Vanilla Bundt Cake
Updated: Aug 1
This is a classic vanilla bundt cake recipe that is very moist, delicious and super easy to make. It makes 10 large servings and can be stored in an airtight container up to 4-5 days.
The word "bundt" in the name of this cake refers to it's shape because it is baked in a bundt pan. There isn't necessarily a recipe for a bundt cake, however it is generally associated with a vanilla cake and a vanilla glaze.
Video Tutorial for Vanilla Bundt Cake
Vanilla Cake Ingredients
260 g butter (room temperature)
400 g white sugar
4 medium sized eggs (room temperature)
7-8 drops of vanilla essence
240 g all purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
370 g yogurt
Vanilla Glaze Ingredients
240 g powdered sugar
60 g melted butter
Few drops of vanilla essence
4 tbsp milk (room temperature)
Vanilla Bundt Cake
Pre-heat the oven to 180 C. Butter and flour your bundt pan and drop any excess flour that remains in the pan.
Make sure that the butter is at room temperature. Cut 260 g of butter into cubes and using an electric mixer or a stand mixer with a paddle attachment beat the butter for about 2 minutes until it starts to get creamy.
Slowly add 400 g of white sugar into the creamy butter and beat for an additional 2 minutes, until it is well combined.
Crack 4 eggs (room temperature) into a separate container and add into the mixture one by one. Make sure to wait for a few seconds for the egg to be fully incorporated before adding the next one.
In a separate bowl whisk 240 g all purpose flour, 1/4 tsp salt and 1 1/2 tsp baking powder. Sifting the flour before whisking is necessary to avoid any lumps there may be.
Add 1/3 of the dry ingredients into the batter, let it blend and add 1/2 of the yogurt. Continue to add the ingredients alternating between the dry ingredients and the yogurt with the same amounts.
Add 7-8 drops of vanilla essence into the batter.
Pour the mixture into the buttered and floured pan, cook at 180 C for 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
Once you take the cake out of the oven, turn in upside down and let it cool for 30 minutes before removing the cake from the bundt pan.
Melt 60 g of butter, let it sit for 10 minutes until it cools down.
Sift 240 g of powdered sugar.
Using the whip attachment of a stand mixer, mix together the powdered sugar, melted butter, few drops of vanilla essence and 4 tbsp of milk.
Mix at medium speed for 4-5 minutes until you get a soft and creamy consistence, at this point you are looking for a dense mixture rather than a liquidy one.
Place the cake over a cooling rack or a baking parchment, pour over the vanilla glaze using a spoon and let the cake sit for a few minutes before transfering to a cake stand.
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