Bundt Cake

( 14 g) baking powder ( 40g) rainbow sprinkles (1 g) ginger (1 g) nutmeg (10 g) baking powder (100 g) brown sugar (109 g) vegetable oil (113 g) plus 2 tablespoons cake flour (113 g) unsalted butter (12 g) baking powder (12 g) vanilla extract (120 g) buttermilk, at room temperature (120 g) sour cream (125 g) powdered sugar (13 g) pure vanilla extract (13 g) vanilla (13 g) vanilla bean paste (13 g) vanilla bean paste or pure vanilla extract (13 g) vanilla extract (133 g) granulated sugar (144 g) raspberry jam (150 g) brown sugar (150 g) granulated sugar (165 g) light brown sugar (169.5 g) unsalted butter (176 g) sour cream (180 g) sour cream (180-240 g) heavy whipping cream  (193 g) buttermilk (2 g) lemon extract (2 g) orange extract (2 g) salt (2 sticks) (226 g) unsalted butter, at room temperature (2.1 g) pure vanilla extract (2.5 g) orange zest (2.6 g) cinnamon (2.64 g) nutmeg (200 g) brown sugar (200 g) granulated sugar (21 g) baking powder (218 g) grapeseed oil (218 g) vegetable oil (220 g) brown sugar (224 g) vegetable oil (225 g) uncooked old-fashioned rolled oats, (226 g) butter (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (231 g) heavy whipping cream (236.6 g) hot water (240 g) all-purpose flour (240 g) buttermilk (248 g) apple cider juice (not vinegar), (250 g) unsweetened applesauce, (3 g) baking powder (3 g) baking soda (3.9 g) ground ginger (30 g) cream cheese (300 g) granulated sugar (310 g) all purpose flour (312.5 g) powdered sugar, measured then sifted (345 g) cake flour (350 g) granulated sugar (35g) red velvet emulsion (360 g) all-purpose flour (360 g) buttermilk (364 g) mashed bananas (375 g) powdered sugar (4 g) baking powder (4 g) rum extract (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) vanilla extract (400 g) granulated sugar (406 g) all-purpose flour (45.6 g) milk (450 g) pumpkin purée (452 g) unsalted butter (452 g) unsalted butter, at room temperature (480 g) buttermilk (5 g) cinnamon (5 g) cream of tartar (5 g) ground cinnamon (5 g) salt (5.2 g) cinnamon (5.6 g) salt (5.6 g) vanilla extract (5.6 g)salt (50 g) granulated sugar (56 g) unsalted butter (56.5 g) unsalted butter, melted (57 g) freeze dried raspberries (57.75 g) heavy whipping cream (590 g) water (6 g) salt (6 g) teaspoons salt (6.3 g) vanilla (60 g) sour cream (62.5 g) powdered sugar (64 g) light brown sugar (7 g) baking powder (7.8 g) ground cinnamon (72.6 g) vegetable oil (725 g) powdered sugar, (75 g) dark cocoa powder (75 g) white chocolate chips (750 g) powdered sugar (8 g) baking powder (8 g) baking soda (8.4 g) clear vanilla extract (8.4 g) mint extract (8.4 g) pure vanilla extract (85 g) cream cheese (88.5 g) dark cocoa powder (93 g) mini chocolate chips (95 g) toasted coconut, *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch. 110 g brown sugar 113 g unsalted butter, slightly cold 125 g canned coconut milk 14.37 g vinegar 14.75 g cocoa powder 16 g coconut emulsion or extract 240 g  buttermilk, at room temperature 270 g all-purpose flour 5 g baking soda 5.3 g coconut emulsion 95 g sweetened shredded coconut Biscoff or Speculoos Cookies Biscoff spread Fresh berries or peaches Green food coloring about 125 g fresh raspberries about 125 g raspberries cream cheese dark or semi-sweet chocolate chips egg whites eggs evaporated milk heavy whipping cream large egg whites large eggs large or extra large eggs large whole eggs mini semi-sweet or dark chocolate chips molasses of salt pinch of salt pitted dates plus 2 tablespoons (255 g) all-purpose flour toffee baking bits unsalted butter water white chocolate  (18 g) baking powder