Vanilla Bundt Cake
User Reviews
5
Vanilla Bundt Cake
Description
Vanilla Bundt Cake uses a combination of butter and cream cheese for a rich, tender crumb. The batter incorporates a blend of leavening agents—baking powder and baking soda—and kosher salt to balance sweetness and ensure even rising. Eggs are added gradually to allow full incorporation, and the flour and milk alternate into the batter to prevent overmixing and maintain a smooth texture.
Baked in a well-prepared Bundt pan, the cake sets in a characteristic ring shape with crevices that create a decorative surface. After baking and cooling, the cake is glazed with a simple mixture of powdered sugar, milk, and vanilla extract, adding a sweet, slightly shiny coating that complements the moist interior. The glaze can be embellished with sprinkles or the center filled with fresh fruit or edible flowers for enhanced presentation.
The recipe advises careful flour measuring and avoiding overmixing to maintain a tender texture, along with thorough cooling before glazing to prevent the glaze from sliding off. This cake suits a dessert or celebratory occasion where a classic vanilla flavor and elegant appearance are desired.
Additional notes suggest cracking eggs separately to avoid shells and using a spatula to press batter into pan crevices, tapping the pan to eliminate air pockets and ensure a smooth cake surface. These steps support a well-formed cake with consistent texture.
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 butter room temperature (227g or 2 sticks, unsalted
- 8 ounces cream cheese room temperature
- 2 cups granulated sugar (400g)
- 6 large egg room temperature
- 1 tbsp vanilla extract
- 1 cup milk 240mL, whole
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
- Always cool the cake fully before glazing to prevent the glaze from sliding off.
- Crack eggs into a separate bowl before adding to the batter to avoid shells.
- Use a spatula to press batter into the Bundt pan’s crevices and tap the pan to remove air pockets.
- Measure flour by fluffing and spooning into the cup before leveling to avoid overpacking.
- Add decorative elements like fresh fruit or edible flowers once the glaze sets for visual enhancement.
- Mix the batter until just combined to maintain cake tenderness and avoid toughness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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