Here’s a delicious and classic Vanilla Bundt Cake recipe — buttery, moist, and full of rich vanilla flavor. It’s perfect on its own or with a glaze, berries, or a dusting of powdered sugar.
🍰 Classic Vanilla Bundt Cake
📝 Ingredients (Serves 10–12)
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract (or vanilla bean paste for stronger flavor)
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice)
🍳 Instructions
1. Prep your pan and oven:
- Preheat oven to 350°F (175°C).
- Grease and flour a 10–12 cup Bundt pan thoroughly (or use baking spray with flour).
2. Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar:
In a large bowl, beat softened butter and sugar until light and fluffy (about 3–4 minutes).
4. Add eggs and vanilla:
Beat in the eggs one at a time, scraping down the sides. Stir in vanilla.
5. Combine wet and dry:
Alternate adding dry ingredients and buttermilk to the batter in 3 additions, starting and ending with dry. Mix just until smooth — don’t overbeat.
6. Bake:
Pour batter into the prepared Bundt pan. Tap gently to release air bubbles.
Bake for 50–60 minutes, or until a toothpick comes out clean from the center.
7. Cool:
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
🍮 Optional Vanilla Glaze
Ingredients:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
Whisk together until smooth. Drizzle over cooled cake.
✨ Tips
- Use room temperature ingredients for a better texture.
- Don’t overmix once you add flour — this keeps the crumb tender.
- For extra flavor, add a splash of almond extract or lemon zest.