Bundt Cake
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5.0
246 reviews
Excellent
Bundt Cake
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This recipe yields a beautiful golden vanilla Bundt Cake Recipe. Sweet, dense, soft, and golden brown with a simple buttery vanilla glaze, you're going to love this classic recipe. Be sure to watch the how-to video before beginning!
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Ingredients
- 1 cup unsalted butter softened
- 6 oz cream cheese use the kind sold in bricks, not the spreadable kind sold in tubs softened
- 2 ½ cups granulated sugar
- 6 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup whole milk
Glaze¹
- 2 cups powdered sugar AKA Icing sugar
- 2 Tablespoons melted butter salted or unsalted will work
- ½ teaspoon vanilla extract
- 1-3 Tablespoons milk plus more as needed
Instructions
- Preheat oven to 350F (175C) and very thoroughly grease and flour a 12-cup bundt pan (be sure to tap/shake out excess flour).
- In the bowl of a stand mixer or in a large bowl using an electric mixer, combine butter, cream cheese, and sugar and beat on medium-speed until well-combined and batter is lightened in color.
- Add eggs, one at a time, stirring well after each addition (about 10 seconds on medium-speed after each addition). Scrape the sides and bottom of the bowl and stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With mixer on low-speed, alternate adding the flour mixture and milk mixture to the butter batter, starting and ending with the flour mixture (I usually add the flour in 3 parts and the milk in 2). Pour batter into prepared bundt pan and bake on 350F (175C) for 50-60 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven.
- Allow to cool for 15-30 minutes then carefully invert onto cooling rack to cool completely before covering with glaze.
Glaze
- Prepare glaze by whisking together powdered sugar, melted butter, and vanilla extract. Add milk, one tablespoon at a time, until consistency is thin enough that it falls in ribbons off of whisk but holds its shape for several seconds before melting back into the bowl.
- Drizzle over cooled bundt cake, allow glaze to set for 30-60 minutes (this may be faster or longer, depending on the precise thickness of your glaze) and then dig in!
Equipments used:
Notes
- ¹Looking for a chocolate glaze? Substitute a few tablespoons of the powdered sugar for cocoa powder, or use my chocolate ganache recipe or the fudgy frosting that I use on my hot milk cake (that one's my favorite!).
- Store covered at room temperature for up to 5 days, or wrap well in plastic wrap and freeze for up to two months. I do not recommend refrigerating.
Nutrition Information
Show Details
Serving
1slice
Calories
594kcal
(30%)
Carbohydrates
87g
(29%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Cholesterol
144mg
(48%)
Sodium
246mg
(10%)
Potassium
147mg
(4%)
Fiber
1g
(4%)
Sugar
62g
(124%)
Vitamin A
851IU
(17%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 594kcal | 30% |
| Carbohydrates | 87g | 29% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 144mg | 48% |
| Sodium | 246mg | 10% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 851IU | 17% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
246 reviews
Excellent
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