Classic Vanilla Butter Bundt Cake
Yield: 12–14 servings
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Ingredients
Dry Ingredients
3 cups (375 g) all-purpose flour
2½ tsp baking powder
½ tsp salt
Wet Ingredients
1 cup (227 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup (240 ml) whole milk, room temperature
Optional
1 tsp almond extract
Zest of 1 lemon or orange
Equipment
10-cup (2.4 L) Bundt pan
Electric mixer
Mixing bowls
Rubber spatula
Cooling rack
Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C).
Grease the Bundt pan thoroughly with butter or nonstick baking spray.
Dust lightly with flour, tapping out any excess.
Step 2: Mix Dry Ingredients
Whisk together:
Flour
Baking powder
Salt
Set aside.
Step 3: Cream Butter and Sugar
Beat the softened butter on medium speed until smooth.
Gradually add the sugar.
Beat for 4–5 minutes until the mixture is pale and fluffy.
Step 4: Add Eggs
Add the eggs one at a time, beating well after each addition.
Mix in:
Vanilla extract
Almond extract (if using)
Step 5: Combine Wet and Dry Ingredients
Add the flour mixture in three additions, alternating with the milk in two additions:
⅓ flour
½ milk
⅓ flour
Remaining milk
Remaining flour
Mix on low speed just until combined. Do not overmix.
Step 6: Fill the Pan
Pour the batter evenly into the prepared Bundt pan.
Smooth the top with a spatula and gently tap the pan once or twice on the counter to release large air bubbles.
Step 7: Bake
Bake for 50–60 minutes, or until:
A toothpick inserted into the center comes out clean or with a few moist crumbs.
The cake springs back lightly when touched.
The edges begin to pull slightly away from the pan.
Step 8: Cool
Cool the cake in the pan for 10–15 minutes.
Invert onto a wire rack.
Allow to cool completely before slicing.
Optional Finishes
Dust with powdered sugar.
Drizzle with a simple vanilla glaze (1 cup powdered sugar mixed with 2–3 tbsp milk and ½ tsp vanilla).
Serve with fresh berries or whipped cream.
Nutrition Information
Approximate per serving (1 of 12):
Calories: 430
Carbohydrates: 54 g
Protein: 6 g
Fat: 21 g
Saturated Fat: 13 g
Cholesterol: 110 mg
Sodium: 190 mg
Fiber: 1 g
Sugar: 34 g
Nutrition values are estimates and will vary with ingredient brands and serving size.
Tips for Success
Use room-temperature butter, eggs, and milk for a smooth batter.
Cream the butter and sugar thoroughly for a lighter texture.
Measure flour accurately by spooning it into the measuring cup and leveling it off.
Avoid overmixing after adding the flour to keep the cake tender.
Grease every detail of the Bundt pan well to prevent sticking.
Flavor Variations
Lemon
Add:
Zest of 2 lemons
2 tbsp fresh lemon juice
Orange
Add:
Zest of 1 large orange
1 tsp orange extract (optional)
Chocolate Chip
Fold in:
1 cup (170 g) mini chocolate chips, lightly coated in flour
Marble Cake
Remove one-third of the batter and mix it with:
2 tbsp cocoa powder
2 tbsp milk
Layer the vanilla and chocolate batters in the pan and swirl gently with a knife.
Cinnamon Swirl
Mix together:
¼ cup brown sugar
2 tsp ground cinnamon
Layer half the batter, sprinkle on the cinnamon mixture, then top with the remaining batter.
Storage
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Store for up to 1 week. Bring to room temperature before serving for the best texture.
Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Frequently Asked Questions (Q&A)
Q1. Why did my cake stick to the Bundt pan?
A: The pan may not have been greased thoroughly, or the cake may have cooled too long in the pan. Grease every groove well and invert the cake after 10–15 minutes.
Q2. Why is my cake dry?
A: Overbaking or adding too much flour are the most common causes. Check for doneness a few minutes before the suggested baking time ends.
Q3. Can I use cake flour instead of all-purpose flour?
A: Yes. Use the same weight (375 g). Cake flour produces a finer, softer crumb.
Q4. Can I use salted butter?
A: Yes. Reduce the added salt to ¼ teaspoon.
Q5. Can I make this cake ahead of time?
A: Yes. It stays moist for several days and often tastes even better the next day.
Q6. Can I bake this in loaf pans?
A: Yes. Divide the batter between two 9×5-inch loaf pans and bake for 45–55 minutes, checking for doneness with a toothpick.
Q7. Can I add nuts?
A: Yes. Fold in up to 1 cup (100–120 g) of chopped toasted pecans, walnuts, or almonds if desired.
Q8. Can I make it without nuts?
A: Absolutely. The base recipe contains no nuts, making it suitable for anyone avoiding tree nuts. If serving someone with a nut allergy, ensure all ingredients are produced in a nut-safe facility.
Q9. Why did the cake crack on top?
A: A slight crack is normal for dense butter cakes. It forms as the cake rises and sets during baking.
Q10. How do I know when the cake is fully baked?
A: The cake should be golden brown, spring back when lightly pressed, and a toothpick inserted into the thickest part should come out clean or with just a few moist crumbs.
