Classic Vanilla Bundt Cake recipe
A Classic Vanilla Bundt Cake is a foolproof, moist, and fluffy treat, perfect for any occasion. Its rich vanilla flavor, tender texture, and easy preparation make it a go-to dessert for beginners and seasoned bakers alike.
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
This cake can be stored at room temperature for up to 3 days and can be frozen for 3-4 months for longer storage.
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
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