vanilla bundt cake

This recipe yields a beautiful golden vanilla Bundt Cake Recipe. Sweet, dense, soft, and golden brown with a simple buttery vanilla glaze, you&#039;re going to love this classic recipe. Be sure to watch the how-to video before beginning!

Bundt Cake

unsalted butter (softened (226 grams))

oz cream cheese

sugar

eggs (room temperature preferred)

Tablespoon vanilla extract

all-purpose flour ((375 grams))

baking powder

salt

milk ((78 milliliters))

sugar (AKA Icing sugar, (250 grams))

Tablespoons melted butter (salted

vanilla extract

1-3 Tablespoons milk (plus more as needed)

Preheat oven to 350F (175C) and very thoroughly grease and flour a 12-cup bundt pan (be sure to tap/shake out excess flour).

In the bowl of a stand mixer or in a large bowl using an electric mixer, combine butter, cream cheese, and sugar and beat on medium-speed until well-combined and batter is lightened in color.

Add eggs, one at a time, stirring well after each addition (about 10 seconds on medium-speed after each addition). Scrape the sides and bottom of the bowl and stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished.

In a separate bowl, whisk together flour, baking powder, and salt.

With mixer on low-speed, alternate adding the flour mixture and milk mixture to the butter batter, starting and ending with the flour mixture (I usually add the flour in 3 parts and the milk in 2). Pour batter into prepared bundt pan and bake on 350F (175C) for 50-60 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven.

Allow to cool for 15-30 minutes then carefully invert onto cooling rack to cool completely before covering with glaze.

Prepare glaze by whisking together powdered sugar, melted butter, and vanilla extract. Add milk, one tablespoon at a time, until consistency is thin enough that it falls in ribbons off of whisk but holds its shape for several seconds before melting back into the bowl.

Drizzle over cooled pound cake, allow glaze to set for 30-60 minutes (this may be faster or longer, depending on the precise thickness of your glaze) and then dig in!

Glaze

https://embed.mediavine.com/videos/fitgqhnc7fwu4daxkvw4

This recipe yields a beautiful golden vanilla Bundt Cake Recipe. Sweet, dense, soft, and golden brown with a simple buttery vanilla glaze, you're going to love this classic recipe.

This classic vanilla bundt cake is based on my moist butter pound cake in a bundt pan. Soft, buttery and moist that&#039;s perfect on its own with powdered sugar. You can bake it in a bundt pan, or a loaf pan.

Classic Vanilla Bundt Cake

oz Unsalted butter

White sugar

Cake flour ((or all-purpose flour)

Eggs (large)

Baking powder

Salt

Buttermilk

tsp Vanilla extract

oz Powdered sugar

Milk

((optional))

Lemon

Preheat oven to 325°F/165°C/Gas mark 3

Butter and flour a 6-cup Bundt Pan. You can also use 2 x 6-inch round cake pans

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.

Cake

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.

Vanilla glaze (optional)

https://content.jwplatform.com/videos/L0R8amAt.mp4

BUTTER POUND CAKE – CLASSIC VANILLA BUNDT CAKE
This absolute classic vanilla bundt cake is based on my moist butter pound cake recipe. Soft, buttery and moist that’s perfect on its own or 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.

Vanilla Bundt Cake Blog

This Vanilla bundt cake recipe yields a deliciously moist, buttery, and sweet cake. It is a classic cake that you need up your recipe book.. like now!

Moist Vanilla Bundt Cake

all purpose flour

tsp baking soda

tsp baking powder

tsp salt

butter (at room temperature)

eggs (at room temperature)

tsp vanilla extract

tsp almond extract

buttermilk (at room temperature)

sour cream (at room temperature)

1/2cup + 2 tbsp vegetable oil (at room temperature)

Preheat the oven to 350F then grease a 12 cup bundt cake pan using shortening, butter, or nonstick spray. Flour the pan, making sure to tap out excess flour then set aside.

In a medium bowl, mix the flour, baking soda, baking powder, and salt together and set aside

In another bowl or large measuring cup, mix the buttermilk, sourcream, and oil together and set asdie.

In a mixing bowl, using the paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy. Add in the vanilla extract, almond extract, and one egg at a time, making sure that it&#39;s fully incorporated before adding the next one. Scrape the bowl as you go.

Lower the mixer speed to low, add in 1/3 of the flour mixture and 1/3 of the buttermilk mixture and mix until combined. Repeat this process 2 more times, making sure to scrape the bowl as you go. Mix just until the flour mixture disappears to avoid overmixing the batter.

Pour the batter into the prepared bundt cake pan, spread the batter evenly, and bake in the preheated oven for 45-50 minutes. My cake took 50 minutes. You can check for doneness by inserting a wooden skewer in the center, if it comes out clean the cake is ready if not, bake it for a little longer.

Let the cake cool down for 20 minutes before flipping it onto a cooling rack to cool down completely before slicing into it.

This tender and moist Vanilla Bundt Cake is flavored with real vanilla and is so easy to make! Serve slices of rich vanilla cake with fresh berries and homemade whipped cream for an easy summer dessert.

Vanilla Bundt Cake Recipe

egg whites,

½ cups (285 grams) granulated sugar

vegetable oil

(177 ml) full-fat sour cream,

½ cups (350 g) all-purpose flour, sifted

(7.5 g) baking powder

baking soda

teaspoon (5 g) salt

¼ cup (296 ml) milk

blackberries

raspberries

8-10 strawberries, sliced

lemon

(5 milliliters) vanilla extract

(48 grams) granulated sugar

(236 milliliters) heavy whipping cream, cold

(30 grams) full-fat sour cream, cold

Preheat the oven to 350°F. Generously grease and flour your bundt pan.

In a large mixing bowl, beat the egg whites for approximately 2 minutes until foamy.

Next add the sugar, vegetable oil, and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.

In a separate bowl, combine the remaining dry ingredients: sifted flour, baking powder, baking soda and salt. Add half the dry ingredients and half of the milk and mix just until the flour starts to incorporate, then add the remaining dry ingredients and milk and mix to combine at a low speed. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Pour the batter into the prepared bundt pan and bake at 350°F for 40-45 minutes, keeping a careful eye on the baking during the last few minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.

Remove from the oven and place on a cooling rack, and after 5 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.

For the cake

Combine all the berries and toss them with the sugar, vanilla extract, and lemon juice. Allow to sit for at least 10 minutes, the longer the better until the berries release their juice. Serve with berries and traditional whipped cream or prepare the sour cream whipped cream.

Macerated berries

First place the metal mixing bowl in the freezer for 5 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until the cream starts to thicken. Add the sour cream and vanilla and continue beating until stiff peaks form.

For the whipped cream

I just made this cake over the weekend and paired it with apple pie filling and the homemade whipped topping that the recipe uses. It was wonderful! This is the type of cake that you generally have all ingredients on hand and can make up rather quickly if you have unexpected guest showing up! The cake was very moist and had great flavor. Will definitely make again!

I made this today.   I did add a vanilla bean because i have had it for awhile and thought it would even add more vanilla flavor.  I've never had a cake with this type of spongy texture.  It's so moist and delicious.  I made it in an aluminium lasagne pan because i dreaded preparing my bundt pan, lol.  Thank you for a wonderful cake recipe. Take care

https://mediavine-res.cloudinary.com/video/upload/t_original/v1567481229/smod2uztmdlcreyxflrn.mp4

This perfectly moist and fluffy vanilla bundt cake recipe is packed with real vanilla extract. This homemade vanilla bundt cake is an easy to follow recipe with no complicated ingredient. Serve this vanilla cake with fresh fruit and homemade whipped cream.

This classic vanilla Bundt cake recipe is rich, dense, and super moist, with pure buttery goodness in every bite! It has a deep vanilla flavor, a perfectly tender crumb, and is topped with a simple vanilla glaze that adds just the right touch of sweetness. I promise you&#039;re going to love it!

Classic Bundt Cake (Super Moist!)

cornstarch

¼ tsp baking soda

unsalted butter (room temperature)

vegetable oil (I use canola oil)

white granulated sugar

cream cheese

eggs (room temperature)

vanilla extract/essence

milk (room temperature)

sugar (also known as icing/confectioners sugar)

tsps unsalted butter (melted)

whole milk

Set your oven rack in the lower third of the oven and preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan). Very generously grease and flour a 12 cup bundt pan, or use a baking spray or cake release that has flour in it (I use my homemade cake release to grease my pan). Set aside for now.

Sift together flour, cornstarch, salt, baking powder and baking soda. Using a whisk, mix until well combined. Set aside.

In a large bowl, cream together butter, oil and sugar for 3 minutes on a medium-high speed until light and creamy. Do not overcream.

Next add in cream cheese and mix on a low-medium speed until well combined.

Next, add the eggs two at a time, mixing on low speed until each addition is well incorporated before adding the next two. Continue until all 6 eggs are used.

Next add in vanilla and mix on low until well combined. Remove any batter off the attachment/s as the rest of the mixing will be done by hand.

Add half of the presifted dry ingredients to the wet ingredients, and fold with a spatula until just combined. Pour in the milk and fold again until just incorporated. Finally, add the remaining dry ingredients and fold until the batter is uniform, with no streaks of flour remaining. Be careful not to overmix.

Pour the batter into the prepared bundt pan, smoothing the top as best you can. Give the pan a little shake to help the batter settle into all the corners, then tap it lightly on the counter twice to release any large air bubbles. Bake for 50–55 minutes, or until a skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs. I recommend checking the cake through the oven door at the 45-minute mark and if the top is browning too much, cover it loosely with aluminum foil for the remaining bake time.

Once ready, allow the cake to cool in the cake tin for 45 minutes, before turning it out onto a wire rack to finish cooling (see note 2 if your bundt cake doesn&#39;t come out).

Vanilla Glaze: Once the cake has completely cooled, transfer it to your serving plate and prepare the glaze. Combine the powdered sugar, melted butter, vanilla and milk and stir until smooth and a very thick glaze forms (it should still be somewhat runny). If it&#39;s too runny, add more powdered sugar. If it&#39;s too thick, add more milk.

Pour the glaze evenly over the top of the cooled bundt cake. Allow to set for 30 minutes to an hour before slicing and serving. Enjoy!

Hi Maryam
I took your Vanilla Bundt Cake out of the oven about 30 minutes ago. It is exactly as you described. It has a deep vanilla flavor, perfectly smooth and rich, dense and super moist, with a buttery flavor! This Bundt cake is the best I have ever baked.
Thank you so much for sharing your recipe with the world.
Jarmila

Que rico se ve ..hola Maryam,.todas tus recetas son maravillosas he hecho algunas,suaves ,esponjosas con ingredientes exactos....muchas gracias por compartir tus deliciosas recetas, un abrazo desde Ecuador ,América de Sur....😘

Alhamdolillah I just love your recipes Maryam, I wait with much eagerness for the next recipe you share, and cannot wait to make it, my family enjoys your recipes too, I hope I do them justice, your enthusiasm and passion really comes across in your videos 
Thanku x

https://www.youtube.com/watch?v=-ydZDOFMgYM

This classic vanilla Bundt cake recipe is rich, dense, and super moist, with pure buttery goodness in every bite! It has a deep vanilla flavor, a perfectly tender crumb, and is topped with a simple vanilla glaze that adds just the right touch of sweetness. I promise you're going to love it!

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INGREDIENTS:

🔹Vanilla Bundt Cake

▢2½ cups (300 g) all purpose flour
▢½ cup (60 g) cornstarch
▢½ tsp salt
▢1 tsp baking powder
▢¼ tsp baking soda
▢1 cup (227 g) unsalted butter - room temperature
▢¼ cup (52 g) unflavored vegetable oil - I use canola oil
▢2¼ cups (450 g) white granulated sugar
▢1 cup (226 g) cream cheese - room temperature, 8 ounces in the US. Use a firm cream cheese.
▢6 large eggs - room temperature
▢1 tbsp vanilla extract/essence
▢½ cup (120 g) whole milk - room temperature

🔹Vanilla Glaze

▢2 cups (240 g) powdered sugar - also known as icing/confectioners sugar
▢2 tsps unsalted butter - melted
▢½ tsp vanilla extract/essence
▢3 tbsp whole milk


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The secret ingredient in this BUNDT CAKE recipe is a game changer!

Top 8 vanilla bundt cake recipes from across the web

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Classic Vanilla Bundt Cake

Classic Vanilla Bundt Cake

Classic Vanilla Bundt Cake

Moist Vanilla Bundt Cake

Vanilla Bundt Cake Recipe

Classic Bundt Cake (Super Moist!)

Top 8 vanilla bundt cake recipes from across the web

The most viewed vanilla bundt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bundt Cake

Classic Vanilla Bundt Cake

Classic Vanilla Bundt Cake

Classic Vanilla Bundt Cake

Classic Vanilla Bundt Cake

Moist Vanilla Bundt Cake

Vanilla Bundt Cake Recipe

Classic Bundt Cake (Super Moist!)

The most viewed vanilla bundt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine