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–+ servings
a single piece of vanilla bundt cake on a plate with a fork in it.

Vanilla Bundt Cake

Brooke Homec
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.
5 from 9 votes
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Prep Time 20 minutes
Cook Time 50 minutes
cooling 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 14
Calories 415 kcal

Ingredients
 

For the bundt cake:

  • 1 cup (227 g) butter room temp
  • 1¾ cup (350 g) granulated sugar
  • ⅓ cup (78.86 ml) neutral oil vegetable, canola, coconut
  • 3 large eggs room temp
  • 1 tablespoon vanilla bean paste
  • 2¾ cups (385 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ¾ teaspoon (0.75 teaspoon) salt
  • 1 cup (240 g) buttermilk room temp

For the glaze:

  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1-2 tablespoon (1 tablespoon) milk

Instructions
 

To make the cake

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

To make the glaze

  • 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.

Notes

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.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 415kcalCarbohydrates: 54gProtein: 5gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 77mgSodium: 333mgPotassium: 70mgFiber: 1gSugar: 35gVitamin A: 493IUCalcium: 52mgIron: 1mg
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