Easy Classic Vanilla Bundt Cake Recipe
A classic vanilla bundt cake with a moist, tender crumb and a generous hit of real vanilla. It is a simple creamed butter-and-sugar batter baked in a 10-cup bundt pan, sculptural enough for a celebration but easy enough for a Tuesday, and it needs nothing more than a dusting of powdered sugar.
Why you'll love this
- A genuinely moist, tender crumb that comes from properly creaming the butter and sugar and not overmixing
- Just nine pantry staples and no equipment fancier than a bundt pan
- Pure vanilla flavor that stands on its own with only a dusting of sugar
- Endlessly versatile: serve it plain, with whipped cream, or with a scoop of ice cream
Key ingredients & swaps
- Unsalted butter (softened) — The base of the flavor and the tender crumb; it has to be soft enough to hold a fingerprint but not greasy, so it can be creamed with the sugar to trap air.
- Granulated sugar — Sweetens, but just as importantly it cuts air into the soft butter as you cream them, and that trapped air is what lifts the cake and keeps it tender.
- Eggs (room temperature) — They bind and enrich the batter; add them one at a time and let each fully blend in before the next so the batter stays smooth and doesn't curdle.
- All-purpose flour — The structure; spoon it into the cup and level it rather than scooping, since packed-in flour is a quick route to a dry, heavy cake.
- Milk — Adds moisture and a tender crumb; alternate it with the flour in batches so you can stop mixing the moment it comes together and keep gluten in check.
- Vanilla extract — The whole point of the cake, so use a good amount and real extract if you can; it is the flavor that carries a plain bundt.
How to make it (step by step)
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1Prep oven and pan
Heat the oven to 350F (175C). Grease a 10-cup bundt pan thoroughly, getting into every crevice with shortening or baking spray and a dusting of flour, since a well-greased pan is what lets the cake release cleanly.
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2Cream butter and sugar
Beat the softened butter and sugar together for a few minutes until the mixture is noticeably pale and fluffy. This step builds the air that gives the cake its lift, so don't cut it short.
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3Add eggs, then vanilla
Beat in the eggs one at a time, waiting until each is fully absorbed before adding the next, then mix in the vanilla. This keeps the batter smooth and emulsified rather than curdled.
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4Alternate flour and milk
Whisk the flour with the baking powder, baking soda and salt, then add it to the batter in batches alternating with the milk, mixing just until each addition disappears. Stop the moment it comes together; overmixing here is what makes a bundt tough.
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5Fill and bake
Spread the batter evenly in the pan and tap it on the counter to release air bubbles. Bake 45 to 55 minutes, until the top is set and golden and a toothpick or skewer in the center comes out clean or with a few moist crumbs.
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6Cool, then turn out
Cool the cake in the pan for exactly about 10 minutes, then invert it onto a wire rack to finish cooling. Too soon and it can collapse; too long and it steams and sticks in the pan.
Pro tips
- Have the butter, eggs and milk at room temperature so the batter creams and emulsifies properly for an even crumb.
- Grease the pan generously and right before you fill it, reaching every groove, as a missed spot is where a bundt tears on release.
- Mix only until the flour just disappears; a dense, tough cake is almost always a sign of overmixing.
- Check at 45 minutes with a skewer; pull it the moment it comes out with moist crumbs, not wet batter, to avoid drying it out.
Variations
- Vanilla glaze: instead of powdered sugar, drizzle over a simple icing of powdered sugar, vanilla and a splash of milk.
- Lemon: add the zest of a lemon and swap a little of the milk for lemon juice for a bright citrus bundt.
- Marble: swirl a few spoonfuls of cocoa-spiked batter through the plain batter before baking.
Storage & freezing
Keep the cooled cake well wrapped at room temperature for up to 3 to 4 days; to freeze, wrap it tightly and freeze up to 2 to 3 months, then thaw at room temperature before serving.
Recipe
Classic Vanilla Bundt Cake Recipe
This moist and flavorful vanilla bundt cake is a timeless dessert. Made with simple ingredients like butter, sugar, eggs, and flour, it's perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- Four large eggs
- 1 cup of milk
- 2 teaspoons of vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F/175°C and grease a 10-cup bundt pan with butter or cooking spray.
- Take a mixing basin, and combine the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, and then mix in the vanilla essence.
- In a separate basin, combine all-purpose flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet components in batches, alternating with the milk, and stir until just mixed. Take care not to overmix.
- Pour the batter into the prepared bundt pan and spread it evenly with a spatula.
- Tap the pan gently on the counter to remove any air bubbles and smooth the batter's surface.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes in the pan before transferring it to a wire rack to finish cooling.
- Once cooled, carefully transfer the bundt cake onto a serving dish and dust it with powdered sugar, if desired.
- Slice and serve the classic vanilla bundt cake alone, with a dab of whipped cream, or with vanilla ice cream. Enjoy!
Tips & notes
- Overmixing the batter: This can lead to a tough cake. Mix just until the ingredients are combined.
- Using a cold oven: The cake won't bake evenly. Preheat your oven to the specified temperature before starting.
- Underbaking the cake: A toothpick inserted into the center should come out with moist crumbs attached.
- Removing the cake from the pan too early: Let the cake cool in the pan for a few minutes before inverting it onto a wire rack.
Watch how to make it
Nutrition · per serving (estimate)
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Frequently asked questions
How do I keep a bundt cake from sticking?
Grease the pan thoroughly with shortening or baking spray, getting into every groove, and dust with flour or use a spray that contains flour. Then cool the cake just 10 minutes before turning it out, since waiting too long lets it steam and grip the pan.
Why was my bundt cake dry or tough?
The two usual causes are overmixing once the flour goes in and overbaking. Mix only until the batter just comes together, and pull the cake as soon as a skewer comes out with a few moist crumbs rather than baking it until totally dry.
Why do I cool the cake for only 10 minutes before flipping it?
Ten minutes lets the cake firm up just enough to hold together while it is still warm enough to release. Flip too early and it can break apart; leave it much longer and trapped steam makes it stick.
Can I use salted butter?
Yes, but reduce or skip the added salt to compensate. Unsalted butter is preferred mainly because it lets you control the seasoning precisely.
How do I know when the bundt cake is done?
The top should look set and lightly golden and spring back when pressed, and a toothpick or long skewer inserted into the thickest part should come out clean or with a few moist crumbs. If it has wet batter on it, give it a few more minutes.
Can I make this cake ahead or freeze it?
Yes. It keeps well wrapped at room temperature for a few days and freezes beautifully for a couple of months. Thaw it at room temperature and dust with fresh powdered sugar before serving.
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