How To Make Vanilla Bundt Cake
Lighten up your day with this classic vanilla Bundt cake with a rich taste and scrumptiously buttery crumb, topped with an easy-to-prepare vanilla glaze.
Serves:
Ingredients
- 3sticksbutter,unsalted, at room temperature
- 1½cupssugar,granulated
- 2tspbaking powder
- 1tspbaking soda
- 1½tspsalt
- 2tspvanilla extract
- ¼tspalmond extract,optional
- ½cupsour cream
- 6largeeggs,at room temperature
- 3cupsall-purpose flour
- ¾cupwhole milk
For Glaze:
- 1cupconfectioners’ sugar
- 3tbspwhole milk
- 1tspvanilla extract
Instructions
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Preheat oven to 350 degrees F.
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Place the oven rack in the middle of the oven.
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Grease a 10 to 12-cup Bundt cake pan using a non-stick baking spray or shortening. Flour the pan, and tap the excess flour. Set aside.
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In a mixing bowl, beat butter and sugar at medium speed until light and fluffy. Scrape the sides and bottom of the bowl with a spatula.
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Add the baking powder, baking soda, and salt. Add vanilla extract, almond extract, and sour cream, mixing until combined.
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With the mixer running on medium speed, add 2 eggs and beat until combined.
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Add ⅓ cup of flour and beat until combined.
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Repeat previous steps. Add 2 more eggs, followed by ⅓ cup of flour, and the remaining 2 eggs, and another ⅓ cup of flour.
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Gently beat in half of the milk, followed by half of the remaining flour, then the remaining milk. Turn off the mixer, and stir in the remaining flour.
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Scrape the sides and bottom of the bowl with a spatula. Beat the batter on medium-high speed for 20 to 30 seconds until smooth.
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Scoop the batter into the prepared pan, smoothing the top with a spatula.
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Bake the cake for 50 to 60 minutes until it’s starting to brown and a toothpick inserted into the center comes out clean.
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If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
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Remove the cake from the oven, and place it onto a cooling rack. After 10-20 minutes, invert the cake onto a plate, and allow it to cool completely.
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Let the cake cool completely before glazing.
To Glaze:
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Add all the glaze ingredients to a medium bowl and stir to combine until smooth without lumps. If the mixture is too thin, add more confectioners sugar, ¼ cup at a time. If the mixture is too thick, add more milk, 1 tablespoon at a time.
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Spread the glaze over the cooled cake. Let it settle.
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Slice and serve.
To Store:
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Store the leftover cake, well-wrapped, at room temperature for 2 to 3 days. Freeze for longer storage.
Nutrition
- Calories: 391.09kcal
- Fat: 21.08g
- Saturated Fat: 12.60g
- Trans Fat: 0.70g
- Monounsaturated Fat: 5.64g
- Polyunsaturated Fat: 1.19g
- Carbohydrates: 45.40g
- Fiber: 0.63g
- Sugar: 27.23g
- Protein: 5.55g
- Cholesterol: 120.47mg
- Sodium: 262.26mg
- Calcium: 85.87mg
- Potassium: 86.82mg
- Iron: 1.52mg
- Vitamin A: 194.13µg
- Vitamin C: 0.06mg
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