Classic Vanilla Bundt Cake

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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.

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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 is this the best recipe?

Well, there are several reasons why this butter pound cake recipe should be at the top of your baking list.

• First and foremost, this recipe has been carefully crafted to ensure consistently delicious results. With precise measurements and a detailed step-by-step guide, you can trust that your pound cake will turn out perfectly every time. Whether you’re a seasoned baker or just starting out, this recipe is designed to help you achieve bakery-quality results in your own kitchen.
• But what truly sets this recipe apart is its emphasis on the rich buttery flavor that makes pound cake so beloved. This recipe uses high-quality butter to bring out the essence of butter in every bite. The result is a cake that is moist, tender, and bursting with flavor.
• 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!
• Another reason why this recipe is a must-try is its versatility. While the classic butter pound cake is undeniably delicious on its own, this recipe also offers numerous possibilities for customization. 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. Plus, you can easily adapt the recipe to accommodate different dietary preferences or restrictions, making it a crowd-pleaser no matter who you’re baking for.
• 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 gain a deeper understanding of the science behind pound cake and learn valuable skills that can be applied to other baking projects as well. So not only will you be able to enjoy a decadent slice of pound cake, but you’ll also be empowered to create your own delicious creations in the future.

Ingredients and Substitutes

While the classic butter pound cake calls for a specific set of ingredients, it’s important to know that there are some substitutes you can use if necessary. But, keep in mind that every substitution will alter the taste, texture, and flavor of the recipe.

• First and foremost, let’s talk about the star ingredient: butter. 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.
• Next up is the sugar. 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.
• Flour is another key ingredient. 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. Just keep in mind that different flours may require adjustments to the other ingredients or baking time.
• If you want to make your pound cake a bit healthier, use alternative sweeteners such as honey or maple syrup instead of sugar. These natural sweeteners lend a unique taste and can be a great option for those with dietary restrictions or simply seeking a different flavor profile. But, remember these substitutions will also alter the texture of your cake.
• Lastly, don’t hesitate to experiment with various flavorings and add-ins. Vanilla extract is a classic choice. 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.
• For those with dietary restrictions or preferences, there are also ingredient substitutes you can explore. If you’re following a vegan diet, you can replace the eggs with apple sauce, mashed bananas, or even a mixture of ground flaxseeds and water. And non-dairy options, such as almond or coconut milk, can be used instead of regular buttermilk to achieve the desired consistency.

Vanilla bundt cake – Butter pound cake

• First, preheat your oven to 325°F / 165°C / Gas mark 3. It’s crucial to ensure the range is adequately heated before baking your butter pound cake. This step will help guarantee that the cake bakes evenly and achieves a golden brown crust.
• Butter and flour a 6-cup bundt cake pan, making sure to get the nooks and crannies so the cake releases easily. You can also use 2 x 6-inch round cake pans.
• Next, gather all the necessary ingredients and measure them precisely. Baking is a science, and even the smallest variations in ingredient amounts can significantly affect the final result. Take your time and use measuring cups and spoons to achieve accuracy. Pay close attention to whether the ingredients should be at room temperature or chilled.
• Sift the flour, baking powder, and salt together to remove any lumps and aerate the mixture.

• In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. The creaming process is an essential step in creating a tender and moist pound cake. Using a mixer will make this task easier, but if you don’t have one, a sturdy wooden spoon and some elbow grease will do the trick. Be patient and mix the butter and sugar until they are fully combined and have a smooth, creamy texture.
• Once the butter and sugar are creamed, it’s time to add the eggs one at a time. Adding the eggs individually allows them to incorporate evenly into the batter. Remember to beat each egg thoroughly before adding the next one. This method helps ensure the eggs contribute to the cake’s richness and texture.

• After the eggs are incorporated, it’s time to add the dry ingredients. Gradually add the dry ingredients to the butter and egg mixture, alternating with the buttermilk. This step helps prevent the batter from becoming too dense by incorporating air into the mixture.
• Nest, it’s time to transfer the batter to the cake pan. Ensure you properly grease and flour the pan to prevent the cake from sticking. Additionally, tapping the pan lightly on the counter after pouring the batter in can help eliminate any air bubbles that may have formed.
• Finally, transfer to the oven and bake for 40 to 45 mins until a toothpick inserted in the center comes out clean.
• When baked, cool in the pan for at least 10 minutes. Trying to get your cake out of the pan too early or too late will cause the cake to stick to the pan. So, after 10 minutes invert on a cooling rack and cool completely.
• When completely cooled, dust your cake with powdered sugar before serving. Alternatively, you can also top the cake with a sugar glaze (recipe below)

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 in a plastic wrap and freeze it for up to a month.

Helpful Tips for Success

• 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.

Creative ways to serve 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
• Layered Delights: Take your pound cake to new heights by creating beautiful layered desserts. Slice the cake horizontally into multiple layers and alternate them with layers of fresh berries, whipped cream, or even a drizzle of chocolate ganache. This not only adds visual appeal but also introduces new flavors and textures to your pound cake experience.
• Bite-Sized Bliss: Transform your pound cake into bite-sized delights by cutting it into small cubes or using a mini muffin pan to create individual servings. Skewer these mini treats with toothpicks and serve alongside a variety of dipping sauces such as chocolate, caramel, or fruit purees. These bite-sized morsels are perfect for parties or when you want to offer a variety of flavors in one sitting.
• Ice Cream Sandwiches: Upgrade the classic ice cream sandwich with pound cake as the outer layers. Slice your pound cake into rectangular slices and sandwich a generous scoop of your favorite ice cream flavor between two slices. Roll the edges in colorful sprinkles or crushed nuts for added texture and visual appeal. Freeze these delightful treats for a few hours before serving to allow the flavors to meld together.
• Trifle Delights: Create a show-stopping dessert by layering pound cake, fruit, custard, and whipped cream in a glass trifle dish. The combination of textures and flavors in each spoonful is sure to leave your guests in awe. Experiment with different fruit combinations, such as strawberries and blueberries, or tropical flavors like mango and pineapple, to customize your trifle to your liking.

More cake recipes

• One Bowl Vanilla Cake
• BEST Fluffy Vanilla Cake
• Mom’s Vanilla Cake Recipe or Moist Vanilla Bean Cake
• Moist Vanilla Pound Cake or Cream Cheese Pound Cake
• Easy Vanilla Mug Cake
• Moist Chocolate Bundt Cake or Death By Chocolate Cake
• 8-inch BEST Chocolate Cake EVER!
• See all cakes recipes, vanilla cakes or chocolate cakes

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