The unique flavor of anisette, reminiscent of black licorice, fills the kitchen with an irresistible aroma while the cake bakes. Traditionally, this cake was often prepared in a bundt pan, a popular choice back in the 1960s when bundt cakes soared in popularity.

Inspired by my grandmother’s recipe from Rome, Italy, my mother adapted it, and now it’s my turn to share our family’s treasure. My dad had a special fondness for this cake, often enjoying a slice with his morning coffee as he read the newspaper. The scent and flavor of this cake are intertwined with my fondest memories of home.

This basic recipe offers versatility—flavor it as you please. If anisette isn’t your favorite, consider adding other flavors to personalize the cake to your taste! For those who love the anisette flavor, be sure to also check out Italian Anisette Biscotti—a cookie favorite in our family cookie jar.

If you find baking a daunting task, there’s a simplified version of the cake using a cake mix at the end of the recipe. Just scroll down to find that option!

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 1/4 cups whole milk
• 1 teaspoon pure anise extract (more if desired)
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour your bundt cake pan generously to ensure easy removal after baking.
2. Cream the butter and sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together on medium speed for about 3 minutes until the mixture is light and fluffy, turning a pale yellow.
3. Add the wet ingredients: Add in the eggs, milk, and both extracts (anise and vanilla) into the creamed mixture. Beat until everything is well incorporated, about another 2 minutes.
4. Combine dry ingredients: Gradually mix in the flour, baking powder, and salt. Do this until just combined; be careful not to overmix.
5. Bake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for approximately 45 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, your cake is ready!
6. Cool: Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely. You can dust it with powdered sugar or frost it once it’s fully cooled.
7. Serving suggestion: For an added treat, serve slices topped with sweetened whipped cream and fresh fruits, or drizzle with a simple glaze made from powdered sugar and water.

Tips for Making the Best Anisette Cake

1. Feel free to experiment with flavorings; lemon extract, orange zest, or almond extract can add a unique twist.
2. You can incorporate nuts such as walnuts or pistachios for added texture and flavor.
3. Consider mixing in shredded coconut or chocolate chips for a delightful surprise within the cake.
4. If you’re short on time, using canned frosting is a great shortcut. Just mix in some extract to enhance the flavor!
5. Don’t limit yourself to a bundt pan: You can use any cake pan you have, just remember that the baking time may differ.
6. Always check for doneness with a toothpick or spaghetti; it should come out clean when the cake is fully baked.
7. Using a convection oven? It’s best to bake in shallow pans, like a 13×9 inch baking dish, for even cooking.
8. For a lighter option, you can serve this cake with fresh fruits and whipped cream instead of frosting.
9. Make sure the cake is completely cooled before applying any frosting or glaze.
10. Never skip preheating the oven. It’s a vital step for proper baking.
11. Grease and flour your chosen pan generously, or use parchment paper, to make for hassle-free removal.
12. Avoid using alcohol in baking; it evaporates and leaves no flavor. Stick to pure anise extract for the best results.

Shopping List

Gather these basics before you start baking:

• All-purpose flour
• Baking powder
• Unsalted butter
• Granulated sugar
• Large eggs
• Whole milk
• Pure anise extract (or alternatives as mentioned)
• Vanilla extract
• Pinch of salt

More Cakes to Explore

• Sour Cream Coffee Cake Cupcakes
• Blueberry Cake Mix Cake
• Spanish Bar Cake

Frequently Asked Questions

1. Can I substitute the anise extract with something else?

Yes, you can use lemon extract, orange extract, or almond extract, perhaps with some zest for added flavor.

2. How can I ensure my cake won’t stick to the pan?

Make sure to grease and flour your pan generously or use parchment paper to line the base for easy release.

3. What should I do if my cake is dry?

Make sure not to overbake your cake, and check it a few minutes before the suggested time by using a toothpick. Additionally, you can add a simple syrup for moisture.

4. Do I have to use a bundt pan?

No, you can use any kind of pan, but baking times may vary. Just adjust accordingly and keep an eye on it!

5. How can I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.