There’s something inherently comforting about the classic flavors of a moist vanilla bundt cake recipe. Its simplicity belies its ability to bring joy to any occasion, whether it’s a family gathering, a cozy afternoon tea, or a celebration with friends.
This timeless dessert, with its soft crumb and delicate vanilla flavor, has a way of satisfying both the sweet tooth and the soul.
Today, I’m want to share with you my favorite recipe for a moist vanilla bundt cake recipe. It’s a recipe that has been passed down through generations, perfected over time to achieve the ideal balance of sweetness and moistness.
A seasoned baker or just starting out, this recipe is sure to become a staple in your repertoire. So, preheat your oven, gather your ingredients, and let’s bake up some delicious memories!
How To Prpare Moist Vanilla Bundt Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 1 Bundt cake (serves 8-10)
Equipment Needed
- Bundt pan
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand)
- Spatula
- Whisk
- Measuring cups and spoons
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-Step Cooking Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C) and generously grease your bundt pan with butter or cooking spray.
2. Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a separate medium bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This will take about 3-4 minutes.
4. Add the Eggs One at a Time
Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Make sure each egg is fully incorporated before adding the next.
5. Alternate Wet and Dry Ingredients
Add the vanilla extract to the buttermilk and whisk it together. Now, you’ll alternate adding the dry ingredients and the buttermilk mixture to the creamed butter and sugar. Start and end with the dry ingredients, mixing until just combined after each addition.
Tip: Don’t overmix the batter! A few lumps are perfectly fine. Overmixing can lead to a tough cake.
6. Bake Until Golden Brown
Pour the batter into your prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, you can drizzle the cake with a simple vanilla glaze made by whisking together powdered sugar, milk, and vanilla extract.
Special Note:
Be sure to properly grease and flour your bundt pan to prevent the cake from sticking. If your cake does stick, don’t panic! Simply place a clean kitchen towel soaked in hot water over the pan for a few minutes to help release it.
Nutrition Facts Moist Vanilla Bundt Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 400 |
| Fat | 20g |
| Saturated Fat | 10g |
| Cholesterol | 70mg |
| Sodium | 200mg |
| Carbohydrates | 50g |
| Sugar | 30g |
| Protein | 5g |
Conclusion
This moist vanilla bundt cake recipe is guaranteed to please any crowd. Its simplicity lets the pure flavor of vanilla take center stage, making it a versatile base for different toppings or sauces.
Whether you savor it plain with a cup of coffee or dress it up with a glaze or whipped cream, this cake will bring smiles to everyone’s faces.
So, if you’re craving a classic dessert that’s both comforting and delicious, give this recipe a whirl. Happy baking!
Moist Vanilla Bundt Cake Recipe
Equipment
- Bundt pan
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand)
- Spatula
- Whisk
- Measuring cups and spoons
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C) and generously grease your bundt pan with butter or cooking spray.
Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
- In a separate medium bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This will take about 3-4 minutes.
Add the Eggs One at a Time
- Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Make sure each egg is fully incorporated before adding the next.
Alternate Wet and Dry Ingredients
- Add the vanilla extract to the buttermilk and whisk it together. Now, you’ll alternate adding the dry ingredients and the buttermilk mixture to the creamed butter and sugar. Start and end with the dry ingredients, mixing until just combined after each addition.
- Tip: Don’t overmix the batter! A few lumps are perfectly fine. Overmixing can lead to a tough cake.
Bake Until Golden Brown
- Pour the batter into your prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, you can drizzle the cake with a simple vanilla glaze made by whisking together powdered sugar, milk, and vanilla extract.