Vanilla Bean Buttermilk Bundt Cake with Buttermilk Icing

Name: Vanilla Bean Buttermilk Bundt Cake with Buttermilk Icing
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 Bundt Cake; about 10 slices
Ingredients: 1 cup granulated sugar; 1/2 cup unsalted butter, melted; 2 large eggs, at room temperature; 3/4 cup buttermilk; *1 vanilla bean or 2 teaspoons vanilla extract; 2 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups confectioners' sugar; sifted; 3-4 tablespoons buttermilk; 1 1/2 teaspoons vanilla extract; 1/2 cup rainbow sprinkles, optional

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
1 Bundt Cake; about 10 slices
Course
Dessert
Cuisine
International

Vanilla Bean Buttermilk Bundt Cake with Buttermilk Icing

Iris Warren

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Moist and incredibly rich vanilla bundt cake topped with buttermilk icing and sprinkles!

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Ingredients

Servings

For the Vanilla Bean Buttermilk Bundt Cake:

1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs, at room temperature
3/4 cup buttermilk
*1 vanilla bean or 2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

For the Vanilla Buttermilk Icing:

2 cups confectioners' sugar; sifted
3-4 tablespoons buttermilk
1 1/2 teaspoons vanilla extract
1/2 cup rainbow sprinkles, optional

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Instructions

Preheat oven to 350°F. Generously grease a Bundt pan; set aside.
Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium-speed until combined and creamy; about 2 minutes. Add in eggs, one at a time, beating well after each addition. Reduce speed to medium-low and add in buttermilk and vanilla; mix until well combined. Add in the flour, baking powder and salt; beat just until smooth.
Pour batter into prepared pan. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with just a few crumbs attached. Carefully loosen the cake from pan using a butter knife, then turn it out onto a wire rack to cool completely.
In the meantime, make your icing!
In a medium-size bowl combine the confectioners' sugar, buttermilk, and vanilla extract; whisk completely smooth. If the glaze is too thick, add more buttermilk, one tablespoon at a time; if the glaze is too thin, add more confectioners' sugar, 2 tablespoons at a time. You're looking for the glaze to be thick enough to hold it's shape, but thin enough to pour.