John Myers
Buttermilk Bundt Cake with White Chocolate
The perfect buttermilk bundt cake with white chocolate recipe with a picture and simple step-by-step instructions.
- 200 g Chocolate white
- 300 g Flour
- 1 packet Baking powder
- 120 g Soft butter
- 1 packet Vanilla pudding
- 3 Eggs
- 250 Milliliters Buttermilk
- 1 packet Vanilla sugar
- 100 g Sugar
- Roughly chop the white chocolate, place in a bowl and set aside.
- In a mixing bowl, beat the butter, sugar and vanilla sugar until creamy. Add the eggs and stir in. Mix in the buttermilk and custard, mix in the flour and baking powder and stir in two portions. Add the chocolate pieces and fold in. Pour the dough into the prepared Gugelhupf dish and smooth it out.
- Place the bundt cake in the oven preheated to 200 degrees and bake for about 35-40 minutes. (Chopsticks sample) Take out of the oven after the baking time and let cool in the mold for 20 minutes. Now turn the Gugelhupf out onto a cake plate and let it cool down.
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