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.

A vanilla bundt cake with slices cut out of it on a pink plate.

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

Ingredients for a vanilla bundt cake.

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.

Butter and sugar creamed in a mixing bowl.
Using a mixer, cream the butter and sugar until light pale and fluffy.
Butter, sugar, and eggs mixed together in a mixing bowl.
Stop and add the oil and the eggs one at a time, mixing in between each addition.
Vanilla bundt cake batter in a mixing bowl.
To finish making the batter alternate between adding the dry ingredients and buttermilk combined with vanilla. Make sure the batter is mixed well before each addition.
A bundt pan with cake batter inside.
Pour the batter into the bundt pan.

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.

A slice of vanilla bundt cake on a pink plate next to a fork.
A vanilla bundt cake with slices cut out of it on a pink plate.
5 stars (23 ratings)

Glazed Vanilla Bundt Cake with Buttermilk (So Moist!)

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 12 people
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.
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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.

Notes

Learn my tips for how to bake and get a bundt cake out of a pan for perfect bundt cakes every time!
Make sure the refrigerated ingredients are at room temperature so that the batter mixes well. If your butter is cold, learn how to soften butter quickly.
Serving: 1slice, Calories: 457kcal, Carbohydrates: 61g, Protein: 5g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 332mg, Potassium: 75mg, Fiber: 1g, Sugar: 39g, Vitamin A: 559IU, Calcium: 54mg, Iron: 2mg
Course: Bundt Cake, Cake, Dessert
Author: Sam Adler
Cuisine: American
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