Comments on: Vanilla Bundt Cake

By: Gina Kleinworth

Gina Kleinworth — Thu, 27 Apr 2023 15:05:01 +0000

In reply to Lori.

Hmmm- it could be the thickness of the brand of yogurt. I have not had that happen – although the batter will be thick, just not that thick. I would probably add a splash of milk to thin it out. It should be thicker than a brownie batter but not quite as thick as a stiff cookie dough. It will not be like the thinner batter you get when making a standard box cake mix.

By: Lori

Lori — Wed, 26 Apr 2023 22:29:51 +0000

I mixed together the 4 ingredients and the final result was as thick as play doh. What ingredient am I missing?

By: Gina Kleinworth

Gina Kleinworth — Tue, 27 Apr 2021 20:28:31 +0000

In reply to Bernard Paugh.

My apologies – it was a typo – it should be COOL for 30 minutes before inverting.
Due to the variations in ovens and altitude – the cake should be baked per the toothpick test (as mentioned), the time given is a guide. Always use the toothpick test as the best means to determine if it has baked through.

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[…] Vanilla Bundt Cake […]

By: Bernard Paugh

Bernard Paugh — Tue, 27 Apr 2021 16:10:06 +0000

Please explain Instruction 6, cook in a pan for thirty minutes ?
Is that continue to bake for Thirty minutes ?
I did every thing but that and cake fell and was uncooked .
Thanks