This Vanilla French Custard Bundt Cake is a spin-off on a French classic dessert. Smooth, silky and festive, this vanilla infused cake also looks very chic.
Good morning! How is everyone doing? I hope you had a great weekend. Mine was busy and productive, I have tackled a few new recipes and photoshoots. I can’t wait to share them with you, I made a Champagne Tiramisu that you don’t want to miss, and its going live tomorrow! Another great cake, that is just perfect for any occasion is this Vanilla French Custard Bundt Cake with Vanilla Glaze.
This Vanilla French Custard Bundt Cake is just perfect for the holidays, it looks festive and it tastes amazing. The texture is what I love about it. See, I always gush about how much I love creamy, soft desserts, and this cake is so smooth and silky!
In France the batter from this Vanilla French Custard Bundt Cake is usually baked in individual mini cake, but I just wanted a festive bundt cake, that would capture the beauty of the holiday season.
The cake texture resembles is very smooth, infused with vanilla bean flavor with a soft middle and a chewy top. The cake is very cream thanks to all the heavy cream and egg yolks that are used in this recipe. Topped with some vanilla bean glaze and sprinkles, the cake is ready to be on the holiday dessert table.
Rich and scrumptious this Vanilla French Custard Bundt Cake with it’s French charm will be a success with your guests. Served with coffee or tea, this luxurious cake is the perfect holiday dessert and end to a meal.
I am so in love with the vanilla bean specs that you can see thru the cake and in the glaze. This Vanilla French Custard Bundt Cake is actually one of my husband’s favorite desserts. He loves how soft and silky it tastes and he always asks for it for the holidays. When it’s so easy to make it, and with ingredients that I usually have on hand I just can’t refuse him. The hardest part is to actually wait for the batter to refrigerate!
- 2 cups heavy cream
- 4 tablespoons butter
- ¾ cup all-purpose white flour, sifted
- 1¼ cups white granulated sugar
- 2 whole large eggs + 2 egg yolks
- 2 vanilla beans, seeds and pods separated
- Pinch of salt
- 2 tablespoons butter, melted for the mold
- Optional Glaze:
- 2⅓ cups powdered sugar
- ¼ cups whole milk
- 2 vanilla beans, seeds only
- In a medium saucepan over medium heat, combine heavy cream, butter and vanilla pods. Cook until the mixture reaches a boiling point. Remove the mixture from heat, discard the vanilla bean pods and let it cool down a bit for about 7-10 minutes.
- In the meantime, add the sifted flour, sugar and salt into a large bowl and whisk.
- Add the eggs and egg yolks to the flour mixture, whisk until well combined and the batter is smooth.
- Gradually start whisking the heavy cream mixture into the flour and egg mixture. First add a little bit while mixing, for the eggs to warm up, then keep adding the mixture gradually, while mixing vigorously.
- Cover the batter with plastic wrap and put in the fridge for at least 1 hour (and up to 12 hours) before baking.
- Brush a bundt cake silicone mold with melted butter, then place it in the fridge for 30 minutes for the butter to stick.
- Preheat oven to 500F.
- Place the silicon mold on a flat baking pan (cookie pan) before filling it with batter, so it's easier to move into the oven.
- Pour the batter into the silicone bundt cake and bake for 10-15 minutes at 500F to get the brown caramelized crust
- Reduce oven temperature to 360F and bake for 40-45 minutes or until the cake is a deep golden brown color. Check on the cake at 30 minutes, to make sure it doesn't burn.
- When done, remove cake from the oven and place on a cooling rack to cool down. Once the cake cooled down to room temperature remove from the mold.
- The cake will have a deep brown crust with a soft and silky inside.
- The cake can be stored in the fridge for up to 4-5 days in an airtight container or wrapped in plastic wrap.
- Optional Glaze:
- In a small saucepan over medium-low heat, whisk together sugar, milk, and vanilla beans. Glaze should be heated through, but doesn't need to come to a boil. Remove glaze from heat and pour it over the cake, garnish with sprinkles immediately.