Vanilla Bundt Cake
This Vanilla Bundt Cake is incredibly soft and delicious. It melts in your mouth and tastes delicious every single time. This simple cake recipe incorporates the Genoise technique for a moist cake that’ll last for days. You have got to try this one!
Why This Recipe Stands Out
The vanilla cake recipe stands out for several reasons, making it a timeless and versatile favorite:
- Simplicity and Universality: Vanilla cake uses simple ingredients like flour, sugar, butter, and eggs, which are easy to find in most kitchens.
- Versatility: A vanilla cake serves as a blank canvas. You can easily adapt it by adding different flavors, fillings, or toppings.
- Moist and Fluffy Texture: When made well, vanilla cakes often have a light, fluffy, and moist texture.
Vanilla Bundt Cake Ingredients
You only need some pantry-staple ingredients to bake this delicious Vanilla Bundt Cake at home. Let’s look at what these are:
- All-purpose flour: You only need simple all-purpose flour for this recipe.
- Eggs: We’ll be using 3 large eggs at room temperature for this cake.
- Sugar: This will help sweeten your cake to the perfect level and also add moisture to it.
- Milk: By adding milk to your cake, it’ll not only lend to the flour but also the soft texture and perfect crumb.
- Butter: This will give you a beautifully soft and moist cake with a delicious flavor as well.
- Oil: Using some flavorless vegetable oil is my secret ingredient for ensuring this cake never dries out.
Tips to Making Vanilla Bundt Cake
Here are some great tips and tricks you can use to make sure you get a perfectly baked, delicious Vanilla Bundt Cake every time you try my recipe:
- Make sure to prep the pan well so that the cake comes out easily.
- Preheat the oven for 20 to 30 minutes before using it.
- You can reduce the heat of the oven to 165C/329F the cake will bake for a longer time but will have lighter color from the outside.
- If you want the cake to be lighter in color, reduce the baking soda to ¼ teaspoon instead of ½ teaspoon.
- This cake is best served cold and on the next day or 8 hours after baking it.
- Do not add ingredients that can melt in the batter, like chocolate chips, caramel chips, cream cheese, or rainbow sprinkles they will change the batter texture and will sink.
- Avoid adding fruits like berries or apples, they will sink and get stuck at the bottom of the pan.
- You can add roasted nuts and it is best to sprinkle them on the top of the cake batter after pouring it into the pan.
- Adding different flavors is possible, add lemon or orange zest, or a teaspoon of cinnamon if you wish.
- My Indian audience mostly uses sugar granules but it’s best to use fine sugar for this recipe since it dissolves faster.
How to Prevent Bundt Cake from Sticking to The Pan
Bundt cake pans look great, and also bake evenly but they are notorious for being sticky! There are two important things to know when making sure your Bundt cake comes out in one piece.
The first element is ensuring the Bundt pan is prepped properly to ensure we have a good place to start with. If it’s not prepped correctly, no matter what we try doing after the cake is baked, it will be difficult.
The second element is to know about the window of opportunity you have to invert the pan. Knowing exactly when to invert it will make sure you have the perfect Bundt cake every time.
Let’s look at each of these so you can make sure your Bundt cake always comes out easily
1. How to Prep Your Bundt Cake Pan
There are two ways you can prep your pan to make sure your cake comes out easily:
Flouring Method
This is the method I’ve used in my video and the one I prefer when using Bundt pans. It uses grease and flour to line your cake so that it easily comes out.
To do it this way, apply a thin, uniform coating of butter to the entire inside of the cake pan. Add a few spoonfuls of flour to the pan, tilting and turning the pan until the flour has completely coated the butter.
To remove any excess flour and leave only a thin layer covering the butter, tap the pan against the sink.
Baking Spray
The other method is to use a baking spray. This is not the same as a cooking spray, since baking spray has a special ingredient that cooking sprays don’t which is flour.
For a Bundt cake to not stick, the flour in the spray must be specified on the can or in the ingredients.
Spray the pan’s interior evenly from top to bottom. To ensure that the spray is sprayed equally, spread it using your fingers to make sure it’s in all nooks and crannies of the pan.
2. When Should You Invert Your Bundt Cake Out of the Pan
Now that you know how to make sure the Bundt cake comes out easily and doesn’t stick, there’s another important element to it which is making sure you invert the cake at the right time.
As long as you grease the pan well, there is a window of time when you can get your cake out of it in one piece.
As a general guideline, you want the cake pan to be warm but not so hot that you can’t touch it with your bare hands. If the cake cools entirely in the Bundt pan, it will be difficult to remove from the sides, and if it’s piping hot, the cake will be too tender to come out in one piece.
At this point, you may easily remove the cake from its pan. My recipe details it exactly so you can time it for perfect results every single time.
How to Make Vanilla Bundt Cake Step by Step
Making this Vanilla Bundt Cake is incredibly easy! Here’s what you need to do step by step to get a perfect cake every single time:
- Start by preheating the oven to 350F/180C.
- Next, in a large mixing bowl or bowl of a stand mixer, beat the eggs for a few seconds.
- Now add the sugar and beat with the eggs until it triples in volume. You’re looking for a batter that’s light in color, and creamy in texture.
- Next. sift in the flour, baking powder, baking soda, and salt. Mix the batter on the lowest speed for a few seconds for the flour mixture to incorporate properly into the whipped eggs and sugar.
- Make sure to scrape down the sides of the bowl so that everything is mixed properly.
- Heat milk with butter in a small bowl in the microwave or on the stovetop in a saucepan until the butter has completely melted.
- Remove it from the heat and add the vanilla extract and oil to it. Stir the mixture well.
- Take around half a cup or a little more from the cake batter and add it to the milk and butter mixture. Mix it all until well combined.
- Next, add the mixture to the cake batter and mix for a few seconds.
Baking the cake
- Now’s the time to prep your Bundt cake pan! Grease and dust it and pour the cake batter into it. Tap the pan gently on a working surface three to four times to get rid of the air bubbles.
- Bake the batter on the middle shelf of the oven for 50 to 55 minutes, until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool while in the Bundt pan for 8 minutes, then flip the cake on a cooling rack and let it cool completely.
- Dust with confectioner’s sugar if desired before serving. This cake stays moist even after refrigerating it for days.
- Your delicious Vanilla Bundt Cake is ready to be served.
How To Serve Vanilla Cake
Topping ideas: You can use a bunch of different toppings with this cake! Dust some powdered sugar like I have in the video or drizzle a vanilla glaze on it. You can also add some rainbow sprinkles on top of the vanilla glaze while it’s still wet to decorate it.
Serve with berries: This cake tastes amazing with a side of cream and slices of strawberries. You can also have it with some ice cream on the side if you feel like splurging!
Sprinkle nuts: You can add roasted nuts and it is best to sprinkle them on the top of the cake batter after pouring it into the pan.
Try different flavors: Adding different flavors is possible, add lemon or orange zest, or a teaspoon of cinnamon if you wish.
Please Review and Rate
If you have tried this Vanilla Bundt Cake recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Vanilla Bundt Cake Recipe
Ingredients
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs at room temperature
- 1 ½ cup sugar
TO MIX WITH THE CAKE BATTER
- ¾ cup warm milk
- 2 teaspoon vanilla extract
- ½ cup unsalted butter
- 2 tablespoon oil
Instructions
- Preheat the oven to 350F/180C.
- In a large bowl (you can use a stand mixer using a whisk attachment) beat the eggs for a few seconds.
- Add the sugar and beat with the eggs until it triples in volume, look light in color, and creamy in texture.
- Sift in the flour, baking powder, baking soda, and salt. Mix the batter on the lowest speed for a few seconds.
- Microwave or heat on stove top the butter with the milk until the butter is completely melted. Remove from heat and add the vanilla and oil to the mixture and mix well.
- Take around half a cup or a little more from the cake batter and add it to the milk and butter mixture and mix until well combined.
- Add the mixture to the cake batter and mix for a few seconds.
- Grease and dust your Bundt pan (4"x8"), pour the cake batter and tap the pan gently on the working surface three to four times to get rid of the air bubbles.
- Bake the batter in the middle shelf of the oven for 50 to 55 minutes, until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool while in the Bundt pan for 8 minutes, then flip the cake on a cooling rack and let it cool completely.
- Dust with confectioner’s sugar if desired before serving. This cake stays moist even after refrigerating it for days.
Video
Notes
- If you want the cake to be lighter in color from the inside, reduce the baking soda to ¼ teaspoon instead of ½ teaspoon.
- This cake is best served cold and on the next day or 8 hours after baking it.
- The texture of this cake is similar to sponge cake, but it is not chewy but has tender crumbs.
- You can reduce the heat of the oven to 165C/329F the cake will bake for a longer time but will have lighter color from the outside.
- It is alright to use cake flour although the all-purpose flour gives great results.
- Preheat the oven for 20 to 30 minutes before using it.
- Do not add ingredients that can melt in the batter, like chocolate chips, caramel chips, cream cheese, or funfetti they will change the batter texture and will sink.
- Avoid adding fruits like berries or apples, they will sink and get stuck at the bottom of the pan.
- You can add roasted nuts and it is best to sprinkle them on the top of the cake batter after pouring it into the pan.
- Adding different flavors is possible, add lemon or orange zest, or a teaspoon of cinnamon if you wish.
- My Indian audience mostly uses sugar granules but it’s best to use fine sugar for this recipe since it dissolves faster.
- You can store this cake wrapped in plastic wrap in an airtight container in the fridge for up to 5 days.
- You can also freeze it for up to three months. Just make sure to wrap in several layers of plastic wrap or place it into a freezer bag with as much air removed as possible.
