There’s something undeniably heartwarming about the comforting scent of baked goods wafting through the house on a lazy weekend morning. Picture this: you step into the kitchen, the sun filtering through the windows, and you catch a glimpse of the pretty Bundt cake sitting proudly on the counter. My Breakfast Biscuit Bundt Cake is more than just a delightful treat—it’s a hug in dessert form.
With its tender crumb and a luscious buttery flavor, this recipe transforms humble biscuit ingredients into an eye-catching centerpiece for your breakfast table. Whether you are seeking a sweet start for family brunch or simply craving something homemade while leaving the fast food behind, this cake offers a simple yet satisfying solution. What’s even better? It requires only a handful of pantry staples and comes together in just 40 minutes. Let’s dive into this deliciously easy recipe that promises to brighten your morning and fill your kitchen with joy!
Why is Breakfast Biscuit Bundt Cake a must-try?
Simplicity at its best: This recipe requires just basic baking skills and common pantry staples, making it a breeze for anyone.
Gorgeous Presentation: Its beautiful Bundt shape is sure to impress your family or guests, transforming an ordinary breakfast into something special.
Irresistible Flavor: A tender crumb paired with a light buttery essence creates a delightful experience in every bite.
Quick Preparation: With a total time of just 40 minutes, it’s perfect for busy mornings or spontaneous brunch plans.
Crowd-Pleaser: Whether served warm or at room temperature, this cake appeals to both sweet and savory palates, ensuring everyone leaves satisfied.
Versatile Base: Feel free to experiment by adding fruit, nuts, or even a touch of spice—endless options await! For more delightful ideas, check out my post on Breakfast Brunch Ideas.
Breakfast Biscuit Bundt Cake Ingredients
• The secret to a perfect cake!
For the Cake
- All-purpose flour – a key component for structure, ensuring your cake rises beautifully.
- Granulated sugar – adds just the right amount of sweetness to balance the flavors.
- Baking powder – this leavening agent helps achieve the fluffy, tender crumb you’ll love.
- Salt – enhances the flavors, bringing out the sweetness of your Breakfast Biscuit Bundt Cake.
- Unsalted butter – chilled and cubed, it creates a rich, buttery flavor essential for the cake’s luscious texture.
- Cold milk – ensures a tender cake; keep it cold to maintain the butter’s integrity.
- Large egg – binds the ingredients together while adding moisture to your cake.
- Vanilla extract – brings warmth and depth to the flavor profile, making each bite irresistible.
How to Make Breakfast Biscuit Bundt Cake
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Preheat the oven to 400°F (200°C). Start by greasing a 9-inch Bundt pan with butter or non-stick cooking spray, ensuring it’s ready for your lovely cake to release easily after baking.
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Whisk together the flour, sugar, baking powder, and salt in a large bowl. This creates a solid dry base that allows your Breakfast Biscuit Bundt Cake to rise beautifully.
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Cut in the chilled butter using a pastry blender or two forks. Aim for a texture that resembles coarse crumbs—this step infuses the cake with that delightful buttery flavor.
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Combine the milk, egg, and vanilla in a separate bowl, whisking until blended. This mixture is the secret to a moist cake, so make sure it’s well-mixed before adding it to the dry ingredients.
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Pour the milk mixture into the dry ingredients. Stir gently until just combined; overmixing can lead to a tough texture, so stop when there are a few lumps remaining.
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Spoon the batter into the prepared Bundt pan, smoothing the top for an even bake. Don’t be shy—this is your moment to create a beautiful cake!
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Bake for 20-25 minutes. It’s done when a toothpick inserted into the center comes out clean, and the cake starts to turn golden brown on top.
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Cool in the pan for 10 minutes. This allows it to set before carefully inverting it onto a wire rack. Let it cool completely for the best texture and flavor.
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Dust with powdered sugar before serving. This final touch adds a charming appearance and a hint of extra sweetness—who can resist?
Optional: Consider serving with fresh berries for a burst of color and flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Breakfast Biscuit Bundt Cake
Room Temperature: Keep the cake at room temperature in an airtight container for up to 3 days. You want to preserve its tender texture and flavor!
Fridge: If you need it to last longer, refrigerate in an airtight container for up to 5 days. Just note that refrigeration may slightly alter the cake’s texture.
Freezer: Freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw overnight in the fridge for a delightful taste that’s almost as fresh as the day it was made.
Reheating: Warm individual slices in the microwave for 10-15 seconds, or in a toaster oven for a few minutes. Enjoy your Breakfast Biscuit Bundt Cake just like new!
Expert Tips for Breakfast Biscuit Bundt Cake
Use Chilled Butter: Cut your butter into small cubes and keep it chilled to create that flaky texture which is essential for the Breakfast Biscuit Bundt Cake.
Avoid Overmixing: Stir the batter only until just combined. Overmixing can lead to a dense cake instead of the desired fluffy crumb.
Measure Ingredients Accurately: Use a kitchen scale or measuring cups correctly to ensure perfect proportions; too much flour can weigh down your cake.
Cool Properly: Let the cake cool in the pan for the recommended time to avoid crumbling when you invert it onto a wire rack.
Garnish Creatively: Dusting with powdered sugar is lovely, but think about adding fresh fruit or a drizzle of glaze for an elegant presentation!
Make Ahead Options
Preparing your Breakfast Biscuit Bundt Cake in advance is a fantastic way to save time on busy mornings! You can mix the dry ingredients (flour, sugar, baking powder, and salt) and store them in an airtight container for up to 3 days. Additionally, you can pre-measure and refrigerate the wet ingredients (milk, egg, and vanilla) up to 24 hours before baking. When you’re ready to enjoy your cake, simply combine the wet and dry mixtures, then proceed with the baking instructions. To maintain the cake’s quality, ensure it’s stored in a cool, dry place and dust with powdered sugar just before serving, so it looks just as delightful and tastes equally delicious!
Breakfast Biscuit Bundt Cake Variations
Get ready to elevate your Breakfast Biscuit Bundt Cake with delightful twists and flavors that will tantalize your taste buds!
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Fruit-Filled: Add 1 cup of mixed berries or sliced bananas to the batter for a fruity surprise in every slice. The juicy bursts of flavor are a refreshing complement to the cake’s buttery crumb.
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Nuts Galore: Stir in 1/2 cup of chopped walnuts or pecans for added crunch and nuttiness. These little gems give your cake a lovely texture that contrasts beautifully with its softness.
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Cinnamon Swirl: Mix 1 tablespoon of cinnamon with an additional 2 tablespoons of sugar, and swirl it into the batter before baking. This fragrant addition will fill your home with an irresistible aroma!
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Chocolate Chip Delight: Fold in 1/2 cup of mini chocolate chips for a sweet, decadent touch. Who says you can’t have chocolate for breakfast? This classic addition takes your Bundt cake to new heights!
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Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to create a delicious gluten-free version. Just be sure the baking powder is also gluten-free for a worry-free treat.
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Zesty Lemon: Add the zest of one lemon and a tablespoon of lemon juice to the batter for a citrusy twist. The brightness of lemon perfectly balances the cake’s richness, making each bite feel fresh and vibrant.
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Maple Syrup Infusion: Replace granulated sugar with 1/4 cup of maple syrup for a subtle maple flavor. It adds warmth and depth, turning your breakfast into a cozy delight.
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Spicy Kick: For some heat, mix in a pinch of cayenne pepper or a dash of chili powder. It’s a surprising yet delightful addition that can take your cake from classic to adventurous!
What to Serve with Breakfast Biscuit Bundt Cake?
Breakfast is a wonderful time to bring family together, savor delicious flavors, and enjoy fresh ingredients.
- Fresh Fruit Salad: A bright mix of seasonal fruits adds a refreshing contrast to the cake’s rich flavor, bringing a colorful touch to your table.
- Crispy Bacon: The savory, smoky notes of crispy bacon provide a delightful contrast to the sweet and buttery biscuit cake, creating a well-rounded breakfast.
- Maple Syrup Drizzle: Just a drizzle of warm maple syrup enhances the cake’s sweetness, evoking that classic breakfast vibe that everyone loves.
- Scrambled Eggs: Fluffy scrambled eggs provide protein and a silky texture, balancing the sweetness of the Bundt cake beautifully for a hearty meal.
- Greek Yogurt Parfait: Pairing the cake with creamy Greek yogurt and a sprinkle of granola elevates your breakfast experience to a delightful brunch affair.
- Coffee or Tea: A steaming cup of coffee or herbal tea complements the cake’s warmth and flavor, turning your morning into a cozy ritual.
- Chocolate Chips: Serve the cake warm with chocolate chips melted on top for an indulgent twist that will surprise and delight everyone at the table.
- Cinnamon Honey Butter: A dollop of cinnamon honey butter adds a sweet and spicy twist that enhances the flavors of the Bundt cake wonderfully.
- Cream Cheese Spread: A whipped cream cheese spread can be delightful alongside the cake, bringing a tangy contrast to its sweetness.
- Homemade Whipped Cream: A light, fluffy topping of homemade whipped cream makes every bite feel special and adds a touch of elegance to breakfast.
Breakfast Biscuit Bundt Cake Recipe FAQs
What kind of flour works best for this recipe?
Absolutely! All-purpose flour is the star ingredient here, providing the right balance of structure and tenderness. If you need a gluten-free alternative, you can use a 1-to-1 gluten-free baking blend, but results may vary slightly in texture.
How should I store leftover Breakfast Biscuit Bundt Cake?
For room temperature storage, keep the cake in an airtight container for up to 3 days; this maintains its tender crumb and flavor. If you’re looking to store it longer, you can refrigerate it for up to 5 days, but be aware that refrigeration may change the texture a bit—it’s still delicious though!
Can I freeze Breakfast Biscuit Bundt Cake?
Definitely! To freeze, slice the cooled cake and wrap each piece tightly in plastic wrap, followed by aluminum foil. This method protects it from freezer burn. You can keep it in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw slices overnight in the fridge and relish that just-made taste!
What if my cake doesn’t rise properly?
Very often, a cake doesn’t rise due to expired baking powder or improper mixing. Always check the expiration date on that little can! Also, avoid overmixing—stir the batter until just combined. If lumps remain, that’s perfectly okay! Properly folding in your ingredients can make all the difference.
Is this Breakfast Biscuit Bundt Cake suitable for people with egg allergies?
It can be, with a few adjustments! You can substitute the large egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until it’s gel-like). This adds moisture while keeping your Breakfast Biscuit Bundt Cake delightful and fluffy!
Can I add ingredients to alter the flavor?
The more the merrier! Feel free to get creative and add ingredients like chocolate chips, fresh blueberries, or nuts. You can also sprinkle in some cinnamon or nutmeg for added flavor. The cake’s versatile base allows for endless combinations, so have fun experimenting!
Irresistible Breakfast Biscuit Bundt Cake Your New Morning Favorite
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) and grease a 9-inch Bundt pan.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Cut in the chilled butter until it resembles coarse crumbs.
- Combine milk, egg, and vanilla in a separate bowl, whisk until blended.
- Pour the milk mixture into the dry ingredients and stir gently until just combined.
- Spoon the batter into the prepared Bundt pan, smoothing the top.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack.
- Dust with powdered sugar before serving and enjoy!