The Perfect Bundt Cake Recipe
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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 Pound cakes are traditionally dense and were originally made with a pound each of butter, sugar, eggs, and flour.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
Equipment
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, use the kind sold in bricks, not the spreadable kind sold in tubs softened
- 2 ½ cups (500 g) granulated sugar
- 6 large eggs, room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup (78 ml) whole milk
Glaze¹
- 2 cups (250 g) powdered sugar, AKA Icing sugar
- 2 Tablespoons melted butter, salted or unsalted will work
- ½ teaspoon vanilla extract
- 1-3 Tablespoons milk, plus more as needed
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.1 cup (226 g) unsalted butter, 6 oz (170 g) cream cheese, 2 ½ cups (500 g) granulated sugar
- 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.6 large eggs, 1 Tablespoon vanilla extract
- In a separate bowl, whisk together flour, baking powder, and salt.3 cups (375 g) all-purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon 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.⅓ cup (78 ml) whole milk
- 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.2 cups (250 g) powdered sugar, 2 Tablespoons melted butter, ½ teaspoon vanilla extract, 1-3 Tablespoons milk
- Drizzle over cooled bundt 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
My grand daughter isn’t much of a cake kid so my daughter asked for a “donut” cake. This was perfect!!! I added rainbow sprinkles to the batter and made your glaze but added 2Tbsp of milk and about 1/4 cup finely ground freeze dried strawberry’s for the strawberry frosting she likes I. Her donuts. The result was amazing
Awesome
Can bjused cake flour instead
Hi Cheryl! As long as the cake flour is substituted properly it should work. 🙂
Hi, could I add frozen raspberries or raspberry jam to this batter? I’m trying to make a copycat nothing Bundt cake “white chocolate raspberry” cake.
Hi Alyssa! The raspberry addition will make the batter more moist and likely increase the baking time. I think it could work though. 🙂
I read over your recipe and am a bit confused, is the frosting for the bundt cake or for a pound cake?
Hi Brenda! The icing here is for our bundt cake recipe 😊
How many cups of batter does this make? I have a 12 cup bundt pan I was planning on using this for, but I know some recipes make fewer.
Hi Lauren! I actually use a 12 cup bundt pan here. 🙂
Why dose my cake taste eggy
Hmm that’s interesting. Was it fully baked?
Yes 210 internal temp
And there were no other substitutions/additions made? It’s very odd that it would taste eggy. 🙁
I think I overmixed it after I added the flower at the end I mixed it by hand came out perfect
Only the second time I have made a bundt cake and it turned out perfectly. Your recipes have such wonderful instructions. I was a little worried because I live at a higher altitude but gave it a go. 60 minutes was perfect. I checked it at 50 and it was pretty brown on top but not quite done so I laid a piece of foil on the top for the remaining 10 minutes (checked at 5 minute increments) Only other change I made was in the glaze – it took more milk, approx. 6 Tablespoons – to be the right consistency. Next time, I will sift my powdered sugar as it was a bit lumpy. I used a hand blender to fix that this time.
Great recipe!! Huge hit in my house!! My one son hates all vanilla cake. He only eats chocolate cake or yellow cake with chocolate icing.. he came back for a third slice of this! Vanilla glaze and all! Moist, dense, tight crumb, PERFECT! I beat the butter and sugar for a long while. A tip I learned in a pound cake recipe (without leavening agent) even though I used the baking powder I still whipped the mixture til it was light and airy but not over done. I also subbed in 1/2 cup of brown sugar Bc I was low on white. It was delicious!!! Thank you!!
I think the key for me was a mixing technique I cream the butter the sugar in the cream cheese for about 5 to 7 minutes scraping the bowl once or twice than the last time I added the flower I hand mixed and folded it into itself came out perfect that way
Hi. What difference would it make to use the spreadable cream cheese in tubs rather than the ones sold in bricks? I am just trying to make use of ingredients already at home, so I was wondering if there was any way for the spreadable one to work.
Happy Holidays!
Hi Ash! There are additives in the spreadable cream cheese. I’d say it would be a risky gamble.
Oh I see. Thank you for your reply!
I just made this for my husbands birthday and it was delicious! I added a little bit of lemon zest and juice to the batter and some lemon juice to the glaze and it was prefect. Thank you for. great recipe.
Once again, a recipe that received many raves. Thank you Sam. You never disappoint!
Loved it! Made it for the 1st time … it was a super hit. Added tutti fruity to it and made it a fruit cake. Moist and soft even after 3 days.
I am surprised I don’t see a recipe for focaccia bread on your website. I have now made many cake recipes from your website. Loved all of them.
I’m so glad you enjoyed it so much! Focaccia bread sounds like an excellent idea! 🙂
will this recipe still work if I don’t have cream cheese?
Hi Jay! I don’t have a good substitute for it, but you could try my pound cake instead. 🙂
Hi Sam, I am planning on making this cake and then splitting it in half and cutting to make the number 3 for my daughters birthday. I will bake and freeze first. Do you think this will work? Thanks!
Sounds adorable, Sarah! This cake freezes well. We discuss how we prepare it for the freezer in the storing section of the post 😊
Hello! I was going to try this recipe but make mini bundt cakes. Do I need to change the bake time, temp, or recipe size? I have 6 tins. Also, how many bundt cakes (mini) will this recipe make if I make it as directed? Thank you, I look forward to trying this recipe!
I am not sure how many mini bundt pans this will fill. You’ll need less time. Keep an eye on them as they bake. I’m not sure how long they will take. Enjoy! 🙂
This looks delicious! My son wants a chocolate Bundt cake for his birthday. Can this be made as a chocolate cake and if so how?
Thanks!
Hi Leesa! I actually have a chocolate bundt cake I would recommend. 🙂
Thank you!!!
I thought in a pound cake you didn’t put any milks or baking powder or soda in it?
Or is that just in traditional?
Hi Tia! We discuss the differences between this bundt cake and our pound cake within the post. You are correct though, we don’t add milk or baking powder/soda to that recipe 🙂
What if I wanted to use this in a mini bundt cake pan (12 mini, not a 6-cake one). What would the cook time adjustments be?
Hi Charlie! This should work, but we aren’t sure what the bake time will be. Enjoy!
Can I substitute Cream Cheese for Plain Yogurt? Can’t wait to make this on Christmas!
Hi Christine! Unfortunately, you wouldn’t get the same results and you’d need to make a few more tweaks rather than a straight substitution. 🙁
I used a scale to measure dry ingredients to be more accurate. I can’t eat this. It’s WAY to sweet. Lot of ingredients and money wasted. ☹️
Hi Barbara! I’m sorry to hear this one wasn’t a hit for you. It’s not a particularly sweet cake (I mean don’t get me wrong, it’s cake, but it’s not an overbearingly sweet one compared to your average cake) but I’m sorry you did not enjoy.
Hi Sam
Love your website and your recipes especially the thorough instructions. I am not a baker but like to occasionally bake for family and friends. I tried the bundt cake recipe and it was a massive hit. I have tried baking it again several times after and even though it rises correctly and looks perfect, when I cut it it looks half baked. What am I doing wrong? Any advice would be greatly appreciated.
I would just try leaving it in the oven a bit longer. I like to use a long wooden skewer to test if it’s done or not. 🙂