Here’s a simple, classic Bundt Cake recipe 🍰 — moist, tender, and perfect for any occasion.
Classic Bundt Cake
Servings: 10–12
Time: ~1 hour
Ingredients
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) butter, softened
- 1¾ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or milk with 1 tbsp lemon juice)
Optional Glaze or Topping:
- Powdered sugar
- Chocolate glaze
- Lemon glaze
Instructions
- Preheat oven:
350°F (175°C). Grease and flour a Bundt pan thoroughly. - Mix dry ingredients:
Combine flour, baking powder, baking soda, and salt in a bowl. - Cream butter & sugar:
Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla. - Combine wet & dry:
Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined. - Bake:
Pour batter into prepared Bundt pan. Smooth top. Bake 50–60 minutes, until a toothpick comes out clean. - Cool & serve:
Let cake cool in pan 10–15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar or drizzle glaze before serving.
Tips & Variations
- Add chocolate chips, nuts, or fruit to the batter.
- For a lemon Bundt cake, add 1 tbsp lemon zest and lemon juice to the batter.
- Make a marble Bundt by swirling cocoa powder into part of the batter.
I can also give you a one-bowl Bundt cake recipe that’s super quick and still moist.
Do you want me to do that?
