Light & Fluffy Freshly Milled Summer Bundt Cake Recipe
This bundt cake is soft, lightly sweet, and the perfect summer dessert—made with fresh milled soft white wheat flour, creamy white chocolate frosting, and a medley of fresh berries. It's just the right balance of wholesome and indulgent.
Servings 12 slices
Calories 592kcal
Ingredients
- Bundt Cake:
- 4 ¼ cups fresh milled soft white wheat flour finely milled (489 grams)
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 ⅔ cups sugar or maple sugar 175 grams
- ½ cup softened butter 115 grams
- 2 eggs
- 1 ¾ cups warm milk 432 grams
- ½ cup avocado oil 70 grams
- 2 tablespoons plain greek yogurt
- 1 tablespoon vanilla
- White Chocolate Cream Cheese Icing:
- 1 cup white chocolate chips 160 grams
- 1/2 cup butter, softened 115 grams
- 16 ounces softened cream cheese 453 grams
- 1 ⅓ cups powdered sugar 133 grams
- Berries:
- Strawberries
- Raspberries
- Blueberries
Instructions
- Preheat the oven to 320 degrees F.
- Prepare a bundt pan by using a stick of butter and rubbing it all over the inside of the pan including the center part. Then use some fresh milled flour to sprinkle over the butter. Roll the pan around so that the flour is evenly distributed and shake out any excess flour. The entire pan should be covered.
- Prepare the bundt cake by combining all of the dry ingredients in the bowl of a stand mixer, including the sugar.
- Add the butter and mix until the mixture turns crumbly.
- Then, add the eggs, milk, oil, yogurt, and vanilla. Beat together until just combined and do not overmix.
- Cover the batter and let rest for 30 minutes.
- Pour into the prepared pan and bake in the oven for 52-60 minutes.
- While the bundt cake is baking, rinse and dry your berries.
- Prepare the icing. Set up a double broiler by placing a heat proof bowl over a pot of simmering water. Add the white chocolate chips and stir until just melted. Be careful not to burn the white chocolate! As another option, use the microwave to melt the chocolate in 15-30 second increments, stirring in between.
- Beat the cream cheese in the bowl of a stand mixer for a couple minutes on high.
- While still mixing at high speed, add 1-2 tablespoons of butter at a time, making sure each addition is fully incorporated.
- Once all the butter is added, mix for another 3-4 minutes until nice and fluffy.
- On a lower speed, add the melted white chocolate into the bowl and mix for several minutes until fully incorporated.
- Add the powdered sugar a little bit at a time (about 4 additions) and mix for a few minutes until light and fluffy.
- Transfer to a bag with a piping tip if desired and refrigerate until the icing gets a little firmer.
- Once the bundt cake has finished cooking, wait 15-20 minutes before removing the bundt cake from the pan.
- Once cooled completely, pipe your desired amount of frosting onto the bundt cake. Fill the center of the cake with icing so that you can place the berries on top.
- Decorate with desired amount of berries.
Nutrition
Serving: 1slice | Calories: 592kcal | Carbohydrates: 56g | Protein: 11g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 518mg | Potassium: 211mg | Fiber: 4g | Sugar: 25g | Vitamin A: 846IU | Vitamin C: 0.1mg | Calcium: 207mg | Iron: 1mg