• Begüm Azak

Vanilla Bundt Cake

Updated: Aug 1, 2020

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)

Baking Instructions

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.

Vanilla Glaze

  • 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.

If you tried this recipe we would love to hear from you in the comments section! Share your version of this recipe with us on our instagram @thepastrymagazine to get featured and inspire our followers.

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