Classic Vanilla Bundt Cake: Simple, Moist, and Irresistible!
There’s something magical about a classic vanilla bundt cake—it’s a comforting, foolproof dessert that feels like a warm hug with every slice. Perfect for beginners, this recipe requires just a few kitchen staples and a handful of simple steps to create a moist, fluffy masterpiece. The batter comes together in minutes, making it your go-to whenever you’re hosting or craving something sweet. With its golden-brown exterior and silky glaze, this cake has a buttery, tender texture that’s light yet satisfying. Whether enjoyed with morning coffee, afternoon tea or as a late-night treat, its rich vanilla flavor will please. Add a scoop of ice cream or fresh berries for an elegant touch. No need to worry about the outcome—this forgiving cake is guaranteed to impress every time. Whether sharing it with a friend or bringing it to a family gathering, this classic cake elevates any occasion.
What Makes This Recipe Special
The classic vanilla bundt cake is beloved for a reason—it’s both easy to make and utterly delicious. Its moist, soft texture practically melts in your mouth, and the bundt pan gives it a striking, fluted shape that’s as pleasing to the eyes as it is to the palate. The generous use of vanilla extract intensifies its flavor, while the buttery crumb and smooth glaze add just the right sweetness. A balance of butter, eggs, and buttermilk ensures a tender bite, making this dessert as comforting as it is versatile. With its simple yet beautiful combination of ingredients, this cake is accessible to bakers of all skill levels, and it delivers a classic, familiar taste with every bite. Whether you’re preparing it for a special gathering or a quiet treat, this cake is always a standout.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
Wet Ingredients
- 1 cup unsalted butter
- 1/4 cup oil
- 8 ounces cream cheese (room temperature)
Sweeteners and Flavor Enhancers
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract (or vanilla bean paste)
- 1/2 teaspoon almond extract (optional)
Liquid Ingredients
- 1 cup buttermilk
- 1 tablespoon lemon juice or vinegar (optional)
- 3 eggs
- 1 egg white
Glaze Ingredients
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon water
Special Ingredient Blend
- 2 1/2 cups pure, unbleached King Arthur flour
Instructions
Preparing the Dry Ingredients
Start by preheating your oven to 350°F (175°C). Combine the flour, baking powder, baking soda, and salt in a mixing bowl. Sift them together to ensure no lumps, then set the dry ingredients aside.
Mixing the Wet Ingredients
Whisk together the butter, cream cheese, and sugar in another bowl. Using a stand mixer with the paddle attachment, beat the mixture on medium speed until it’s smooth and fluffy—about 5 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. After the eggs, stir in the vanilla and almond extract for flavor.
Combining the Wet and Dry Ingredients
Now, alternating between the dry ingredients and milk, gradually add them to the wet mixture. Start with ⅓ of the dry ingredients, followed by half of the milk, and continue this pattern until all ingredients are fully incorporated.
Preparing the Bundt Pan and Baking
Grease your bundt pan with vegetable oil spray or shortening, and lightly dust it with flour. Pour the batter into the pan, smoothing it out evenly. Tap the pan gently on the counter to settle the batter. Bake for about 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the cake begins to brown too quickly, tent it with foil during the final baking stage. Once done, let the cake rest in the pan for 10-15 minutes before turning it onto a cooling rack.
Preparing the Glaze and Storing the Cake
To finish, whisk together powdered sugar, milk, and vanilla until smooth to create the glaze. Pour it over the cooled cake for a glossy, beautiful finish. Consider garnishing with fresh berries for a pop of color and extra flavor. Store the cake in plastic wrap and place it in an airtight container at room temperature. You can freeze it for up to 3-4 months if you want to enjoy it later.
Frequently Asked Questions (FAQs) Classic Vanilla Bundt Cake
1. Why did my bundt cake stick to the pan?
Bundt cakes can stick if the pan isn’t adequately greased and floured. To prevent this, thoroughly coat the inside of the pan with vegetable oil spray or melted butter, then dust it lightly with flour. Make sure to tap out any excess flour. If your cake still sticks, let it cool in the pan for 10-15 minutes before turning it onto a cooling rack.
2. Can I substitute buttermilk in this recipe?
Yes! If you don’t have buttermilk, you can quickly substitute 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using. This will help maintain the cake’s tender texture and moisture.
3. How do I store a vanilla bundt cake to keep it fresh?
To keep your bundt cake fresh, wrap it tightly in plastic wrap and store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week or freeze it for 3-4 months. If frozen, let it thaw at room temperature before serving.
4. Can I add extra flavors or mix-ins to this recipe?
Absolutely! This classic vanilla bundt cake is an excellent base for customization. Add chocolate chips, nuts, or dried fruit for extra texture. A teaspoon of lemon or orange zest can also enhance the flavor. Just be mindful not to overload the batter, which may affect the cake’s texture.
5. Why is my bundt cake dry instead of moist and fluffy?
A dry cake is often caused by overbaking or using too much flour. To avoid this, check the cake 5-10 minutes before the recommended baking time by inserting a toothpick into the center. It should come out with a few moist crumbs, not wet batter. Also, measure your flour correctly by spooning it into the measuring cup and leveling it off rather than scooping it directly from the bag.
Classic Vanilla Bundt Cake recipe
Equipment
- Oven
- Mixing bowls.
- Stand mixer (with paddle attachment)
- Bundt pan
- Cooling rack
- Whisk
- Measuring cups and spoons
- Toothpick or skewer
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- A pinch of salt
- Wet Ingredients
- 1 cup unsalted butter
- ¼ cup oil
- 8 ounces cream cheese all at room temperature
- Sweeteners and Flavor Enhancers
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ teaspoon almond extract optional
- Liquid Ingredients
- 1 cup buttermilk
- 1 tablespoon lemon juice or vinegar optional
- 3 eggs
- 1 egg white
Instructions
- Preparing the Dry Ingredients
- Preheat oven to 350°F.
- Sift flour, baking powder, baking soda, and salt.
Notes
A great option for beginners, this cake is easy to make and delivers moist, fluffy results.
Nutrition Value (approximate per serving)
Calories: 150-175 per slice (depending on size)
Fat: 8-10g
Carbohydrates: 20-25g
Protein: 2-3g
Sugar: 15-18g
Sodium: 150-200mg
