There are only a few things as easy to make, but still as impressive, as this bundt cake. It is super-quick to make and very forgiving. This delicious recipe makes for a yummy treat you can bring to a friend’s house without worrying. I finished mine with a light dusting of powdered sugar. I like to have a slice with my coffee in the morning and with lunch and after dinner…
Bundt cakes also give you an opportunity to show off those handsome molds that too often collect dust on the top shelf of your cupboard. Not today! I used a Nordic wear Heritage Bundt Pan from Williams-Sonoma as the nonstick coating made the releasing the cake SO EASY!
I split a vanilla bean and infused some bourbon with the seeds. Using a nice vanilla extract will give a very similar effect (with less time and money).
Love Vanilla? You’ve GOT to check these recipes out!!
Swiss Meringue Buttercream Recipe
Pro Tips for making a Vanilla Bundt Cake
- If you don’t have any buttermilk handy mix 1/2 cup whole milk with 2 tsp white vinegar.
- Butter and flour the pan very thoroughly, you don’t want a delicious cake stuck in the pan…
- 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.
If you’ve tried this vanilla bundt cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Vanilla Bundt Cake
Equipment
- 10 inch bundt pan
Ingredients
INGREDIENTS
For the Cake:
- 1 tsp bourbon
- 1 vanilla bean split lengthwise
- 1 1/2 cup all purpose flour 180g
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature, 170g
- 3/4 cup sugar
- 1/4 cup brown sugar packed golden
- 2 eggs large
- 1 egg yolk
- 1/2 cup buttermilk
Instructions
INSTRUCTIONS
For the Cake:
- Position rack in center of the oven and preheat to 325°F. Butter and flour standard Bundt pan. Pour bourbon into a small bowl. Scrape seeds from vanilla bean into bourbon; stir to blend well (reserve scraped vanilla bean for another use like infusing sugar).
- Whisk flour, baking powder, and salt in medium bowl to blend. Using an electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture. Add flour mixture in 2 additions alternately with buttermilk in 1 addition, beating just until blended after each addition. Transfer batter to prepared pan; smooth top evenly (batter will come only halfway up sides of pan).
- Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack and cool completely.
- Once the cake is completely cool you may dust with powdered sugar as I have or drizzle with a glaze.
Notes
- If you don't have any buttermilk handy mix 1/2 cup whole milk with 2 tsp white vinegar.
- Butter and flour the pan very thoroughly, you don't want a delicious cake stuck in the pan...
- 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.
This is perfect.
This cake is the perfect shape. So beautiful!
I loved this. <3
This Vanilla Bean Bundt Cake is amazing…what a beautiful shape…it looks like a wreath from above.
I can’t wait to make it, and taste it!