Home » Recipes » Dessert » Classic Vanilla Bundt Cake
I recently stopped by my local antique shop and found an awesome bundt cake pan. I went home and perfected a Classic Vanilla Bundt Cake recipe. Something that Nana might have made.
While my recipe calls for powdered sugar to top the cake, you can add fresh berries, chocolate, or most any drizzle you like.
Perfect for morning coffee or a before-bed snack. This Classic Vanilla Bundt Cake tastes even better when slightly warmed before eating.
This is an easy vanilla bundt cake recipe that doesn’t take long to make.
Try these baking tips:
How do you keep a bundt cake from sticking to the pan?
Try and purchase a non-stick cake pan. Grease the pan just before adding the batter for a better coating.
Also, do not flour the pan. If you must coat it with something, try a thin layer of granulated sugar as a barrier.
How full should I fill a Bundt pan?
Only fill your Bundt pan 2/3 full of batter. This will ensure that your batter will not overflow while rising.
Classic Vanilla Bundt Cake Recipe
Scroll to the bottom for full measurements and a printable recipe card.
Ingredients for this easy bundt cake recipe:
- unsalted butter, at room temperature
- cups sugar
- large eggs
- baking powder
- salt
- all-purpose flour
- vanilla extract
- almond extract
- cold milk
How to Make a Classic Bundt Cake:
- Preheat the oven to 350°F.
- Place butter in a bowl, and beat until softened. If you have a KitchenAid Mixer stand mixer, this tool will save some arm work.
- Beat in the sugar gradually.
- Beat in the eggs one by one. If the mixture looks curdled, that is okay.
- Add the baking powder and salt to the batter and stir just to combine. Do not over stir.
- Add the vanilla and almond extract into the mixture.
- Add flour and milk
- Gently beat the mixture until batter is thick and smooth with only a few lumps.
- Thoroughly grease your bundt cake pan using shortening. Ensure to get every crevice.
- Add the batter to the bundt cake pan as evenly as possible. Use the back of a spoon or spatula to smooth the top.
- Bake the bundt cake (ensure to place your bundt cake pan on a cookie sheet) for 50 minutes, until it’s starting to brown. Use a toothpick to ensure the cake has cooked all the way through before pulling.
- Remove the cake from the oven, and gently loosen its edges. Let the cake cool in the pan for 5 minutes.
- Turnover bundt cake pan onto a cooling wire rack. Cool another 10 minutes before slowly lifting the cake out of bundt cake pan.
- Let the bundt cake cool completely to a warm temperature before adding sifted powdered sugar or other toppings over cake.
- Best served warm and enjoy.
Classic Vanilla Bundt Cake
Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Classic Vanilla Bundt Cake recipe. An easy bundt cake recipe, perfect for parties, breakfast or dessert. A simple cake that everyone will enjoy.
Ingredients
- 1 1/2 cups unsalted butter (at room temperature)
- 1 1/2 cups sugar
- 6 large eggs
- 2 1/4 tsp baking powder
- 1 1/2 tsp salt
- 3 cups all-purpose flour
- 1 tbsp vanilla extract
- 1/4 tsp almond extract
- 3/4 cup cold milk
Instructions
- Preheat the oven to 350°F.
- Place butter in a bowl, and beat until softened. If you have a KitchenAidMixer, this tool will save some arm work.
- Beat in the sugar gradually.
- Beat in the eggs one by one. If the mixture looks curdled, that is okay.
- Add the baking powder and salt to the batter and stir just to combine. Do not over stir.
- Add the vanilla and almond extract into the mixture.
- Add flour and milk
- Gently beat the mixture until batter is thick and smooth with only a few lumps.
- Thoroughly grease your bundt cake pan using shortening. Ensure to get every crevice.
- Add in the batter to bundt cake pan as evenly as possible. Use the back of a spoon or spatula to smooth top.
- Bake the bundt cake (ensure to place your bundt cake pan on a cookie sheet) for 50 minutes, until it's starting to brown. Use a toothpick to ensure the cake has cooked all the way through before pulling.
- Remove the cake from the oven, and gently loosen its edges.Let the cake cool in the pan for 5 minutes.
- Turnover bundt cake pan onto a cooling rack. Cool another 10 minutes before slowly lifting the cake out of bundt cake pan.
- Let the bundt cake cool to a warm temperature before adding sifted powdered sugar or other toppings over cake.
- Best served warm and enjoy.
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Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving:Calories: 280
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