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Vanilla Bundt Cake

A simple yet wonderful vanilla Bundt cake recipe. The Bundt shape ensures a perfect bake with crispy, sharp corners. Delicious as a vanilla cake, but easily transformed into a marble, strawberry or chocolate cake.
Prep Time30 minutes
Cook Time1 hour
Cooling Time15 minutes
Total Time1 hour 45 minutes
Course: Cake
Cuisine: French
Keyword: Bundt, Cake, Vanilla
Servings: 16 slices
Calories: 269kcal

Ingredients

  • 400 grams granulated sugar
  • 350 grams all-purpose flour
  • 225 grams unsalted butter (softened, not melted)
  • 220 ml milk
  • 4 eggs (room temperature)
  • 2 tsp baking powder
  • 1 tsp salt

Instructions

Preparation

  • Grease your cake or Bundt pan well with butter or spraying oil.
  • Preheat your oven to 350°C/180°C.

Mixing the ingredients

  • For this step, you can use your stand mixer, or a large bowl and your hand mixer.
  • In a large bowl, beat together the butter, sugar and salt. As it comes together, the color changes from a darker to lighter yellow. The mixture becomes fluffier.
  • Add the eggs, one by one. Mix well after you add each egg, and don't add the next until the previous egg is incorporated.
  • Especially if you use a stand mixer, make sure that all ingredients are truly mixed. Scrape the sides of the bowl or use a paddle mixer with a rubber scraper.
  • Alternating between the flour and milk, add the flour and milk to the sugar-egg mixture in three steps, and mix Make sure the ingredients are mixed but avoid overworking the batter.

Baking

  • Scoop in your batter and level the top with a spoon or spatula.
  • Place in the oven and bake for 45-60 minutes until the top is nicely browned and a toothpick comes out clean.

Finishing

  • After baking, the cake should come out quickly. If it doesn't, let the shape cool for about 5 minutes and try again. Carefully use a knife to cut along the edges of the cake. With the pan upside down, carefully shake the pan directly above your plate or board.
  • If you plan to decorate with icing, allow the cake to cool completely before you add the icing. If you don;t, the icing will melt and disappear in the cake.