This Bundt Cake recipe makes the perfect buttery vanilla cake with a simple glaze. Perfect for potlucks, parties, or family dessert nights.
I’ve already shared plenty of Classic Cake Recipes on the blog, including Triple Chocolate Bundt Cake and Red Velvet Bundt Cake. But I recently realized I’d never posted the simplest and arguably most delicious, Vanilla Bundt Cake, so here it is.
Sabrina’s Bundt Cake Recipe
When I talk about Bundt Cake, I’m referring to a cake I bake in that classic ring-shaped pan with the center tube, and while the pan is the only real rule, I’ve found these cakes tend to come out extra moist and rich. My version is a bit denser than a Classic Vanilla Cake, but it still feels light because of its tender texture, and I top it with a simple glaze that adds sweetness without overwhelming the naturally flavorful crumb. I love enjoying a slice just as it is for an easy, indulgent treat, but if you want to take it up a notch, add a scoop of vanilla ice cream or check out some of my flavor variations below.
Recipe Card
Ingredients
Bundt Cake:
- 1 1/2 cups unsalted butter , softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1/3 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
Glaze:
- 1 pound powdered sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and spray a 12 cup bundt pan with baking spray.
- To your stand mixer add the butter and sugar on medium speed.
- Increase speed to high and beat for 2 minutes.
- Add in the eggs one at a time until well mixed.
- Add in the vanilla extract until well mixed.
- Sift the flour, cornstarch, baking powder and salt.
- Add the flour mixture and milk alternating in thirds until well mixed.
- Pour the mixture evenly into the bundt pan.
- Bake for 55-60 minutes or until a toothpick comes back clean and springs back to the touch.
- Let cool 15 minutes, place a cake stand upside down over the bundt pan and flip the bundt pan.
- Remove the bundt pan carefully.
- In a large bowl whisk together powdered sugar, milk and vanilla extract until smooth.
- The glaze should be thick, add more powdered sugar if necessary.
- Pour over bundt cake.
Nutrition
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Chef’s Note: Is the hole necessary?
When I bake this recipe, I use those classic donut shaped bundt pans because they make such beautiful cakes, but the hollow center actually does more than just look pretty. Since Bundt batter is a bit denser than a typical cake, it needs extra time in the oven, and if I baked it in a regular round or square pan, the outside would burn before the middle cooked through. The ring shape with the open center helps the heat circulate evenly, so the cake bakes perfectly all the way to the middle.
Table of contents
Can this be made ahead of time?
I love making bundt cakes ahead of time because they hold up beautifully, and sometimes they’re even better the next day. I can bake the cake 1–2 days in advance, let it cool completely, then wrap it tightly and keep it at room temperature, or refrigerate it for up to a week if I need more time. When I really want to plan ahead, I freeze the unglazed cake for up to 6 months and add the glaze after it thaws so it looks fresh and glossy. Whether I’m prepping for a party or just getting ahead for the week, a bundt cake is one dessert I never worry about making early.
How to Store
- Serve: Make sure that you let the cake cool before removing it from the pan and adding the glaze. It can sit out for about 2 hours before serving or storing the cake.
- Store: To keep bundt cake for later, you can cover it in plastic wrap or put pieces in an airtight container. It’ll stay good in the fridge for up to 5 days.
- Freeze: You can also carefully seal the cake to keep it in the freezer for up to 6 months. Let it thaw overnight in the fridge, then add the glaze and serve.
Variations
- Brown sugar glaze: For a darker and richer topping, you can make brown sugar glaze to go over your Vanilla Bundt Cake. To make rich brown sugar glaze, add ¼ cup unsalted butter to a saucepan. Melt the butter over low heat, and add ½ cup brown sugar. Stir as it cooks for 2 minutes. Then add 2 tablespoons of heavy cream. Let the brown sugar mixture come to a boil while still stirring. As soon as it starts to boil, remove it from heat. Then add 2/3 cup powdered sugar into the mixture. Combine into a smooth glaze, and pour over the cooled cake.
- Holiday Bundt Cake: An easy way to make a more festive cake is by adding festive mix-ins. You can add a dash of cinnamon and nutmeg for a cheery flavor. Or, mix in red and green candied cherries for a bright and fun Christmas cake.
- Lemon Bundt Cake: To make Lemon Bundt Cake, you can mix lemon juice into the batter in place of the vanilla. Then whisk lemon zest into the Lemon Bundt Cake glaze.
- Mix-ins: There are plenty of other flavor additions and mix-ins that you can try in this recipe. You could add almond extract, strawberry extract, chopped nuts, chocolate chips, or dried fruit to the batter. Or, to make a Bundt Birthday Cake, mix rainbow sprinkles into the batter and top the glaze with sprinkles. You can also use food coloring to make the glaze more fun and bright.
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