Monday, July 16, 2012

Root Beer Bundt Cake - The Secret Recipe Club (#SRC)

Sometimes I want something other than chocolate... not vanilla or strawberry. Sometimes I want a dessert that makes me feel like a kid wanting to scoop up every last crumb and then lick the plate.

But of course I don't want to fuss around in the kitchen, but a box just won't do.

The humblest of bundt cakes can be the perfect treat to make to celebrate, "just because".

So why did I break out my bundt pan this month? Well, it is time, yet again, for the monthly installment of the Secret Recipe Club!

Secret Recipe Club

This month I was assigned Katie's blog, Betcha Can't Eat Just One. If you are looking for a fabulous sweet treat, don't look any further, this blog is jam-packed with sweets, treats and great food photography. It really was hard to decide on just one thing. I have pinned and bookmarked several other recipes to revisit later. 

What can I say, the Root Beer Bundt Cake just spoke to me...

Katie mentioned that the root beer flavor was still a little subtle in her second attempt so I used my root beer syrup concentrate (from Soda Stream for homemade soda) instead of the canned soda. I loved it. It really reminded me of sucking on root beer barrels as a kid.

My husband's great grandfather loved root beer and we are pretty sure he would have approved of this moist and flavorful cake. If you love root beer, you have to give it a try!

Root Beer Bundt Cake

You Will Need:
  • 1 1/2 c. root beer concentrate (Soda Stream)
  • 1/2 c. water
  • 1/3 c. unsweetened cocoa powder
  • 1 Tbsp. espresso powder
  • 1/2 c. unsalted butter, cubed
  • 1/2 c. sugar
  • 1/2 c. brown sugar, packed
  • 1 star anise
  • 2 c. AP flour
  • 1 1/4 tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs, lightly beaten
  • 1 c. root beer concentrate
  • 2 Tbsp. unsalted butter, cubed
  • 2 c. powdered sugar, or more to reach desired thickness

Preheat the oven to 350 degrees. Grease your bundt pan with butter, shortening or cooking spray. I like to use Wilton's Cake Release which is a nonstick spray with flour. I swear by it!

In a small saucepan combine the root beer syrup, cocoa, espresso powder and butter and heat until combined over medium heat. Then add the sugars, water and one star anise until the sugar has all dissolved. Stir occasionally. Set aside to cool.

In a bowl, whisk together the flour, baking soda and salt.

Once the root beer mixture has cooled to room temperature, whisk in the eggs. Then fold, gently into the flour mixture. Don't worry about lumps.

Pour this into the prepared bundt pan and bake for 35 to 40 minutes, or until a toothpick comes out of the cake clean.

Take the bundt pan out and let it cool completely on a wire rack. Now, don't get impatient. The trick to getting the perfect bundt cake out of the pan is to let it cool and release from the pan sides. Give it a good hour. Then invert the cake and let it continue to cool a little.

I think bundt cakes taste best the next day, so wrap yours up tightly in plastic and let it rest.

Before serving create the glaze. I didn't simmer down the root beer since I was already using a concentrate. In a small saucepan I heated the syrup over medium heat. Then added the butter to melt, whisking constantly. Then I started adding the powdered sugar till I reached the consistency I wanted. I like a thin glaze over my cake.

Let the glaze cool slightly then pour over the cake. Dust with just a touch of powdered sugar, it desired.

Grab a tall glass of milk and enjoy!

Now go see what has been cooking in the other SRC kitchens:

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