
• Allow the cake to cool completely in the pan before inverting it onto a cake plate/stand.

The post Melt-In-Your-Mouth Butter Cake first appeared on Cake by Courtney.

The post Melt-In-Your-Mouth Butter Cake appeared first on Cake by Courtney.