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.
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.
Table of Content
Why make this bundt cake?
- The recipe is simple and easy using ingredients you probably already have in your pantry.
- The process is also very simple and standard using the creaming method, then baking in a bundt pan.
- Most importantly it is moist and absolutely delicious on its own. So you can serve it right out of the pan.
- Use any bundt pan you have on hand and give it a light dusting of powdered sugar.
- This cake is the best candidate for trifles or layered with fruit and fresh cream.
Ingredients and Substitutes
- Butter - I prefer to use unsalted butter so I can control the quantity of salt in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
- White sugar - White sugar contributes to a nice soft tender crumb and gives a nice color. You can add brown sugar it will contribute to taste and color differently.
- Eggs - Always use large size eggs when baking unless specified. The size of the eggs varies these days significantly. So as a guide one large egg weighs between 50 to 60 grams.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive, which is why I make my homemade vanilla extract, bean paste or sugar.
- Flour - Cake flour gives wonderfully moist cakes with tender crumbs but you can certainly use the same amount of all-purpose flour.
Step by step instructions
- Preheat oven to 325°F/165°C/Gas mark 3
- Butter and flour a 6-cup Bundt Pan. You can also use 2 x 6-inch round cake pans
- In a bowl, sift together the flour, baking powder, and salt. Set aside
Pro tip -sifting the flour will give a light and airy texture to the cake.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy.
Pro tip - we want to add some volume in the batter and the sugar completely dissolved so make sure to cream well. - Add the eggs, one at a time. Then, add the vanilla extract.
Pro tip- ensure the eggs are at room temperature or the batter will curdle. If that happens just add a tablespoon or two of flour and combine well. - Followed by the flour and buttermilk in three batches.
Pro tip - the batter looks a bit stiffer than regular vanilla cake but do not be tempted to add more milk or the cake might sink.
- Scrape the sides of the bowl, ensure you have a smooth batter. Pour into prepared bundt pan. Spread evenly with a spatula. Tap a few times to remove any air pockets.
- Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes then invert on 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)
Pro tip - you want a thick glaze so start with less milk then add as necessary to bring to consistency.
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 and freeze it for up to a month.
Frequently asked questions
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.
- Follow the recipe correctly and only use recommended substitutes.
- Do not overtake the cake as it can dry out easily.
- When cooled wrap the cake well so it does not air down on the counter.
-If necessary brush the cake with simple syrup to enhance moisture.
- Using a generous amount of glaze helps too.
This vanilla cake is so versatile and perfect with almost anything. Try - Whipped cream on its own or layer the whipped cream with fresh fruits.
Fruit fillings are great options too - Strawberry, raspberry, blueberry, blackberry, Cherry
Curds - Lemon Curd, Orange Curd
Sauces - Caramel Sauce, Butterscotch Sauce
No, this recipe works best with eggs but I do have an eggless vanilla cake that is very popular with my visitors.
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 size used are 6 cups as well as 12 cups.
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.
My cake stuck to the bundt 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. Do it twice and do it well.
- 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. Swirl the pan well. 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.
- But, do not let the cake cool in the bundt too long as it can get stuck again. You want it at least warm.
- Too many scratched surfaces in the pan can cause the cake to get stuck too. So take care of your pans. Buy good quality bundt pan and wash them with warm soapy water, do not scrub them unnecessarily.
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Recipe
Classic Vanilla Bundt Cake
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Ingredients
Cake Batter
- 8 oz (227 g) Unsalted butter
- 1¼ cup (250 g) White sugar
- 1 ½ cup (190 g) Cake flour (or all-purpose flour)
- 3 Eggs large
- 1 tsp Baking powder
- ½ tsp Salt
- ½ cup (120 ml) Buttermilk
- 1 tsp Vanilla extract
Vanilla Glaze (optional)
- 8 oz (225 g) Powdered sugar
- 3 tbsp Milk (up to 5 tbsp)
- 1 tsp Vanilla extract
- 1 tsp Orange zest (optional)
- 1 tsp Lemon zest (optional)
Instructions
Cake
- Preheat oven to 325°F/165°C/Gas mark 3
- Butter and flour a 6-cup Bundt Pan. You can also use 2 x 6-inch round cake pans
- In a bowl, sift together the flour, baking powder, and salt. Set asidePro tip -sifting the flour will give a light and airy texture to the cake.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy.Pro tip - we want to add some volume in the batter and the sugar completely dissolved so make sure to cream well.
- Add the eggs, one at a time. Then, add the vanilla extract.Pro tip- ensure the eggs are at room temperature or the batter will curdle. If that happens just add a tablespoon or two of flour and combine well.
- Followed by the flour and buttermilk in three batches.Pro tip - the batter looks a bit stiffer than regular vanilla cake but do not be tempted to add more milk or the cake might sink.
- Scrape the sides of the bowl, ensure you have a smooth batter. Pour into prepared bundt pan. Spread evenly with a spatula. Tap a few times to remove any air pockets.
- Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes then invert on 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) Pro tip - you want a thick glaze so start with less milk then add as necessary to bring to consistency.
Recipe Notes
- Make sure all the ingredients are at room temperature.
- Use fine-grain sugars when preparing cake batters so it dissolves easily.
- Grease and flour bundt pan well. Nothing is worst than to have 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 sunk after baking - Usually, too much leavening agent such a 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.
Other pans suggestions
If you don’t want to make a layer cake like this. you can- You can also bake this in a 7 x 7-inch square cake pan
- Double this recipe to make a 9 x 13 sheet pan – sheet Cake.
- This cake will make a 2 x 6-inch layer cake
- And these can also be baked into 15 to 18 beautiful cupcakes
- This cake will stay at room temperature for up to 3 days.
- Wrap well and keep in the fridge for up to 5 days.
- Wrap well and keep in the fridge for up to 5 days.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Elda Christy
I tried this cake and it turned out so delicious😋. Thanks so much Veena.
Veena Azmanov
Thank you, Elda. I am so happy to hear that.