Classic Vanilla Bundt Cake: Super Moist & Buttery!

Introduction

Welcome to Sweet Emily, where we make baking simple! Discover this truly rich, dense, and super moist vanilla bundt cake recipe, perfect for any occasion. It features incredible buttery goodness, a deep vanilla flavor, and an irresistibly tender crumb. Topped with a simple, sweet vanilla glaze, this dessert promises to be an easy-to-make favorite that everyone will adore. Get ready to bake a show-stopping cake with confidence.

Why You’ll Love This Classic Bundt Cake Recipe

• Moist & Tender Texture: Our unique combination of butter, oil, and cream cheese ensures an exceptionally moist and tender crumb that practically melts in your mouth. This rich texture sets our vanilla bundt cake apart.
• Incredible Vanilla Flavor: We use a generous amount of vanilla extract, complemented by the subtle tang of cream cheese, for a deeply satisfying and aromatic vanilla experience. Every bite is packed with delicious flavor.
• Easy to Make: This recipe utilizes a straightforward creaming method, making it accessible even for beginner bakers. You don’t need fancy techniques to achieve a professional-looking result.
• Versatile Dessert: This elegant yet humble bundt cake is perfect for family gatherings, potlucks, afternoon tea, or simply as a comforting treat. It always impresses without being overly complicated.

Ingredients You’ll Need

Gathering your ingredients at room temperature is key for a smooth batter and a perfectly baked cake. As many baking experts advise, using room temperature ingredients helps create a seamless and evenly textured batter. To create this irresistible bundt cake, you’ll need two sets of ingredients: one for the cake itself and another for the luscious vanilla glaze. Ensure your butter, cream cheese, eggs, and milk are all at room temperature before you begin.

For the Vanilla Bundt Cake:

• 2½ cups all-purpose flour
• ½ cup cornstarch
• ½ tsp salt
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 cup unsalted butter, room temperature
• ¼ cup unflavored vegetable oil (like canola oil)
• 2¼ cups white granulated sugar
• 1 cup cream cheese, room temperature (8 ounces, firm)
• 6 large eggs, room temperature
• 1 tbsp vanilla extract/essence
• ½ cup whole milk, room temperature

For the Vanilla Glaze:

• 2 cups powdered sugar (icing/confectioners sugar)
• 2 tsps unsalted butter, melted
• ½ tsp vanilla extract/essence
• 3 tbsp whole milk

Notes & Substitutions

Precise gram measurements often yield the most consistent results in baking, though estimated cup measurements work well for home bakers. For an even lighter, more delicate crumb, you can substitute the all-purpose flour and cornstarch blend with 3 cups of cake flour. If you need dairy alternatives, you can try plant-based butter and milk, and a dairy-free cream cheese, but results may vary slightly in texture and flavor.

Essential Equipment

Having the right tools ready makes the baking process enjoyable and efficient. You’ll need a few common kitchen items to create this beautiful bundt cake.

• 12-cup Bundt pan
• Large and medium mixing bowls
• Electric mixer (handheld or stand mixer)
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Wire cooling rack
• Baking spray with flour or homemade cake release ingredients

Step-by-Step Instructions

Baking this classic vanilla bundt cake is a straightforward process when you follow these simple steps. Precision in preparation and mixing will lead to a perfectly moist and flavorful result.

1. Prepare Pan & Preheat Oven:

   Set your oven rack in the lower third position. Preheat your oven to 180°C (350°F) conventional. Generously grease and flour a 12-cup bundt pan using baking spray with flour, or prepare a homemade cake release. This step is crucial for an easy release. Set the prepared pan aside for now.

2. Combine Dry Ingredients:

   Sift together the all-purpose flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Sifting ensures there are no lumps and helps aerate the flour. Use a whisk to mix these dry ingredients thoroughly until they are well combined. Set the bowl aside.

3. Cream Wet Ingredients:

   In a large mixing bowl, combine the room temperature unsalted butter, unflavored vegetable oil, and white granulated sugar. Using an electric mixer, cream these ingredients together on a medium-high speed for about 3 minutes until the mixture appears light, fluffy, and pale yellow. Be careful not to over-cream.

4. Incorporate Cream Cheese, Eggs & Vanilla:

   Next, add the room temperature cream cheese to the creamed butter mixture. Mix on a low-medium speed until the cream cheese is fully incorporated and smooth. Then, add the large eggs two at a time, mixing on low speed until each addition is just well incorporated before adding the next pair. Scrape down the sides of the bowl as needed. Finally, stir in the vanilla extract until just combined. Remove any batter from the mixer attachment as you will now finish mixing by hand.

5. Alternate Dry and Wet:

   Add half of the presifted dry ingredients to the wet ingredients in the large bowl. Using a rubber spatula, gently fold the dry ingredients until they are just combined, with very few streaks of flour remaining. Do not overmix. Pour in the whole milk and fold again until it is just incorporated into the batter. Finally, add the remaining dry ingredients and continue to fold until the batter is uniform and smooth, with no streaks of flour visible. Remember, overmixing develops gluten and can lead to a tough bundt cake.

6. Fill Pan & Bake:

   Carefully pour the prepared batter evenly into your generously greased and floured bundt pan. Use your spatula to smooth the top of the batter as best as you can. Gently give the pan a little shake to help the batter settle into all the intricate corners of the pan. Tap the pan lightly on the counter two or three times to release any large air bubbles trapped within the batter. Bake the bundt cake for 50–55 minutes. Check for doneness by inserting a wooden skewer or toothpick into the thickest part of the cake; it should come out clean or with a few moist crumbs attached. If the top of the cake begins to brown too quickly around the 45-minute mark, loosely cover it with aluminum foil for the remainder of the baking time.

7. Cool the Cake:

   Once baked, remove the bundt cake from the oven. Allow the cake to cool in its pan for a crucial 45 minutes on a wire cooling rack. This cooling period allows the cake to firm up and pull away from the sides of the pan naturally. After 45 minutes, carefully invert the cake onto the wire rack to finish cooling completely. Do not rush this step, as trying to unmold the cake too early can cause it to break.

8. Prepare Vanilla Glaze:

   While your bundt cake cools completely, prepare the simple vanilla glaze. In a medium bowl, combine the powdered sugar, melted unsalted butter, vanilla extract, and whole milk. Whisk these ingredients together until the mixture is completely smooth and forms a thick, pourable glaze. If the glaze is too runny, gradually add more powdered sugar, one tablespoon at a time. If it is too thick, add a tiny bit more milk, half a teaspoon at a time, until you reach the desired consistency.

9. Glaze and Serve:

   Once the bundt cake has cooled entirely, transfer it to your chosen serving plate or stand. Pour the prepared vanilla glaze evenly over the top of the cake, allowing it to drizzle down the sides and into the crevices. For the best presentation and set glaze, allow the glaze to set for 30 minutes to an hour before carefully slicing and serving. Enjoy this beautiful and delicious treat!

Pro Tips for Bundt Cake Success

Achieving a perfect bundt cake every time is easier with a few expert insights. These tips address common baking challenges.

• Room Temperature Ingredients: Ensure your butter, cream cheese, eggs, and milk are all at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that bakes evenly and results in a lighter, fluffier cake texture.

• Do Not Overmix: Once you add the flour, mix only until the ingredients are just combined and no dry streaks remain. Overmixing develops the gluten in the flour, which can lead to a dense, tough, and dry bundt cake instead of a tender one.

• Proper Pan Preparation: Greasing and flouring your intricate Bundt pan is the most critical step for a clean release. Use a baking spray with flour, or thoroughly coat every crevice with softened butter and then dust with flour, tapping out the excess. Don’t skip any nooks or crannies.

• Cooling Patience: Resist the urge to unmold your cake too soon. Cooling in the pan for the recommended 45 minutes allows the cake to firm up, preventing breakage when inverted. It helps the cake pull away from the pan’s sides naturally.

Troubleshooting a Stuck Cake:

If your bundt cake doesn’t immediately release, don’t panic. Gently run a thin, flexible knife or spatula around the edges of the cake to loosen it, being careful not to damage the pan. You can also try placing a warm, damp towel over the bottom of the inverted pan for 10-15 minutes; the gentle warmth can help release the cake from its mold.

Serving, Storing, and Variations

This versatile bundt cake is a delight on its own, but also welcomes creative additions and serving ideas.

Serving Suggestions:

Serve slices of this vanilla bundt cake simply glazed, allowing its classic flavor to shine. For an extra touch, accompany it with fresh seasonal berries like strawberries or raspberries, and a dollop of freshly whipped cream. It makes a perfect centerpiece for afternoon tea, a delightful dessert after dinner, or a wonderful coffee cake for brunch.

Storage Instructions:

Store the glazed bundt cake at room temperature in an airtight container for up to 3-4 days. For longer freshness, especially in warmer climates, refrigerate the cake for up to one week. Ensure it is tightly covered to prevent drying out. You can also freeze individual slices, wrapped well in plastic wrap and then foil, for up to 3 months. Thaw frozen slices overnight in the refrigerator or at room temperature.

Creative Variations:

• Flavor Infusions: Add lemon or orange zest to the batter for a bright citrus note. A touch of almond extract instead of some vanilla, or a pinch of cardamom and nutmeg for a spiced bundt cake, are also delicious options.
• Alternative Glazes: Instead of vanilla, drizzle with a rich chocolate ganache, a tangy cream cheese frosting, or a vibrant citrus glaze made with lemon or lime juice.
• Fun Add-ins: Fold in ½ cup of mini chocolate chips, chopped nuts like pecans or walnuts, or dried fruits such as cranberries or raisins into the batter before baking for added texture and flavor.

Nutrition Information

This nutrition information is an estimate based on the provided recipe for a Classic Vanilla Bundt Cake and a serving size of one slice.

Disclaimer: Nutritional information provided is an estimate and may vary based on exact ingredients and preparation methods.

Frequently Asked Questions (FAQ)

• What size Bundt pan should I use?
  This recipe is designed for a standard 12-cup Bundt pan. Using a different size might affect baking time and cake height.

• Can I substitute sour cream or yogurt for the cream cheese?
  Yes, you can substitute full-fat sour cream or plain Greek yogurt for the cream cheese. This will yield a slightly different flavor profile and texture but still result in a moist cake.

• Why did my Bundt cake turn out dry?
  A dry cake is often caused by overmixing the batter or overbaking. Ensure you mix until just combined and remove the cake from the oven as soon as a skewer comes out clean.

• How do I prevent cracks in my Bundt cake?
  Cracks can occur from too high oven temperature or uneven cooling. Try lowering your oven temperature slightly if cracks are a persistent issue, and ensure the cake cools evenly on a wire rack.

• Can I make this recipe as cupcakes or a regular round cake?
  You can adapt this recipe for other forms, but baking times will differ significantly. For cupcakes, bake for 18-25 minutes, and for two 8-inch round cakes, bake for 30-35 minutes.

Conclusion

This Classic Vanilla Bundt Cake is a timeless dessert that delivers on flavor, moisture, and ease. With its rich buttery taste, tender crumb, and simple vanilla glaze, it’s destined to become a staple in your recipe collection. We’ve made this recipe beginner-friendly, ensuring delicious results every time you bake. Go ahead, give this recipe a try and enjoy the pure delight of a homemade bundt cake. Share your beautiful creations with us – we love seeing what you bake!