Destiny’s Vanilla Spice Bundt Cake

Can you believe it’s July already? I hope you all have been enjoying the warm weather. It has been lovely weather in my hometown, but we have had many rainy days. I also hoped you enjoyed the Fourth of July holiday with your friends and family. I had a lovely day eating cookout food, and I saw a few fireworks from my front porch. During the holiday weekend, I created a new recipe that I would like to share with you. Bundt cakes are a fun dessert that is perfect for family picnics or barbeques, and I never made one until now. I watched one of my favorite baking shows on Netflix, “Zumbo Just Desserts,” and got in the mood to experiment in the kitchen.
This recipe is a delicious take on a Strawberry Glazed Bundt Cake inspired by Food blogger Julie Clark. This bundt cake is moist, fluffy, and full of flavor, with cinnamon and nutmeg added into the gluten-free flour and cake flour mixture. Please note this recipe is not entirely gluten-free because of the cake flour. I always had a little cake flour into my gluten-free cakes to help the cake not be too dry. There are also chopped walnuts and ice with a strawberry glaze. This bundt cake is sweet, delicious, and made with love. I am going to be completely honest; I started using the recipe by Julie Clark. Then I decided to be creative, so my recipe is entirely different from Ms. Clark’s recipe, but her directions and baking time were very helpful.

Vanilla Spice Bundt Cake
Ingredients:
- 1 stick of salted butter
- 1 cup of granulated sugar
- 1 cup of light brown sugar
- 2 large eggs
- 1 tablespoon of vanilla bean paste (Substitution: 2 teaspoons of vanilla extract)
- 1/3 cup of canola or vegetable oil
- 1/2 cup of reduced-fat Fairlife milk
- ½ cup of heavy whipping cream
- 1 cup of King Arthur’s Unbleached Enriched Cake Flour
- 1 cup of Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- ½ teaspoon of nutmeg
- ¼ teaspoon of salt
- ½ cup of chopped walnuts
Strawberry Glaze
Note: Orange or lemon would work well with this recipe if you do not want to use strawberries.
Ingredients:
- 1/2 cup of strawberry jelly or 2 cups of fresh chopped strawberries
- 2 cups of powdered sugar
- 1 teaspoon of LorAnn Gourmet strawberry flavoring
- 1 teaspoon of vanilla bean paste or vanilla extract
- 2-4 tablespoons of heavy whipped cream
- 3 tablespoons of melted butter
- ¼ teaspoon of salt
Directions:
- Gather all your ingredients.
- In a large bowl, whisk together the gluten-free flour, cake flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Set aside.
- In a microwave-safe bowl, place one stick of butter in the bowl, and melt for fifteen to twenty seconds to soften the butter.
- In the bowl of a stand mixer fitted with the paddle attachment, blend the cane sugar, light brown sugar, and butter until blend well like a paste, about two minutes.
- Add the eggs, oil, and vanilla until light and fluffy. (Baking tip: Crack eggs into a liquid measure cup to prevent egg shells from getting into your batter.)
- Measure out the milk and heavy cream in a liquid measuring cup.
- With the mixture on low speed, gradually add the flour mixture in 2 batches, beating until combined, stopping to scrape down the sides and bottom of the bowl as needed. Do not over-beat.
- Slowly pour the milk and cream mixture into the mixer while the dry ingredients are incorporated into the batter.
- Once the batter is blended and fluffy, fold in the chopped walnuts using a baking spatula.
- Mix batter until it is smooth and blended well.
- Spray the bundt cake pan with baking spray or cooking spray to prevent the cake from sticking in the pan.
- Using a baking spatula, fill the pan ¾ of the way, making sure there is room for the bundt cake to rise while baking in the oven.
- Bake the cake for forty-five minutes at 350 degrees Fahrenheit. Time may vary depending on the type of oven you have.
- While the cake is in the oven, prepare the glaze.
- To make the glaze, combine the powdered sugar, melted butter, diced strawberries or jelly, and strawberry oil and vanilla bean paste in a small bowl. Mix until it is smooth, adding the cream a tablespoon at a time until you’ve reached the consistency you’d like.
- Once the cake is cool, spread the glaze and rainbow chocolate chips on top of the cake. Slice and serve.
I planned to use fresh strawberries with this recipe, but I curdled the icing mixture the first time and remade the icing with jelly because I didn’t have any more fresh strawberries. Sometimes, I make mistakes when I experiment in the kitchen, but I never give up. I hope you enjoy making this recipe as much as I had fun making it for my family. The bundt cake came out so good my parents went back in the kitchen for a second slice.
Featured Photo by Ksenia Chernaya from Pexels