Classic Vanilla Bundt Cake Recipe
A tender, buttery vanilla bundt cake with a velvety crumb and delicate golden crust, crowned with a glossy vanilla glaze that seeps into every ridge and curve.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp pure vanilla extract (or 1 vanilla bean, seeds scraped)</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (325°F). Thoroughly grease your bundt pan with butter, making sure to get into all the crevices and details. Dust with flour, tapping out any excess - this careful preparation ensures your cake will release beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This pre-mixing of dry ingredients ensures even distribution of leavening agents throughout your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or stand mixer, cream the softened butter on medium speed until smooth and creamy, about 1 minute. Gradually add the sugar and continue beating until the mixture becomes light and fluffy, about 4-5 minutes. Don't rush this step - proper creaming creates tiny air pockets that give your cake its tender structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. The mixture should look smooth and silky. Mix in the vanilla extract until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, add the dry ingredients in three portions, alternating with the buttermilk in two portions (beginning and ending with flour). Mix just until combined after each addition - overmixing develops gluten which can make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool in the pan for exactly 10 minutes - any less and it may break, any more and it could stick. Then invert onto a wire cooling rack and remove the pan. Let the cake cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the glaze, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and salt in a bowl until smooth. Add more milk, a teaspoon at a time, until you reach a pourable consistency that's thick enough to coat the back of a spoon. The perfect glaze will slowly cascade down the sides of your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the cooled cake on a serving plate and drizzle the glaze over the top, allowing it to flow naturally down the sides. Let the glaze set for about 20 minutes before slicing. For the cleanest cuts, use a serrated knife and gentle sawing motion.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is my bundt cake sticking to the pan?
Sticking usually occurs if the pan isn't properly greased and floured, particularly in all crevices. Allow the cake to cool for exactly 10 minutes before removing - any less and it may break, any more and it could stick. Quality non-stick bundt pans also help.
How can I enhance the vanilla flavour in my bundt cake?
For a more pronounced vanilla flavour, use high-quality pure vanilla extract or real vanilla beans instead of artificial vanilla. You can also add a teaspoon of vanilla bean paste or steep vanilla pods in the milk/buttermilk before using it in your batter.
Can I make this bundt cake ahead of time?
Yes, this vanilla bundt cake stays moist for up to 3 days at room temperature when stored in an airtight container. You can also freeze the unglazed cake for up to 2 months - simply thaw at room temperature and add fresh glaze before serving.
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