Bundt Cakes

Red Velvet and White Chocolate Raspberry bundt cakes from Nothing Bundt Cakes! 
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Moist, flavorful, and yummy. These bundtlet's (that's what they call it) literally melts in my mouth with every bite. Both are topped with their signature frosting, cream cheese (used with real butter!). The frosting is absolutely rich and delicious that I even licked some off my hands (couldn't help myself as I am a lover of sweets). The White Chocolate Raspberry is made with white chocolate cake with raspberry puree while the Red Velvet is made with cocoa, buttermilk, and a sprinkle of chocolate chips! Yum!

I like how the company uses the "freshest and finest ingredients," using fresh eggs, real butter, and cream cheese. I also like how their bundtlet's are wrapped in an individual plastic container, making each one special and ready-to-go.

For those of you who have never heard of a bundt cake--not surprising, as its competitors are the notable cupcake and macaron--they are a style of cake with a unique ring-like shape. Basically, they resemble a donut, except the bottom is completely flat and the top resembles a circular worm with repeating nodes (yes, odd comparison). There isn't a particular recipe for the bundt cake, as opposed to the pound cake with a 1:1 ratio of flour, butter, eggs, and sugar. As long as it is made using the bundt pan to produce that particular look, then it can be called a bundt cake. I believe it's called a bundt cake because the word bundt resembles bundles, which is what the cake looks like.

The bundt cake is inspired by the Gugelhupf, which is a similar cake that was popular among the Jewish community from southern Germany, Switzerland, Austria, and Alsace. 

The main difference between the Minneapolis and European one is that:
1. The American version uses flour, sugar, and eggs while the European uses yeast dough, raisins, almonds, and kirschwasser (cherry brandy popular in European sweets).
2. The latter is much higher in length with an extra layer on the bottom.
3. Fruits, nuts, and coffee are often associated with the Gugelhupf.

I'm not sure why bundt cakes aren't as popular here in the states (or maybe it's a west coast thing?) as compared to a cupcake. Maybe it's because it's more difficult to decorate them in a way that makes it look more attractive to eat. Nonetheless, I'm glad there are some stores that continue to specialize in the beauty of bundt cakes!