Vanilla Bundt Cake
This vanilla bundt cake is the kind of dessert that quietly steals the show at every gathering. It bakes up golden and buttery with a soft, tender crumb and a simple vanilla glaze that drips down every ridge. Made with pantry staples and a full tablespoon of vanilla, it delivers bakery-style results with very little effort.
Equipment
- 10 to 12 cup bundt pan
- Stand mixer or electric hand mixer
- Digital kitchen scale for accurate measuring
- Wire cooling rack
- Cake tester or long wooden skewer
- Two mixing bowls
- Whisk
- Rubber spatula
- Small bowl and spoon for the glaze
Ingredients
For the Cake
- 3 cups all-purpose flour 360 g, spooned and leveled
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter 226 g, 2 sticks, softened to room temperature
- 2 cups granulated sugar 400 g
- 4 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk 240 ml, at room temperature
- nonstick baking spray with flour for greasing the pan
For the Vanilla Glaze
- 1 1/2 cups powdered sugar 180 g
- 2 to 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Move an oven rack to the center position and preheat the oven to 350°F (175°C). Generously spray the inside of a bundt pan with nonstick baking spray with flour, reaching every ridge, the center tube, and the top rim.
- Whisk together the flour, baking powder, and salt in a medium bowl for about 30 seconds until evenly combined. Set aside.
- Beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until pale, light, and fluffy, scraping down the bowl once or twice.
- Reduce speed to medium and add the eggs one at a time, beating about 30 seconds after each. Add the vanilla and mix for another 20 seconds, then scrape the bowl.
- On low speed, alternate adding the flour mixture and milk in three additions, beginning and ending with flour. Mix just until no dry streaks remain, then gently fold the batter with a spatula.
- Spoon the batter into the prepared pan in even dollops and smooth the top. Lift the pan a few inches and tap it firmly on the counter 4 or 5 times to release air bubbles.
- Bake on the center rack for 50 to 60 minutes, without opening the oven during the first 40 minutes. The cake is done when a tester comes out clean or the center reads 205°F to 210°F (96°C to 99°C).
- Let the cake rest in the pan for 15 minutes, then invert it onto a wire cooling rack and lift the pan slowly. Cool completely, about 1 hour, before glazing.
- Whisk the powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt until smooth, adding more milk 1 teaspoon at a time until the glaze falls off the whisk in a thick ribbon. Spoon over the cooled cake and let set for 15 to 20 minutes.
Notes
- Use room temperature butter, eggs, and milk for a smooth, fluffy batter and even crumb.
- Grease every ridge and the center tube of the bundt pan so the cake releases cleanly.
- Weigh your flour or spoon it into the cup and level it off instead of scooping straight from the bag.
- Once the flour goes in, mix only until the batter is smooth to avoid a tough, dense cake.
- Start checking for doneness at 50 minutes, since every oven and pan bakes differently.
- Let the cake cool completely before glazing so the glaze does not melt and turn thin.
- Store the glazed cake covered at room temperature for up to 4 days.
- Freeze the unglazed, fully cooled cake tightly wrapped for up to 3 months, then thaw overnight and glaze fresh.
- For variations, try almond vanilla, vanilla bean, lemon vanilla, marble, coconut vanilla, or sour cream vanilla.
- This batter also works in a 9x13 inch pan (35 to 40 minutes) or as about 24 cupcakes (roughly 20 minutes).
Nutrition
Serving: 1SliceCalories: 470kcalCarbohydrates: 72gProtein: 6gFat: 18gSaturated Fat: 10gSodium: 190mgFiber: 1gSugar: 49g
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