Vanilla Amarula Bundt Cake

This is an incredibly moist and decadent Amarula-infused bundt cake that will be a showstopper at any gathering. It starts with a rich, buttery cake batter, which is then brushed with a simple Amarula syrup to add extra moisture and a touch of flavor. The grand finale is a velvety milk chocolate Amarula ganache that takes this dessert to the next level.

Instructions

1. 1

   Begin by preheating your oven to 180°C (350°F). Generously coat a 22cm x 12cm Bundt pan with cooking spray to prevent sticking.

2. 2

   In a large bowl with an electric mixer, beat the room-temperature butter and sugar together on high speed for about 5 minutes, or until the mixture is pale and fluffy.

3. 3

   Add the eggs one at a time, making sure each one is fully incorporated into the batter before you add the next.

4. 4

   In a separate bowl, sift the flour with the baking powder and baking soda. In another small bowl or jug, whisk together the buttermilk, sunflower oil, and vanilla extract.

5. 5

   With your mixer on low speed, alternately add the sifted flour mixture and the buttermilk-oil mixture to the butter-sugar batter in three separate additions. Once combined, scrape down the sides of the bowl and mix briefly until the batter is uniform.

6. 6

   Spoon the batter into the prepared Bundt pan and use a spatula to spread it evenly. Bake for 50 to 60 minutes. To prevent the top from browning too much, loosely cover the cake with foil about 20 minutes into the baking time. The cake is done when a knife or skewer inserted into the center comes out clean.

7. 7

   While the cake is baking, prepare the Amarula syrup. In a small pot, combine the sugar and water. Bring to a simmer and cook for 5 minutes, then remove from the heat and allow it to cool slightly before stirring in the Amarula.

8. 8

   Once the cake is out of the oven, let it cool in the pan for about 20 minutes before carefully inverting it onto a serving plate. Immediately brush the warm cake all over with the prepared syrup, allowing it to soak in completely. Let the cake cool fully before you add the ganache.

9. 9

   To make the ganache, finely chop your milk chocolate and place it in a heat-proof bowl. In a small saucepan, heat the cream until it's hot but not boiling. Pour the hot cream over the chopped chocolate and stir until the chocolate is completely melted and the mixture is smooth. If you are using it, stir in the optional Amarula. Let the ganache cool until it thickens to a pourable consistency before drizzling it over the cooled cake.

Recipe Notes

• Ensuring your butter and eggs are at room temperature is crucial for a smooth, lump-free batter and a tender crumb. This helps them cream together properly with the sugar.

• Amarula is a key ingredient, giving the cake its distinctive creamy, fruity, and slightly nutty flavor. If you can't find it, you could experiment with another cream liqueur like Baileys, although the flavor profile will change.

• Bundt cakes can be tricky to release. Make sure you generously spray the entire pan, especially all the nooks and crannies, to prevent any part of the cake from sticking. This is an important step!

• The syrup is designed to add moisture and flavor after baking. Be sure to brush it on while the cake is still warm from the oven so it absorbs fully. This is what makes the cake so incredibly moist.

• For the ganache, it's important to let it cool and thicken before you pour it. If it's too warm, it will simply run off the cake. A good test is to see if it coats the back of a spoon and holds its shape.