if you're looking for a perfect cake dessert this Easter holiday, i highly recommend this one. my extended family has been passing this recipe along for at least a couple of decades + i wanted to share it with you. i'm not a huge cake fan overall. i prefer other desserts, such as cookies, ice cream, pastries...but this recipe does it for me because of the filling. it's sweet + creamy without being too sugary. this recipe could also be adjusted for a Valentine's cake theme by swapping out the yellow cake for red velvet or chocolate cake works nicely as well.
here's how to make the original version.
yellow cake mix
sugar (i use baker's sugar because of the finer granules)
start by making your yellow cake.
i replace the 1/4 cup of vegetable oil that's noted in the box directions with 1/4 cup of melted butter to ensure the cake is more moist.
using your cooking spray, coat the entire inner surface of your bundt pan. then immediately add a dusting of your baker's sugar. be sure to cover all nooks or it may cause difficulties removing your cake later.
i like to use baking sugar instead of flour because it doesn't create a white layer on the outside of your cake, + the fine sugar tastes better.
if using a standard bundt pan, don't leave any part of the surface bare. i needed to keep the integrity of the design for this pan, so you'll see the points aren't too covered.
here was my first try with this bundt pan by Sur La Table.
and this is what the cake looks like if you don't coat the surface.
second attempt was much better. here we go.
bake according to the bundt cake directions on the cake box.
typically it's 350 degrees for about 39-45 minutes.
while your cake is cooking, prepare the filling.
add 5 tbsp flour to a sauce pan.
gradually add 1 cup of milk.
whisk until flour + milk are well blended.
heat mixture on medium heat whisking constantly until the mixture thickens + small peaks form.
once the mixture is warm, this will happen rather quickly.
place mixture in a bowl and cool in fridge while you make the second half of the filling.
combine all ingredients in mixer + beat on medium high speed until thick + fluffy.
remove flour/milk mixture from fridge + gradually add to mixer ingredients.
blend on medium high until thick + fluffy again.
place mixture in fridge while cake finishes baking.
test cake readiness with toothpick or uncooked piece of spaghetti. when it comes out clean, the cake is finished.
place directly on cooling rack for 5 minutes.
then carefully turn over onto serving dish for another 5 minutes before attempting to de-mold.
if the cake is still sticking or being difficult after 10 minutes of cooling, place it in the fridge for another 10 minutes. gently shake the mold in a small twisting back-and-forth motion every couple of minutes to loosen.
this mold is particularly difficult because of all the extra crevices, so i had to take a silicone spatula + gently pry the cake from the outer + inner edges.
allow cake to cool completely once de-molded then slice in half and carefully place top half on another plate.
( i turn the plate upside down on top of sliced upper part of cake, then flip over while holding as many sides as i can in one gentle motion. )
much better de-molding results this time!
check on your filling mixture. you'll know it's cooled + thickened enough when it hangs from your spatula or spoon for a good amount of time.
using a spatula or spoon, layer filling on bottom half of cake.
then gently replace top half of cake.
i went a little overboard on the filling + it oozed down the sides more than i typically allow. but it tastes so good that i don't mind when it looks a little messy.
dust the top with powdered sugar then place in fridge again to allow the cake + filling to set up a bit more prior to serving.
when ready, slice + serve with another light dusting of powdered sugar.
hope you like this one! if you try it please let me know how it went!