Vanilla Bundt Cake

This vanilla bundt cake is a super moist bundt cake topped with a vanilla bean glaze. The perfect show stopping cake that is so versatile.

Vanilla bundt cake made sound simple, but the vanilla flavor stands out so much in this moist and tender cake. It's so good as a stand alone dessert, or pair it with fresh fruit, ice cream or a dollop of whip cream.

For more cake recipes you should try my lemon blackberry cake, my churro cake, or my most popular coconut cake.

Jump to:

• Why You Will Love This Cake
• Ingredient Notes
• Recipe Instructions
• Expert Baking Tips
• FAQ
• Storing & Freezing
• Other Popular Recipes to Try
• Vanilla Bundt Cake

• Butter: I always use salted butter, but unsalted is fine also.
• Oil: I've used both canola and coconut with this. If using coconut make sure its melted.
• Vanilla Bean Paste: I love the taste and little flecks this adds to the cake, but you can use vanilla extract instead if you prefer.
• Buttermilk: Using a full-fat buttermilk is always preferred because the more fat, the more moist the cake will be.

Recipe Instructions

Here is how to make this bundt cake. You will need a large mixing bowl and a 10-12 cup bundt cake pan.

Step 1: Preheat oven to 325 F. Spray a bundt pan with baking spray or butter and flour it and set aside.

Step 2: In a large mixing bowl fitted with the paddle attachment, beat butter and sugar together for 2-3 minutes until light and fluffy. Add oil, eggs, and vanilla and mix on high another 2 minutes.

Step 3: Whisk flour, powder, soda and salt together in a small bowl. Add dry mixture and buttermilk alternating between each other, starting and ending with dry ingredients. And being careful not to overmix.

Step 4: Pour batter into the greased bundt cake pan. Bake for about 50-60 minutes, or until golden brown on top and a toothpick comes out clean. Allow to cool before removing from pan.

Step 5: Mix together powdered sugar and 1 tablespoon milk in a small bowl or measuring cup. Add vanilla paste and mix together. Add a little more milk until you reach your desired pouring consistency. Pour over the top of the cake.

Expert Baking Tips

• When making cakes, having room temperature ingredients is very important for helping both the rise of the cake, and that the ingredients mix properly.
• This can also be made into 12 mini bundt cakes. Bake for about 20-25 minutes.
• Before removing from the pan I always like to run an offset spatula or a butter knife along the outside of the cake to make sure it isn't sticking anywhere. There's nothing worse than a portion of the cake not coming out clean.

FAQ

Storing & Freezing

Vanilla bundt cake may be stored at room temperature in an airtight container. You can also wrap it in tinfoil, as this will help the glaze from getting too sticky and moist.

This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze individual slices in ziplock bags for an easy on the go snack.

Other Popular Recipes to Try

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!