By Yossy Arefi
Updated July 19, 2024
- Total Time
- 2 hours
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 25 minutes, plus 30 minutes’ cooling
- Rating
- 4(78)
- Notes
- Read community notes
This classic Bundt cake is sturdy enough to hold the shape of your finest decorative pan and has a fine, buttery, tender crumb packed with lots of vanilla flavor. The thin, crackly glaze adds texture and intensifies the vanilla factor, but the cake is just as tasty with a dusting of powdered sugar instead. Either way, you’ll find yourself slicing off a tiny bit of cake every time you walk by the plate. Serve slices with a dollop of cream and some macerated berries for a dessert that is as delicious as it is simple.
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Ingredients
Yield:10 to 12 servings
- 1cup/226 grams unsalted butter (2 sticks), at room temperature, plus more for the pan
- 2¼cups/290 grams all-purpose flour, plus more for the pan
- 1teaspoon baking powder
- 1¼teaspoons kosher salt (such as Diamond Crystal)
- 1¾cups/350 grams granulated sugar
- 4large eggs, at room temperature
- ¾cup/180 milliliters whole milk, at room temperature
- 1tablespoon vanilla extract
- ½teaspoon almond extract (optional)
- 1½cups/185 grams powdered sugar
- 2tablespoons whole milk, plus more as needed
- 1tablespoon vanilla extract
- ½teaspoon kosher salt (such as Diamond Crystal)
For the Vanilla Bundt Cake
For the Vanilla Glaze
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
438 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 1 gram dietary fiber; 46 grams sugars; 5 grams protein; 291 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 325 degrees. Butter and flour a 10- to 12-cup Bundt pan, making sure to get in every nook and cranny.
Step
2
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
Step
3
To the bowl of a stand mixer fitted with the paddle attachment (or to a large bowl, if using an electric hand-mixer), add butter and granulated sugar. Mix on medium-high until light and fluffy, 5 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Step
4
Combine the milk, vanilla extract and almond extract (if using) in a measuring cup with a spout. Turn the mixer to low and alternately add half the flour mixture, then all the milk mixture, then the remaining flour mixture. Transfer the batter to the prepared pan and tap firmly on the counter a few times to release any large air bubbles.
Step
5
Bake the cake until puffed and golden and a tester inserted into the center comes out clean, 60 to 70 minutes. Set the cake in the pan on a sheet tray lined with a rack to cool for 15 minutes, then turn the cake out onto the rack for the first glazing.
Step
6
While the cake is baking, make the glaze: Whisk together the powdered sugar, milk, vanilla and salt. The glaze should be thick but runny, like honey. Add more milk, 1 tablespoon at a time, as needed. You should have about ¾ cup of glaze.
Step
7
Right after the cake is turned out of the pan, carefully brush the warm cake with about ¼ cup of the glaze, creating a thin layer. Let the glaze set for about 15 minutes, then brush the cake with the remaining glaze. Let the cake cool to room temperature before serving.
Ratings
4
out of 5
78
user ratings
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Private Notes
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Cooking Notes
Audrey
I grated a tiny bit of lemon peel into the glaze for an extra flavor. I substituted 1/4 cup all purpose flour for 1/4 cup finely ground almond flour. The cake came out great! Served with fresh summer raspberries.
PS
You can forgo the glace and just dust it with powered sugar.
Name Pam
Delicious as is. If you’re worried about sugar skip this recipe. For those of us who enjoy cake at a party this is very nice.
Cook in the Kootenays
Very simple flavour and the glaze was a nice touch. Kids and adults enjoyed and it was soft with a nice crumb. Keep an eye on it. Mine was done in 55 minutes. Will make again.
Grateful Lady
Check doneness after 25-30 minutes of baking.
Leigh
Go with a fruit and cheese plate. Leave the cakes for special occasions.
Jim
The cake was almost overdone at 55 minutes.
Mr Mike
Prepared two of these cakes: the first exactly followed the recipe. It was very good flavor with perfect texture, moist -- but too sweet for my taste (though others thought it fine). With the second edition, I put 1/2 cup less sugar in the batter and used about one half of the amount of glaze, yielding still an excellent cake, not quite as sweet. Paired better with ice cream or fruit.
Jennifer
To Alexandra: this recipe is for a six-cup Bundt pan (standard). I have three-cup pans as well and just halve the recipes. I live alone and don’t need the entire cake. For Bundlettes etc just calculate the capacity and divide accordingly. I rather enjoy the division necessary to make small batch desserts!
Katherine
I would consider myself a prepare seasoned baker of bundt cakes and unfortunately this cake stuck in the pan twice even after very thorough greasing. My best guess is that it's due to it being butter-based instead of oil. The cake itself was very good (would cut down sugar by 1/4c in the future) and was very similar to Yossy Arefi's Vanilla Cake in "Snacking Cakes." If you attempt this do not hold back when greasing the pan - using everything you've got because you will need it.
Wendy
This was so delicious with a lovely light texture. I did add the almond extract. I will skip the glaze next time and just use the confectioners sugar. Turned out a touch sweet for my taste.
Alexandra Roth
What size bundt pan, please? I have a large one and a small one.
Pam from NJ
Perfect cake. A half recipe makes a small 8x4 loaf cake,
Tracy Wohlgenant
Absolutely divine with espresso for breakfast. Make sure everything that needs to be is at room temp. Enjoy. Slurp.
Dee
Easy recipe, great Bundt cake to pair with morning coffee.
Jim
The cake was almost overdone at 55 minutes.
geo
Is there a way to make the glaze without powdered sugar? thanks
Cook in the Kootenays
Very simple flavour and the glaze was a nice touch. Kids and adults enjoyed and it was soft with a nice crumb. Keep an eye on it. Mine was done in 55 minutes. Will make again.
Audrey
I grated a tiny bit of lemon peel into the glaze for an extra flavor. I substituted 1/4 cup all purpose flour for 1/4 cup finely ground almond flour. The cake came out great! Served with fresh summer raspberries.
Gini
Does anyone know how long this cake can be kept and eaten?Any storage tips?
Bren
I baked this for a family get-together. Maybe I left too much flour in the pan before baking as it was visible when I turned the baked cake out to glaze. It was not a pretty cake to serve, but it was moist and delicious with a delicate crumb. Adding the salt to the glaze helped cut the sweetness.
Name Pam
Delicious as is. If you’re worried about sugar skip this recipe. For those of us who enjoy cake at a party this is very nice.
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