Buttery Savory Breakfast Cake

This hearty Breakfast Biscuit Bundt Cake transforms classic biscuit flavor into a show-stopping savory centerpiece. The golden, buttery biscuit dough perfectly marries with melted cheese, fresh herbs, and crisp bacon in a stunning Bundt shape that will impress everyone at your breakfast table.

I first created this recipe when hosting a holiday brunch for my extended family. The moment I unveiled it at the table, everyone fell silent before erupting in compliments. Now it's become our tradition for special gatherings, with everyone requesting "that amazing savory cake thing" whenever we meet.

Ingredients

For the Biscuit Base

• All purpose flour provides the perfect structure without becoming too dense allows the cake to rise beautifully while maintaining a tender crumb
• Baking powder and baking soda these leavening agents work together to create that signature fluffy biscuit texture look for aluminum-free varieties for the best flavor
• Kosher salt enhances all flavors without adding harshness regular table salt can be substituted but reduce quantity by 1/4 teaspoon
• Cold unsalted butter creates those beautiful flaky pockets throughout the cake for best results freeze the butter for 10 minutes before cutting into cubes
• Buttermilk adds tanginess and tenderness to the batter real cultured buttermilk produces superior results compared to milk with lemon juice substitutes

For the Savory Mix-Ins

• Thick cut bacon provides smoky richness and satisfying texture choose high-quality bacon without added sweeteners for the best savory profile
• Sharp cheddar cheese adds bold flavor that stands up to the other ingredients always grate your own from a block for better melting properties
• Fresh chives bring bright onion notes without overpowering use garden-fresh when possible for the most vibrant color and flavor
• Fresh thyme leaves contribute earthy aromatic notes that complement the bacon perfectly strip leaves from stems just before adding
• Garlic and onion powder add depth without the moisture of fresh aromatics look for single-origin varieties for more pronounced flavor

For the Finishing Glaze

• Unsalted butter creates a rich shiny finish that seeps into the warm cake European-style butter with higher fat content produces an exceptionally luxurious result
• Fresh parsley adds a pop of color and freshness flat-leaf varieties offer more pronounced flavor than curly options
• Flaky sea salt provides textural contrast and flavor bursts Maldon or fleur de sel are ideal choices for their clean taste and delicate crunch

Step-by-Step Instructions

Preparing the Biscuit Dough

In a large mixing bowl whisk together the flour baking powder baking soda and salt. Add the cold butter cubes and using a pastry cutter or your fingertips work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea size pieces. This step creates the flaky texture that defines a great biscuit. Work quickly to prevent the butter from warming too much in your hands. The varying sizes of butter pieces will create different textures throughout your cake from tender to flaky.

Incorporating Wet Ingredients & Mix-Ins

Make a well in the center of the crumb mixture and pour in the chilled buttermilk. Gently stir with a rubber spatula until just combined. Stop mixing the moment you no longer see dry flour to avoid developing gluten which would make your cake tough. The batter should look slightly shaggy and not perfectly smooth. Now fold in the cooked bacon cheddar chives thyme garlic powder and onion powder with broad sweeping motions from the bottom of the bowl upward. This ensures even distribution while maintaining the light texture.

Baking the Bundt Cake

Preheat your oven to 375°F and position a rack in the center. A properly preheated oven is crucial for the initial rise of your cake. While waiting generously grease every crevice of your 10-inch Bundt pan with butter then dust with flour tapping out excess. This double insurance prevents sticking in the detailed Bundt design. Spoon your batter evenly into the prepared pan without pressing down or compacting it. The batter should fill about two-thirds of the pan to allow room for expansion. Bake for 35-40 minutes watching for a deep golden brown top and firmness around the edges. Check doneness by inserting a thin skewer or toothpick into the thickest part it should come out clean or with a few moist crumbs.

Glazing & Serving

Allow the cake to rest in the pan for exactly 10 minutes. This brief cooling period lets the structure set while still warm enough to release easily. While waiting melt butter for the glaze and stir in fresh parsley. Place your serving platter upside down on top of the Bundt pan then carefully flip both together in one swift motion. The cake should release with a satisfying thud. If it resists gently tap or shake the pan. While the cake is still warm brush the entire surface with the herbed butter letting it seep into all the cracks and crevices. Finish with a light sprinkle of flaky sea salt for bursts of flavor. Slice with a serrated knife while still warm to reveal the gorgeous interior studded with bacon and herbs.

Bookmark

The Bundt pan makes this recipe special. I inherited mine from my grandmother who taught me the importance of proper greasing and flouring. She would always say "A beautiful Bundt is only as good as its release from the pan!" Each time I prepare this cake I think of her kitchen lessons and how she'd approve of this savory twist on a traditionally sweet pan.

Make-Ahead Tips

This savory cake can be prepared in stages to make morning baking effortless. Mix the dry ingredients and store in an airtight container up to three days ahead. Cook and crumble the bacon and grate the cheese the day before, storing them separately in the refrigerator. In the morning, simply combine everything and bake. For maximum convenience, you can even prepare the entire batter, cover the Bundt pan with plastic wrap, and refrigerate overnight. Just add 5-7 minutes to the baking time when starting from cold.

Serving Suggestions

This savory cake shines as the centerpiece of a brunch spread. Pair it with a fresh fruit salad dressed with mint and honey to balance the richness. A simple green salad with vinaigrette adds a welcome acidic contrast. For a special occasion, serve alongside scrambled eggs with fresh herbs and a mimosa bar. The cake tastes best served warm but maintains its flavor at room temperature, making it perfect for buffet-style gatherings where food sits out for a while.

Troubleshooting

If your cake sticks to the pan despite greasing, place the bottom of the pan in hot water for 3-5 minutes to loosen it. When the weather is humid, you might need an extra tablespoon or two of flour to prevent a gummy texture. If the top browns too quickly before the center is cooked, loosely tent with foil for the remaining baking time. Remember that every oven has hot spots—rotate your pan halfway through baking for the most even results. For the best texture, avoid using pre-shredded cheese, which contains anti-caking agents that prevent proper melting.

Recipe FAQs

→ Can I prepare this bundt cake the night before?

Yes! The batter can be mixed the night before and refrigerated. Just keep the wet and dry ingredients separate until morning, then combine and bake. Alternatively, you can bake it completely ahead, refrigerate, and gently reheat covered with foil at 325°F for 15-20 minutes before serving.

→ What's the key to achieving a flaky texture?

The flaky texture comes from using very cold butter and buttermilk, and avoiding overmixing. When cold butter melts during baking, it creates steam pockets that form those delicious layers. Work the butter into the flour until you have pea-sized pieces, and fold the ingredients together gently rather than vigorously stirring.

→ How can I prevent my bundt cake from sticking to the pan?

Thoroughly grease every crevice of your bundt pan with butter or cooking spray, then dust lightly with flour. Tap out excess flour. Allow the baked cake to cool for exactly 10 minutes in the pan—this gives the structure time to set while still being warm enough to release easily. Gently loosen the edges with a plastic knife before inverting.

→ What are good vegetarian alternatives for the bacon?

For vegetarian options, substitute the bacon with sautéed mushrooms for umami flavor, sun-dried tomatoes for a sweet-savory note, or caramelized onions for depth. You can also use vegetarian bacon substitutes or simply increase the cheese and herbs for more flavor. For additional texture, consider adding toasted nuts like pecans or walnuts.

→ Can I freeze this bundt cake?

Yes, this bundt freezes beautifully. Cool completely, then wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat wrapped in foil at 325°F for 15-20 minutes until warmed through. The glaze can be added fresh after reheating for best results.

→ What's the best way to serve this at a brunch gathering?

Serve the bundt cake as a centerpiece on a decorative cake stand, sliced into wedges. Pair it with lighter options like fresh fruit, a simple green salad with vinaigrette, or roasted vegetables. For a complete spread, include a sweet option like yogurt parfaits. Serve warm with butter or cream cheese on the side for guests to add as desired.