From scratch moist yellow bundt cake with a rich whipped chocolate ganache filling. Drizzle with white ganache for a deliciously gorgeous cake! You may also love our rum cake.
Whipped Ganache Bundt Cake
If you love rich chocolate and are looking for cake that’s a little different, try this whipped ganache bundt cake. It’s a moist from scratch yellow cake with a rich chocolate filling. Top the cake with a powdered sugar frosting or white chocolate ganache for something a little extra special!
Homemade Yellow Bundt Cake
Bundt cakes are one of the easiest homemade cakes to make. It’s important to mix the wet and dry ingredients separately. Cream the butter and sugar, then add the vanilla. Add the eggs one at a time, mixing between each addition. Then mix in the milk.
Add the flour mixture (flour, baking powder and salt) one half at a time, blending between the 2 additions.
Here are a few hints for making sure your cake mixes up easily:
- Use room temperature butter and eggs. This will ensure your butter gets mixed in thoroughly.
- Use a hand mixer to beat the ingredients together.
- Grease the bundt cake pan with shortening, then dust with flour. Or, use our simple cake release recipe. It works beautifully for ensuring cakes come out of the plan cleanly.
- Allow the cake to cool in the pan only 10 minutes, then turn it out to cool completely. If it cools in the pan too long, it may stick!
How to Make Whipped Ganache
Chocolate ganache is one of my favorite things to make. Heat heavy cream and add chocolate (remember…not mini chocolate chips. They won’t melt!). Give the chocolate about 3-5 minutes to just sit in the hot cream. The chips will start to melt. Use a spoon to mix the cream/chocolate mixture until it is shiny and smooth.
Place the smooth ganache in the refrigerator so it can cool. This will take about an hour. Once it has cooled you’ll whip it using a stand mixer to make a chocolate whipped ganache. Absolutely amazing.
Filled Bundt Cake
Some filled bundt cakes have the filling baked inside. This whipped ganache filling you’ll stuff in the cake after it bakes. Simply use a large knife to slice off the top 1/4 of the cake. Using a spoon, scoop out a “trench”. (Enjoy eating those scraps as a snack!). Spoon the cake with the whipped ganache and use a knife to smooth it. Place the top of the cake back on.
White Chocolate Ganache Glaze
For the glaze on this cake, we made a white chocolate ganache. You can make it the same way you made the chocolate ganache. The only thing is that you won’t need to refrigerate it and whip it. Just let it set until it starts to thicken slightly, then drizzle it over the cake.
If you’d like you can use chocolate chips or make a simple powdered sugar frosting for the top too!
OTHER BUNDT CAKE RECIPES
- Triple Chocolate Bundt Cake
- Pumpkin Spice Latte Bundt Cake
- Hershey Bundt Cake
- Lemon Bundt Cake
- Red Velvet Bundt Cake
WHAT YOU NEED TO MAKE THIS CAKE
- Bundt Cake Pan: This is a classic, must-have kitchen tool.
- Bundt Cake Carrier: Store your cake in this carrier to keep it fresh and easy to transport!
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
Whipped Ganache Bundt Cake
For the cake:
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter (room temperature)
- 1 ¾ cups sugar
- 2 teaspoons vanilla
- 3 large eggs (room temperature)
- 1 cup milk
For the whipped ganache:
- 1 cup chocolate chips
- 1 cup heavy whipping cream
For the ganache glaze:
- 1 cup white chocolate chips
- 1 cup heavy whipping cream
- Preheat oven to 350 degrees.
- Combine flour, baking powder and salt in medium bowl.
- In another large mixing bowl, cream together butter and sugar.
- Add in vanilla and then eggs one at a time, mixing between each egg addition.
- Blend in milk.
- Add in half of the flour half and mix well.
- Add in the remaining flour and mix again.
- Grease a bundt pan with shortening, then dust with flour. Pour batter into the pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Meanwhile, place the chocolate chips in a bowl. Heat the heavy cream in the microwave until it is very hot. Pour the heavy cream over the chocolate chips. Allow this to sit for 3-5 minutes.
- Mix the heavy cream and chocolate together until it is completely combined. The mixture will be smooth and shiny. Place the ganache into the refrigerator to chill for at least 1 hour. It will firm up as it gets colder.
- When cooled all the way, whip the chocolate ganache with a hand-held mixer. It will turn to a light brown shade and change consistency, becoming fluffy and "whipped".
- Once the cake is cool, slice off the top ¼ of the cake with a long sharp knife. Remove and set aside.
- Cut a trench in the cake about ¼ inch in on the inside and outside and scoop out a layer of cake. (see picture above)
- Scoop the chocolate ganache into the cake trench and fill to the top. Put the top of the cake back on.
- If desired, heat 1 cup of heavy whipping cream to very hot and pour over 1 cup of white chocolate chips (you can also use chocolate chips for this). Allow the chips to sit in the hot cream for 3-5 minutes then stir until smooth (using the same technique as above).
- Allow the ganache to cool until slightly thickened, but still able to be drizzled. Drizzle over top of the cake. Dust the top with cocoa powder if you'd like!
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. To lower the calories, leave off the ganache drizzle. You can also use just a simple powdered sugar glaze and have less calories. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**