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Classic Vanilla Bundt Cake: Super Moist & Buttery!

This recipe guides you through baking a super moist and buttery classic vanilla bundt cake, featuring cream cheese for tenderness. It's finished with a simple, pourable vanilla glaze, perfect for a delightful dessert.
Prep Time25 minutes
Cook Time55 minutes
Total Time3 hours 35 minutes
Servings: 12 slices
Author: The Bright Food

Equipment

  • Bundt pan
  • Whisk
  • Large bowl
  • Spatula
  • Wire rack

Ingredients

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 I use canola oil
  • 2¼ cups white granulated sugar
  • 1 cup cream cheese room temperature, 8 ounces in the US. Use a firm cream cheese.
  • 6 large eggs room temperature
  • 1 tbsp vanilla extract/essence
  • ½ cup whole milk room temperature

Vanilla Glaze

  • 2 cups powdered sugar also known as icing/confectioners sugar
  • 2 tsps unsalted butter melted
  • ½ tsp vanilla extract/essence
  • 3 tbsp whole milk

Instructions

Cake

  • Set oven to 180 °C (350°F) and generously grease/flour a 12-cup bundt pan, then set aside.
  • Sift together flour, cornstarch, salt, baking powder, and baking soda, then whisk until combined and set aside.
  • In a large bowl, cream butter, oil, and sugar for 3 minutes on medium-high speed until light and creamy, being careful not to overcream.
  • Add cream cheese and mix on low-medium speed until well combined.
  • Incorporate eggs two at a time on low speed, ensuring each addition is well mixed before adding more, until all 6 eggs are used.
  • Mix in vanilla on low speed until combined, then scrape down any batter from the attachments.
  • Fold in half of the dry ingredients with a spatula until just combined, then add milk and fold until incorporated, finally adding the remaining dry ingredients and folding until uniform without overmixing.
  • Pour batter into the prepared bundt pan, smooth the top, gently shake and tap the pan to remove air bubbles, then bake for 50-55 minutes until a skewer comes out clean, covering with foil if browning too quickly.
  • Let the cake cool in the tin for 45 minutes, then invert onto a wire rack to finish cooling completely.

Vanilla Glaze

  • Once cake is fully cooled, transfer to a serving plate, then combine powdered sugar, melted butter, vanilla, and milk, stirring until a smooth, thick but still runny glaze forms. Adjust consistency with more powdered sugar or milk as needed.
  • Pour the glaze evenly over the cooled bundt cake and allow it to set for 30-60 minutes before slicing and serving.

Notes

**Convection Oven Adjustment**: If using a convection oven with a fan, refer to specific temperature adjustments. **Pan Release**: Ensure your bundt pan is very generously greased and floured, or use a reliable baking spray/cake release to prevent sticking. **Browning & Cooling**: Monitor the cake during baking; if the top browns too quickly, cover loosely with aluminum foil. Allow the cake to cool in the pan for 45 minutes before transferring to a wire rack to cool completely to ensure it holds its shape. **Glaze Consistency**: The vanilla glaze should be smooth and thick but still runny enough to pour. Adjust consistency by adding more powdered sugar if too thin, or more milk if too thick.