Wild Rice Cake

If you’ve never put wild rice in a cake, you’re in for a genuine surprise.

This bundt cake folds two cups of cooked wild rice right into a rich, brown sugar-buttermilk batter along with toasted nuts, a hint of nutmeg, and a whisper of maple flavoring.

The rice adds an unexpected chewy texture and nutty depth that makes every slice interesting. It’s not gimmicky; it’s genuinely good.

Cooled and served with maple whipped cream, this is the kind of cake that could only come from the Upper Midwest, where wild rice is a way of life.

Variations

• Use toasted pecans or hazelnuts for the best flavor match with the maple and brown sugar
• Drizzle a simple maple glaze over the top instead of whipped cream for a more portable option
• Add a teaspoon of cinnamon alongside the nutmeg for warmer spice notes

Kitchen Tips

• Cook the wild rice until tender but still chewy; mushy rice will disappear into the batter and you’ll lose that signature texture
• Drain the cooked rice very well and pat it dry; excess moisture can make the cake soggy in the center
• Grease and flour the bundt pan generously, especially the center tube, so the cake releases cleanly
• Beat the batter on high for the full 3 minutes; that air is what keeps this dense cake from being heavy
• Cool in the pan for a full 20 minutes before turning out, or the cake may crack