Classic Vanilla Bundt Cake Recipe

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A Bundt cake, made from a classic bundt cake recipe, sits on a white cake stand with a slice missing. Nearby, there's a glass bowl of mixed berries and a small bowl of whipped cream with a spoon.

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4.50 from 24 votes

Classic Vanilla Bundt Cake Recipe

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!

Prep Time20

Cook Time50

Total Time1 10

Servings: -15 servings

Calories: 481kcal

Author: Melissa Griffiths

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

High altitude note: If baking above 3,000 feet, reduce baking powder to 1¾ teaspoons, increase flour by 2 additional tablespoons, and raise oven temperature to 385°F. Check for doneness a few minutes earlier.

Sour cream variation: Replace the milk with ¾ cup plus 2 tablespoons sour cream for an even more tender, tangy crumb. This creates an exceptionally moist cake with a slight richness.

Chocolate bundt cake:Replace ½ cup flour with ½ cup cocoa powder and add an extra 2 tablespoons milk. The chocolate version is equally delicious with the vanilla glaze.

Citrus twist: Replace vanilla extract in the cake with lemon or orange extract, and add 1 tablespoon citrus zest to the batter. Make a citrus glaze using citrus juice instead of water in the syrup.

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