Discover the ultimate recipe for a gluten-free Bundt cake that’s even better than Nothing Bundt Cakes. Indulge in delicious flavors today!
Deliciously Moist and Flavorful Alternatives for Every Occasion
If you’re looking for a delicious gluten-free dessert, a chocolate chip cookie bundt cake might be just what you need. This recipe offers a scrumptious alternative that rivals the popular offerings from Nothing Bundt Cakes. Gluten-free baking can be challenging, but with the right ingredients and techniques, you can create a moist and flavorful bundt cake that everyone can enjoy.
The key to this gluten-free bundt cake lies in the combination of gluten-free flours and the addition of chocolate chips, which provide a delightful sweetness and texture. By following this recipe, you can impress your friends and family with a cake that not only accommodates dietary restrictions but also satisfies cravings for something sweet. Whether for a special occasion or just a treat for yourself, this chocolate chip cookie bundt cake is sure to be a hit.
Mastering the Art of Gluten-Free Indulgence: A Bundt Cake Revolution!
Hi y’all today I’m going to show you how to make my gluten-free chocolate chip bunk cake a nothing bunk cakes copycat recipe I know they make this cake gluten-free and it’s actually really good but at over 25 bucks for a small 8 in cake I knew I could make it better than theirs and at a fraction of the price so let’s get into it and I’ll show.
You how to make it I wanted to make this in a bowl with no mixer y’all so that’s what I’m doing here but just know you can do this in a mixer if you want to here I have 1 cup or 226 G of very soft butter and I’m adding to that 1 and 1/2 cups or 300 G of brown sugar and I’m just going to attempt to cream these together with.
Just my spatula because this is a bunk cake and it really doesn’t require a lot of lift plus the fact that there are chemical leaveners in this recipe there’s really no need to cream the mixture to a really light and fluffy State just combine them together all right that looks pretty good so I’ll add in three eggs one at a.
Time and now I’m going to switch to my whisk cuz the eggs are lightening up the mix mixture it gets lighter and lighter as I add each egg all right now I’ll add in the sour cream this is 1 and 1/2 cups or 360 G of sour cream full fat sour cream you can substitute with either Greek yogurt or a.
Dairyfree sour cream and then I’m also adding vanilla extract which is 1 tablespoon and I’ll just whisk all of this up really well and now I can add in the final ingredients I have 2 and 1/4 cups or 315 G of my gluten-free allpurpose flour blend and then I’ll add on top of that 2 teaspoons of baking powder a half a.
Teaspoon of baking soda and 3/4 tpoon of kosher salt so that’s all the dry and then finally I have 1 and 1/2 cups or 276 G of mini chocolate chips now personally I like this cake with less chocolate chips but my husband likes it with more so I’ve given two amounts in the written recipe I myself like less chocolate in my.
Chocolate chip cookies and more of the actual like brown sugary cookie part but to each his own he said don’t reduce the chocolate chip part so it’s up to you I personally like it better with less oky doie that’s all I need to do for the batter so I’ll get this into my prepared bunt pan and how I prepared it I just brushed really soft butter all.
Over the inside and then I sprinkled my gluten-free allpurpose flour blend on top of that and then just swished it around and dumped out the excess and my oven is preheated to 350° F and I’m going to just grab an offset spatula real quick and smooth the top just a bit you don’t have to get it perfect it’s never going to be exactly.
Perfect so this is going to bake anywhere from 40 to 50 minutes depending on the size the depth of your bunt pan there are so many different kinds of bunt pans so this one I believe is a 12 cup it may only take that the lower end of that baking time the 40 minutes but I will start checking it at 40 minutes okay here it is out of the oven.
Let me grab a skewer real quick and see if this is done Yep this is done so I’m going to leave it to cool in the pan for 45 minutes and I’ll see you back here at that time all right this has cooled a not so let’s flip it out onto the cake stand oh I could feel it drop out of the.
Pan that’s always a good sign and it’s so nerve-wracking when you have to flip these out not knowing if it’s going to come out whole or not I’ll let this cool completely before I make the frosting so I’ll see you back here when it’s ready okay this frosting is really simple and is a modified version from the brilliant Emma of Emma’s goodies so.
Check check out her amazing Channel I have here 3 8 oz packages or 680 G of cold cream cheese it’s so important that it’s cold y’all and I’ve got a decorating bag fitted with a 1 in 1A round piping tip and then I have here 9 tablespoons or 127 G of really soft and spreadable butter also very.
Important and then I have my vanilla and this is 2 and 3/4 cups or 343 G of powdered sugar so the first thing I’m going to do is beat the cold cream cheese by itself just until it’s nice and smooth and I’ll go ahead and add my vanilla into this too which is supposed to be 2 tablespoons but I don’t think I.
Have enough left in this jar whoops one of my vanilla beans just fell right in there let me fish that out really quick it’s going to get extra vanilla and then I’m going to add half of the powdered sugar and blend this up and I like to pulse the mixer on and off off first so the powdered sugar doesn’t go flying.
Everywhere now I’ll do the same thing with the rest of the powdered sugar before adding in the very soft butter Emma says she came up with this recipe because she needed cream cheese frosting right away and there was no time to chill it so by using cold cream cheese and really soft butter she was able to make a really stiff cream cheese.
Frosting you know how cream cheese frosting tends to be kind of runny well this one is not at all and that’s why I wanted to use it for the Nothing But Cake style of decorating it’s perfect I swear my kitchen aid is on its last legs but it’s probably over 30 years old so I’m not complaining one bit it has.
Served me well for a very long time the next one I get is going to be white so I won’t constantly see all the flour and sugar that’s flung onto it all righty this is done that’s all there is to it and you can see just how stiff it is I’ll go ahead and start putting this in my prepared Piping Bag this can be a little bit difficult.
Because it is so stiff so just work with it let me let me actually grab a glass so I can prop it up in the glass I do that quite often when I have a large amount of frosting or whatever I’m I’m piping yeah that’s definitely better and then to make this look like a real Nothing Bunt Cakes cake you start on the outside and pipe.
Inwards and then you let the excess just like drop off into that middle hole I actually watched them piping this on a YouTube video so I know this is the way they pipe it at nothing bunk cakes and then the final step is to take like an offset spatula and just go around the middle and kind of push that frosting like spread it against the.
Sides of the cake I think they do that because they usually put like a tissue paper flour or something in the middle I don’t know I’ve never asked for like a cake with anything on it other than the frosting and that’s all there is to it y’all this cake is way way cheaper than the like I think it’s.
$27 that they’re wanting for this cake but it’s also 10 times better it has that brown sugary goodness that like a chocolate chip cookie would have but in cake form and that frosting let me tell you that frosting is perfect it’s not overly sweet like most cream cheese frostings are and it has the most amazing silky smooth texture because of.
The cold cream cheese if you’re a chocolate chip cookie fan like I am you have to try this cake y’all enjoy
