Bundt cakes are always a showstopper! They’re easy to make but look really impressive with their beautiful shape. Whether you want a classic flavor like vanilla or chocolate, or something a little more unique, a Bundt cake is always a crowd-pleaser. Here’s a basic vanilla Bundt cake recipe that you can tweak to your liking:
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk (or buttermilk for extra moisture)
For the Glaze (Optional, but so good!):
- 1 cup powdered sugar
- 2-3 tbsp milk (or lemon juice for a citrus glaze)
- 1 tsp vanilla extract (or almond extract for a twist)
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a Bundt pan. You can also use a non-stick spray that has flour in it (like Pam for baking), which makes it easier to remove the cake after it’s baked.
2. Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
3. Cream the butter and sugar:
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until it’s light and fluffy (about 3-5 minutes).
4. Add eggs and vanilla:
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until fully combined.
5. Alternate adding dry ingredients and milk:
- Gradually add the dry ingredients to the butter mixture in 3 parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—don’t overmix, or your cake might turn out dense.
6. Pour into the Bundt pan:
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
7. Bake the cake:
- Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The exact baking time can vary based on your oven, so check a little earlier to be sure.
8. Cool the cake:
- Let the cake cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely. Be gentle when flipping it out to avoid breaking the edges.
9. Make the glaze (optional):
- While the cake cools, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract in a small bowl until smooth.
- Once the cake has cooled to room temperature, drizzle the glaze over the cake. You can also add sprinkles, berries, or powdered sugar on top for extra decoration.
Variations & Tips:
- Chocolate Bundt Cake: Swap out 1 cup of flour for unsweetened cocoa powder, and add some chocolate chips to the batter for a rich, fudgy treat.
- Citrus Twist: Add some orange or lemon zest to the batter for a bright, fresh flavor.
- Fillings: You can mix in chopped nuts, chocolate chips, or even fruit like berries or diced apples.
- Make it a “drip cake”: For a fun look, use a thicker glaze or ganache that drips down the sides of the cake.
Storage:
- Bundt cakes are great for storing! You can cover the cake in plastic wrap or store it in an airtight container at room temperature for up to 3-4 days. It also freezes well for up to 3 months—just wrap it tightly and thaw at room temperature when you’re ready to serve.
Bundt cakes are amazing because they’re so versatile, and they always look impressive! What flavor or twist would you want to try on a Bundt cake?
