This classic vanilla Bundt Cake Recipe creates a tender, buttery cake with rich vanilla flavor. Made with simple ingredients like butter, eggs, and vanilla extract, it’s an easy bundt cake that’s perfect for any occasion!
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Quick Recipe Overview
WHAT: A tender, buttery vanilla bundt cake with fine crumb texture, brushed with vanilla syrup and dusted with powdered sugar.
WHY: Simple ingredients create an elegant dessert that stays moist for days and requires no fancy decorating skills.
HOW: Beat butter and sugar until fluffy, alternate adding eggs and flour, pour into greased bundt pan, bake until golden, brush with vanilla syrup.
Jump to:
- Quick Recipe Overview
- Why I Love Making This Bundt Cake Recipe
- Ingredient Notes
- Classic Vanilla Bundt Cake Recipe
- How To Make Bundt Cake
- Substitutions & Variations
- FAQs for Bundt Cake Recipe
- My Best Tips for Making Bundt Cake
- What to Serve With Bundt Cake
- Storage & Reheating Tips
- More Delicious Cake Recipes to Try
Why I Love Making This Bundt Cake Recipe
There’s nothing quite like a beautifully baked bundt cake fresh from the oven—golden, aromatic, and absolutely irresistible. This vanilla bundt cake combines butter, vanilla extract, and a hint of almond to create rich flavor from simple pantry staples. The signature bundt pan pattern makes it naturally elegant without any decorating required.
What really sets this recipe apart is the vanilla syrup that gets brushed over the warm cake. This simple step adds moisture and an extra boost of vanilla that soaks into every bite, transforming a good bundt cake into something extraordinary. The texture is tender and fine-crumbed, staying moist for days.
Whether for a celebration, potluck, or afternoon coffee, this cake delivers consistent results. It slices beautifully, earns compliments, and proves that simple ingredients can create an impressive dessert.
🩷 Melissa
Looking for a show-stopping dessert that’s actually easy to pull off? This classic vanilla bundt cake proves you don’t need fancy ingredients to create an absolutely stunning result.
With its golden exterior, tender crumb, and that irresistible vanilla glaze that soaks into every crevice, it’s the kind of cake that looks like it came from a bakery.
Whether you’re new to bundt cakes or a seasoned baker, this recipe walks you through every step to guarantee perfect results. Let’s get baking!
Ingredient Notes
Vanilla Extract or Vanilla Bean Paste: Vanilla bean paste adds gorgeous specks and more intense flavor, but pure vanilla extract works beautifully. Use 1 tablespoon of either.
Almond Extract: This optional ingredient adds subtle depth without overpowering the vanilla. Just ¼ teaspoon enhances the overall flavor profile perfectly.
King Arthur Unbleached All-Purpose Flour: Any quality all-purpose flour works well. For best results, weigh it (390g total) or use the spoon-and-sweep method rather than scooping directly from the bag.
See the recipe card below for full information on ingredients and quantities.
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Classic Vanilla Bundt Cake Recipe
Ingredients
- 1 ½ cups 3 sticks unsalted butter, at room temperature
- 1 ½ cups granulated sugar minus 1 ½ tablespoons
- 6 large eggs at room temperature
- 2 ¼ teaspoons baking powder
- 1 ½ teaspoons salt
- 3 cups King Arthur Unbleached All-Purpose Flour plus 2 tablespoons
- 1 tablespoon vanilla extract or vanilla bean paste
- ¼ teaspoon almond extract optional
- ¾ cup milk plus 2 tablespoons
- ⅓ cup granulated sugar
- 5 teaspoons water
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F.
- Place the butter and sugar in a large mixing bowl. Beat together at medium speed until the mixture lightens in color and looks fluffy. Scrape the sides and bottom of the bowl.1 ½ cups 3 sticks unsalted butter, at room temperature, 1 ½ cups granulated sugar minus 1 ½ tablespoons
- Add the baking powder and salt, mixing just to combine.2 ¼ teaspoons baking powder, 1 ½ teaspoons salt
- Weigh out the flour, or measure it by gently spooning it into a measuring cup, sweeping off any excess with a straight edge. Set it aside.3 cups King Arthur Unbleached All-Purpose Flour plus 2 tablespoons
- With the mixer running at medium speed, add the first three eggs to the butter/sugar mixture one at a time. Wait until each egg is absorbed into the mixture before adding the next.6 large eggs
- Add 2 tablespoons of the measured flour to the bowl after the third egg, and mix until combined. Add the fourth egg, mix until absorbed, then mix in another 2 tablespoons of flour. Continue in this fashion with the fifth and sixth eggs, alternating the addition of the egg with 2 tablespoons of the flour from the recipe.3 cups King Arthur Unbleached All-Purpose Flour plus 2 tablespoons, 6 large eggs
- Add the vanilla (or vanilla bean paste) and almond extract (if using) to the milk.1 tablespoon vanilla extract or vanilla bean paste, ¼ teaspoon almond extract, ¾ cup milk plus 2 tablespoons
- Add one-third of the remaining flour to the batter, beating gently to combine. Gently beat in half the milk. Mix in another third of the flour, then the remaining milk. Stir in the remaining flour. Scrape the sides and bottom of the bowl, then beat until the batter is smooth and fluffy, about 20 to 30 seconds at medium-high speed.
- Thoroughly grease a 10- to 12-cup Bundt pan, using non-stick vegetable oil spray or shortening (not butter; butter tends to increase sticking). Scoop the batter into the prepared pan, smoothing the top with a spatula.
- Bake the cake for 50 to 60 minutes, until it’s starting to brown, appears set on top, and a toothpick or long skewer inserted into the center comes out clean. (If you’re baking in a dark-interior pan, start checking at 45 minutes.) If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
- Remove the cake from the oven, and gently loosen its edges using a heatproof spatula. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the cake, and allow it to cool completely.
- While the cake is cooling in the pan, make the vanilla syrup. Combine the sugar, water, and salt. Heat briefly, just to dissolve the sugar; a microwave works fine. Stir in the vanilla. Once you've turned the cake out of the pan onto a rack to cool, gently brush it all over with the glaze.⅓ cup granulated sugar, 5 teaspoons water, ⅛ teaspoon salt, 2 teaspoons vanilla extract
- Just before serving, sift a shower of confectioners’ sugar over the top, if desired. A garnish of fresh berries is lovely and tasty.
- Store leftover cake, well wrapped, at room temperature for several days. Freeze for longer storage.
Notes
Nutrition
How To Make Bundt Cake
Step 1: Preheat oven to 375°F and thoroughly grease your bundt pan with baking spray or shortening. Beat room temperature butter with sugar at medium speed using a whisk attachment or beaters until light, fluffy, and pale in color, about 3-4 minutes.
Step 2: Mix in baking powder and salt. Add eggs one at a time, alternating with small amounts (2 tablespoons) of flour after every egg starting with the third. This method prevents curdling and creates smooth batter without lumps.
Step 3: Mix vanilla and almond extract into the milk (wet ingredients). Add remaining dry ingredients (flour) and milk in alternating thirds, starting and ending with flour. Beat until smooth and fluffy, about 20-30 seconds.
Step 4:Scoop batter into prepared pan and smooth the top. Bake 50-60 minutes (45 minutes for dark pans) until golden, set on top, and a toothpick comes out clean or with just moist crumbs. Tent with foil if browning too quickly during the baking time.
Step 5: Loosen edges with a heatproof spatula and turn the pan upside down onto a cooling rack. Wait 10 minutes, then lift off the pan. While still warm, brush the entire cake with vanilla syrup made by heating sugar, water, and salt, then stirring in vanilla.
Step 6: Allow cake to cool completely before slicing. Dust with confectioners’ sugar and garnish with fresh berries just before serving for a beautiful presentation.
Substitutions & Variations
Make it chocolate
Replace ½ cup of the flour with Dutch-process cocoa powder for a chocolate version. You may need to add 2-3 tablespoons more milk to compensate for the cocoa’s dryness.
Try different extracts
Swap almond extract for lemon, orange, or coconut extract to change the flavor profile. Lemon pairs wonderfully with fresh berries, while coconut gives it a tropical twist.
Use buttermilk or sour cream
Replace the milk with buttermilk for extra tang and tenderness, or substitute ¾ cup sour cream mixed with 2 tablespoons milk for an even richer, more moist crumb.
Add mix-ins
Fold in 1 cup of chocolate chips, fresh blueberries, or citrus zest after the batter is mixed. Toss any add-ins with a tablespoon of flour first to prevent them from sinking.
Make it citrus
Add the zest of 2 lemons or 1 orange to the batter, and replace the vanilla syrup with a lemon or orange glaze made from powdered sugar and citrus juice.
Go gluten-free
Substitute with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious. Make sure your blend contains xanthan gum.
FAQs for Bundt Cake Recipe
This technique prevents the batter from curdling or separating. Adding small amounts of flour between eggs helps stabilize the mixture and creates a smoother, more uniform batter that bakes into a finer crumb.
The key is thorough greasing with vegetable oil spray or shortening. Avoid butter, as it can actually increase sticking. Make sure to get into every nook and cranny of the bundt pan, especially the detailed ridges. Let the cake cool in the pan for exactly 10 minutes before turning it out; too soon and it may break, too long and it will stick.
While you can skip it, I highly recommend keeping this step—it’s what makes this cake exceptionally moist and adds that extra layer of vanilla flavor. The syrup soaks into the warm cake and prevents it from drying out.
My Best Tips for Making Bundt Cake
☞ Bring ingredients to room temperature: Room temperature butter, eggs, and milk blend together more smoothly, creating a better emulsion and more tender crumb. Set them out 1-2 hours before baking.
☞ Check early if using a dark pan: Dark-colored bundt pans absorb more heat and can cause faster browning. Start checking for doneness at 45 minutes and tent with foil if needed.
☞ Let the cake cool properly: After removing from the oven, wait exactly 10 minutes before inverting. This allows the cake to set enough to release cleanly while preventing it from steaming and sticking.
☞ Don’t skip the alternating method: Adding eggs one at a time with flour in between might seem fussy, but this technique prevents the batter from breaking and ensures a velvety, even crumb. Take your time with this step—it only adds a few minutes but makes a significant difference.
What to Serve With Bundt Cake
This classic vanilla bundt pairs beautifully with fresh berries—strawberries, raspberries, or blueberries add color and bright flavor. A scoop of whipped cream or ice cream turns it into a perfect dessert.
For breakfast or brunch, serve slices alongside hot coffee or tea. The cake’s not-too-sweet profile makes it perfect for morning gatherings.
Consider serving with a berry compote, lemon curd, or chocolate sauce for added richness. A simple fruit salad on the side balances the buttery cake nicely.
Storage & Reheating Tips
Room temperature: Store the bundt cake well wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. The vanilla syrup keeps it moist.
Refrigerator: While not necessary, you can refrigerate the wrapped cake for up to 1 week. Bring to room temperature before serving for best flavor and texture.
Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for several hours.
Make Ahead: Bake the cake up to 2 days ahead, wrap well, and store at room temperature. Apply confectioners’ sugar and berries just before serving.
Reheating: While delicious at room temperature, you can warm individual slices in the microwave for 10-15 seconds. This refreshes the texture and enhances the vanilla aroma.
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MichelleBakes
If I want to make 1/2 of this recipe, what size pan should I use and how long would you expect it to bake?
Barbara Schieving
Hi Michelle – you can make it in a 6 cup bundt pan or an 8×4 inch loaf pan and cook it for about 45 minutes.
Susan Taylor
What altitude did you test this at. I baked it at 7450′ above sea level and it had a situation on top I can only describe as a volcano eruption and lava spilling over the top of the cake…
Barbara Schieving
Hi Susan – as I indicated in the post, I live at about 5,000 feet. At 7450 feet, you would need to make additional changes using the guide I linked to https://www.kingarthurflour.com/learn/resources/high-altitude-baking . I’m sure baking at that altitude is a challenge.
Navya
Hi Barbara,
Do you have any eggless version of reciepe for vanilla cake like the ones you have for chocolate cake?
Regards,
Navya.
Barbara Schieving
I haven’t tried a vanilla version of the eggless cake, but you could try substituting 1/2 cup of additional flour instead of the cocoa https://www.barbarabakes.com/old-fashioned-chocolate-cake-with-maraschino-cherry-filling/ Let me know if you try it.
Sue Sampson
This looks delicious! I am planning on making it the evening before a party. Should i put the glaze on the night before, or wait until right before the party?
Barbara Schieving
Hi Sue – this is perfect for a party. The glaze mostly gets absorbed by the cake, so it’s alright to glaze it the night before. Enjoy!
Lorraine @ Not Quite Nigella
I love that this is a high altitude bundt cake mum as I’ve experienced high altitude and it really does change things! Did you really have to adjust to the altitude?
Carol
That is one gorgeous Bundt cake. I have quite a few different Bundt pans and will admit I don’t use them as often as I used to…probably because there’s just 2 of us here now. I know I could cut it up and freeze it but…..they’re just so pretty sitting on my glass covered cake stand. I do love a classic vanilla cake as much as I love a chocolate one-and I especially love Bundt cakes because I’m not much of a frosting lover. I’m lucky enough to be within a few hours of King Arthur Flour-my daughter lives even closer and has gone before and loved it. It’s quite the place from what she told me-so many nifty things to buy in their store too….oh goodness the temptation!
Barbara Schieving
Thanks Carol! Bundts really are such a pretty cake. I’m not much of a frosting lover either, the glaze on this one really is all the icing you need. How lucky! One day I hope to make it to the King Arthur Flour store 🙂