french cruller bundt cake

french cruller bundt cake + a $200 giveaway! |

The bundt.

I’ve never made one before in my life.

For me, the romantic notion of fluffy batter poured into a decorative mold and baked to sweet perfection is doomed by the unknown. Will it stick? Will it be lopsided? What about icing? Don’t even get me started on icing! All it takes is for one little crumb to go rogue and the whole thing is ruined…

Never assume.

french cruller bundt cake + a $200 giveaway! | theclevercarrot.comfrench cruller bundt cake + a $200 giveaway! |

Amidst the chaos of our current house construction, and then fleeing to avoid said construction, only to return to a complete unfinished project because we are still ripping down walls (and when I say ‘we’ I mean ‘they’ because I have absolutely nothing to do with it) I’ve managed to bake 3 bundt cakes in the past week.

Call it stress relief and my new coping mechanism.

This was my first attempt at a bundt cake. I wanted to go classic, topped with powdered sugar or maybe an icy glaze. I played around with the ingredients until the texture and sweetness was to my liking, somewhere in between a poundcake and birthday cake.

I have two secrets:

french cruller bundt cake + a $200 giveaway! |

#1 The Method

Cream the butter, sugar, and eggs until pale yellow and fluffy. This is standard recipe jargon but very important. It’s the method by which air is incorporated into the batter giving the cake a nice even rise. Everything should be at room temperature for best results.

#2 The Flour

Use self rising flour. This variety includes baking powder, baking soda and salt already mixed in. It’s made with low protein flour which attributes to a classic fluffy texture, different than regular all purpose flour. Self rising flour is not common in American baking recipes but can easily be found in most grocery stores. King Arthur makes a good one.

french cruller bundt cake + a $200 giveaway! |

Now for the scary part- baking. You can’t line a bundt pan! The one (and only) pan I have is glass. I was convinced it would break. Or the cake would stick. But it can go up to 500+ F and needs only a generous coating of cooking spray. I made it 3 times and never had a problem with it sticking. Gone are the days of greasing and flouring the pan. Yippee!

To finish, I drizzled a glaze over the top following the natural lines of the cake. The inside was soft, and there was a lovely vanilla scented sweetness throughout. I took a step back to assess my newly baked project and realized it was a giant French cruller (hence the name).

It almost looks like an adult made it.

french cruller bundt cake + a $200 giveaway! |

I’m no longer afraid of the bundt.

It’s as simple as pouring a fluffy batter into a decorative mold and baking to sweet perfection.

No icing required.

No layers.

No ornate decorations.

It’s fancy enough for entertaining yet casual enough to enjoy with coffee or tea.

french cruller bundt cake + a $200 giveaway! |

french cruller bundt cake
Prep time
Cook time
Total time
Serves: 8
  • 2 c. self raising flour*
  • 4 tbsp. unsalted butter, softened
  • ¾ c. sugar
  • 2 eggs
  • ¼ c. oil
  • 2 tsp. pure vanilla extract
  • ¾ c. buttermilk
  • 1 c. powdered sugar, sifted
  • 2-3 tbsp. milk
* I used King Arthur unbleached, aluminum free self raising flour
** For best results, be sure to work with room temperature ingredients
  1. Preheat the oven to 350 F.
  2. Spray your bundt pan with cooking spray or butter and flour the pan to prevent sticking.
  3. If your butter is not soft, microwave for 10-20 seconds.
  4. In a large bowl, cream the softened butter and sugar until fluffy, about 2-3 minutes. Use an electric hand held or stand mixer.
  5. Add the eggs, one at a time, mixing for about 1 minute after each addition.
  6. Add the oil and vanilla extract.
  7. Working directly over the bowl, sift the flour into the wet ingredients.
  8. Add the buttermilk and mix gently on low speed until incorporated. Do not over mix; the cake will be tough.
  9. Pour the batter into the prepared pan using a rubber spatula to spread out the mixture.
  10. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean when inserted.
  11. Cool for 10 minutes and then remove from the pan. Transfer to a wire rack.
  12. To make the glaze, sift the powdered sugar into a bowl. Add the milk, 1 tablespoon at a time until you have a consistency that's not too thick or thin. Drizzle over the cake while it's still warm.


  1. says

    This is seriously the most gorgeous cake I’ve seen in ages! Pinned! The lighting and your photography, as always, is just stunning!

    My fave thing to bake is….non-fussy, uncomplicated things that I know will always turn out and everyone loves. Cookies, blondies, easy cakes, brownies!

    • Emilie says

      Hi Averie! This is such a sweet compliment, thank you. I’m very much enjoying all of your peanut butter goodies as the moment ;) I’m with you on the fuss free baking. There’s something therapeutic about baking a baking a batch of cookies (well at least for me anyway!) Can’t keep a girl away from her stove. Thanks for Pinning! x

  2. Anna L says

    Ohhhh, I’ve never made a bundt either! And it completely makes me nervous! My favorite thing to bake…probably a pie or some great hand pies. They always feel impressive, but aren’t that difficult once you master the basics. Thanks for hosting :)

    • Emilie says

      Welcome Anna! My thoughts exactly! I was convinced that this bundt wouldn’t work, especially with my glass pan. But I was pleasantly surprised. I like this type of cake because you don’t have to go crazy with icing and decorations, none of which I’m very good at. I’ll take cake any day dressed up or not! Now, onto the subject of pies… something I’ve always wanted to try! I’m afraid though if I learn how to make mini hand-held ones, my kids will demand them for breakfast. Maybe I can hide some broccolli in there ;)

  3. Kelly D says

    I love baking fresh bread for my family or for dinner parties. I enjoy trying new recipes and adding in different ingredients each time I bake a new batch! I would love to learn how to make homemade bagels.

    • Emilie says

      You are speaking my language girl! I lOVE to bake bread. What do you like to make? I do a lot of sourdough loaves and a lightened up brioche shaped into rolls and sandwich bread. I’ve never tried bagels before. If you find a good recipe let me know!

  4. says

    Your bundt cake is really beautiful, you did such an amazing job with the recipe! I’ve never used self rising flour, sounds interesting… And it was funny to read your article as well :) Unfortunately I guess I can’t tale part in the giveaway since I don’t live in the US but I wish good luck to the happy winner! Have a lovely day and congrats again on your French masterpiece!

    • Emilie says

      Bonjour darling :) Thank you very much for your sweet words and wishing luck to our winner! Self rising flour is very interesting to work with, in my opinion, mainly because of its low protein content. It really does change the texture of anything you make giving it a light and fluffy quality. My mother-in-law uses it often. That’s how I got into it. I use it for these shortbread cookies and they are so crispy!

  5. says

    Hi Emilie! Lovely site you have here and so glad to have found it. Your bundt is a masterpiece! Beautiful and delicious! I can understand your apprehension regarding bundt… especially in a glass pan. I love bundt cakes, but rarely make them because they are huge! But I’ve realized if I freeze half, I can enjoy the splendor in a few weeks again! Thanks for the opportunity with MightyNest. I am not familiar with them, so this is a welcomed introduction! And thank you too, for this delightful, beautiful recipe!

    • Emilie says

      Welcome Traci! I love the name of your site ;) You know, I never thought to freeze half of the bundt cake- they really are huge! Or maybe we’re just pigs and consume the whole thing within 24 hours so the thought of actually saving some for a later date never crossed my mind. I think that’s it. And you are quite welcome with regards to the MightyNest. I only hook up with brands that I would personally buy from and they have some really great stuff. Everything you see here for the giveaway is pretty sweet (no pun). I hope you entered the contest! Good luck!

  6. says

    What beautiful cake! And just in time for National Bundt Cake Day on November 15th. You are clever indeed. Great timing.

    I have always wanted one of those cake boxes. Maybe I will get lucky! Thanks also for the introduction to Mighty Nest. They have just the kind of products I love. I especially like their wide array of glass storage items. It’s great to know about them.

    • Emilie says

      I promise it was a clever coincidence! I had no idea there was even such a day! But thanks for the credit ;) I have to say, the cakebox is pretty cool. It’s made from pine and it doubles as a cupcake carrier as well. Decorative and functional! The boys use it as a train station for their toys. I’m so glad you entered the contest. Best of luck to you! xx

  7. Cath says

    , I’ve just discovered your site and have cooked two of your recipes in 3 days – both were very popular, keep them coming!

    • Emilie says

      Welcome Cath! That’s fantastic! I’m curious, what recipes did you make? I really appreciate the feedback. And, if there’s any other recipes you’d like to see here please let know. I’m happy to do a reader request ;)

  8. says

    This is gorgeous, and I am so impressed by the use of a glass bundt! I’ve never seen one before and am so intrigued! And I am with you on the whole “stress-baking” deal. Nothing better than cooking to clear your mind!

    • Emilie says

      Hi Aubrie! Thank you! (Ps- I just spelled your name with a ‘y’ which must drive you nuts… You’re an ‘ie’ like me!) I was definitely impressed too. Anytime I bake with glass, like a pyrex loaf pan or something, I always line it with parchment paper. The fact that I could just spray and go was such much easier! And I made this cake 3 times. It never stuck once :)

  9. Dianne Campbell says

    Beautiful cake! I love french cruller’s so I can’t wait to try it. I also bake at 7500 feet, so I’m hoping for the best.

    • Emilie says

      Welcome Diane! Ooo, high altitude baking… I’ve always wondered about that. It is difficult to get used to? I’m sure with trial and error you’ve mastered it already. Good luck and enjoy the recipe!

    • Emilie says

      Welcome Lindsey! I enjoy experimenting with gluten free as well. Do you use a store bought baking mix? I’ve played around with Cup 4 Cup as well as diving into millet and nut flours :)

    • Emilie says

      Yay! You approve! You are the queen of the bundt! I just saw that gorgeous apple bundt you made… And I must agree- they are perfect for parties. You can make them in advance too :)

  10. Patti says

    This cake looks perfect. Do I use a 8″ or 12″ bundt pan? I have both , but definitely want a glass one like yours!!

    • Emilie says

      Hi Patti! Great Question! My pan is actually a 10″ but you could definitely use your 8″ or 12″. Since the 8″ is not as wide, it will yield a higher/thicker cake. It needs to bake a little longer than the specified 30-35 minutes in the recipe above. I would test with a toothpick at 35 minutes and take it form there. For the 12″ I would bake for a little less, maybe 30 minutes? Just keep your eye on it and you’ll know when it’s done. Let me know how it turns out! xo

  11. says

    Another bundt virgin here (I presume cutting out the uncooked middle of a sunken cake doesn’t count). I must admit that reading this has made me wonder why I don’t try it as yours looks fab.

    • Emilie says

      Ha ha… that’s really funny and quite clever of you Anne ;) Bundts are really not that scary, and since they don’t require much adornment on the finish I’m liking them a lot more! Low maintenance baking is my thing, clearly.

  12. says

    I’m loving these sun-drenched shots Emilie… just gorgeous and how great to hear that your giveaway sponsor supports education. I make a banana chocolate-chip bundt cake once a year (by request) for my youngest son’s birthday :) they’re so much fun and a delicious treat. I love how the icing is caressing the crevasses in your version. xx

    • Emilie says

      Thank you darling! Anything that gives back to schools tugs on my heart, especially when they’re providers of all natural, non-toxic products. It’s a win, win! Plus, I do not align myself with brands that I normally wouldn’t support myself. It feels good to share this one. And the cakebox is really cool ;)

  13. says

    Gorgeous cake, I really must get myself a bundt pan! What really got me was the name “French Cruller”, always my favorite doughnut to get from the Dunkin Doughnuts located right across the street from my dentist office, it was torture driving home after an appointment with a novocaine numb mouth or just after a flouride treatment unable to eat for what seemed an eternity, but eventually I’d get to bite into that yummy cruller, this cake of yours brings those delicious memories flooding back…yum.

    • Emilie says

      Oh my goodness that is torture! It’s almost as bad as having a location right next to the gym ;) I do love a French cruller donut myself, it’s so light and airy. This is more of a fluffy cake version but the glaze seals the deal for me. I’m glad my humble bundt was able to bring back memories… after the novocaine numb mouth of course!

  14. Emilie says

    Hello Kristie! I have to say, the self rising flour makes all the difference in the world. It gives this cake it’s light and fluffy texture. I’ve tried making homemade versions of this flour in the past but it’s never quite the same. I really like King Arthur brand, as it’s all natural and unbleached. Thanks for stopping by! :)

    • Emilie says

      Thank you darling! I couldn’t believe how well it worked out- the glass pan. Plus, you get to see it from all angles as it bakes. I just made another version with Fiori di Sicilia extract. Yum ;)

  15. says

    I have a bundt pan, but not a glass one – I have pan envy now. I hadn’t used mine until two weeks ago. I just made another last night. They are my new favorite! They look so elegant on the cake plate, and encourage less goopy frosting – we’ve done a sprinkle of powdered sugar and a glaze. Next time I will do a ganache!

  16. says

    I love that your first ever bundt cake looks good enough to go into a patisserie window. Then again, I wouldn’t expect anything less! :) xxx

  17. says

    Hi there! Love the blog! This recipe looks incredible. I’m not much of a baker but this looks so good I must try! Pictures are simply stunning! Did you use natural light to photograph them? I’ve never seen such gorgeous light.

    • Emilie says

      Hi Donna! For all of my photos, I use natural light only. I photograph between 10am & 3pm depending on the season. I follow the light and play around with different angles until I like what I see. Experimenting with shadows is my favorite.

      Thank you so much for your kind compliments! I’m humbled :)

  18. says

    Your cake looks light, fluffy and just delicious. Totally agree with you about using self raising flour. I just love your photpgraphy, i could just touch the cake. Pinned!!!

    • Emilie says

      Hello Chichi! Thank you! I’ve never really worked with self raising flour until my mother-in-law introduced me to it. She uses it often for baking. It lends such a nice, light texture to baked goods and is super convenient with the leavening agents built right in. There’s nothing worse than missing baking soda half way through a recipe!

      Thanks so much for your kind compliments and for pinning!

  19. Regine says

    Made your cake in a 12 cup bundt pan. Excellent. Light and moist texture like a
    cross between a Chiffon and pound cake. In fact, better than a pound cake. Better than a Chiffon cake. Almost taste like a giant glazed cake donught. I bought like you Arthur Self Rising flour. Thanks!

  20. Regine says

    I just had two slices for lunch while at work. Really good. Last night i had 2 more. LOL

    Suggestion though per my coworker, and come to think of it, she may be right. Next time,
    experiment with adding one or two more eggs. It would make cake a bit less crumbly. Cake is soft and moist but a tiny bit “crumbly.”. Also, I think that the majority of cakes that call
    for 2 cups of flour ask for 3-4 eggs. I may try myself and will let you know. Thanks!!!

    • Emilie says

      Hi Regine! So glad you liked the cake :)

      Sure, go ahead and experiment with more eggs if you’d like! Let me know how it comes out. In my experience, a cake that’s too crumbly or has a coarse texture has been slightly over mixed. You might want to keep that in mind too!

  21. Regine says

    Hi Emilie. I bake all the time so it is rare for me to overbeat a batter. From experience, and of course assuming everything else was done properly (like not overbeating batter), an additional egg can make a big difference. I did make it with additional egg and it does make a difference. Cake is even softer and less crumbly. I love your cake but after my coworker told me it was a tiny bit crumbly, I decided to experiment. LOL. Do give it a try.
    Regardless though, your cake is delightful.
    Looking forward to doing some of your other recipes. Thanks. Regine

    • Emilie says

      Hi Regine! Thanks so much for your feedback- that’s what it’s all about! I’m looking forward to your experiments. Please keep me posted :) Happy Baking! xo

  22. Tara says

    Thanks for the incredible recipe! It has just come out of the oven and turned out perfect. I changed it up a touch and am calling it a caramel crueller. Instead of icing sugar and cream I melted 10 werther caramels in 2 tblsps of half and half, let cool and drizzled over the cooled crueller bundt.!! I will serve with homemade beef barley soup and cheese biscuits. A perfect comfort food lunch for my family :)

    • Emilie says

      Hello Tara! You are quite welcome! Your version sounds amazing with the caramel… I wish I had a cup of coffee right now while reading your description ;)

  23. Dara says

    Just made this cake to bring to work and i don’t know how i will wait till tomorrow to taste it! Thanks for sharing an awesome idea!

  24. Diane says

    I made this cake per your recipe and it was a huge hit at the senior center I attend. I would like to know if I could turn this into a lemon cake by subbing lemon extract for the vanilla extract. The texture of the cake was amazing, but I’d like to try to zing it up a little. What do you think? Diane

    • Emilie says

      Hi Diane! That’s so wonderful to hear! You can absolutely turn this into a lemon cake… You can swap lemon extract for the vanilla, but you might want to go with a smaller amount depending how strong the extract is, and/or how strong you want the lemon flavor to be. Another idea is to use lemon zest + vanilla extract + a lemon glaze. That would be really nice too :)

  25. says

    Love. Bundt. Cakes. Simple and easy.

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