The Best Vanilla Bundt Cake Recipe is light, fluffy, and incredibly moist. Its flavor is perfectly balanced, with a rich vanilla sweetness that’s not overpowering.
The buttery crumb melts in your mouth, while the subtle hint of almond (if added) gives it an extra depth. It’s the perfect combination of comfort and indulgence in every bite!
The first time I made a Best Vanilla Bundt Cake Recipe, I was pleasantly surprised by how simple yet delicious it turned out.
The cake had a perfect balance of lightness and moisture, with a rich vanilla flavor that was sweet but not overwhelming.
It was tender, soft, and had a comforting buttery taste that made each bite irresistible. I chose this Best Vanilla Bundt Cake Recipe because it was straightforward and didn’t require any complex ingredients or techniques, yet it promised a crowd-pleasing result.
I made it for a family gathering, wanting to impress with something homemade and classic. My parents, siblings, and a few close friends all enjoyed it.
How to Make Best Vanilla Bundt Cake Recipe?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Yield: 1 Bundt Cake (serves 12)
Equipment Needed
- Bundt pan
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand)
- Whisk
- Spatula
- Cooling rack
Ingredients List
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
For the Vanilla Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Step-by-Step Baking Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Generously grease and flour your bundt pan, ensuring all the nooks and crannies are coated. This helps the cake release beautifully later.
2. Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Creaming Magic
In your large mixing bowl, cream together the softened butter until light and fluffy. This will take about 3 minutes with an electric mixer.
Gradually add the sugar and continue beating until the mixture is pale yellow and incredibly fluffy, about 5 minutes.
Pro tip: scraping down the sides of the bowl occasionally ensures even mixing.
4. Egg-cellent Additions
One by one, add the eggs, beating well after each addition. This incorporates air into the batter, making for a light and airy cake. Once the eggs are incorporated, stir in the vanilla extract.
5. Alternating Act
Now comes the fun part! In three batches, alternately add the dry ingredients and buttermilk to the wet ingredients.
Start and end with the dry ingredients, mixing on low speed just until combined after each addition. Don’t overmix!
6. Bake to Perfection
Pour the batter into your prepared bundt pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Completely
Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
8. Glaze the Glory (Optional)
While the cake cools, prepare the optional vanilla glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Once the cake is cool, drizzle the glaze generously over the top.
Nutrition Facts Best Vanilla Bundt Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Fat | 15g |
| Saturated Fat | 8g |
| Carbohydrates | 45g |
| Sugar | 30g |
| Protein | 4g |
Our Favorite Ways to Serve it Up
There are so many ways to serve up a Best Vanilla Bundt Cake Recipe, depending on the occasion! For a classic touch, a light dusting of powdered sugar is all it needs.
For something a little fancier, drizzle with a simple glaze or a bit of whipped cream and fresh berries. If you’re feeling indulgent, serve it with a scoop of vanilla ice cream or a dollop of chocolate ganache.
It’s also delicious with a sprinkle of toasted nuts or even a caramel drizzle. No matter how you serve it, this cake always feels special!
Additional Making Tips
1. Don’t Overmix: Once the dry and wet ingredients are combined, resist the urge to overmix the batter. A few lumps are perfectly fine! Overmixing can lead to a tough cake.
2. Room Temperature Matters: Using room temperature ingredients ensures even mixing and a smooth batter. Take your eggs and butter out of the fridge about 30 minutes before you begin.
3. Tap and Release: After baking, gently tap the pan on the counter a few times. This helps release any air bubbles trapped in the cake, promoting a more even crumb.
4. Cool Completely Before Unmolding: Patience is key! Resist the urge to unmold the cake while it’s still warm. Let it cool completely in the pan to prevent cracking or breakage.
5. Glaze Magic: For a flawless glaze application, wait until the cake is completely cool. A warm cake will melt the glaze, making it runny and less visually appealing.
Storage & Make Ahead
The Best Vanilla Bundt Cake stores really well and can easily be made ahead of time. To store it, simply wrap the cake in plastic wrap or place it in an airtight container. It’ll stay fresh at room temperature for up to 3 days.
If you want it to last longer, you can refrigerate it for up to a week. Just make sure to bring it to room temperature before serving to enjoy it at its best.
If you’re prepping ahead of time, you can bake the cake a day or two in advance. In fact, some say the flavor even improves after a day or so! You can also freeze the Bundt cake (whole or in slices) for up to 3 months.
Just make sure it’s well wrapped to avoid freezer burn. Thaw it at room temperature when you’re ready to serve!
Conclusion
The Best Vanilla Bundt Cake Recipe was a perfect choice for a first-time baking adventure. Its simple yet delicious flavor and moist texture made it a standout dessert.
The ease of the recipe, paired with the rich vanilla taste, made it both satisfying to bake and enjoy. Sharing it with family and friends added to the experience, as everyone loved it and kept asking for more.
This Best Vanilla Bundt Cake Recipe quickly became a go-to favorite for gatherings and special occasions, proving that sometimes, the simplest recipes can make the biggest impression. It’s a timeless, reliable treat that never disappoints!
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but adjust the amount of added salt accordingly to avoid oversalting the cake.
Can I freeze the cake?
Yes, you can freeze the cake for up to three months. Make sure it’s wrapped tightly to prevent freezer burn.
Can I use milk instead of buttermilk?
While buttermilk provides a tangy flavor and tender texture, you can use regular milk as a substitute. Simply add a tablespoon of lemon juice or vinegar to one cup of milk and let it sit for five minutes before using.
Can I make this cake in advance?
Yes, you can bake the cake a day ahead and store it at room temperature in an airtight container. It will stay fresh for up to two days.
How can I prevent my cake from sticking to the pan?
Make sure to properly grease and flour the bundt cake pan, paying special attention to the crevices. You can also use baking spray with flour for added insurance against sticking.
Can I add frosting to the cake?
While this vanilla bundt cake is delicious on its own, you can certainly add a glaze or frosting if desired. A simple powdered sugar glaze or cream cheese frosting would be delightful additions.
Best Vanilla Bundt Cake Recipe
Equipment
- Bundt pan
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand)
- Whisk
- Spatula
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
For the Vanilla Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C). Generously grease and flour your bundt pan, ensuring all the nooks and crannies are coated. This helps the cake release beautifully later.
Dry Ingredients
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Creaming Magic
- In your large mixing bowl, cream together the softened butter until light and fluffy. This will take about 3 minutes with an electric mixer.
- Gradually add the sugar and continue beating until the mixture is pale yellow and incredibly fluffy, about 5 minutes.
- Pro tip: scraping down the sides of the bowl occasionally ensures even mixing.
Egg-cellent Additions
- One by one, add the eggs, beating well after each addition. This incorporates air into the batter, making for a light and airy cake. Once the eggs are incorporated, stir in the vanilla extract.
Alternating Act
- Now comes the fun part! In three batches, alternately add the dry ingredients and buttermilk to the wet ingredients.
- Start and end with the dry ingredients, mixing on low speed just until combined after each addition. Don’t overmix!
Bake to Perfection
- Pour the batter into your prepared bundt pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely
- Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Glaze the Glory (Optional)
- While the cake cools, prepare the optional vanilla glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Once the cake is cool, drizzle the glaze generously over the top.