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a gorgeous vanilla bundt cake sprinkled with powdered sugar and topped with berries with a slice cut out of it.
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5 from 1 vote

Vanilla Bundt Cake

Filled with the essence of intense vanilla flavor, this Vanilla Bundt Cake is so moist and tender. It’s buttery, baked to golden brown perfection, and has the most delicate crumb. It’s a terrific cake for an elegant afternoon tea as well as a simple kid’s birthday party!  
Prep Time20 minutes
Cook Time35 minutes
Cooling Time20 minutes
Total Time1 hour 15 minutes
Course: Cake, Dessert
Cuisine: American
Servings: 12
Calories: 245kcal

Ingredients

  • 4 large eggs
  • cups granulated sugar
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter melted
  • ½ cup milk
  • powdered sugar

Instructions

  • Preheat the oven and prep the pan: Preheat your oven to 350°F (176°C). Then grease a 12-cup bundt pan with cooking spray or flour and dust it with flour.
  • Beat the eggs and sugar: Add the room temperature eggs, sugar, and vanilla extract to the bowl of your stand mixer and beat on medium speed for 5 to 8 minutes or until the mixture is light and fluffy.
  • Combine the dry ingredients: In a separate small bowl, whisk together the flour, baking powder, and salt. 
  • Add the flour mixture, butter, and milk: To the bowl of your stand mixer, add the flour mixture, melted butter, and room temperature milk to the egg mixture one half at a time on low speed making sure to mix after each addition. In simple terms, add half of the flour, then half the melted butter, then half the milk, then the other half of the flour, the remaining melted butter, and finally the rest of the milk. Note, your batter does need to be combined well, but not over-mixed, which will result in a tough cake.
  • Bake the vanilla bundt cake: Pour the batter into the prepared bundt pan. Then place it into the preheated oven to bake for 30 to 35 minutes until the top of the cake is golden brown. The bundt cake is done baking when a toothpick inserted into the center comes out clean and the sides of the cake have started to pull away from the edges of the pan. 
  • Cool the cake: Allow the cake to rest in the cake pan for at least 10 minutes before turning it out onto a wire rack to finish cooling.
  • Decorate and serve: Transfer the fully cooled cake to your favorite cake platter and dust with powdered sugar or drizzle with vanilla icing.

Notes

  1. Use room temperature eggs and milk. This helps the batter to emulsify and properly come together to create the best texture. So I always suggest taking the eggs out of the fridge a couple of hours before starting the recipe. And the milk at about 45 minutes before.
  2. Don’t over-mix the batter. It is really important to only add half of the flour, melted butter, and milk to the batter at a time and one at a time. It’s also just as important to fully incorporate those ingredients by gently mixing them in at low speed. Once the batter is fully combined, stop mixing. 
  3. Grease the pan well. Do not skimp on how much you grease the pan and do generously dust with flour as well. No one wants to bake a beautiful cake that ends up sticking to the pan. 
  4. Let it completely cool. Be sure to give the vanilla bundt cake time to cool in the pan before attempting to turn it out onto a cooling rack. At least 10 minutes! I suggest 20 minutes if you can wait. You also want the cake to be completely cooled off before dusting it with powdered sugar or topping it with icing. If the cake is still warm the icing and powdered sugar will just melt.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 127mg | Potassium: 133mg | Fiber: 1g | Sugar: 26g | Vitamin A: 257IU | Calcium: 57mg | Iron: 1mg