Bundt Cake Vanilla Recipe

      This classic Vanilla Bundt Cake bakes up beautifully golden, with a rich, dense, and tender crumb. Topped with a simple buttery vanilla glaze, it’s a timeless favorite.

After extensive testing, I’m excited to share this perfect recipe, sweet, simple, and effortlessly elegant. If you’ve been searching for the ultimate bundt cake, this one delivers in both texture and flavor.

What is a Bundt Cake:

A Bundt cake is any cake baked in a Bundt pan, that’s the simplest definition. Whether it’s vanilla, pound cake, or even carrot cake, as long as it’s baked in the signature ring-shaped pan, it qualifies.

That said, in my kitchen, Bundt cakes are taken seriously (which is why it took over two dozen tries to perfect this recipe).

To me, the ideal Bundt cake should be:

• Soft yet sturdy
• Denser than a standard cake but lighter than a pound cake
• Sweet and buttery without being overly rich or greasy
• Beautifully golden brown on the outside

What’s the Difference between a Pound Cake and a Bundt Cake?

So, what sets a pound cake apart from a Bundt cake?

As mentioned earlier, any cake baked in a Bundt pan can be called a Bundt cake. Pound cakes, however, have a distinct identity. Traditionally, they were made with equal parts—one pound each, of butter, sugar, eggs, and flour, resulting in a rich, dense texture. Modern recipes have evolved but still retain that signature buttery, velvety consistency.

If you’re after a perfectly soft, buttery, and indulgent cake, I highly recommend checking out my pound cake recipe, it has received glowing reviews and even won a few bake-offs!

That said, if you bake a pound cake in a Bundt pan, it technically becomes a Bundt cake too, so the distinction isn’t always so clear-cut!

Ingredients:

Cake Ingredients:

• 1 cup (226 g) unsalted butter, softened
• 6 oz (170 g) brick-style cream cheese, softened (avoid spreadable varieties)
• 2 ½ cups (500 g) granulated sugar
• 6 large eggs, preferably at room temperature
• 1 Tablespoon pure vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• ⅓ cup (78 ml) whole milk

Glaze Ingredients:

• 2 cups (250 g) powdered sugar (also known as icing sugar)
• 2 Tablespoons melted butter (either salted or unsalted)
• ½ teaspoon vanilla extract
• 1 to 3 Tablespoons milk, plus extra if needed for consistency

Instructions:

• How to Grease a Bundt Pan

One of the most crucial steps in making a bundt cake is properly greasing the pan. If you don’t get this right, your cake may stick, ruining all your hard work. The more intricate the pan’s design, the trickier it is to ensure a smooth release. Here are a few tried-and-true methods:

Grease and Flour (Preferred Method)

• Coat the entire interior of the pan with a thin, even layer of shortening.
• Add a few spoonfuls of flour, tilting and rotating the pan to ensure all greased areas are covered.
• Tap out any excess flour so only a fine coating remains.

Baking Spray (Flour-Based Only!)

• Use a baking spray that contains flour (check the ingredients list on the can).
• Spray the pan evenly, then use a plastic bag over your hand to distribute it—this prevents absorption like a paper towel would.

Cake Release “Goop” (Optional DIY Alternative)

• Some bakers swear by homemade cake release, a paste-like mixture of flour, oil, and shortening. While I haven’t tried it myself, it’s highly recommended!

Regardless of the method, once your cake is baked, run a butter knife gently along the edges and center tube of the pan to help loosen it. After testing 25 bundt cakes for this recipe, only one stuck, so trust me, this works!

Glazing the Bundt Cake:

No bundt cake is complete without a beautiful drizzle of glaze. I use a simple vanilla glaze made with powdered sugar, vanilla extract, and milk, with a touch of melted butter for richness.

• If the glaze is too thick, just add a little more milk.
• If it’s too thin, stir in more powdered sugar.
• Want to add color? Mix in a drop of food coloring.
• For a decorative touch, sprinkle toppings (like sprinkles or nuts) over the glaze while it’s still wet.

Looking for a chocolate option? Try a silky chocolate ganache or the rich fudgy frosting from my hot milk cake recipe.

How to Store Bundt Cake:

• Room Temperature: Store in an airtight container or wrapped in plastic wrap for up to 5 days.
• Freezing: Wrap well, first in plastic wrap, then in foil, and freeze for up to 2 months.
• Avoid Refrigerating! It dries out the cake.