Step 1

Preheat the oven to 350ºF (177ºC) and adjust the rack to the lower-middle of the oven so it’s not too close to the top element.

Step 2

Coat your bundt cake pan in a thin, even layer of cake goop or another pan release that contains flour. Oil sprays will not work and may cause your bundt cake to stick to the pan.

Step 3

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Then, set it aside.

Step 4

Next, using another medium-sized bowl, combine together your room temperature buttermilk, oil, and vanilla extract and then set it aside.

Step 5

In the bowl of your stand mixer, cream the room temperature butter on low speed until it’s smooth using the paddle attachment.

Step 6

Then, sprinkle in your sugar and cream it until it is light and fluffy. Scrape the bowl if needed.

Step 7

While mixing on low, add in your room temperature eggs one at a time. Let them mix fully before you add the next egg.

Step 8

Next, add in 1/3 of your flour mixture, and then 1/3 of your liquid mixture. Repeat this process two more times. Scrape the bowl as needed. Mix the ingredients just until they are combined. Do not over-mix.

Step 9

Pour the batter (the batter will be thick) into your prepared bundt cake pan.

Step 10

Bake the cake at 350ºF (177ºC) for 45-50 minutes, or until a skewer inserted into the deepest part of the cake comes out clean. My cake took exactly 47 minutes to bake.

Step 11

Remove the cake from the oven, and let it cool for 15 minutes before turning it out onto a cooling rack.

Step 12

Place water and sugar in a medium-sized saucepan.

Step 13

Then, heat the water and sugar in a saucepan and bring it to a boil.

Step 14

Once it’s brought to a boil, remove the pan from heat.

Step 15

Then, add in vanilla extract.

Step 16

Let it cool.

Step 17

Sift powdered sugar into a medium-sized bowl.

Step 18

Add in your buttermilk and extract and stir until it is smooth and creamy.

Step 19

Then, add a couple of drops of white food coloring if you want your glaze to be more opaque.

Step 20

When you first take the cake out of the oven, brush 1/3 of your simple syrup over the top of the cake.

Step 21

Let it cool for 15 minutes.

Step 22

Then, turn the cake over onto a cooling rack. I put my cake on a cardboard cake round to prevent sticking. Make sure the cooling rack is over a cookie sheet to catch any glaze drips.

Step 23

Brush the cake all over with the simple syrup and then let it cool for 2 hours.

Step 24

Drizzle your thick, vanilla cake glaze over the top of your cooled cake.

Step 25

Once the glaze stops dripping, you can transfer the cake to a cake plate.

Step 26

Keep your bundt cake covered with plastic wrap, or keep it at room temperature inside a cake dome to keep it from drying out.