Vanilla Bundt Cake Recipe
Vanilla bundt cake is the kind of classic dessert that never goes out of style—simple, elegant, and packed with rich flavor.
If you searching for a go-to recipe that’s moist, buttery, and easy to make without any fuss. You’ve found just the thing.
This bundt cake recipe delivers everything you love: a golden crust, soft crumb, and that nostalgic vanilla aroma that fills the kitchen as it bakes.
It’s perfect for holidays, birthdays, or casual get-togethers—versatile enough to dress up or enjoy as-is.
Keep reading for tips, tricks, and the step-by-step instructions that will help you bake a show-stopping cake every time.
How to Make a Classic Vanilla Bundt Cake
- Start by browning your butter over medium heat—it takes about 7 minutes and should smell nutty when ready. Let it cool for 10 minutes.
- While it’s cooling, preheat your oven to 350°F.
- Be sure to grease the bundt pan thoroughly. Use baking spray with flour or brush with oil and dust with flour to prevent sticking—especially important for bundt pans with intricate designs.
- In a large bowl, cream the cooled butter with sugar and salt, then mix in the eggs, vanilla, and milk.
- Gently fold in the cake flour, baking soda, and baking powder, being careful not to overmix.
- Pour the batter into prepared pans, tap to remove air bubbles, and bake for 20–25 minutes. Let the cakes cool before flipping and serving.
- If you’d like to top the cake with a simple vanilla glaze, whisk together powdered sugar, vanilla and milk until smooth. Once your bundt cake has fully cooled, pour the glaze over the top and let it drip down the sides.
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. The top should also be golden brown.
Yes! Let the cake cool completely, wrap it tightly in plastic wrap, and freeze for up to 3 months. Add the glaze after thawing.
A pound cake refers to a specific dense, buttery recipe traditionally made with equal parts butter, sugar, eggs, and flour. A bundt cake, on the other hand, refers to the shape of the cake—it’s baked in a fluted, ring-shaped bundt pan. So, while a pound cake can be baked as a bundt cake, not all bundt cakes are pound cakes.
If you’re baking this vanilla bundt cake, you’ll definitely want to check out these other helpful tips and recipes:
- Skip the cooking spray—this easy homemade cake release is the secret to getting your bundt cake out of the pan cleanly every time.
- Love baking? Be sure to check out more of my favorite cake recipes and easy dessert recipes that are perfect for any occasion!
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The Best Vanilla Bundt Cake Recipe
Ingredients
- 1 ½ sticks unsalted butter
- 1 ½ cups white granulated sugar
- 2 eggs
- 2 cups milk
- ¾ teaspoon vanilla extract
- 2 ¼ cups cake flour
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 ½ teaspoon salt
Instructions
- In a medium pan or pot start melting the butter over medium heat
- Continuously stir, as the butter melts and starts to brown, which will take about 7 minutes
- Immediately remove from heat when browned and give off a nutty scent.
- Let the melted butter cool for about 10 minutes
- Preheat the oven to 350 degrees fahrenheit.
- Once the butter has cooled, in a large mixing bowl, cream butter with salt and sugar.
- Add the 2 eggs into the bowl along with the vanilla and whisk together again.
- Lastly add in all the dry ingredients, consisting of the cake flour, baking soda, and baking powder, into the wet ingredients. Be sure to scrape the sides of the bowl and the bottom of the bowl to incorporate any excess flour.
- To avoid dry cakes, do not overmix the batter. Mix until just combined.
- Grease the bundt cake pan with oil or a baking spray before pouring cake batter into the prepared bundt pan.
- Tap the pan lightly against the counter to remove any air bubbles.
- Bake in the oven for 20 to 25 minutes until a toothpick stuck in it comes out clean and the cake is golden brown.
- Remove your homemade vanilla bundt cake from the oven and let it cool for about 10 minutes before flipping over and removing from the pan.
- Cool on a cooling rack for a minimum of 10 minutes before inverting onto a cake plate for additional cooling before glazing or topping with powdered sugar. Serve as is with ice cream or fresh fruit if desired!
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