Homemade Wedding Bundt Cake
Make this easy Wedding Bundt Cake and make it a cake to remember. This cake is a great alternative to a traditional wedding cake, easy to make and very versatile.
Servings 80 people
Ingredients
Lemon Cake- For the 6" and 8" Kugelhopf pans
- 300 g butter
- 400 g sugar
- 2 teaspoon vanilla extract
- 8 medium eggs
- 600 g flour Germany type 405, UK Plain Flour, USA all purpose or cake flour.
- 100 g almonds
- 2 pinches salt
- 4 lemons
- 160 g oil
For the Lemon Glaze
- 300 g powdered sugar / Icing sugar
- 6 tablespoon lemon juice
Red Wine ChocolateCake
- 4 eggs separated
- 1 pinch salt
- 250 g butter 1
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 2 teaspoon ground cinnamon
- 2 tablespoon cocoa powder
- 100 g dark chocolate chips
- 280 g plain flour
- 200 ml red wine
- 200 gr caster sugar
Chocolate Hazelnut Cake
- 1 pinch salt
- 350 g butter
- 1 tablespoon milk
- 225 g semi dark chocolate
- 270 g flour
- 3 teaspoon baking powder
- 300 g ground hazelnuts
Chocolate Glaze
- 300g Semi Dark Chocolate Glaze
Instructions
Lemon Cake
- Preheat your oven to 180 °C / 350 °F.
- Place the butter, sugar, and vanilla extract (affiliate link) in a bowl and mix with a paddle attachment using a hand or stand mixer, until creamy. Add the eggs one, by one and whisk until combined.
- Combine the dry ingredients. In a separate bowl, combine the flour, ground almonds (affiliate link), salt, and baking powder (affiliate link). Add the dry mixture in small portions to the egg mixture and mix until combined
- Wash the lemons and remove the skin of the lemon using a zester. Squeeze the juice out from one lemon and add to the zests from both lemons. Pour into the batter and mix. Now pour in the oil.
- Coat your Kugelhupf form or loaf pan with butter. Pour in the batter and place in the oven for 35-40 minutes. To test if the cake is done, prick the middle with a skewer. If it comes out clean it is done.
- Remove the pan from the oven and cool the cake in the pan for 15 minutes. Do not let the cake cool too long in the pan or it will stick. Place a wire rack over the cake pan and invert the cake onto the rack. Cool the cake for 60 minutes.
Red Wine Chocolate Cake
- Preheat the oven to 160 °C or 320°F
- Grease your cake form with some butter and a handful breadcrumbs (optional)
- Using a hand or stand mixer whisk the egg whites with a pinch of salt until you achieve some stiff peaks
- In a separate bowl add caster sugar, vanilla sugar or extract, egg yolks and butter and mix until you achieve a nice creamy consistency.
- Add the cocoa powder, chocolate chips (affiliate link) and cinnamon to the bowl and combine everything to a homogenous mass.
- Mix the flour and baking powder (affiliate link). Little by little add the red wine and flour to the cake batter, alternating between the two. Mix until everything is combined.
- Lastly, carefully fold the egg whites into the batter.
- Pour the dough into the prepared cake tin and place the tin into the oven.
- The red wine cake has to bake for about 60 min. Check after an hour with a knife or skewer if the cake is done. If the knife/ skewer comes out clean it is done. Cool the Cake for 60 minuts.
Chocolate Hazelnut Cake
- Preheat your oven to 180°C/356°F top to bottom heat.
- To ensure that the bowl is uncontaminated, wipe it with some lemon juice or vinegar. This will ensure that your eggs will be nice and stiff. Now place the egg white in the bowl.
- Add a pinch of salt and then using a hand or stand mixer, whisk the egg whites until stiff. Set aside in the fridge until needed.
- In a separate bowl whisk the butter, sugar and milk until creamy.
- Prepare a water bath and melt the semi-dark chocolate. (To make a water bath: place a bowl over a pot of simmering water. Chop up the chocolate into small pieces and place it in the bowl. Stir occasionally to avoid bubbles forming. When the chocolate almost melts, carefully remove the bowl from heat and place it on a towel. Stir until all the chocolate is melted and ready to use. )
- Add the flour, baking powder (affiliate link) and hazelnuts to the butter mix. Pour in the melted chocolate. Mix to a smooth cake batter.
- Finally, add in the stiff egg whites. Carefully mix until combined. You do not want to mix too long otherwise the egg whites will deflate and the cake might not end up as airy.
- Prepare a cake form or a bundt cake form by greasing it with butter and dusting the metal with flour.
- Pour or spread the cake batter in the form and place in the oven.
- Bake for approximately 60 minutes. Test the cake by piercing it with a skewer. If the skewer comes out clean the cake is ready.
- Leave to cool completely.
Chocolate Glaze
- Melt the chocolate in a water bath and pour over the cakes
Lemon Icing
- Sieve the powdered sugar and combine with the juice. You will want the glaze to be quite thick. Pour over the cake.
