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5.0 from 471 votes

Vanilla Bundt Cake

An easy and delicious vanilla Bundt cake perfect for your next get-together or cup of coffee! Made with everyday kitchen staples!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 575 kcal
Course: Dessert
Cuisine: American

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:
    Cup of Yum
  1. Preheat the oven to 350F.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Butter and flour a 12-cup Bundt pan or spray with baking spray with flour.
  7. Pour the cake batter into the pan and tap gently on the counter a few times to settle the batter.
  8. Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely.
For the glaze:
  1. 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

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

% 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.