I just love potlucks. It’s such a wonderful way to get folks together, to celebrate an occasion, or just because. AND it’s a great way to find new recipes from those amazing cooks and bakers out there. My neighbour Sue brought this amazing Buttermilk Chocolate Bundt Cake to the Canada Day Potluck at the trailer park this past July 1st. And it was a show stopper! Just look at that Chocolate Glaze. You can Pin It right now to save for later!
I love to whip up a cake from scratch. Everything goes into one bowl and gets whipped up in no time at all.
For this Buttermilk Chocolate Bundt Cake recipe, the addition of a cup of hot water along with the cup of buttermilk and a cup of oil, makes for a very moist batter. And that of course contributes to one very yummy cake!
You can make this in a 13 X 9 pan, or use a Bundt (10″ X 4″) pan. Sue made hers in a 13 X 9, so I thought I would try the Bundt. I always think Bundt Cakes are so pretty, don’t you? After all, you want to make a cake that not only tastes great, but looks great too! CHECK THIS OUT! Or better yet, Pin It to Your Board for later!
Make sure you line whatever pan you use and grease it really well (butter or shortening and I usually use aluminum foil to line the pan). Once the cake is baked and cools, Invert the pan on a platter or plate so that you can peel away the foil and then set it right side up.
I made this cake on the weekend, and invited some neighbours over for dessert and coffee. Everyone really liked the Bundt pan version and gave it a thumbs up! Especially my hubby Mark!
A rich and delicious Buttermilk Chocolate Bundt Cake with a thick Chocolate Frosting, mixes up in one bowl, and looks beautiful when baked in a Bundt Pan. So easy, yet so very good, this cake has BIG Chocolate flavor.
Cuisine: North American
Author: Judy Kahansky
In a large bowl, mix all of the ingredients in order.
Blend until the batter is smooth.
Pour into a greased and lined 13 x 9 baking pan
Bake 40 to 50 minutes at 350F
Remove from oven and let cool.
In a medium saucepan, mix first four ingredients and cook over medium heat until thickened
Mayonnaise in a cake? Yup, that’s right. When you think about it, it all makes sense, since mayonnaise is full of eggs and oil right? And I was so surprised when many of you said that this Old Fashioned Mayonnaise Cake Recipe reminded you of the cakes from your childhood! That your Mom and Grandma used to bake them for you! I just love it when you share your experiences. We have a great group of folks over at Easy as Pie Recipes & More. You should join us!
This luscious and deliciously moist old fashioned Mayonnaise Cake recipe comes from my Grandma’s old recipe ledger.
It’s so easy and the taste is out of this world! In my research for this post I also found similar old fashioned mayonnaise cake recipes at Taste of Home and Hellman’s.
Grandma was an amazing cook, raised on a farm, and had to provide hot and hearty meals to the farm hands every day for their noon dinner. I can only imagine what time she had to get up to make the meal, since we’re talking early 1900’s and no modern day appliances to ease the work! Well fast forward to today and her recipes still live on. I’m starting to work my way through them, so stay tuned! Her Chocolate Fudge Cake is amazing!
Please take a minute and watch the Old Fashioned Mayonnaise Cake Recipe video. You will see that with a few easy steps, you can create this awesome cake. It will feed 9 hungry people with a generous slice or 12 smaller slices.
Here is the video to follow for step by step instructions.
In the comments below one of my readers turned it completely gluten free! How’s that for being creative!
This Old Fashioned Mayonnaise Cake Recipe mixes up very quickly and the ingredients are right in your pantry. I think everyone has a jar of mayonnaise on hand.
I just love using a bundt pan for cake recipes, but this time I decided to use a 9X9 square pan and I’m glad I did! The cake rises beautifully, and because you grease and flour the pan, it will drop out quite nicely on an inverted cake plate.
The dark chocolate buttercream completes this rich and decadent cake. You can see my buttercream recipe right here. I think any Mom or Grandma would be happy to receive such a delightful sweet treat anytime!
This Orange Cranberry Bundt CakeRecipe is so yummy – perfect for Brunch or a Potluck! The fresh orange juice and zest give it a light fragrant taste, and the dried cranberries add just the right amount of tartness.
I’m baking more cakes and other delectable desserts these days, since my hubby gave me a ✅ Kitchen Aid Pro Mixer for Christmas! Boy oh boy, I don’t know how I managed before. I keep my Kitchen Aid Pro Mixer on a cart, and just wheel it over to the counter whenever I want to use it. Cool huh?
This orange cranberry bundt cake recipe comes right out of the family vault circa 1960. I’ve recently discovered an old ledger that was in storage and inside are the most amazing recipes, both handwritten by my beloved Grandma, and also lots of magazine and newspaper clippings. I’m having so much fun going through them.
This Orange Cranberry Bundt Cake Recipe jumped right off the page, so I decided to give it a whirl.
I’m making this orange cranberry bundt cake recipe on a very cold January day, but it’s so light and delicious you could serve any old time at all. The flavours that come out are just amazing. Fresh orange, tangy cranberry and the cake has this rich, moist almost pound cake like texture.
My biggest decision was to whether or not to make an Orange Glaze or Cream Cheese Frosting. I went with the Orange Glaze and sprinkled lots of Orange Zest on top. We’ll enjoy this tonight with a cup of herb tea, and I’ll package up some gifts for the kids.
Squeeze the orange and add all of the juice to the sour milk and set aside
Put the cranberries and leftover orange (remove large bits of pith) and grind fairly fine in your food processor. Set this aside as it will be added to the cake batter at the end.
Cream butter, sugar and egg yolks together
Add the sour milk mixture
Stir in the dry ingredients: flour, baking powder, salt and baking soda.
The batter will be quite dense at this point.
In a separate bowl, beat the egg whites until stiff
Fold in the orange/cranberry mixture into the batter
Add the beaten egg whites
Pour the batter into the greased bundt pan
Bake at 350 for 45 minutes or until a toothpick comes out clean
Remove from the oven and let sit for 5 minutes.
Invert the cake onto a plate and then invert again so that it is top side up.
While the cake is baking mix up the glaze to have it ready to pour on the cake once it has cooled for about 10 - 15 minutes. The cake will still be warm enough for the glaze to nicely melt into the cracks and crevices on top.
Note: To make 1 cup (250 mL) sour milk for baking, use 1 tbsp (15 mL) vinegar or lemon juice and enough milk to equal 1 cup (250 mL). Stir and let stand for 5 minutes before using. This will give the right amount of acidity for the recipe.
If you enjoyed this orange cranberry bundt cake recipe, be sure to check out my Chocolate Mayan Bundt Cake! It’s one of the most popular posts on the blog!
This amazing upside down apple cake recipe is an adaptation from my favorite recipe place food.com. It is so delicious, full of good things and it’s like eating a baked apple surrounded by yummy cake!
The baked apples are surrounded by a moist, dense cake, lightly spiced with ginger and cinnamon and my favorite way to eat it is slightly warm with a big scoop of French Vanilla Ice Cream!
I love to bake with apples any time of the year but especially in the fall. And this Upside Down Apple Cake Recipe will not disappoint. We like to serve it with a big ole scoop of the best vanilla ice cream you can find, and drizzle a little homemade caramel sauce over it. Did I say a little? Silly me.
You will need an apple corer for this upside down apple cake recipe, a 9 X 9 pan and the usual baking bowls, a hand held mixer and measuring spoons and cups. You can everything you need at the STORE. The STORE lists all of my favorite baking tools and the links take you straight to Amazon! How easy is that?
You will need about 90 minutes from start to finish to make this upside down apple cake recipe. I would allow for about 30 minutes of prep and 60 minutes to bake and cool.
Varieties of apples: I used Jersey Macs for this recipe, but any apple that is good for cooking will do. Here is a chart that may help!
Just make sure the apples are on the small side, since you want to be able to fit the nine halves in the bottom of your baking dish.
Ingredients for your Upside Down Apple Cake Recipe
1/3 cup butter, cut up
1/3 cup packed brown sugar
6 small cooking apples
1 1/3 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 teaspoon vanilla
Directions – before starting any recipe, I always advise folks to check their oven temperatures and times to cook. Some ovens are fast, some are slow. So if in doubt, subtract a few minutes at the start – you can always add a little time at the end.
Preheat oven to 350°F/180C
Place 1/3 cup butter in a 9×9-inch baking pan.
Place in oven 5 minutes or until butter melts.
Sprinkle brown sugar over butter and stir until the brown sugar melts into the butter.
Core 6 small apples and cutting them in half across the widest part or the middle (not down the core as you usually do to eat an apple)
Arrange 9 apple halves in the brown sugar mixture, with the cut sides down. I didn’t peel mine and enjoyed the texture – but that’s a personal thing – if you want to peel them go ahead.
Bake in oven 10 to 15 minutes or until bubbly.
Meanwhile, peel remaining apples. Coarsely shred; set aside.
In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool your upside down apple cake in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.
Hi I’m Judy, author and recipe creator here at Pie Lady Bakes. I love to eat pie standing at the sink, no calories! Baking is my Happy Place, and because we’re a busy family we love Easy Dinner Recipes! You too? I’m married to Mark, and we have embraced “Living Small” so that we can travel to wonderful places like Rome. Oh and I’m a Grandma too! What’s your biggest baking challenge?