Glazed Vanilla Bundt Cake with Buttermilk (So Moist!)
Ahh, simple perfection — that’s the best way to describe this vanilla bundt cake. Butter, buttermilk and oil combine to produce a wildly moist cake with fragrant vanilla flavor. Whether you’re looking for a dessert to take to a potluck or want something impressive-but-simple to celebrate with, this glazed vanilla bundt cake is the perfect choice! Yields 12 servings.

This vanilla bundt cake is one of my all-time favorite bakes. It’s moist, tender, full of vanilla flavor, and couldn’t be easier to make—no fancy equipment or decorating skills required. You don’t even need frosting (though you know I’m still gonna drizzle it with this vanilla glaze 🙋🏻♀️). It’s the kind of cake that looks impressive but takes very little effort, which is a big win in my book.
As a trained pastry chef, I’ve baked lots of different cakes—but I have a soft spot for bundt cakes. The shape isn’t just pretty—but the hole in the middle actually helps the cake bake evenly, so you get that soft, perfect crumb every time.
As for the non-technical reason I love them? That built-in design. No layering, no piping, no stressing over a crumb coat. You can just pour on a glaze (like this vanilla one) this chocolate glaze, or this zesty lemon glaze.
You could also just dust with powdered sugar, or serve it plain and it still looks like you tried really hard. Love that for us.
This recipe is made with buttermilk, which I use in almost all my bundt cake recipes because it makes the texture so soft and adds a subtle tang that balances the sweetness. You can even turn this into mini bundt cakes if you’re feeling cute.
What you need
While recipe testing this cake I found that using a combination of butter, oil, and buttermilk had the best texture. It kept the cake super moist for days.
Bundt cakes can sometimes be dense and dry, but not this recipe! Its perfectly moist and is super fluffy!
How to make it
First make sure you heavily spray your baking pan- I mean like A LOT. It should be coated really well to make sure that it slides out easily without breaking.
Recipe tips
- Make sure all of the ingredients are at room temperature before mixing the cake batter. This will help ensure that the cake will bake evenly and rise properly. If you mix a batter with cold ingredients it will not combine the way it should.
- Combine all the dry ingredients into one bowl so you can easily add it to the mixer bowl when you need to.
- Add the buttermilk and vanilla to a measuring cup so its easy to alternate adding it in with the dry ingredients.
- If you want a more intense vanilla flavor, feel free to use vanilla bean paste or scrape out the seeds from a vanilla bean to add to the cake batter.
- Let the cake cool completely before adding the glaze. If the cake is still warm the glaze will melt and run off the cake.
Storing and Freezing
Storing: This cake can be made in advance and stored at room temperature covered tightly for up two days. You can also store it covered in the fridge for up to one week.
Freezing: To freeze, wrap it tightly in plastic wrap and aluminum foil then place it in a freezer-safe bag for up to two months. Thaw overnight in the refrigerator before serving.
Glazed Vanilla Bundt Cake with Buttermilk (So Moist!)
Ingredients
- 1 cup butter, (227g)
- 2 cups sugar, (400g)
- ¼ cup vegetable oil
- 3 eggs large, room temperature
- 2 ¾ cup all purpose flour, 330g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp vanilla extract
- ¾ cup buttermilk, room temperature
For The Glaze:
- 1 1/4 cup confectioners sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milk
Instructions
- Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 2 cups sugar and mix on low-medium speed for 2 minutes.
- Add the ¼ cup vegetable oil and mix again until combined. Add the eggs one at a time on medium speed, mixing in between.
- In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
- In a measuring cup add the buttermilk and vanilla extract.
- Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
- Pour the batter into the prepared bundt cake pan.
- Bake for 45-50 minutes or until the cake is set and the sides are pulling away from the pan.
- Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely.
Make the glaze:
- Combine the 1 1/4 cup powdered sugar, 1/2 tsp vanilla extract, and 1-2 tbsp milk and mix until smooth.
- Drizzle over cooled cake.
Can I bake in regular cake pans?
Sure you can bake it in 2 8-9″ round cake pans and check after 20- 25 minutes.
It was delicious 😋🤤 and I’m 10
Thank you Elizabeth!! Wow! So good to start baking so young, keep it up!!
Tried to post a picture to show you how pretty this was,, but this was truly an easy recipe that came right out of the Bundt pan! It is delicious! Made for dessert after Easter dinner and it was a hit! Will definitely me making this again and again!!!!
Hooray Laura!!! Thank you so much for letting me know and the 5 star review! So happy you love this cake and it came out easily! I hate that stress of making a bundt cake and wondering if its all gonna come out! Thank you for making my recipe as part of your holiday table 🙂
This was delicious! Not too sweet. I added rainbow sprinkles in the batter, and some over the glaze. Very moist. I might add a little more vanilla next time, but overall it was great.
So glad to hear Olivia! Sprinkles are always a great idea!!
Can I add a filling into the center of this cake? My husband wants chopped pecans in brown sugar and cinnamon filling!
He’s picky and precise. I’m trying to duplicate a bundt cake his mother used to make for him as a child.
Hi Susan! Yes you can totally do that! That sounds delicious. I havent tried it yet but I am planning on making a cinnamon coffee cake streusel type flavor soon with a filling in the center. Let me know how it comes out!
I made a concoction of 1/2 cup packed brown sugar and 2 heaping tablespoons of cinnamon (my hubby LOVES cinnamon) and I added a couple of tablespoons of milk and mixed that…….then I added about a full cup of your cake batter to the cinnamon mixture. I chopped 1/2 cup of home grown pecans.
I layered cake batter, then cinnamon/cake mix concoction and a loose sprinkle of nuts. I did 3 layers like that and then baked it 47 minutes.
It’s delicious! I just wish I had baked it less time. I should have started checking 10 minutes sooner.
But it’s the closest to what my dear hubby remembers as a child!
The buttermilk adds a wonderful moisture and flavor to this yellow cake…….beyond my expectations! My hubby says its a keeper recipe,
So happy this worked out for you and your husband! Thank you so so much for letting me know!
I picked this recipe to use with my new Nordic Ware anniversary pan and it came out awesome! Delicious tender crumb with a lovely vanilla flavor. Perfect for an after dinner dessert or with a simple cup of coffee or tea. I always trust your recipes and I have never been dissapointed. Thank you Sam.. this is a keeper.
Thank you so much Arlene!! Im so glad that you made and enjoyed this recipe- I appreciate that you trust my recipes, you made my day! Thank you!!
Can I sub the vegetable oil for butter? And if so how much butter should I use?
Hi Nikira, I don’t recommend swapping in oil for butter as its not a 1:1 ratio- what you do instead is double my vanilla cupcakes with oil and bake it in a bundt pan- I would check after 45- 50 minutes. Please let me know if this is helpful!
Hi. Could I double this and make in a 12 cup Bundt pan? Or would it be better to double your vanilla cupcake recipe for the 12 cup Bundt pan? TIA
Hi! I wouldnt make double the bundt for a 12 cup, it would be too much batter. You can double the vanilla cupcakes instead. Or you can just make this in a 12 cup and watch the timing, check 10-15 minutes before. Let me know how it goes!
Hi! What is I can’t find buttermilk? Should I use something else? If so, what measurement?
Hi! If you cant find buttermilk, you can make your own! Measure 1 cup of milk (preferably who but any will work) and take out 1 tablespoon. Replace it with 1 tablespoon lemon juice or white vinegar and let it sit for 10 minutes. Tada! You made buttermilk! If you dont want to do that either, you can replace with any kind of milk 🙂
I made this ( my first ever Bundt cake). It turned out perfect
WOHOO Leasa! Way to go! So glad to hear it. Thank you so much for the 5 star review!
Hello! Can I use canola oil instead of vegetable oil?
Yes totally!!
Delicious! Made this as a full Bundt cake and then as mini Bundt’s and both ways turned out great! Very easy recipe with lots of flavor. Will make over and over again!
WOHOO! So happy you loved this recipe- thank you so much for the 5 star rating and review!
This cake is amazing! The texture is perfect. I really like hybrid butter/oil cakes that use buttermilk; this is as good as it gets.
Thank you Ashton! I am so glad you loved this recipe! Thanks for the 5 star review!!
the cake looks delicious – can i skip the glaze? would it be sweet enough?
Yes for sure! You can top it with anything really- fruit or lemon curd too!
Can I ask you if this is the same as a pound cake? I’ve been trying to bake pound cakes with no success because I’m not happy with the final result. Maybe it’s a bundt cake I’m looking for? I want a moist, tender, light texture. I’m getting a dry, dense, thick texture with the pound cakes.
I’m making your recipe today. I can’t wait. Maybe this is what I’m looking for!
Hi Row! This cake has the consistency of a pound cake but is moist and tender- definitely not dry. You might just not be finding the right pound cake recipes. If you make this one please let me know how you like it!
This looks delicious! Will it work if I mix it by hand (stiff wire whisk)? Or does it have to be an electric mixer?
Hi Hannah! You can totally make this buy hand- just make sure that your butter is soft enough to mix in with the sugar and definitely use a sturdy whisk like you mentioned 🙂
One of the best Bundt cakes ever! I added some apricot preserves one top of half of the batter then spooned in the rest of the batter. Delicious!
Sounds delicious Laurie! I have to try that! Thanks so much got the 5 star review, so glad you love the recipe!
Can you use avocado oil or olive oil instead of vegetable oil?
I havent tried it but you can!
This made a great bundt cake that our family is really enjoying!! Thank you!! I love the texture of the cake–moist on the inside with a slight crunch on the outside. Will make again! Loved that it didn’t call for a million eggs or any ingredients that I don’t always have on hand (I added vinegar to milk as a substitute for buttermilk). Lovely! I served it with a homemade strawberry sauce instead of the vanilla glaze because that’s what I was in the mood for, and it worked perfectly!
Ohhh Rashidah, a strawberry sauce sounds so nice on top of this! Thank you so much for letting me know how much you liked this recipe, it made my day! So glad your family is enjoying the cake, its one of our favorites!! ♥️