You won’t believe how easy it is to make vanilla bundt cake from scratch. Packed with flavor, this cake is anything but boring. This cake is dense but not heavy while still being rich and buttery. It’s my go-to recipe for when I need a yummy treat to bring to a friend’s house without worry. It is super quick to make and very forgiving, coming out perfect every time.
See my step-by-step recipe tutorial below with all the tips you need to make this cake flawlessly every time. Need another reason to invest in a Bundt cake pan? Try my Sour Cream Pound Cake, Chocolate Bundt Cake Recipe, or my Sock it to Me Cake.
What you Need to Make this Recipe
Butter — different brands of salted butter vary in salt content, so it’s best to use unsalted butter and then add salt to the batter to keep things consistent. Be sure to have your butter at room temperature so you can cream it easily. Room temperature means you can press into the butter, and it’ll yield to the touch.
Cream cheese — this gives the cake a flavorful tang as well as a tender and moist crumb. Make sure to use full-fat bricks of cream cheese and not spreadable cream cheese from a tub; spreadable cream cheese will not give you the same results.
Vanilla – I highly recommend using a high-quality vanilla extract instead of artificial vanilla, as this is the backbone of the flavor of the cake and the glaze.
How to Make Vanilla Bundt Cake
1. In a large mixing bowl, beat the butter and cream cheese until smooth and pale yellow.
2. Add sugar and beat at medium speed until light and fluffy, about 5 minutes.
3. Fully incorporate 3 eggs, one at a time, then add 3 tablespoons of the flour mixture. Continue adding the other 3 eggs, one at a time. Beat in the vanilla before mixing ⅓ of the flour mixture 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.
4. Add the batter to a buttered and floured 12-cup Bundt pan. Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
5. Make the vanilla glaze by whisking the powdered sugar, milk, and vanilla in a bowl until smooth.
6. Pour the glaze over the vanilla Bundt cake over top of a wire rack.
Pro Tips for Making this Recipe
- 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.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can make this ahead of time. You can store this vanilla Bundt cake covered at room temperature for up to two days. If you’d like to keep it for longer, store it in the fridge. Let the cake come back to room temperature before serving.
Can I freeze this?
If you are planning to freeze this whole, then avoid glazing the cake. Wrap the vanilla cake with plastic wrap and then tin foil before freezing for up to 3 months. If glazed, it can still be frozen, but the vanilla glaze’s texture may change when it thaws.
What can I serve with this?
I will happily enjoy a slice of this cake with a hot cup of coffee in the morning. But if you are having a party and need some other desserts to go alongside the cake, try making my Petit Fours, Macaron Recipe, Fruit Tart, and Eclairs Recipe.
What is the difference between Bundt cake and pound cake?
Bundt cake is any cake that is baked in a Bundt pan, giving it its distinctive look. If you put the batter for pound cake into a Bundt cake pan, it technically becomes a Bundt cake! However, pound cakes are denser and tend to be made with a pound butter, flour, sugar, and eggs, hence the name.
If you love this recipe try these out!
If you’ve tried this Vanilla Bundt Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Vanilla Bundt Cake
Video
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.
