Classic Vanilla Bundt Cake

5 from 30 votes

Classic Vanilla Bundt Cake

This absolute classic vanilla bundt cake is my moist butter pound cake. Soft, buttery and moist that's perfect on its own and dusted with powdered sugar. You can bake it in a bundt pan, or a loaf pan would also work. For a bit of extra, try serving it with a vanilla glaze, fresh fruits or whipped cream. It's a simple and easy recipe that takes 10 minutes to prepare and 40 minutes to bake.

Course Desserts

Cuisine American

Keyword butter, pound cake recipe, vanilla, vanilla cake

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 275kcal

Author Veena Azmanov

Equipment

Kitchen Scale
Meas Cups and Spoons
Stand Mixer
Bundt pan - 6 cups

Ingredients

8 oz Unsalted butter (1 cup)
1 cup White sugar
1 ½ cup All-purpose flour
3 Eggs large
1 tsp Baking powder
½ tsp Salt
1 tsp Vanilla extract

Metric - US customary

Instructions

Preheat oven to 170 C / 340 F.
Butter and flour a 6-cup Bundt Pan. You can also use 2 x 6-inch round cake pans
In a bowl, combine sift together the flour with baking powder, and salt.
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 flour and vanilla extract.
Pour into prepared bundt pan.
Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.
Let cool in the pan for 10 minutes. Invert onto a cooling rack and let cool completely.

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.
Can be frozen well wrapped for up to a month.

Video

Notes

Vanilla Glaze

You can use a simple vanilla glaze for this cake. Make sure to keep the glaze thick and pour it over the cooled, not warm cake. Combine together.....

2 cup powdered sugar
5 to 6 tbsp milk or cream
1 tsp Vanilla extract

Note

Make sure all the ingredients are at room temperature.
Use fine-grain sugars when preparing cake batters so it dissolves easily.
Grease and line 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.

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 – a pumpkin sheet Cake.
This cake will make a 2 x 6-inch layer cake
And these can also be baked into 24 beautiful pumpkin cupcakes

Nutrition