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    Home » Recipes » Desserts » Cakes » Vanilla Bundt Cake

    Vanilla Bundt Cake

    Published: September 3, 2015 · Modified: May 22, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This Vanilla Bundt Cake is so easy to make and is bursting with vanilla flavor. It’s a moist, fluffy cake made with basic kitchen staples. Baked to golden perfection and topped with a simple vanilla glaze, you’ll be reaching for a second slice before you even finish your first!

    Overhead view of a vanilla Bundt cake with two slices cut out on their own small dessert plates.
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    Pinterest graphic of a slice of Bundt cake on a blue and white plate beside a wire rack with the rest of the cake and a cup of coffee.
    Pinterest graphic of a slice of vanilla Bundt cake with glaze on a blue and white plate with white roses in the background.
    Pinterest graphic of an overhead view of a vanilla Bundt cake on a clear cake stand with a third cut out. A slice can be seen under the stand, in a plate.
    Pinterest graphic of a cake stand holding a cut vanilla Bundt cake with glaze with two slices on their own dessert plates.
    Pinterest graphic of a cake stand with a glazed vanilla Bundt cake, sliced, with one slice still on the stand, and two plated.
    Pinterest graphic of of a glazed vanilla Bundt cake on a cake stand with a plate in front and a gold colored cake server.
    Pinterest graphic of vanilla glaze being poured over top of a Bundt cake on a wire rack.
    Pinterest graphic of a vanilla Bundt cake on a wire rack with the Bundt cake pan being removed.
    Pinterest graphic of an overhead view of a glazed vanilla Bundt cake on a glass cake stand on top of a pink linen napkin.

    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

    Ingredients needed to make vanilla Bundt cake.

    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

    Set of two photos showing butter being creamed and then sugar added.

    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. 

    Set of two photos showing flour mixture being added to a mixer and then the batter poured into a bundt pan.

    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. 

    Set of two images showing the vanilla glaze being made and poured over top the Bundt cake on a rack.

    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.

    Close up of a glazed vanilla Bundt cake on a clear cake stand with roses in the background.

    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.

    A slice of vanilla Bundt cake with glaze on a blue and white plate with white roses in the background.

    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!

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      Strawberry Shortcake

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      Moist Vanilla Cupcake Recipe

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      Vanilla Cake Recipe

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      Chantilly Cake

    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!

    A vanilla bundt cake with icing on a glass cake stand.
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    5 from 79 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!
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 45 minutes
    Cool Time 20 minutes
    Total Time 1 hour 20 minutes
    Servings 12 servings
    Calories 575kcal
    Author John Kanell

    Equipment

    • Whisk
    • 12 cup Bundt pan
    • Mixer
    • Wire rack

    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.

    Video

    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.

    Nutrition

    Serving: 1piece | Calories: 575kcal | Carbohydrates: 79g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 481mg | Potassium: 133mg | Fiber: 1g | Sugar: 55g | Vitamin A: 900IU | Calcium: 89mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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