If you’ve been searching for the perfect vanilla bundt cake recipe, your search is over!
This easy, one-bowl recipe delivers a super moist, bouncy, vanilla-laced cake that is the perfect backdrop for vibrant macerated berries (see 
Baker’s Tip below for my favorite!), a dollop of fresh whipped cream and/or a big scoop of your favorite ice cream.
It’s also completely perfect as is, with a thick pour of my favorite vanilla glaze or simply dusted with confectioners’ sugar just before serving.
This gem (with the perfect tender crumb!) was originally slated for the bundt chapter of The Cake Book, but alas, we ran out of space, and so I’m ULTRA EXCITED to share it with you now!
Come back and let me know your favorite way to serve this incredible cake!
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
My Favorite Baking Pro Tips for Making
THE BEST Vanilla Bundt Cake!
1. Make sure all of your bundt cake ingredients are at room temperature.
Cake batter will curdle if you mix cold and room temperature ingredients, as well as if you add too much liquid too fast to the cake batter. Make sure everything is at room temperature for the perfect bundt cake buttery crumb.
2. Prep your bundt pan like a pro!
I give detailed instructions in the Notes section below the recipe. Follow them to a T and you’ll never have to worry about your bundt cake sticking to your bundt pan.
3. Don’t let your baked bundt sit in the pan for more than 10 minutes.
The longer the vanilla bundt cake sits in the pan, the more you increase the likelihood that parts of the cake will stick to the pan.
Let’s make a beautiful classic bundt cake!
More Beautiful Bundt Cake Recipes
Check out my favorite Chiffon Cake Recipe, Chocolate-Coconut Bundt Cake and you can find all of the bundt cake recipes here!
Have fun making this super delicious classic bundt cake recipe!
Best Vanilla Bundt Cake: Mega Moist & Flavorful Recipe
Ingredients
For the Vanilla Bundt Cake Recipe
- 2 cup (400 g) granulated sugar
- 8 tablespoons (113 g) unsalted butter room temperature
- ½ cup (112 g) sunflower or grapeseed oil or other neutral-flavored cooking oil
- 1 vanilla bean split and seeds scraped or 1 tablespoon real vanilla extract
- 3 large eggs room temperature
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (240 g) whole milk room temperature
- 2/3 cup (160 g) sour cream room temperature; don't use reduced-fat sour cream
- 3 cups (405 g) all-purpose flour
For the Vanilla Glaze
- 1 batch Easy Vanilla Glaze
Instructions
For the Vanilla Bundt Cake Recipe
- Preheat oven to 350°F (177°C) and place a rack in the center of the oven.
- In the bowl of an electric stand mixer fitted with the paddle attachment, add the sugar, butter, oil and vanilla and mix on medium speed until light and fluffy, about 4 to 5 minutes.
- With the mixer on low, add in the eggs, one at a time, making sure that each is well blended before adding the next. Add the baking powder, baking soda and salt and mix for 30 seconds more.
- In a liquid measuring cup or small bowl, whisk together the milk and sour cream.
- Alternate adding the flour and milk mixture in two batches. Scrape the sides and bottom of the bowl to make sure everything is well blended. Stir the batter enough that everything is combined, but be cautious not to mix too much, as we don't want a tough cake. Set aside.
- To prep your 12-cup to 15-cup (2.8- to 3.5-L) bundt pan, spray evenly and lightly with cooking or baking spray. Sift flour over the top and then rotate the pan to coat it evenly. Discard any excess flour.*See Notes below the recipe for more details on prepping your bundt pan.
- Pour the batter into the bundt pan. Tap the pan on the counter several times to settle the cake batter and release any trapped bubbles. Use a spatula to smooth and even out the top of the cake batter.
- Bake in the center of the oven for about 40-45 minutes. Use a toothpick or cake tester to test for doneness. Some moisture and crumbs are fine, but if it's coated in cake batter, bake it for several minutes more. Another way to test for doneness: press the center part of the cake gently and it should spring back when your finger lifts.
Removing the Cake From the Bundt Pan
- Let the cake sit for 10 minutes on a cooling rack. After 10 minutes, gently run a knife or thin spatula along the rim of the pan, as well as the center tube, to release the cake from the pan. Invert the cooling rack over the top of the pan and then flip the whole thing over, so that the cake gently falls onto the cooling rack, right-side up. Let it sit for 1 minute and then slowly lift the pan off the cake.
For the Easy Vanilla Glaze
- While the cake cools, whisk together the vanilla glaze. Don't drizzle over the cake until it is completely cool.
- Line a baking sheet with parchment paper and set the cooled cake, still on the wire rack, on top of the parchment paper. Slowly pour the glaze over the top of the bundt. Let the glaze set for 5 to 10 minutes and then serve!
Notes
Prepping Your Bundt Pan
For greasing a Bundt pan, I prefer nonstick cooking sprays. For best results, use a baking spray with flour or “perfect release” on the label (NordicWare makes a fabulous one called Baker’s Joy; it’s linked in the recipe card above). When spraying your pan, use light, even strokes and don’t let it pool at the base of the pan. If using a cooking spray without flour, then I highly recommend lightly coating the pan with either flour (for vanilla or light-colored cakes) or unsweetened cocoa powder (for chocolate cakes). Put 2 tablespoons (18 g all-purpose flour or 10 g cocoa powder) of either in the pan and tap around to thoroughly coat the interior of the pan. Discard the excess. Don’t prepare your Bundt pan until just prior to using. Finally, make sure you don’t let it sit in the pan for too long after you take it from the oven. Follow the instructions above and you’ll have a beautiful bundt cake! I should know, I have an entire chapter of The Cake Book devoted to bundt cakes (I love them!).Choosing Your Bundt Pan
This recipe was created so that you can use anything from a 12-cup to a 15-cup (2.8- to 3.5-L) bundt cake pan. I love the classic NordicWare bundt pan that’s linked in the recipe above. If you don’t know the cup size of your bundt pan, just make sure you don’t fill it more than 3/4s full and you’ll be fine. If you have leftover cake batter make some muffins!Choosing Vanilla for Your Bundt Cake
If it’s a special occasion, or I’m just feeling fabulous, I like to use real vanilla bean in this cake. However, in a pinch, vanilla extract or vanilla bean paste will work great. Just note that either of those can darken the crumb of the cake a wee bit.Storing Your Cake
This cake can be stored at room temperature in an airtight container for several days. If it’s especially hot and/or humid, store it in the fridge.Freezing Bundt Cake
Place your freshly baked, cooled, unglazed bundt on a parchment-lined baking sheet and place in the freezer to freeze solid. This will take several hours. Once frozen, wrap in plastic wrap, then foil and freeze for up to two months. Defrost in the fridge overnight and then set on the counter until it’s back to room temperature. I would wait to add glaze to the cake until just prior to serving.The post Best Vanilla Bundt Cake: Mega Moist & Flavorful Recipe appeared first on DisplacedHousewife.
