Vanilla Bundt Cake

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There’s something undeniably classic and comforting about a well-made Vanilla Bundt Cake. With its golden crust, moist crumb, and that perfect ring shape, this cake makes a statement with its simplicity. It’s the kind of dessert that doesn’t need to shout for attention — the buttery richness and fragrant vanilla speak for themselves. Dressed in a smooth vanilla glaze that clings to every curve, it’s an inviting treat for celebrations or quiet afternoons alike.

Whether you’re baking for a family gathering or just craving a beautiful slice of cake with your coffee, this Vanilla Bundt Cake delivers every time. The beauty of this recipe lies in its balance — not too sweet, not too dense, just right. And thanks to the Bundt pan, you get those elegant ridges that make glazing a joy and presentation effortless.

Why You’ll Love This Vanilla Bundt Cake

This cake is a perfect blend of classic flavor and satisfying texture. The rich vanilla taste is warm and familiar, while the tender crumb makes each bite melt in your mouth. It’s also incredibly versatile — ideal for birthdays, holidays, brunches, or even as a delightful edible gift. Plus, the glaze adds a glossy finish that looks as good as it tastes.

Preparation Phase & Tools to Use

Before you begin, it’s essential to have the right tools for best results:

• Bundt Pan: The star of the show. It shapes the cake and gives it that signature look. Make sure it’s non-stick or well-greased to ensure an easy release.
• Stand Mixer or Hand Mixer: These help you cream butter and sugar to the right consistency, ensuring a light, fluffy texture.
• Rubber Spatula: For scraping down the bowl and ensuring all ingredients are well combined.
• Cooling Rack: Crucial for allowing the cake to cool evenly after baking.
• Sifter: Helps aerate the flour and removes lumps, resulting in a finer cake crumb.

Each of these tools contributes to making your baking experience smoother and your cake turn out as picture-perfect as possible.

Preparation Tips

Let your butter, eggs, and milk come to room temperature before mixing — this helps the batter come together more smoothly. When greasing the Bundt pan, be thorough — every nook and cranny should be covered to avoid sticking. Don’t rush the creaming process; beating the butter and sugar until light and fluffy sets the foundation for a soft cake. Finally, let the cake rest in the pan for 10–15 minutes before turning it out to cool completely — this reduces the risk of breakage.

Ingredients for this Vanilla Bundt Cake

For the Cake:

• 3 cups (360g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, room temperature
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (240ml) whole milk, room temperature
• 1/2 cup (120ml) sour cream or plain Greek yogurt, room temperature

For the Vanilla Glaze:

• 1 1/2 cups (180g) powdered sugar, sifted
• 2–3 tablespoons whole milk or heavy cream
• 1 teaspoon pure vanilla extract

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan, ensuring all crevices are coated to prevent sticking. You can also use a baking spray with flour for ease.

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Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This step ensures even distribution of leavening agents and avoids clumping.

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Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together on medium speed for about 3–4 minutes, until light and fluffy. This incorporates air into the batter, which contributes to a tender crumb.

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Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Then mix in the vanilla extract until well incorporated.

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Step 5: Alternate Adding Dry Ingredients and Wet

With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk and sour cream (start and end with dry). Mix just until combined — do not overmix, or the cake may become dense.

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Step 6: Fill and Bake

Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove air bubbles. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.

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Step 7: Cool and Release

Let the cake cool in the pan for 10–15 minutes before carefully inverting it onto a wire rack. Allow it to cool completely before glazing to prevent the icing from melting too quickly.

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Step 8: Prepare and Apply the Glaze

In a small bowl, whisk together powdered sugar, milk (start with 2 tablespoons), and vanilla extract until smooth and pourable. Adjust with more milk for thinner consistency if needed. Drizzle the glaze over the cooled cake, letting it drip down the sides naturally for a beautiful finish.

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Notes

This Vanilla Bundt Cake is incredibly adaptable. You can substitute Greek yogurt for sour cream without sacrificing moisture. It’s best enjoyed the day it’s made, but it keeps well for several days when stored properly. If you’re serving it for an occasion, the cake can be baked a day ahead and glazed the day of for the freshest presentation.

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Watch Out for These Mistakes While Cooking

• Not greasing the Bundt pan thoroughly: Missed spots can lead to a cake that sticks and breaks apart.
• Overmixing the batter: This can result in a dense, tough cake rather than a light and tender crumb.
• Using cold ingredients: Cold butter, eggs, or milk can lead to an uneven batter. Always allow them to come to room temperature.
• Not letting the cake cool before glazing: Warm cake will melt the glaze too quickly, making it runny instead of smooth and decorative.

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Storage Instructions

Store the cooled cake in an airtight container at room temperature for up to 3 days. To keep it longer, refrigerate it for up to 5 days, but bring it to room temperature before serving to enjoy the full flavor. For freezing, wrap the unglazed cake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator and glaze after thawing.

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Estimated Nutrition (Per Slice, based on 12 servings)

• Calories: 430
• Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 52g
• Sugar: 34g
• Protein: 5g
• Fiber: 0.5g
• Sodium: 190mg
• Cholesterol: 105mg

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Frequently Asked Questions

Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour for a softer, more tender crumb. Use 3 1/3 cups of cake flour to replace the 3 cups of all-purpose flour.

What if I don’t have sour cream?

Plain Greek yogurt works just as well and offers the same moisture and tang.

Can I freeze the cake?

Absolutely. Freeze the unglazed cake wrapped tightly, then thaw and glaze before serving.

Why did my cake stick to the pan?

This usually happens if the pan wasn’t greased well enough or if the cake wasn’t allowed to cool slightly before unmolding.

How do I know when the cake is done?

Insert a toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs, it’s ready.

Can I add mix-ins like chocolate chips or fruit?

Yes, but lightly coat them in flour before adding to prevent sinking. Be mindful — too many add-ins can affect texture.

What’s the best way to drizzle the glaze?

Use a spoon to gently pour the glaze over the top of the cooled cake, letting it naturally run down the sides.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking, and check all other ingredients for gluten-free certification.

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Conclusion

This Vanilla Bundt Cake is the ultimate showcase of timeless baking. It’s beautifully simple yet indulgently satisfying — the kind of dessert that never goes out of style. Whether you’re celebrating a special occasion or just treating yourself to something sweet, this cake is a go-to recipe that promises moist texture, rich vanilla flavor, and a stunning finish every time.

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