This recipe yields a beautiful golden vanilla Bundt Cake Recipe. Sweet, dense, soft, and golden brown with a simple buttery vanilla glaze, you’re going to love this classic recipe. Includes a how-to video!
A sweet, simple, and unfussy recipe for the perfect vanilla bundt cake. A good bundt cake recipe has been missing from my library for far too long, so after lots and lots (and I mean lots) of testing, I finally have a solid version that I’m proud to share with you.
What IS a Bundt Cake?
A bundt cake is simply a cake that’s baked in a bundt pan. That’s literally all there is to it. A vanilla cake can be a bundt cake, and so can a pound cake or carrot cake, so long as you bake it in the right tin. However, while that might be the technical definition, in my house we take bundt cake seriously (which is why it took over two dozen attempts to get this recipe perfect).
If you ask me, a good bundt cake should be:
- Soft, but sturdy.
- More dense than your average cake recipe, but not as dense as a pound cake.
- Sweet and buttery, but not too sweet and certainly not greasy.
- Beautiful golden brown on the outside.
I actually developed this recipe a while ago but have been holding on to it (it always takes me a while to get the photos to a point where I’m happy with them). If it seems familiar, it’s because I reduced this exact recipe to make the sturdy, soft, and stackable bases for my petit fours.
What’s the Difference in a Pound Cake and a Bundt Cake?
As I mentioned above, any cake can be a bundt cake, so long as it is baked in a bundt pan. Pound cakes are a little bit different. Pound cakes are traditionally dense and were originally made with a pound each of butter, sugar, eggs, and flour. Recipes these days have varied a bit from the original, but are still heavy and very butter-heavy. If you’re looking for a great, buttery, dense and soft recipe, make sure to check out my pound cake recipe! It’s gotten rave reviews and even won a few bake-offs!
That being said, if you bake your pound cake in a bundt cake pan, it’s technically a bundt cake, too, so the lines do get a bit blurry.
Ingredients
A few basic kitchen staples are all you need to make this perfect vanilla bundt cake:
- Butter. As usual, I recommend using unsalted butter and adding salt, but check the link for substituting if you only have salted on hand!
- Cream cheese. My secret weapon for the BEST bundt cake! This ingredient makes the cake extra soft and adds a beautiful depth of flavor (it’s also the secret ingredient in my coffee cake!). Use full-fat, brick-style cream cheese, not the spreadable kind sold in tubs.
- Sugar. I use all granulated sugar in this cake.
- Eggs. 6 eggs may seem like a lot, but it’s half the number that I use in my classic pound cake. The eggs are critical to the structure, moisture, and flavor of the cake, so unfortunately I do not have any advice on making this recipe egg-free.
- Flour. It is important that you use all-purpose flour and not self-rising for this recipe, or your cake will overflow in your oven. Another critical note to make sure your cake isn’t dry: measure your flour properly.
- Salt & Vanilla extract. For flavor, of course.
- Baking powder. This ingredient gives the cake a bit of lift and keeps it from being as dense as my pound cake. So does our next ingredient…
- Milk tenderizes the cake and also keeps it from being too heavy.
You’ll also need powdered sugar and a bit more butter, vanilla, and milk to make the glaze for the top. I talk more about the glaze I chose a bit further on below.
These ingredients combined with your mixer make for a beautiful, smooth, and velvety batter.
How to Grease a Bundt Pan
Arguably the most important step of making a bundt cake is greasing the pan properly, as failing to do so means you’re doomed before your cake’s even in the oven. It’s critical that you get this right, and the more intricate your pan is the tricker this will be. You have a few options to ensure a clean, easy release:
- Grease and flour. This is my preferred method and I demonstrate exactly how I prep my pans in the video in the recipe card. Thoroughly coat the entire inside of the pan with a thin but even layer of shortening. Add several spoonfuls of flour into the pan then tilt and turn until all of the shortening is covered with flour. Tap the pan against your sink to knock out any excess flour so there’s just a fine coating over the grease.
- Baking spray! This is not the same as cooking spray and is made with flour. The flour in the spray is critical and must be listed on the can or in the ingredients for a bundt cake that doesn’t stick. Spray the entire interior of the pan evenly, then I like to use a plastic baggie over my hand (I prefer this to a paper towel as the towel absorbs some of the spray) to make sure the spray is evenly distributed.
- Some people also make their own cake release, or “goop”, I’ve never done this, but after hearing so many rave reviews I really think I need to try it myself.
No matter how you prep your pan, once the cake is finished I recommend using a butter knife to gently (you don’t want to scrape the sides of your pan) loosen the edges and the center, just for extra security. My sister and I made about 25 bundt cakes trying to get this recipe perfected, and we only had one stick (and, in true older-sister form, I blame my sister for that 😉).
Glaze It
No bundt cake is complete without a pretty, delicate dripping of glaze. I used a simple vanilla glaze that can be colored if you choose (another easy decorating tip: scatter sprinkles over the glaze while it’s still wet!). My glaze is similar to classics you’re probably used to, made by whisking together powdered sugar, vanilla extract, and milk, only I also like to add a bit of melted butter to make it a bit richer and reminiscent of buttercream.
It’s foolproof: accidentally make it too thick and you can thin it with milk. Too thin and you can thicken with powdered sugar.
If you’re looking for a chocolate glaze option, try my chocolate ganache or the fudgy frosting that I use on my hot milk cake (👈🏻 I love ganache, but my vote is for the fudge frosting).
Storing
Store at room temperature in an airtight container (or wrap it with plastic wrap) for up to 5 days. I don’t recommend refrigerating, as the fridge will dry it out. You may also freeze, just wrap well (I usually double wrap, first with plastic wrap and then with foil) for up to two months.
More Recipes To Try:
Enjoy!
Let’s bake together! Don’t forget to watch the how-to VIDEO in the recipe card!
Bundt Cake
Ingredients
- 1 cup unsalted butter softened (226g)
- 6 oz cream cheese use the kind sold in bricks, not the spreadable kind sold in tubs softened (170g)
- 2 ½ cups granulated sugar (500g)
- 6 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour (375g)
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup whole milk (78ml)
Glaze¹
- 2 cups powdered sugar AKA Icing sugar, (250g)
- 2 Tablespoons melted butter salted or unsalted will work
- ½ teaspoon vanilla extract
- 1-3 Tablespoons milk plus more as needed
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and very thoroughly grease and flour a 12-cup bundt pan (be sure to tap/shake out excess flour).
- In the bowl of a stand mixer or in a large bowl using an electric mixer, combine butter, cream cheese, and sugar and beat on medium-speed until well-combined and batter is lightened in color.
- Add eggs, one at a time, stirring well after each addition (about 10 seconds on medium-speed after each addition). Scrape the sides and bottom of the bowl and stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With mixer on low-speed, alternate adding the flour mixture and milk mixture to the butter batter, starting and ending with the flour mixture (I usually add the flour in 3 parts and the milk in 2). Pour batter into prepared bundt pan and bake on 350F (175C) for 50-60 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven.
- Allow to cool for 15-30 minutes then carefully invert onto cooling rack to cool completely before covering with glaze.
Glaze
- Prepare glaze by whisking together powdered sugar, melted butter, and vanilla extract. Add milk, one tablespoon at a time, until consistency is thin enough that it falls in ribbons off of whisk but holds its shape for several seconds before melting back into the bowl.
- Drizzle over cooled pound cake, allow glaze to set for 30-60 minutes (this may be faster or longer, depending on the precise thickness of your glaze) and then dig in!
Notes
Storing
Store covered at room temperature for up to 5 days, or wrap well in plastic wrap and freeze for up to two months. I do not recommend refrigerating.Nutrition
Michelle
This is the best Bundt recipe that I have tried. It was perfect and oh so good!
Sam
I’m so glad you enjoyed it so much, Michelle! 🙂
Loretta Phillips
I made this cake using King Arthur all purpose flour. It was very heavy, dry, and crumbly. I followed all directions exactly and was disappointed in the result. Is there a difference cup per cup in flour? What went wrong?
Sam
Hi Loretta! King Arthur flour is totally fine, unfortunately it sounds like the cake was over-baked. This would result in the dry, crumbliness you are describing 🙁
Karem Lopez
I made the icing, but the texture doesn’t look that smooth… maybe because of the butter?
Sam
Hi Karem! You can always sift your powdered sugar to ensure there are no lumps. 🙂
Pam
Delicious cake! I recommend doubling the icing to make it as thick as the picture.
Sam
I’m so glad you enjoyed it, Pam! 🙂
Ralph
I just made this cake and it is the best cake ever..I did use a 10 cup bundt pan and it did not run over,it was to the top when finished though..I can’t wait to try another of your recipes..my family was impressed..thanks, Ralph
Sam
I am so glad you enjoyed it so much, Ralph! I hope you love everything else too! 🙂
Peggy Jo
I love your recipe for this cake. If I want it to be lemon flavored would it be ok to add fresh lemon juice and grated lemon peel?
Sam
Hi Peggy! That should work fine here. 🙂
Liz Ferry
I just purchased my first bundt pan and this is the very first recipe I’ve tried. It turned out amazing. I knew it would be because even the batter tasted delectable. I am going to try many of your recipes. Thank you for sharing!
Sam
I am so glad you enjoyed it so much, Liz! I hope you love everything you try. 🙂
Cathy Balch
Could you make this cake into mini Bundt cakes and could you add in blueberries?
Sam
Sure thing! I would fold the blueberries in at the end. You baking time will be different of course. 🙂
Alison McGehee
A+! Thank you for this recipe. It was a hit with the fam; came out perfectly. Followed the recipe to the letter.
Elesa
I’ve made this cake twice now.
My family can’t get enough of it.
Thank you so much for this recipe!
Amaks
I baked this cake and it was delicious. My family and colleagues at work enjoyed it very well.
Will surely repeat it again
Sam
I am so glad everyone enjoyed it so much! 🙂
Habiba
Hiii, can I half the recipe for a mini 5 inch mini bundt?
Sam
I’m not sure how much batter that pan will hold but you can certainly use it. Your baking time will be different. 🙂
V Davis
Can I use 2% milk instead of whole milk? I only have the 2% milk on hand. Thanks.
Sam
Yes, but the cake may not be quite as moist.
V Davis
I baked this cake and it is delicious. Thank you for your recipe and guidance. I will definitely bake this again. My family loves it and the cream cheese was a great addition.
Sam
I’m so happy to hear this, thank you so much for letting me know how it turned out for you!
Tracie Krodel
What is the best grease to use for the pan. Crisco?
Sam
Hi Tracie! That’s what I use. 🙂
Cherline
Hi can this be baked using cake flour?
Sam
Hi Cherline! It can be made with cake flour, just make sure to use the proper substitution. If using weights you will need the same amount if using cups, use 1 c + 2 TBSP of cake flour for every cup of flour. 🙂
Cherline
Great thanks!! I’ll bake that next weekend, this weekend will be your Oreo cookie cake.
Megan Turner
I made this cake yesterday for my husband’s birthday. He loves oranges so I made a couple of tweaks to the recipe. I didn’t use the 1T vanilla extract. Instead I replaced it with a combination of Fiori di Sicilia from King Athur Flour and orange blossom water to equal 1T. I aldo added the zest from 2 medium sized oranges. I have a lighter colored Nordic Ware pan and it took 1 hour and 10 minutes to bake fully. For the icing I replaced the vanilla with Fiori di Sicilia. Everyone in my house, even all 4 kids – the youngest being 6, found the icing too sweet. I think the cake stands on its own without frosting. Maybe I’ll add coarse sugar to the pan for a bit of crunch instead, or make a chocolate glaze next time. Overall it’s a lovely recipe. Thanks!
Sugar Spun Run
Thank you so much, Megan! I am so happy that you enjoyed it! 🙂
Mary
I have a 10 cup bunt. Will it work?
Thank you🙂
Sam
Hi Mary! It will work but you will have some left over batter and the bake time may be different. Be sure to not overfill your pan. 🙂
Andi
BRAVO! Was delicious! Would you be so kind as to tell me the type of hand mixer you used-The brand name?
Sam
Hi Andi! I’m so glad you enjoyed the cake so much! This is a Hamilton Beach mixer. I LOVVEEE it! It’s very powerful. 🙂