Texas A & M Cake is an easy bundt cake recipe marbled with a maroon and white. Red velvet and bourbon flavors are swirled though the batter then covered with a thick, rich white chocolate glaze. This Aggie cake is sure to be a hit with your family and friends -- unless, of course, they're Longhorns! Great for Saturday football, weekends at home, and people who just really love a good bundt cake.
For this recipe you'll need: unsalted butter, all-purpose flour, baking powder, baking soda, salt, sugar, vanilla, eggs, sour cream, bourbon, red food coloring, dark cocoa, buttermilk, white chocolate, heavy cream
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In a couple of days I'm launching another child out into the world. OK - he's not really a child, the stubble on his chin and lower face reminds me of that every day. He's a man and it's time for him to head out and achieve his dreams. It's never easy even though I think it should be easier every time. The truth is this one is number 6 kiddo and it's harder now than it was with the first one.
Maybe because each one means that I'm one step closer to an empty house -- something that I haven't experienced much of.
He graduated valedictorian in his class and that means the first year of school is paid for by the state of Texas. That was a huge relief, let me tell you. And, it's also a relief that he's going to a school that's only a few hours away. I think I can deal with that.
Maybe.
Anyway, a couple of weeks ago we had a small going away party with a few close friends and family. The timing really was terrible - I was in the midst of tons of work. With little time for baking a Texas A & M cake, let alone decorating one, I decided on a bundt cake swirled with Aggie colors - maroon and white.
The next hurdle to overcome was the flavor. My husband, Aggie class of '78, has told me that Texas A & M was one of the top drinking colleges in the United States according to a report he'd read (yay) so I decided to go with Texas bourbon and red velvet with a white chocolate glaze.
Doesn't get more Texan than that, right?
This Texas A & M cake isn't fancy but it is really good. It will keep for several days or you can freeze it, unglazed, for several months. The actual maroon color will depend on the cocoa that you use. Don't be afraid to add a teaspoon more cocoa if you feel it needs to be darker but add it a little at a time so that you don't find yourself adding too much cocoa then more red food coloring. That turns into a vicious cycle really quick!
Tips for Perfect Bundt Cakes
Here are a few tips to ensure your Texas A & M cake comes out perfectly.
- Make sure all ingredients are at room temperature.
- You can bring eggs to room temperature quickly by submerging the eggs in hot tap water for a few minutes.
- Cream the sugar and butter longer than you think you should. Make sure the sugar crystals are pretty much gone before moving on with the recipe. We're talking 3 to 5 minutes on medium speed at least.
- Keep your mixer speed on low once you start adding other ingredients - you don't want too much air in this dense Aggie cake!
- Do not substitute margarine -ever. The fat content in margarine can vary enough to create problems with your cake. Besides, butter is yummy.
- Grease and flour your bundt pan thoroughly!
- When it comes out of the oven let it rest for 10 minutes before turning the pan over.
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It's no secret that I love Nordic Ware bundt pans! They are heavy, bake evenly, and last simply forever.
Texas A & M Cake Recipe
If a Texas A & M cake isn't on your to-do list make this anyway and call it red velvet marble cake. It's totally worth it because it's just that good. BUT if you really are looking for something a little more seasonal you can't go wrong with this pumpkin spice bundt cake or one of the bundt cakes linked below the recipe.
Texas A & M Cake
Print Add to CollectionIngredients
- Softened butter to grease the pan
- 2 cups all-purpose flour
- 1-½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 -¼ cups sugar
- 4 eggs, room temperature
- 1 -½ teaspoons vanilla
- ¾ cup sour cream
- 2 tablespoons bourbon
For the Maroon Swirl
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon buttermilk, , little more if needed to thin the batter
- 2 teaspoons red food color
For the White Chocolate Ganache
- 6 ounces white chocolate melts , , white chocolate chips are not recommended
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 325F.
- Grease the pan and dust with flour, shaking out the excess.
- Whisk together the flour, baking powder, baking soda, and salt -- set aside.
- Beat the butter and sugar on medium speed about 5 minutes, until very light and fluffy.
- Switch mixer speed to low.
- Add the eggs, one at a time, beating 1 minute after each addition.
- Stir in the vanilla and sour cream.
- Fold in the flour mixture.
- Remove 1 ½ cups of the batter to a smaller bowl.
- Add the bourbon to the batter in the mixer.
- Mix in the cocoa, red food coloring, and milk into the batter in the smaller bowl until the color is consistent.
- Spoon the batter in the pan, alternating maroon and white.
- Swirl a knife through the batter.
- Bake for 90 minutes, or until a toothpick inserted in center comes out clean.
- Let cool in the pan for 30 minutes.
- Loosen the cake from the pan and turn out to finish cooling.
- When cool drizzle the glaze over the cake.
For the Glaze
- Put the melts and the cream in a microwave safe bowl.
- Heat the white chocolate melts and the cream in the microwave for 1 minute.
- Stir.
- Continue until the white chocolate is melted and "drippy"
Nutrition
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From left to right: Bourbon Pecan Cake, Brown Butter Vanilla Bean Bundt Cake, Whiskey Sour Bundt Cake
This recipe is part of Meal Plan Monday #75
Kathy Harris
I am very disappointed in the outcome of this cake. 90 minutes baking time is just ridiculous. I took it out after 60 minutes and it was dry and hard. I baked it on 325 in my convection oven and 35-40 minutes would have been long enough.
Marye Audet
I'm sorry you didn't care for it, Kathy - different ovens, different weights of pans, even different areas of the country can have an effect. I bake this cake for close to 90 minutes (it varies by 10-15 minutes) each time and it's perfect for me.
Theresa
Shame on you for posting a nasty comment. The directions are clearly for baking in a conventional oven. Since you used a convection oven, you should have reduced your temperature AND reduced the amount of baking time. Appears to be your error and not the directions.
Marianne Kenney
I never use alcohol so wonder what might be a good substitute for the bourbon?
Marye Audet
Gingerale or additional milk