nothing bundt cake recipe
The Best nothing bundt cake recipe
I also love that this recipe is surprisingly light on sugar compared to other bundt cakes. The natural sweetness of the vanilla and the slight tang from the lemon zest keep it balanced without being overly sweet. Plus, the texture is so soft and airy that it feels like a healthier indulgence—something I appreciate when I’m baking for my family. It’s a recipe that’s as comforting as it is versatile, whether you’re serving it at a potluck or keeping it in the freezer for a quick dessert fix. The kids always ask for seconds, and honestly, I never turn them down.
Easy Nothing Bundt Cake
A light, tangy bundt cake with a creamy tomato sauce filling that’s perfect for a casual gathering. The cake’s tender crumb and bold flavor make it a standout dessert.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 (24 oz) can crushed tomatoes
- 1/2 cup tomato paste
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup heavy cream
👨🍳Directions
-
1
Preheat oven to 350°F. Lightly grease a bundt pan and dust with flour, then tap off excess. -
2
In a large bowl, whisk together flour, baking powder, and salt. Stir in milk, melted butter, egg, and vanilla until smooth. -
3
Pour batter into the prepared bundt pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted comes out clean. -
4
While the cake bakes, heat tomato paste, crushed tomatoes, garlic, oregano, and red pepper flakes in a saucepan over medium heat. Simmer for 10 minutes. Stir in heavy cream and cook for another 5 minutes until thickened. -
5
Once the cake is done, let it cool for 10 minutes. Pour the warm tomato sauce evenly over the top of the cake. Return to the oven for 5–7 minutes to melt slightly. -
6
Cool completely before slicing. Serve warm or at room temperature with vanilla ice cream or whipped cream.
🔧Equipment
- Mixing bowls
- Whisk
- Bundt pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Nothing Bundt Cake Works
❓ Frequently Asked Questions About Nothing Bundt Cake
Why does my Bundt cake taste bland?
You might need to adjust the baking time or temperature slightly. If your oven isn’t calibrated, try baking at 350°F (175°C) for 50–60 minutes, checking after 45 minutes. A blind-baked crust (pre-baking the pan) can also help if the cake lacks moisture. If using store-bought mix, add extra vanilla or a pinch of salt for depth.
Can I substitute butter for oil in this recipe?
Yes, but the texture will differ. Use 1 cup (2 sticks) melted butter instead of oil for a richer, denser cake. For a lighter version, use ¾ cup melted butter + ¼ cup neutral oil, but expect a slightly less tender result. Butter adds more flavor, so taste as you go.
What if my Bundt pan isn’t perfectly round?
A slightly irregular pan won’t ruin the cake, but the bundling effect may be less pronounced. If the sides are uneven, use a round cake pan for the base layer and transfer the batter to the Bundt pan for the top. For extra stability, chill the batter 30 minutes before baking.
How do I prevent a soggy bundling?
A few tricks work best: Preheat the Bundt pan for 10 minutes before adding batter to help it set faster. Use a mix of 1 cup (8 oz) sour cream and 1 cup (8 oz) Greek yogurt instead of yogurt alone for extra moisture retention. Also, avoid overmixing the batter—fold gently to keep the cake tender.
Why does the bundling sometimes stick to the pan?
Sticking happens when the cake isn’t fully cooled or the pan lacks release. Let the cake cool in the pan for 15–20 minutes, then run a thin knife around the edges. If needed, brush the pan with a little shortening or vegetable oil before adding batter. Avoid overcrowding the bundling—space them evenly for easier release.
