Classic Vanilla Bundt Cake
If you’re looking for a cake that works for any occasion, look no further than this vanilla bundt cake. It’s quick and easy to make from scratch and it serves a crowd! It has the perfect texture and delicious vanilla flavor.
What I love most about bundt cakes is their presentation. They always turn out beautiful and impressive. This vanilla cake hits those marks all while tasting delicious too! The moist and tender crumb has a hint of almond flavor and is topped with a simple vanilla glaze.
Why this recipe works
This vanilla bundt cake recipe uses easy-to-find ingredients. The batter comes together in minutes and the cake turns out soft and moist. It’s a classic homemade dessert that is a crowd-pleaser! You can serve it at any occasion or celebration and people will love it.
- Flour: I used all purpose flour in this recipe, but cake flour would work too. I do not suggest gluten-free flours, such as almond or oat, as they have a higher protein content and will make the cake too dense.
- Butter: Room temperature unsalted butter adds a rich delicious flavor. Salt is added separately to activate the baking soda and baking powder.
- Eggs: Large eggs help bind the ingredients. Make sure they are at room temperature for easy mixing.
- Vanilla extract: Use pure vanilla extract (not imitation) for the best flavor. You can also use vanilla paste if preferred.
- Almond extract: This is my favorite flavor to add to desserts. A little goes a long way! If you don’t like almond, you can omit it from the recipe and add more vanilla extract.
- Milk: Moisture is added from the milk. I suggest whole milk for the best flavor, but low-fat works too. I do not recommend dairy-free alternative as it will change the taste of the cake.
- Confectioners’ sugar: Also known as powdered sugar, this is used to make the simple icing on top.
This simple recipe is versatile. Mix in 1 cup chocolate chips or berries into the batter after adding the flour and milk. You can also add nuts like I did in my pistachio bundt cake. For different frostings, try the cream cheese frosting from my pumpkin bundt cake or a simple chocolate ganache.
If you’re wondering how to decorate a bundt cake, I suggest sprinkling chopped nuts, such as almonds or pecans, on top of the glaze. You can also add sprinkles for special occasions! Some people arrange flowers in the center of bundt cakes, which would be a lovely touch for Easter or Mother’s Day.
When serving your cake, I suggest a dollop of whipped cream and fresh berries. A drizzle of chocolate sauce or strawberry sauce would be good too.
You can also use this recipe for mini bundt cakes, but the baking time will be shorter. Two 8-inch round cake pans will also work!
How to make vanilla bundt cake
- Whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Mix the wet ingredients. Beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract.
- Alternate adding flour mixture and milk to the batter. Begin and end with flour mixture.
- Transfer batter to prepared bundt pan. Bake at 350 F for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Make the glaze. Whisk together confectioners’ sugar, milk and vanilla.
- Pour glaze over cooled cake. Slice and serve.
Bring your ingredients to room temperature. Not only does this make them easier to mix, but it also creates a more consistent and smooth batter. As a result, you will have a perfectly tender crumb!
Weigh your ingredients for accurate measuring. If you don’t have a scale, be sure to fluff up your flour and spoon it into a measuring cup. Level it off with a knife (don’t pack it into the cup).
Grease the bundt pan properly using this paste for magic cake pan release. It is a miracle and helps get into all the nooks a crannies! Also, make sure your pan holds 12 cups. You want the batter to fill about two-thirds of the pan otherwise the cake will dome or overflow as it bakes.
Finally, let the cake cool completely before adding the glaze. After it has cooled in the pan for 15 minutes, invert it onto a wire rack to continue cooling. The glaze will set better if the cake is cooled. If it’s still warm, the icing will melt and absorb into the cake.
Make ahead tips
This cake will keep at room temperature for up to 2 days. Be sure to securely cover it to keep it from drying out (I love this container for storing cakes). You can also store it in the refrigerator for up to 5 days. Add the glaze ahead of time or shortly before serving.
To freeze a bundt cake, wrap the cooled cake with plastic wrap as well as aluminum foil to prevent freezer burn. Freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature and serving. I suggest freezing without the icing as its texture will change as it defrosts.
Frequently Asked Questions
If your cake turned out dry, you make have over-baked it or the flour wasn’t measured properly. If that’s not the case, add 1/4 cup yogurt or sour cream to the batter for more moisture.
Use my magic cake pan release. This three ingredient paste is a life saver! Make sure to get into the nooks and crannies of the pan.
Use an aluminum bundt pan. The metal doesn’t retain heat as long as ceramic or glass pans, which means the exterior will be golden, not burnt. I prefer Nordic Ware bundt pans.
A bundt cake is any cake baked in a bundt pan, which has a hole in the center. A pound cake can be baked in any type of pan and calls for a pound of sugar, butter, flour and eggs. However, you can make a pound cake in a bundt pan!
If you enjoyed this recipe, you will definitely enjoy these desserts too!
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Classic Vanilla Bundt Cake
- 3 cups (375 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 cup (236 ml) whole milk, room temperature
- 1 cup (120 g) confectioners' sugar, sifted
- ½ teaspoon pure vanilla extract
- 1-2 Tablespoons milk
- Preheat oven to 350° F. Grease a 10 or 12-cup bundt pan and set aside.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar until light and creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla and almond extract. Scrape down the bottoms and sides of the bowl as necessary.
- Alternate adding the flour mixture and the milk. Add one third the dry ingredients, followed up by half of the milk. Repeat. Finish by mixing in the remaining third of dry ingredients just until combined (avoid over-mixing).
- Transfer batter to prepared bundt pan. Tap the pan on the counter to remove any air bubbles and help the batter settle into the crevices. Bake at 350° F for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Make the glaze. Whisk together the confectioners’ sugar, vanilla and 1 Tablespoon milk. For a thinner glaze, add more milk. Pour over cooled cake, slice and serve.