Nordic Ware is known for making beautiful and high-quality baking pans. These delicious Nordic Ware bundt pans recipes are sure to be crowd-pleasers. Not only do they taste delicious but they also look incredible thanks to the details in Nordic Ware pans.
Prep Time45 minutesmins
Baking Time1 hourhr10 minutesmins
Total Time1 hourhr55 minutesmins
Course: Dessert
Cuisine: American
Keyword: nordic ware brilliance bundt pan, nordic ware bundt cake recipes, nordic ware bundt pans recipes, nordic ware crown bundt pan, nordic ware swirl bundt pan
Beat butter, sugar, and vanillaIn a large bowl, use an electric mixer to beat the butter, sugar, and vanilla together until it becomes smooth. Beat at medium speed for around two minutes before adding the eggs in one at a time, beating well after each addition.
Combine the wet and dry ingredientsAdd the flour mixture to the wet ingredients, alternating with milk in three additions. Mix the batter well and then fold in white chocolate.
1 cup milk, 4 ounces white chocolate, finely chopped
Mix raspberry swirl fillingIn a small bowl, mix all of the raspberry swirl ingredients together.
Add batter to bundt panAdd half of the cake batter to the cake pan then add the raspberry filling followed by the rest of the cake batter. Using a small spatula, swirl the raspberry filling with the batter by moving it back and forth through the whole pan.
Bake the cakeBake your cake for 55 to 60 minutes and then let it cool for 10 minutes in the pan on a wire rack. Then, invert the bundt pan on the wire rack and continue to let it fully cook. Once the cake is fully cool, sprinkle it with powdered sugar and then garnish with fresh raspberries.
3/4 cup fresh raspberries
Hot chocolate cake
Prepare the bundt cake pan and preheat the ovenPreheat the oven to 325 degrees Fahrenheit and spray your bundt pan with cooking spray and then dust with flour.
Cream the butter and sugarIn a large bowl using an electric mixer beat the butter and sugar together until fluffy, which should take about three to four minutes. Then, add in the eggs one at a time, beating well after each addition, and then add the vanilla.
Combine dry ingredientsIn a medium bowl, mix together the flour, salt, ancho chile pepper, and baking soda.
2¾ cups all-purpose flour, 1¾ teaspoons kosher salt, 1 teaspoon ground ancho chile pepper, ½ teaspoon baking soda
Combine wet and dry ingredients of the bundt cakeSlowly add the flour mixture to the butter mixture and alternate adding milk while adding the flour. Mix the hot chocolate cake batter until combined.
1½ cups whole milk, room temperature
Add cocoa powder and cinnamonAdd half the cake batter to a medium bowl and mix in the Dutch process cocoa and cinnamon until smooth. Then, gradually fold the unsweetened cocoa into the remaining batter until smooth.
⅓ cup Dutch process cocoa powder, sifted, 2 teaspoons ground cinnamon, ⅓ cup unsweetened cocoa powder, sifted
Bake the cake Add the cake batter to the pan, alternating between the Dutch process and cinnamon batter and the unsweetened cocoa batter. Bake your cake for 50-70 minutes. Then, let the cake cool for 15 minutes in the bundt pan before turning it out onto the wire rack.
Make the ganacheHeat the cream for the ganache in a small saucepan over medium heat until it simmers. Then, pour it over the finely chopped chocolate and let it sit for 10 minutes before stirring, and then pour over the cooled cake.
⅔ cup heavy whipping cream, ⅔ cup finely chopped 60% cacao bittersweet chocolate
Notes
While these recipes recommend specific Nordic Ware bundt pans, you can use other styles such as the Nordic Ware brilliance bundt pan. The cooking time may vary by a few minutes depending on the bundt pan you are using. Be sure to grease every crevice of the bundt pan to prevent your cake from sticking.Store both of these bundt cakes at room temperature for one to three days. You can also store them in the fridge for up to five days to extend their freshness.