Devil's Food Bundt Cake with Vanilla Glaze
As decadently dark and rich as its name implies, our mix makes it easy to bake a moist, tender devil’s food cake that tastes as wonderful as it looks. Decorating your home-baked cake couldn’t be easier. A simple vanilla glaze is all you need. If you like, sprinkle the glazed cake with a little sanding sugar to give it a subtle sparkle.
Ingredients:
For the cake:
- 1 package Devil’s Food Bundt Cake Mix
- 4 eggs, at room temperature
- 1 2/3 cups (13 fl. oz./410 ml) lukewarm water
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, melted and cooled
For the glaze:
- 3/4 cup (3 oz./90 g) confectioners’ sugar, sifted
- 1 to 2 Tbs. milk
- 1/2 tsp. vanilla extract
Directions:
Position a rack in the lower third of an oven and preheat to 350°F (180°C). Butter and flour a 10-cup (2.5-l) Bundt pan.
Put the cake mix in a bowl of an electric mixer fitted with the whisk attachment. In a small bowl, using a handheld whisk, whisk together the eggs and water and add to the mixer bowl. Beat on medium speed until combined, about 30 seconds. Add the melted butter and beat until blended and smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more.
Pour the batter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely before glazing.
Just before serving, make the glaze: Put the confectioners’ sugar in a small bowl. Add 1 Tbs. of the milk and the vanilla and stir to combine. Add the remaining milk, a few drops at a time, until the mixture forms a smooth, pourable glaze. Drizzle the glaze evenly on top of the cake and serve immediately. Serves 12 to 16.
Williams Sonoma Test Kitchen
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