This golden brown vanilla bundt cake is soft, rich, and full of real vanilla flavor in every bite. Made with pantry staples it stands out thanks to the generous use of vanilla bean paste, twice as much as most recipes call for. The pan release method ensures it slides out cleanly, showing off every curve of your bundt pan. A simple vanilla glaze finishes the cake with a light touch of sweetness, making it perfect for everything from everyday baking to special occasions.
I love a good bundt cake. And I especially love vanilla. This recipe came together after I realized I wanted a cake where you could smell and taste the vanilla, which is why I use two full tablespoons of vanilla bean paste for a warm, round flavor that runs through every crumb. The cake is guaranteed crowd favorite and will disappear faster than a magi trick
Bundt cakes are an easy and delicious way to feed a crowd. If you're in the mood for chocolate instead of vanilla, try my incredibly moist Chocolate Sour Cream Pound Cake with a chocolate glaze. And for a classic then you want my Southern Lemon Pound Cake, a recipe I learned from my aunt. And for a fruity option get this recipe for Blood Orange Pound Cake.
What Makes This Vanilla Bundt Cake Stand Out
This isn’t your average vanilla bundt. Here’s why it’s worth baking:
- Double the vanilla: Most recipes use just 1 tablespoon of extract or vanilla bean paste. This one uses 2 tablespoons of vanilla bean paste for a rich, fragrant flavor that holds its own.
- Creaming with care: The sugar is added gradually, 1/2 cup at a time, to the butter. This extra step means more air is incorporated into the batter and that will result in lighter, fluffier texture in the final cake.
- Thinner vanilla glaze: Just enough to give the cake a soft shine and subtle sweetness without overpowering the flavor. The other thing I like about the thinner glaze is that it allows the details of the beautiful bundt to be seen and it adds more vanilla flavor without adding a lot of sweetness.
- Melt-in-your-mouth texture: This recipe delivers a perfectly moist and tender crumb, thanks to the creamed butter, sugar, and whole milk. Each bite is a cloud of vanilla-infused delight.
Vanilla Bundt Cake Ingredients
Here are the ingredients that you'll need for this incredibly moist vanilla bundt cake:
- Unbleached All-Purpose Flour: The flour adds structure to the cake. Sift the flour to aerate and use a scale to weigh to ensure you’re not using too much or too little. Since this cake was tested with AP flour, I recommend not using cake flour.
- Unsalted Butter: Butter gives richness, tenderness, and structure to this recipe. Start with room temperature butter (65-68 degrees F) so that it emulsifies with the other ingredients. Unsalted butter is recommended so that you can control the amount of salt in the recipe. Salted butter can contain up to 7 grams of salt per every 4 ounces of butter.
- Vanilla Bean Paste: The vanilla bean paste adds an abundance of vanilla flavor, plus you see the tiny specs of vanilla. To take it to the next level, use 2 vanilla bean pods in place of the vanilla bean paste.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make This Moist Vanilla Bundt Cake
Step 1: Prep the bundt pan. Melt the butter and stir it together with the flour. Use a pastry brush to evenly coat the inside of the pan, being careful to get into every crevice.
Step 2: Cream the butter in the bowl of a stand mixer using the paddle attachment. Add the vanilla bean paste. Add the sugar 1/2 cup at a time, mixing on medium speed after each addition.
Step 3: Add the eggs one at a time, beating on medium speed.
Step 4: Alternate the addition of flour mixture and milk, starting with the flour.
Step 5: Scrape the sides and bottom of the mixing bowl. Mix the cake batter on low for another 20 seconds.
Step 6: Spoon the batter into the bundt pan, evenly distributing the batter around the pan.
Step 7: Bake the cake until it has risen, is golden brown, and the temperature in the center registers about 202 degrees F.
The center of the cake is the space halfway between the center and outer edge of the pan. Use an instant-read thermometer to check the temperature.
Step 8: Remove the pan from the oven and place it on a wire rack to cool for 15 minutes.
Baking Tip: Don’t let the cake cool longer than that. If the cake is left in the pan too long it will stick and break apart when you invert it from the pan.
Step 9: Invert the cake on a wire rack and let it cool completely before adding the glaze.
How to Make the Vanilla Glaze
Combine the powdered sugar, the vanilla extract, and 2 tablespoons of milk. Stir until the glaze is smooth. At this point, the glaze will be very thick. Add the remaining milk 1 teaspoon at a time until the desired consistency is reached.
Spoon the glaze over the cake once it has completely cooled.
Tips for Successfully Making This Recipe
- Use a kitchen scale to weigh the flour, butter, and eggs. Weighing the eggs is especially important if you’re using organic cage-free or smaller eggs. I typically use conventional large-grade AA eggs, which have a consistent weight of 50 grams.
- Add the sugar gradually. I add it 1/2 cup at a time while creaming with the butter. This helps dissolve the sugar more evenly and supports a soft, fluffy crumb.
- Scrape the bowl often: Especially after adding eggs. This keeps the batter uniform and prevents dense spots in the final cake.
- Add the eggs one at a time to ensure they properly emulsify with the butter and sugar. Eggs contain a significant amount of water, and the goal is to combine this water with the fat in the butter and sugar mixture. If you add too many eggs at once, it can make it harder for the fat and water to emulsify properly, resulting in a less smooth mixture. Adding the eggs gradually helps achieve a smooth, well-mixed batter.
- Follow the cooling time for the bundt cake. Once the cake comes out of the oven it needs time to finish setting and to start to release from the pan. If you invert it too soon the cake will stick. If you wait too long, the cake will start to restick to the pan.
If you make this delicious and moist vanilla bundt cake please leave a rating and a comment below.
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Soft and Buttery Vanilla Bundt Cake
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
Ingredients
Pan Release
- 1 tablespoon (14 grams) unsalted butter melted
- 1 tablespoon (8 grams) unbleached all-purpose flour
Vanilla Pound Cake
- 3 cups (375 grams) unbleached all-purpose flour sifted
- 2 teaspoons (8 grams) baking powder
- 1 teaspoon kosher salt
- 1-1/4 cups (284 grams) unsalted butter room temperature
- 2 tablespoons (34 grams) vanilla bean paste
- 2-1/2 cups (500 grams) granulated sugar
- 5 large (250 grams) eggs room temperature
- 1 cup (240 ml) whole milk room temperature
Vanilla Glaze
- 2 cups (240 grams) powdered sugar sifted
- 1/8 teaspoon kosher salt
- 1-1/2 teaspoons pure vanilla extract
- 3-4 tablespoons whole milk
Instructions
- Preheat the oven to 325°F.
For the Pan Release
- Stir together the melted butter and flour in a small bowl until a paste forms. Using a pastry brush, coat all interior surfaces of a 12 cup Bundt pan. (If mixture becomes too thick to brush on, microwave it for about 5-10 seconds, or until warm and softened).
For the Vanilla Bundt Cake
- Crack the eggs into a separate bowl. Sift the flour into a large bowl. Add the baking powder and salt and whisk the ingredients together.
- Put the butter and the vanilla bean paste in the bowl of a stand mixer and with the paddle attachment beat the butter and vanilla for 30 seconds on medium speed.
- With the mixer running on medium speed slowly add the sugar 1/2 cup at a time beating for 30 seconds after each addition before adding the next 1/2 cup of sugar. After adding all the sugar beat the sugar and butter together for until the mixture is creamy, about 5-6 minutes.
- Scrape the bottom and sides of the bowl. Add the eggs one at a time and beat on medium speed until each egg is well incorporated.
- Stop the mixer after adding the first 3 eggs and scrape the bottom of the bowl to ensure the ingredients are well mixed. Add the remaining 2 eggs one at time and scrape the down the after mixing in the last egg.
- Add one-third of the dry ingredients and mix on low speed until well combined, but do not over mix. Add one-half of the whole milk and mix on medium speed until well combined. Add half of the remaining dry ingredients, then the rest of the milk. Add the remaining the dry ingredients and mix until just combined. Scrape the bottom of the bowl and mix on low speed for about 30 seconds.
- Scoop the batter into the prepared bundt pan. Use an offset spatula to smooth the top of the cake so it is level. Fold a dish towel and place it on the counter. Tap the bundt pan against the counter 4 times to remove air bubbles from the batter.
- Bake the cake for 45-55 minutes and rotate the cake after the frist 25 minutes. The is done when it is golden brown and a skewer inserted in the center of the cake comes out with no more than a couple of crumbs clinging to it. Another way to check it is with an instant-read thermometer. The temperature should be 202°F.
For the Vanilla Glaze
- Place the cake and the rack over a plate to catch the excess glaze.
- Sift the powdered sugar into a medium-sized bowl. Add the salt, vanilla extract, and 2 tablespoons of the milk. Stir the mixture together. At this point, the glaze will be thick.
- Add 1-2 more tablespoons of milk 1 teaspoon at time until the desired consistency is achieved.
- Spoon the vanilla glaze over the cake. There is enough glaze to coat the cake plus spoon some over individual slices.
How to Store the Cake
- Room Temperature: The cake is good at room temperature in a cake container for up to 2 days.
- Refrigerator: The best way to store it in the refrigerator is to cut the cake into pieces (about 2-3 servings in size) and wrap each piece in plastic wrap. Wrapping the cake pieces will help it stay moist. When ready to serve let it come to room temperature or warm it in the microwave for about 15 seconds
- Freezer: To freeze the cake wrap individual slices in plastic wrap and then place them in a freezer storage bag. To freeze a whole cake, wrap it in two layers of plastic and then one layer of aluminum foil. Freeze the cake for up to 1 month. When ready to serve, thaw in the refrigerator 24 hours before serving.
Brenda Higgins says
Are the eggs weighed in their shells or after they've been cracked ope
Cheryl Norris says
Hi Brenda
The weight of the eggs is the eggs without the shell.
Karla says
Best vanilla cake I have ever tried!!! ❤️
Cheryl Norris says
Hi Karla
I'm so glad you enjoyed this bundt cake! Thank you for leaving this wonderful review - it made my day.❣️