Voila! I managed to make the chocolate cake I wanted to without using instant cake mixes. A chocolate Bundt® cake that is incredibly delicious and moist! If preferred, garnish with a sprinkle of confectioner’s sugar or vanilla ice cream.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 15 |
| Yield: | 1 10-inch cake |
Ingredients
- 1 teaspoon butter, or as needed
- 2 tablespoons white sugar, or as needed
- 2 cups white sugar
- 1 cup butter, softened
- 4 eggs
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh peaches – peeled, pitted, and chopped
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and cover with sugar.
- Mix 2 cups sugar and 1 cup butter together using an electric mixer in a large bowl until fluffy. Add eggs one at a time, making sure they are well incorporated. Stir in vanilla extract.
- Whisk 2 3/4 cups flour, baking powder, and salt together in a medium bowl. Stir flour mixture gradually into the butter mixture until combined.
- Coat peaches in remaining 1/4 cup flour; fold into the batter. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Remove from the oven and let cool for 10 minutes before flipping cake onto a wire cooling rack to cool completely.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 217 mg |
| Sugars | 30 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |