Lovely Vanilla Bundt Cake made with classic ingredients with fantastic vanilla flavor! Simple, classic bundt cake recipe that allows the vanilla flavors to shine beautifully!
Who doesn’t love a good bundt cake? It’s such an easy way to make a fancy looking dessert without so much work. A little measuring, mixing, pouring, and baking are all you have to do to get a gorgeous cake because the pan adds those finer looking details on your behalf. You’re in for a real treat with this easy vanilla bundt cake recipe.
Vanilla bundt cake from scratch
I know the idea of making cakes from scratch can sometimes seem daunting, especially when there’s a long list of ingredients required, but this moist cake is made simpler than most. There’s nothing to be intimidated about with this glazed cake because it’s the perfect dessert for beginner bakers.
Vanilla bundt cake ingredients
-Flour: You will need 3 cups of all-purpose flour for the base of this cake recipe.
-Sugar: To make our cakes nice and sweet you will need 2 cups of granulated sugar.
-Salt: Adding in 1 teaspoons of salt will help to enhance the flavors wonderfully so that every bite is delicious.
-Cornstarch: This gives our cake improved texture! You’ll just need 6 tablespoons.
-Leavening: To help our cake rise we use 2 tsp baking powder.
-Eggs: Adding 4 eggs will help with the cake texture and leavening so every slice is perfect.
-Butter: We need fats to keep our cake nice and moist so add 1 1/2 cups of softened butter.
-Milk: Add 1 cup of milk (dairy or almond) to give the bundt cake the moisture needed.
-Vanilla: For a strong vanilla flavor add in 1 tablespoon of vanilla. High quality vanillas will have a stronger flavor but use what you have on hand.
Bundt Cake Topping & Glaze
-Powdered sugar: Dust the top of your glazed cake with 1/2 cup powdered sugar for a wonderful finished product look at the end. Yum! We also use 2 cups powdered sugar in the glaze.
-Vanilla Extract: We use 2 tsp vanilla extract in the glaze for added rich vanilla flavor.
-Hot Water: I love using hot water in basic glazes as it dries fast & hardens up nicely.
How to make glazed vanilla bundt cake
Preheat your oven to 350 degrees F and grease a bundt pan well.
In a large bowl, mix together the butter and sugar until light and fluffy.
Add in the vanilla and eggs. Mix again with an electric mixer on medium speed until smooth.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
Alternate adding the flour mixture and the milk to the butter mixture.
Grease your bundt pan and dust lightly with 1 TBSP flour. (Or you can use Non-Stick baking spray!)
Add the batter to the pan and spread evenly.
Bake for 45-55 minutes until a toothpick comes out clean. Cool in pan for 15 minutes.
Invert onto a rack and cool completely.
Max the glaze by whisking the powdered sugar and vanilla extract together.
Add water 1 teaspoon at a time until the glaze is a drizzling consistency.
What Type of Vanilla Extract Should I Use?
A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!
Vanilla Bundt Cake
- 1 ½ cups butter softened
- 2 cups granulated sugar
- 4 eggs large
- 1 tablespoon vanilla extract
- 1 cup milk
- 3 cups all-purpose flour
- 6 TBSP cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 ½ cups powdered sugar divided
- 2 tsp vanilla extract
- 2-4 TBSP hot water
- Preheat your oven to 350°F.
- In a large bowl, mix together the butter and sugar until light and fluffy.
- Add in the vanilla and eggs. Mix again with an electric mixer on medium speed until smooth.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
- Alternate adding the flour mixture and the milk to the butter mixture.
- Generously grease a 10-12 cup bundt pan and dust lightly with 1 TBSP flour. (Or you can use Non-Stick baking spray!)
- Add the batter to the pan and spread evenly.
- Bake for 45-55 minutes until a toothpick comes out clean. Cool in pan for 15 minutes.
- Invert onto a rack and cool completely. Dust entire cake with 1/2 cup powdered sugar, using a dry pastry brush to cover cake completely.
- Make the glaze by whisking the powdered sugar and vanilla extract together. Add water 1 teaspoon at a time until the glaze is a drizzling consistency. Drizzle on top of cake.
- Let icing set, then serve & enjoy!
Why is it called a bundt cake?
The bundt cake is originally a European dessert. In Germany, there’s a yeast-based cake cooked in a circular bundt pan called Gugelhupf. Different locations in/near north Germany call the cake Bundkuchen which is a combination of the words “bund and cake.” From that, we have developed the name bundt cake which is how we refer to cakes cooked in a similar pan, even if they don’t use yeast as a leavening agent.
Can you freeze a bundt cake?
Yes, you can freeze this bundt cake recipe. I highly recommend holding off on adding any icing or frosting until after the cake has thawed and then adding it before serving just because it gives a much tastier result. Normally as icings and frostings thaw, they begin to sweat from condensation and look less appealing. By refraining from frosting, you can have a gorgeous cake that’s easy to store too.
Keep your bundt cake well wrapped in plastic wrap in an airtight container for up to 4 months before thawing, frosting, and eating.
Looking for more bundt cake recipes? You’ve come to the right place!
- APPLE BUNDT CAKE
- POPPY SEED BUNDT CAKE
- ORANGE JUICE BUNDT CAKE
- LEMON PUDDING BUNDT CAKE
- ICED LEMON BUNDT CAKE
- EASY PINEAPPLE BUNDT CAKE
- GLAZED STRAWBERRY BUNDT CAKE
- EASY CHOCOLATE BUNDT CAKE
- PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
This classic vanilla bundt cake is anything but old fashioned. It’s a timeless classic and a perfect dessert for any occasion from birthdays to holidays and anything in between. Made with a few basic pantry ingredients this recipe is easy and wonderful.
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