Classic Vanilla Bundt Cake
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.
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
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.
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.
Moisture is crucial in achieving the perfect pound cake texture. To avoid dryness, make sure not to overmix the batter, as this can create a dense and dry cake. Additionally, ensure that you are measuring your ingredients accurately and not overbaking 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.
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.
Yes, pound cake freezes exceptionally well. To freeze, wrap the fully cooled cake tightly in plastic wrap, followed by a layer of 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.
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.
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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Vanilla Bundt Cake using Butter Pound Cake Recipe
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Ingredients
Cake Batter
- 1 cup (227 g) Unsalted butter
- 1 cup (200 g) White sugar
- 1 ½ cup (190 g) Cake flour ((or all-purpose flour) )
- 3 large 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 cake pan making sugar to get the nooks and crannies so the cake releases easily. You can also use 2 x 6-inch round cake pans. Pro tip – you can also use a cooking spray but I think the butter and flour do the best job of releasing the cake.
- 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 & Tips
- 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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
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
I only use a cup of sugar and to me it was still too sweet.
Thank you for the feedback, Debra.
Hi
The recipe for doubling the ingredients has 2.5 cups of sugar as 500g and 3 cups of flour at 380g. How would 3 cups weigh less than 2.5 cups? Is it different because of it being flour vs sugar?
Thank you
Yes! The weight of different ingredients is different. 1 cup of flour is 125 grams while 1 cup of sugar is 200 g. That is why, for the purpose of accuracy, when baking, it is better to weigh the ingredients as compared to volume measurements.
Hi I am 15 and love to bake, I made this cake for my family using your recipe and making a lemon glaze on top based on your porporions. All they keep saying is that it is delicious and one of the best bundt cakes that they have had. It is keeping wonderfully for the 3 days it took us to eat. Can’t wait to try your other recipes.
Thank you so much, Daniella. I am so happy to hear your feedback. You just made my day. I bet it was because you did such a great job with the cake.
Is there a substitute for buttermilk?
You can make buttermilk in 5 minutes at home.
I tried this cake and it turned out so delicious?. Thanks so much Veena.
Thank you, Elda. I am so happy to hear that.