Jennifer Dalquist: Hi! I'm Jenni Dalquist, I work for Nordic Ware and we're learning how to bake the perfect Bundt cake today. Right now, we're learning how to mix up the best batter to the right consistency.
Bundt cake batters tend to be heavier, more dense batters, than say a Layer cake or just typical cake. You're going to use normally, lots of eggs, lots of butter, they tend to call sometimes for sour cream, kind of heavy wet ingredients.
Today we're going to start out by creaming the butter, with the brown sugar. So, I'm going to take our two sticks of softened butter, put those into the mixer. Now, if you are not using an electric mixer, you would want to do this by hand in a bowl with a flat spatula. But we're going to put that into mixer and then, we're also going to add our light brown sugar.
The important part about creaming is making sure, that you're getting lots air incorporated into the butter and the sugar mixture. So, that's why you want to let something cream, for the right amount of time, it's not just a 20-30 second creaming, it's more like 2-3 minutes, of letting those two ingredients mix together.
Alright, once you're done with the creaming, you need to make sure that you scrape down the edges of the bowl, make sure all of our butter and sugar are getting mixed in together properly. I'm going to make sure, you scrape under the beater as well, that's where the butter and sugar sometimes hide and then, we'll start this up again.
Alright, now that we've given our butter and sugar the proper amount, of time to cream. We're going to add the eggs. I have five eggs here, we're going to start the mixer and just add them one at a time. You want your mixer on a lower setting, when you start to eggs and you want to let it mix, until each egg is incorporated before, you add the next egg.
We're going to scrape down the sides of the bowl one more time. One of the thing I wanted to mention is that it's also important to have your ingredients at room temperature. You're going to have best consistency of cake batter are going get it to mix, into solution the best, if you have your liquid ingredients as well, as your butter and your eggs, all at room temperatures. You might want to take them out and put them on the counter top, for an hour or two before you actually plan to bake with them. We're going to put that back up.
We are going to put that back up. I have our baking powder and our salt, I'm going to dump those in. I'm also going to start to add a little of our flour mixture. This is 3 cups of all purpose flour. We're going to turn the mixer on and we are going to start alternating, our dry ingredients with our butter milk. By alternating your wet and your dry ingredients like this, you avoid a big puff of flour coming back out of the mixer at you and you just get a better consistency of batter.
Alright! You want to make sure, you don't over beat your batter for a Bundt cake. We're scraping down the sides of the bowl, one last time. If you do decide that you want your to be a little bit more fluffy, you can beat it longer, you turn your mixer up to higher speed and let it beat for a minute or two and the batter will tend to get a little bit lighter in color and more fluffy and have more volume to it and that's a good way to make a higher and slightly less dense cake.
Now, that we have mixed up our cake batter. We're going to move on, to pouring it into the pan and sticking it in the oven and I'm going to teach you, some tips and tricks about, making sure your batter is evenly dispersed around all parts of the pan.