Classic Vanilla Bundt Cake (Butter Pound 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 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.
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.
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.
- 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)
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.
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.
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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, 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.
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, 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.
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 sizes 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.
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.
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
Video
Ingredients
- 227 g (1 cup) Unsalted butter
- 300 g (1½ cup) White sugar
- 240 g (2 cups) Cake flour (or all-purpose flour)
- 4 large Eggs large
- 1 tsp Baking powder
- ½ tsp Salt
- 240 ml (1 cup) Buttermilk
- 1 tsp Vanilla extract
- 225 g (8 oz) Powdered sugar
- 3 tbsp Milk (up to 5 tbsp)
- 1 tsp Vanilla extract
- 1 tsp Orange zest (optional)
- 1 tsp Lemon zest (optional)
Method
- Prep: Preheat oven to 325°F/165°C/Gas mark 3. Butter and flour a 10-cup bundt cake pan, making sure to get the nooks and crannies so the cake releases easily. You can also use a 9 x 5-inch loaf pan.
- Dry ingredients: In a bowl, sift together the flour, baking powder, and salt. Set aside240 g Cake flour, 1 tsp Baking powder, ½ tsp Salt
- 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,227 g Unsalted butter , 300 g White sugar, 4 large Eggs, 1 tsp 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.240 ml Buttermilk
- 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)225 g Powdered sugar, 3 tbsp Milk , 1 tsp Vanilla extract, 1 tsp Orange zest, 1 tsp Lemon zest
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.
Equipment you will need
Nutrition
Tried this recipe?
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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.
Hi,
I can see that you specify in the recipe you need a 6 cup bundt tin, however, when I click on your link it takes me through to a 12 cup bund tin. Please would you let me know which size I need to get, want to make this for my boyfriend’s birthday next week!
Thanks in advance,
J
Ah, Sorry, Jennifer. Yes, you need a 6-cup bundt pan. I have now tagged the right one. Thanks for bringing it to my attention.
Hi Veena, I have a 12 cup bundt tin, can this recipe be doubled simpley? If so, could you be kind enough to advise me on any considersations for the baking temp / time? Thank you!
Yes, Jo, you can easily double this recipe. It should take about 60 to 70 minutes-same temperature – but check with a skewer inserted in the center must come clean
Hi, I think I must have done something terribly wrong! I made the batter and followed the recipe to the letter but it looked like cookie dough! Do you think it was my flour?
Sorry to hear that Emma. Perhaps the eggs used were very small too. You can in this case add a few tablespoons of water to make a pouring consistency next time.
I’ve tried this recipe on its own and its amazing! I was wondering, can dried fruits be added to this recipe as well? I’d live to try it out later this week.
Yes, Gen. You can add up to one cup of dry fruits to this recipe.
Can we substitute butter with vegetable oil?
No not in this recipe. Butter works best for this one
Unbelievably delicious! This cake doesn’t need a frosting or a sauce, it is glorious on its own!
Thank you, Megan. Yes, it is delicious on its own.
hello!
I did some research about converting grams to cups. According to the chart on the internet, it appears that 110 grams is equal to 1 cup, which would make your recipe needing 1 and 3/4 cups of flour?
I am confused on which portion of the directions to follow at this point.
Have any Americans tried this recipe?
Hey Jessica. Most places will say 1 cup AP flour is about 120 grams.
The recipe card below has the conversions set automatically. It has a standard used by most blogs to measure ingredients.
I enter the grams and the system automatically converts the cups, pounds or oz as necessary for me.
For my recipes, I use weight – grams or ml (I explained more in this post – how to measure ingredients correctly)
I prefer to leave the conversions set by the automatic system
The 1.50 cup flour in this recipe sounds about right.
I hope this helps.
I think the instructions are wrong, this turned out as a liquid which after trying to bake I realized was not the consistency it should have been (while I do a lot of yeasted baking, I’ve never made a cake before so did not know this). I used a scale for all items except the buttermilk which I included 1 cup as per the recipe. However I think this is a typo as the ml equivalent for 1 cup is 240 ml, not the 120 ml listed on the recipe.
Hey Marie – Yes, the liquid is 1 cup (240 ml) of buttermilk – The consistency of the batter should be thick, not liquid.
If you added only 1/2 cup of buttermilk, I’m not sure why it is liquid. Perhaps check the quantities again.
The recipe is now correct – I rechecked.