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Cocktail-themed Bundt cakes

Sarah Walker Caron is an award winning journalist, freelance writer and editor. She lives a happy life in Maine with her two children, where they love to hike, visit the beaches and have lots of silly fun. Check out her food blog at Sara...

Cool cakes are hot!

Cupcakes are so 2008. This year's hot-for-summer dessert is Bundt cake, and what's cooler than cake infused with your favorite cocktail flavors? But don't worry... these are "virgin," so everyone can indulge.

Cool cakes are hot!

Bundt cakes are hot!

With backyard barbecues, pool parties and last-minute dinners at the neighbors, summertime is when you probably see the most of everyone in your life. And any good party guest knows that you've got to bring something, maybe a dessert. But forget cupcakes -- they are so last year.

For something deliciously memorable, grab your coolest Bundt pan and get baking with these recipes for fabulous cocktail-inspired Bundt cakes -- no alcohol required.

Secrets of a perfect pan release

Before you get baking, you need to know how to prep the pan for baking so the cake releases easily. The peaks and valleys of a Bundt cake pan can make this challenging unless you know the secret: butter, paper towel and flour.

First, cut a pat of cold butter. Hold it using a dry paper towel and rub the inside of the Bundt cake pan -- all of it, including the center cone. Then, sift flour onto the pan. Gently tap the pan while turning it to coat the butter with the flour. If you find any patches where the flour doesn't stick, re-butter the spot and reflour it. Continue until the entire inside of the pan is white with a dusting of flour. There you have it -- now get baking.

Bundt cake recipes

Strawberry Daiquiri Bundt Cake

Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 eggs
1/2 tablespoon pure vanilla extract
Zest of one lime (save the lime for the glaze)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 cups finely chopped strawberries

Glaze:
Juice of 1 lime
3/4 cup confectioners' sugar

Directions:

1. Preheat the oven to 350 degrees F. Butter and flour a Bundt cake pan (see above for help).

2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy. Add the eggs one at a time, mixing to incorporate each before adding another. Add the vanilla and lime zest, then set aside.

3. In a large bowl, sift together the flour, baking powder and salt. Slowly add the flour mixture to the butter mixture, alternating additions with the milk, until it has all been added. Pour the strawberries in and mix for 30 seconds.

4. Pour the mixture into the prepared pan. Use a spatula to smooth out the top. Bake for 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the pan from the oven and let rest on a cooling rack for 30 minutes.

5. Invert the pan onto the rack and remove it slowly and carefully. Allow to fully cool.

6. Meanwhile, make the glaze by stirring the lime juice and sugar together until it becomes a glaze. Using a pastry brush and spoon, smooth on and apply the glaze.

Pina Colada Bundt Cake

Cool cakes are hot!Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 eggs
1/2 tablespoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup coconut milk
1 cup crushed pineapple, drained (reserve juice for glaze)
Sweetened coconut, for dusting

Glaze:
1/4 cup reserved pineapple juice
3/4 cup confectioners' sugar

Directions:

1. Preheat the oven to 350 degrees F. Butter and flour a Bundt cake pan (see above for help).

2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy. Add the eggs one at a time, mixing to incorporate each before adding another. Add the vanilla, then set aside.

3. In a large bowl, sift together the flour, baking powder and salt. Slowly add the flour mixture to the butter mixture, alternating additions with the coconut milk, until it has all been added. Pour the crushed pineapple in and mix for 30 seconds.

4. Pour the mixture into the prepared pan. Use a spatula to smooth out the top. Bake for 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the pan from the oven and let rest on a cooling rack for 30 minutes. Invert the pan onto the rack and remove it slowly and carefully.

5. Meanwhile, combine the pineapple juice and confectioners' sugar in a small saucepan. Heat over medium heat, stirring constantly, until the mixture bubbles and forms a loose syrup. Remove from heat and glaze the cake immediately. Sprinkle with coconut while the glaze is still wet.

Mojito Bundt Cake

Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 eggs
1/2 tablespoon pure vanilla extract
Zest of one lime (save the lime for the glaze)
2 tablespoons minced fresh mint leaves
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Glaze:
Juice of 1 lime (reserved from cake)
1/2 teaspoon mint extract
3/4 cup confectioners' sugar

Directions:

1. Preheat the oven to 350 degrees F. Butter and flour a Bundt cake pan (see above for help).

2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy. Add the eggs one at a time, mixing to incorporate each before adding another. Add the vanilla, lime zest and mint, then set aside.

3. In a large bowl, sift together the flour, baking powder and salt. Slowly add the flour mixture to the butter mixture, alternating additions with the milk, until it has all been added.

4. Pour the mixture into the prepared pan. Use a spatula to smooth out the top. Bake for 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the pan from the oven and let rest on a cooling rack for 30 minutes. Invert the pan onto the rack and remove it slowly and carefully.

5. Make the glaze by stirring glaze ingredients together in a bowl until fully combined. Glaze the cake while still warm, using a pastry brush and spoon.

More delicious cake recipes to enjoy this summer

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