Classic Vanilla Bundt Cake
Oliver Bake
Rated 5.0 stars by 1 users
Category
Bundt Cake
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
60 minutes
Calories
450
Fine-grained, high-rising, and tender, this golden cake is simplicity at its best. Baked in a Bundt pan for a touch of elegance, it's equally good served with fresh berries, ice cream, or all on its own.
Ingredients
- 24 tablespoons (340g) unsalted butter, at room temperature (at least 65°F)
- 1 1/2 cups (298g) granulated sugar
- 6 large eggs, at room temperature
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons table salt
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract or vanilla bean paste
- 1/4 teaspoon almond extract, optional
- 3/4 cup (170g) milk, at room temperature
- 1/3 cup (67g) granulated sugar
- 5 teaspoons water
- 1/8 teaspoon table salt
- 2 teaspoons King Arthur Pure Vanilla Extract
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Large Mixing Bowl
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Electric Mixe
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Measuring Cups and Spoons
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Kitchen Scale
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Spatula
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Bundt Pan (10- to 12-cup capacity)
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Oven
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Cooling Rack
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Small Saucepan or Microwave-Safe Bowl
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Pastry Brush
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Sifter
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Toothpick or Cake Tester
Cake Ingredients:
Clear Vanilla Glaze Ingredients:
Required Tools:
Directions
Preheat the Oven:
Preheat your oven to 350°F (177°C).
Prepare the Batter:
In a large mixing bowl, beat 24 tablespoons of unsalted butter and 1 1/2 cups of granulated sugar together at medium speed until fluffy and light in color.
Mix in 2 1/4 teaspoons of baking powder and 1 1/2 teaspoons of table salt.
Weigh or gently spoon 3 cups of all-purpose flour into a measuring cup, leveling off the excess. Set aside.
Continuing at medium speed, add 3 of the 6 eggs to the butter mixture one at a time, ensuring each is absorbed before adding the next. After the third egg, mix in 2 tablespoons of flour. Repeat this process with the remaining eggs, alternating each egg with 2 tablespoons of flour.
Combine 1 tablespoon of vanilla extract (or paste) and 1/4 teaspoon of almond extract with 3/4 cup of milk.
Add one-third of the remaining flour to the batter, mixing gently. Blend in half the milk mixture, then another third of the flour, followed by the remaining milk, and finally the rest of the flour. Beat until smooth and fluffy, about 20 to 30 seconds at medium-high speed.
Bake the Cake:
Grease a 10- to 12-cup Bundt pan thoroughly with non-stick spray or shortening.
Transfer the batter into the pan, smoothing the top.
Bake for 50 to 60 minutes, until it starts to brown and is set on top. A toothpick inserted into the center should come out clean. Cover with foil if browning too quickly.
After baking, loosen the edges with a spatula, turn the pan over onto a cooling rack, and after 10 minutes, remove the pan to let the cake cool completely.
Make the Glaze:
Combine 1/3 cup of sugar, 5 teaspoons of water, and 1/8 teaspoon of salt in a saucepan or microwave-safe bowl. Heat to dissolve the sugar.
Stir in 2 teaspoons of vanilla extract.
Once the cake is cool, brush it with the glaze.
Serve:
Optionally, sift confectioners' sugar over the cake and garnish with fresh berries before serving.
Store the leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.
Recipe Note
If you sometimes have trouble with your Bundt cake getting stuck in the pan, check out the helpful tips in this blog post: How to prevent Bundt cakes from sticking. If your cake ends up sticking anyway, see Stuck Bundt for help.
