Name: Vanilla Bundt Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2.5 cups all-purpose flour (sifted); 1.5 cups granulated sugar; 1 cup unsalted butter (softened); 4 large eggs (room temperature); 1 cup whole milk (room temperature); 2 teaspoons vanilla extract (pure); 1 teaspoon baking powder; 0.5 teaspoon salt

There’s something utterly comforting about baking a Vanilla Bundt Cake from scratch. Its irresistible aroma envelops your home, making every corner smell warm and inviting. With this easy Vanilla Bundt Cake recipe, prepare to create a delightful masterpiece that leaves everyone craving for more with each slice.

Growing up, my grandma used to bake this cake every Sunday afternoon. The memory of watching her expertly measure each ingredient before letting me lick the batter spoon is a cherished part of my childhood. She taught me that the secret ingredient is not just vanilla, but the love and care put into every step of the process. Over time, I’ve added my own twist to the recipe while preserving its traditional essence.

Why You’ll Love This Recipe

This Vanilla Bundt Cake is beloved for several reasons. Firstly, it’s incredibly moist, thanks to the careful balance of wet and dry ingredients. The cake’s rich vanilla flavor is enhanced by using high-quality vanilla extract. Also, the beautiful Bundt shape makes it perfect for any occasion — from family gatherings to festive celebrations. Plus, it’s a one-bowl wonder, meaning fewer dishes and more time to savor your creation.

Ingredients Notes

Each ingredient plays a crucial role in creating a perfectly textured cake. Ensure you use fresh eggs and unsalted butter, which allows you to control the cake’s saltiness. If vanilla extract is unavailable, vanilla beans are an excellent substitute, providing an even more aromatic experience. Consider using buttermilk, as it adds a slight tang and ensures a tender crumb.

Recipe Steps

Step 1

Preheat your oven to 350°F (180°C) and grease your Bundt pan thoroughly with butter and a light dusting of flour.

Step 2

In a large mixing bowl, beat the unsalted butter and sugar until the mixture is light and fluffy. This process should take about 3-4 minutes.

Step 3

Gradually add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract or scraped vanilla bean seeds.

Step 4

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the wet ingredients alternating with buttermilk, starting and ending with the dry ingredients.

Step 5

Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Storage Options

To keep your Vanilla Bundt Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and foil to freeze for up to 2 months. To reheat, let it thaw at room temperature and warm it gently in the oven at 300°F (150°C) for about 10-15 minutes.

Variations & Substitutions

This recipe is versatile and accommodates various preferences. For a citrus twist, add zest from a lemon or orange. You can also replace some vanilla with almond extract for a nutty undertone. For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free flour blend. Experiment with adding nuts or chocolate chips for additional flavor and texture.

Frequently Asked Questions

Can I use a different pan if I don’t have a Bundt pan?

Yes, you can use a standard round or square cake pan. However, baking times may vary, so keep an eye on the cake and check its doneness with a toothpick. Keep in mind that the presentation may differ without the iconic Bundt shape.

How do I prevent my cake from sticking to the Bundt pan?

Thoroughly greasing your pan is crucial. Use softened butter and a light dusting of flour or a non-stick cooking spray designed for baking. Ensure every crevice is coated, allowing the cake to release cleanly after baking.

Can I make this cake ahead of time?

Absolutely! This cake can be made a day ahead. Bake it, let it cool completely, and store it tightly wrapped in plastic wrap. Consider making the icing just before serving to keep it fresh and moist.

Frequently Asked Questions

Can I make the Vanilla Bundt Cake a day or two in advance?

Yes, you can definitely make this cake ahead of time! Bake the cake, let it cool completely, and then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. If you plan to ice it, wait until just before serving to maintain the icing’s freshness and prevent it from soaking into the cake.

What can I substitute for buttermilk if I don’t have any on hand?

If you don’t have buttermilk, you can easily make a substitute. For each cup of buttermilk needed, use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Let it stand for 5 minutes to curdle slightly before adding it to the recipe. Alternatively, you can use plain yogurt or sour cream thinned with a little milk until it reaches a buttermilk-like consistency.

How do I know when the Vanilla Bundt Cake is perfectly baked?

The best way to tell if the cake is done is to insert a wooden toothpick into the center; if it comes out clean or with just a few moist crumbs attached, it’s ready. The cake should also be golden brown on top and the edges should start to pull away slightly from the sides of the pan. You can also gently press the top of the cake; it should spring back slightly. An internal temperature of 200-205°F (93-96°C) indicates doneness.

Can I double this recipe to make a larger Bundt cake or multiple cakes?

Yes, you can double the recipe. If using a larger Bundt pan, increase the baking time by about 15-20 minutes, checking for doneness with a toothpick. If making multiple cakes, keep the baking time the same but monitor closely, as smaller cakes may bake faster. Ensure your mixing bowl is large enough to accommodate the doubled ingredients and that you have enough of each ingredient on hand.

What are some of the nutritional benefits of this Vanilla Bundt Cake?

While Bundt cake is a dessert, it does offer some nutritional benefits. The eggs provide protein and essential amino acids. Buttermilk contributes calcium and probiotics, which are beneficial for gut health. The vanilla extract contains antioxidants, though in small amounts. Keep in mind that moderation is key, as this cake is also high in sugar and fat.

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Vanilla Bundt Cake Recipe

This classic vanilla bundt cake is moist, delicious, and perfect for any occasion.

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: 12

Calories: 120kcal

Ingredients

Main Ingredients

▢ 2.5 cups all-purpose flour sifted
▢ 1.5 cups granulated sugar
▢ 1 cup unsalted butter softened
▢ 4 large eggs room temperature
▢ 1 cup whole milk room temperature
▢ 2 teaspoons vanilla extract pure
▢ 1 teaspoon baking powder
▢ 0.5 teaspoon salt

Instructions

Preparation Steps

Preheat your oven to 350°F. Grease and flour a bundt pan.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well with each addition. Stir in vanilla extract.
Combine flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, mixing until just incorporated.
Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

Notes

For a richer flavor, substitute 1/2 cup of buttermilk for half of the whole milk.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Vanilla Bundt Cake Recipe

Why You’ll Love This Recipe

Ingredients Notes