Vanilla Bundt Cake Using Butter Pound Cake Recipe (Simple, Moist, Tender)

Jump to Recipe Jump to Video Print Recipe

This classic vanilla bundt cake is based on my moist butter pound cake in a bundt pan. Soft, buttery and moist that’s perfect on its own with powdered sugar. You can bake it in a bundt pan, or a loaf pan.

Vanilla Bundt Cake on a plate with with sliced cakes. — Bundt Vanilla Cake Recipe – Butter Pound Cake

A bundt cake is any cake baked in a bundt pan. There really is no specific recipe other than that it is a delicious cake. It is a great way to take your favorite cake to the next level. That way you don’t need to frost it.

Don’t get me wrong I do love frosting but not when I want to serve the cake with tea. For afternoon tea I want my cake on its own. Perhaps a dusting of powdered sugar would do. Because some cakes are perfect just as they are.

Why you’ll love this recipe?

First and foremost, this recipe has been carefully crafted to ensure consistently delicious results.
But what truly sets this recipe apart is its emphasis on the rich buttery flavor that makes pound cake so beloved.
And best of all, almost all the ingredients in this recipe are easy to find or simple pantry staples. This means you can make this cake at any time!
Its versatility. The classic butter pound cake is undeniably delicious on its own. But you can add your favorite mix-ins, such as chocolate chips, nuts, or citrus zest, to create your own unique twist on this timeless dessert.
Finally, this recipe is more than just a set of instructions; it’s a guide for unleashing your inner baker and mastering the art of pound cake. Through tips, tricks, and techniques shared within this article, you’ll learn valuable skills that can be applied to other baking projects as well.

a bundt cake on a plate. — Bundt Vanilla Cake Recipe – Butter Pound Cake

Ingredients and Substitutes

Unsalted butter is traditionally used in pound cakes for its rich flavor and creamy texture. However, if you only have salted butter, you can still use it in the recipe. Just remember to reduce the amount of salt called for in the recipe to maintain the right balance of flavors.
Most pound cake recipes call for regular granulated sugar, but you can experiment with different types of sugar to add depth to your cake. Brown sugar, for example, will bring a subtle caramel flavor to the table, while confectioners’ sugar will result in a lighter, more delicate texture.
Cake flour gives wonderfully moist cakes with tender crumbs, and while all-purpose flour works perfectly fine, you can venture into the world of flavors by using alternative flours. Whole wheat flour will add a nutty undertone, while almond flour will introduce a pleasant hint of almond flavor. Remember that different flours may require adjustments to the other ingredients or baking time.
You can use vanilla extract, bean paste, or vanilla sugar. Or you can also try using almond or lemon extract to switch things up. And for a burst of flavor, consider incorporating fruits, nuts, or chocolate chips into the batter.
This recipe uses eggs, but if you’re following a vegan diet, you can replace the eggs with applesauce, mashed bananas, or a mixture of ground flaxseed and water. Non-dairy options like almond or coconut milk can be used instead of regular buttermilk to achieve the desired consistency. These substitutions have not been tested.

Ingredients shot collage for bundt cake - vanilla. — Bundt Vanilla Cake Recipe – Butter Pound Cake

Step-by-step: Vanilla bundt cake – Butter pound cake

Prep: Preheat oven to 325°F/165°C/Gas mark 3. Butter and flour a 10-cup bundt cake pan, getting the nooks and crannies so the cake releases easily. You can also use a 9 x 5-inch loaf pan.

Bundt Vanilla Cake Recipe – Butter Pound Cake

Dry ingredients: In a bowl, sift together the flour, baking powder, and salt. Set aside
Wet ingredients: In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract,
Dry to wet ingredients: Next, add the flour and buttermilk in three batches. Scrape the sides of the bowl to ensure a smooth batter.
Bake: Pour into prepared bundt pan. Spread evenly with a spatula. Tap a few times to remove any air pockets. Bake for 40 to 45 minutes until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely. Dust with powdered sugar before serving.
Vanilla glaze (optional): In a bowl, combine the powdered sugar with milk and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze)

Bundt cake dusted with powdered sugar. — Bundt Vanilla Cake Recipe – Butter Pound Cake

Storage

This cake will stay at room temperature for up to 3 days.
Wrap well and keep in the fridge for up to 5 days.
Also, you can wrap it well in a plastic wrap and freeze it for up to a month.

Slices of vanilla bundt cake on a plate. — Bundt Vanilla Cake Recipe – Butter Pound Cake

Tips for Success

Make sure all the ingredients are at room temperature.
Use fine-grain sugars when preparing cake batters so they dissolve easily.
Grease and flour the bundt pan well. Nothing is worse than having a delicious cake stuck in the bundt.
Cool the cakes for a few hours before glazing. Otherwise, the glaze will melt off the cake, and you won’t have a pretty thick coverage.
Serve any leftover glaze alongside the cake. People do love extra glaze.
Overbaking – Over-baking a cake can make it dry. You must test the cake a few minutes before the cooking time guide because all ovens work differently.
Dense cake – Often, this could be the reason for overmixing the cake. When you activate too much gluten in the cake, the cake rises when baking, but sinks as soon as it comes out of the oven. The resulting sink causes the cake to be dense.
Undercooked bundt cake -Cakes bake from the outside in, so often the cake may appear cooked while still not finished cooking on the inside. That is why we need to test for doneness by inserting a skewer in the center of the cake. If the skewer inserted in the center comes out clean without any batter, it means the cake is done.
Bundt cake sank after baking – Usually, too much leavening agent, such as baking powder or baking soda.
It is very easy to customize a bundt cake.
- Try simple additions like chocolate chips.
- Add nuts such as walnuts, pecans, or cashews.
- Substitute some of the flour with a nut meal like an almond meal.
- Try adding orange zest, lemon zest, or both.
- Replace the milk with buttermilk, cream cheese, or orange juice.
- Of course, spices are always a good addition, like cinnamon, pumpkin spice, gingerbread spice, or chai spice.

A cut vanilla bundt cake on a plate. — Bundt Vanilla Cake Recipe – Butter Pound Cake

Perfect Lemon Pound Cake

Moist Vanilla Pound Cake Recipe

Irresistible Pound Cake Recipe

Cream Cheese Pound Cake Recipe

Frequently asked questions

How long will this cake keep?

This cake will stay at room temperature for up to 3 days.
Wrap well and keep in the fridge for up to 5 days.
You can also freeze it for up to a month.

How long can I store pound cake?

When stored correctly, pound cake can stay fresh for several days. Keep the cake in an airtight container at room temperature or in the refrigerator, depending on the climate and humidity levels. If you live in a hot and humid environment, it’s best to refrigerate the cake to prevent it from spoiling. However, for optimal taste and texture, it is recommended to consume pound cake within three to four days of baking.

How can I prevent my pound cake from turning out dry?

Moisture is crucial in achieving the perfect pound cake texture. To avoid dryness, avoid overmixing the batter, as this can create a dense, dry cake. Additionally, ensure you measure your ingredients accurately and do not overbake the cake. Remember, each oven is different, so it’s essential to test for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, your cake is done.

Can I substitute butter with margarine in this recipe?

While it’s generally best to stick with the traditional butter when making a pound cake, you can substitute margarine if absolutely necessary. However, keep in mind that the flavor and texture may be slightly affected. Butter adds richness and a distinct flavor that margarine may not replicate. If you do choose to use margarine, make sure it is a good-quality brand specifically designed for baking.

Can I freeze pound cake?

Yes, pound cake freezes exceptionally well. To freeze, wrap the fully cooled cake tightly in plastic wrap, then in aluminum foil, and place it in an airtight container or freezer bag. Pound cake can be frozen for up to three months. When ready to enjoy, thaw the cake in the refrigerator overnight or at room temperature for a few hours. To revive any lost moisture, you can brush the thawed pound cake lightly with a flavored syrup before serving.

Can I make this an eggless vanilla pound cake?

No, this recipe works best with eggs, but I do have an eggless vanilla cake that is very popular with my visitors.

What is the best bundt pan to use?

Bundt pans come in many shapes and sizes. What is important is the quality of the pans so that when baked, your cake comes out quickly and without any issues. Buy good-quality pans. These do cost a bit more, but they last a long, long time.
My favorite is these bundt pans. The most common sizes used are 6 cups as well as 12 cups.

What can you add to this bundt cake?

It is very easy to customize a bundt cake.
– Try simple additions like chocolate chips.
– Add nuts such as walnuts, pecans, or cashews.
– Substitute some of the flour with a nut meal like an almond meal.
– Try adding orange zest, lemon zest, or both
– Of course, spices are always a good addition, like cinnamon, pumpkin spice, gingerbread spice, or chai spice.

Why is my bundt cake stuck to the pan?

There are a few reasons why cakes get stuck in the bundt pan. Here’s how you can ensure yours does not get stuck.
Grease and flour the bundt – even if the bundt states non-stick, you still need to grease and flour it.
Make sure to get every single spot. Use a brush and give it a good smear all around.
Make sure there are no patches of excess butter spots; you want an even layer of butter. These patches will cause the flour to clump up when dusted.
Dust the pan with flour in all directions so you get every side. Tap the pan over the sink to ensure you get all excess flour off.
Do not remove the cake when it is too hot. Cooling releases the cake from the pan.

What do you serve with pound cake?

This vanilla cake is so versatile and perfect with almost anything. Try – Whipped cream alone or layered with heavy cream and fresh berries.
Fruit fillings are great options, too – Strawberry, raspberry, blueberry, blackberry, Cherry.
Curds – Lemon Curd, Orange Curd Sauces – Caramel Sauce, Butterscotch Sauce

Veena Azmanov