This vanilla bundt cake is soft, rich, and buttery, with a tender crumb and a smooth vanilla glaze that drips beautifully down the sides. It’s the perfect cake for gatherings, tea time, or a timeless dessert that never fails.
🧁 Ingredients
Cake Batter
- 3 cups (375 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1¾ cups (350 g) sugar
- 4 large eggs (room temperature)
- 1 cup (240 ml) milk or buttermilk
- 1 tbsp vanilla extract
Vanilla Glaze
- 1½ cups (180 g) powdered sugar
- 3–4 tbsp heavy cream or milk
- 1 tsp vanilla extract
🥣 Instructions
1. Prepare the Pan
Preheat oven to 170°C (340°F).
Grease a bundt pan generously with butter and flour.
2. Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
3. Cream Butter & Sugar
In a large bowl, beat:
- Butter
- Sugar
Mix 3–4 minutes until light and fluffy.
4. Add Eggs
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
5. Combine
Alternate adding:
- Dry ingredients
- Milk
Start and end with dry ingredients.
Mix just until smooth (don’t overmix).
6. Bake
Pour batter into the prepared bundt pan.
Tap gently to remove air bubbles.
Bake for 45–55 minutes, until a toothpick comes out clean.
7. Cool
Let cake cool in the pan 15 minutes, then invert onto a rack and cool completely.
🍶 Make the Glaze
In a bowl, whisk:
- Powdered sugar
- Cream (or milk)
- Vanilla
Adjust thickness — it should be thick but pourable.
Pour glaze over cooled cake and let it drip naturally.
✨ Tips for a Perfect Bundt Cake
- Room-temperature ingredients = softer texture
- Do not overbake — check at 45 minutes
- For extra flavor, add lemon zest or almond extract
- Use buttermilk for ultra-moist crumb
📦 Storage
- Room temperature: 3 days (covered)
- Refrigerator: 5–6 days
- Freezer (unglazed): up to 2 months
❤️ Why This Cake Works
✔ Super moist and tender
✔ Elegant bakery appearance
✔ Perfect base for flavors (lemon, orange, almond)
✔ Great for selling or gifting