Classic Vanilla Bundt Cake

This Classic Vanilla Bundt Cake is a timeless dessert that highlights the beauty of simplicity. With a golden, slightly crisp exterior and a soft, buttery interior, this cake is subtly sweet and deeply aromatic with pure vanilla. Lightly dusted with powdered sugar, it’s the perfect centerpiece for any occasion—from afternoon tea to family celebrations.

Why You’ll Love This Recipe

This cake offers an exceptional texture: a tender, moist crumb surrounded by a caramelized outer layer formed naturally in a Bundt pan. It’s versatile, foolproof, and never overly sweet. Whether enjoyed on its own or paired with berries, whipped cream, or ice cream, this vanilla cake satisfies every time and is a staple recipe worth mastering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Whole milk or buttermilk
Vanilla extract
Powdered sugar (for dusting)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan generously, making sure to coat every curve.
Combine dry ingredients: In a medium bowl, sift together flour, baking powder, and salt.
Cream butter and sugar in a large bowl until pale and fluffy. Beat in eggs one at a time, ensuring each is incorporated.
Mix in vanilla extract, then alternate adding dry ingredients and milk to the batter, mixing just until smooth.
Pour the batter into the prepared pan and tap gently on the counter to remove air bubbles.
Bake for 45–55 minutes, or until a skewer inserted in the center comes out clean.
Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar just before serving.

Servings and timing

Servings: 12
Preparation time: 20 minutes
Cooking time: 50 minutes
Cooling time: 1 hour
Total time: About 2 hours 10 minutes

Variations

Almond version: Add almond extract in place of or alongside vanilla.
Citrus twist: Add lemon or orange zest to the batter.
Vanilla bean upgrade: Use scraped vanilla bean seeds for a deeper, aromatic flavor.
Frosted finish: Drizzle with vanilla glaze or chocolate ganache instead of powdered sugar.

Storage/reheating

Store the cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days. To refresh slices, warm briefly in the microwave for 10–15 seconds. The cake can be frozen (unfrosted) for up to 2 months—wrap tightly in plastic wrap and foil. Thaw at room temperature before serving.

FAQs

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work fine for creaming and mixing the batter.

Why is my Bundt cake sticking to the pan?

Ensure your pan is well-greased and floured, especially in detailed Bundt pans.

Can I substitute buttermilk for milk?

Yes, buttermilk adds extra tenderness and a slight tang to the flavor.

What’s the best way to prevent air bubbles in the cake?

Tap the filled pan gently on the counter before baking to release trapped air.

Can I add fruits or chocolate chips?

Yes, fold in gently at the end, but toss them in flour first to prevent sinking.

Should I cool the cake in the pan completely?

No, let it cool for 10–15 minutes before inverting to avoid sticking or collapsing.

Can I make this recipe in a loaf pan?

Yes, divide into two loaf pans and bake for 40–45 minutes.

How do I get an even golden crust?

Use a light-colored metal Bundt pan and ensure the oven is fully preheated.

What kind of vanilla is best?

Pure vanilla extract or vanilla bean paste offers the richest flavor.

Can I glaze the cake instead of using powdered sugar?

Absolutely. A simple vanilla glaze or citrus icing is a delicious alternative.

Conclusion

The Classic Vanilla Bundt Cake is proof that sometimes the simplest recipes are the most rewarding. With its elegant shape, soft crumb, and delicate flavor, it serves as the perfect base for countless variations or stands proudly on its own. Whether enjoyed plain, dusted, or dressed up, this cake is a timeless addition to any dessert repertoire.