This delicious Easy and Moist Vanilla Bundt Cake dessert is made with simple ingredients, has a fragrant vanilla flavor, and is perfect for any gathering or occasion! Whether you’re looking for a dessert to take to a potluck or want something sweet to celebrate with, this vanilla bundt cake is a perfect choice!
Learning about all the different types of cakes in pastry school was hands down one of my favorite parts! While I love all types of cakes, bundt cakes are especially unique.
Bundt cakes are a type of cake that is baked in a special pan called a bundt pan. Bundt pans have a hole in the center and are usually decorated with ridges or fluted designs. This hole in the center allows the cake to cook evenly and results in a moist, tender cake.
If you ever struggled with baking bundt cakes make sure to read how to bake and get a bundt cake out of a pan. These tricks work every time!
This vanilla bundt cake is one of my all-time favorite bundt cake recipes! It’s moist, tender, and full of fragrant vanilla flavor. Plus, it’s super easy to make – no special skills or equipment required!
WHY YOU SHOULD MAKE THIS RECIPE
- The light and fresh vanilla flavor makes it fit any special occasion, brunch, or party!
- You can decorate with a simple glaze, frosting, or a dusting of powdered sugar.
- The ingredients are simple and can be found in any grocery store.
- It’s an easy recipe that yields beautiful results!
- Butter – Adds a moist texture and rich buttery flavor to the bundt cake. Use room temperature butter.
- Sugar – Sweetens up the base of the cake batter.
- Vegetable Oil – Adds a smooth moist richness to the cake.
- Eggs – Also add richness along with binding the cake together to help it set properly when baked.
- All-Purpose Flour – The main dry ingredient, flour adds structure to the cake while mixing in well with the rest of the ingredients.
- Baking Powder & Baking Soda – These two leavening agents make the cake rise while baking to add air and fluffiness.
- Salt – Helps activate the leavening agents while balancing the sweet flavor in the cake.
- Vanilla Extract – Adds the classic warming and fragrant vanilla flavor to the cake.
- Buttermilk – This liquid has more acidity than regular milk making the crumb of the cake more tender.
- Confectioners Sugar – This finely milled sugar mixes well with liquid creating a smooth consistency that is sweet.
- Milk – Helps thin out the glaze while keeping it smooth and creamy.
HOW TO MAKE MOIST VANILLA BUNDT CAKE
Prepare for baking: Preheat the oven to 350F. Using a baking spray, spray a 10-cup bundt cake pan heavily to keep the batter from sticking. Set aside.
Cream the butter and sugar: To the bowl of a stand mixer with the paddle attachment, add the butter and sugar. Mix on low medium speed for 2 minutes until combined.
Add the wet ingredients: To the butter and sugar, add the vegetable oil, mix again, then add the eggs one at a time mixing in between each one on medium speed until the mixture is fully combined.
Mix the dry ingredients: In a separate bowl, combine the flour, baking powder, baking soda, and salt until fully combined.
Assemble the cake batter: Mix the buttermilk with the vanilla extract in a measuring cup. Add the dry ingredients 1/3 at a time followed by the buttermilk mixture alternating making sure to finish with the dry ingredients. Mix until just combined.
Bake and cool: Pour the cake batter into the prepared bundt cake pan. Bake for 45-50 minutes or until the cake is fully set. Let it cool for 15-20 minutes, then flip the cake onto a cooling rack to cool completely.
Glaze and serve: While the cake is cooling, mix the glaze ingredients together until fully combined. If the glaze is too thin, add 1/4 cup confectioners sugar. If the glaze is too thick add 1 tbsp milk. Once the cake is fully cooled drizzle on top. Slice, serve, and enjoy!
TIPS FOR RECIPE SUCCESS
- If your butter is too cold, find out how to soften butter quickly.
- 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.
- 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.
- Bake the cake until it is fully set and a toothpick inserted into the center comes out clean or with moist crumbs attached.
- Let the cake cool completely before adding the glaze. If the cake is still warm the glaze will melt and run off the cake.
STORAGE 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.
How do I make sure my bundt cake is moist?
The secret to keeping bundt cakes moist is to use buttermilk, sour cream, or yogurt in the batter. These are thicker than regular milk and will give more moisture to the cake.
Why are they called bundt cakes?
Bundt cakes get their name from the special pan that they are baked in which is called a bundt pan. These pans have fluted sides and a hole in the center which gives bundt cakes their unique shape.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make your own by adding one tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for about five minutes then use as directed in the recipe.
Why does a bundt cake have a hole?
The hole in the center of a bundt cake helps the cake to bake more evenly and prevents it from being over baked around the edges.
WAYS TO ENJOY
- Dust the top with powdered sugar for a simple and elegant dessert.
- Frost the top with Mascarpone Frosting for a tangy-sweet topping.
- Drizzle with Bourbon Caramel Sauce instead of the glaze.
- Serve with fresh berries and whipped cream for a summery treat.
- Decorate the bundt cake with fresh flowers for a special occasion.
- Learn 10 Ways To Make Your Cakes Look More Professional for any gathering!
More bundt cakes
Easy and Moist Vanilla Bundt Cake
- 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
- 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.