Vanilla Bundt Cake
User Reviews
5.0
471 reviews
Excellent
Vanilla Bundt Cake
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An easy and delicious vanilla Bundt cake perfect for your next get-together or cup of coffee! Made with everyday kitchen staples!
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Ingredients
For the Cake:
- 3 cups all-purpose flour (360g)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp kosher salt
- 1 cup unsalted butter room temperature (227g or 2 sticks)
- 8 ounces cream cheese room temperature
- 2 cups granulated sugar (400g)
- 6 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk (240mL)
For the Glaze:
- 2 cups powdered sugar (240g)
- 3 tbsp milk
- ½ tsp vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350F.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese until smooth. Add sugar and beat at medium speed until light and fluffy, about 5 minutes.
- Add 3 eggs, one at a time, beating until each is fully incorporated before adding another one. After adding 3 eggs, add 3 tablespoons of the flour mixture. Continue adding the other 3 eggs, one at a time. Beat in the vanilla.
- Add ⅓ of the flour mixture mixing at low speed until combined. Add half of the milk and mix until combined. Repeat, alternating with the rest of the flour mixture and milk.
- Butter and flour a 12-cup Bundt pan or spray with baking spray with flour.
- Pour the cake batter into the pan and tap gently on the counter a few times to settle the batter.
- Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely.
For the glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Pour over the cooled cake.
Notes
- Want to change up how the cake looks? After the glaze has set on the bundt cake, fill the middle with fresh fruits and edible flowers. Alternatively, add some sprinkles to the glaze before it sets.
- As we are working with many eggs, I recommend cracking them into a bowl instead of directly into the batter. This way, you decrease the odds of accidentally getting eggshells in the batter.
- Make sure to let the cake cool completely on a wire rack before adding the glaze. If the cake is still warm, your glaze will slide right off.
- I also like to place a piece of parchment paper under the wire rack so that any extra glaze that dripped off can be cleaned easily.
- Don’t overmix the batter, or the Bundt cake will come out dry and tough. Mix it enough until everything is just combined.
- If you are not using a scale to measure the flour, be sure to fluff the flour with a spoon and then sprinkle it into the measuring cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the cup.
- Use a small spatula or spoon to force the batter into the crevices of the bundt pan. Lightly tap it on the counter after filling to remove air bubbles at the base, which could mar the surface of your cake.
- Want to change up how the cake looks? After the glaze has set on the bundt cake, fill the middle with fresh fruits and edible flowers. Alternatively, add some sprinkles to the glaze before it sets.
- As we are working with many eggs, I recommend cracking them into a bowl instead of directly into the batter. This way, you decrease the odds of accidentally getting eggshells in the batter.
- Make sure to let the cake cool completely on a wire rack before adding the glaze. If the cake is still warm, your glaze will slide right off.
- I also like to place a piece of parchment paper under the wire rack so that any extra glaze that dripped off can be cleaned easily.
- Don’t overmix the batter, or the Bundt cake will come out dry and tough. Mix it enough until everything is just combined.
- If you are not using a scale to measure the flour, be sure to fluff the flour with a spoon and then sprinkle it into the measuring cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the cup.
- Use a small spatula or spoon to force the batter into the crevices of the bundt pan. Lightly tap it on the counter after filling to remove air bubbles at the base, which could mar the surface of your cake.
Nutrition Information
Show Details
Serving
1piece
Calories
575kcal
(29%)
Carbohydrates
79g
(26%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Trans Fat
1g
Cholesterol
157mg
(52%)
Sodium
481mg
(20%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Vitamin A
900IU
(18%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 575kcal | 29% |
| Carbohydrates | 79g | 26% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 481mg | 20% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 900IU | 18% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
471 reviews
Excellent
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