Made with simple ingredients, our fool-proof vanilla bundt cake is soft, moist, loaded with vanilla flavor, and oh-so-delicious!
Perfect for any occasion this easy-to-make scratch cake will have you wondering why you ever bothered with store-bought box mixes!
Our vanilla bundt cake is simplicity at its best. Its moist and tender crumb, combined with its delicious vanilla flavor, will soon become your go-to cake for every occasion.
Perfectly sweet and tender, this vanilla bundt cake is hands down one of my favorite bundt cakes. There’s no fancy frosting or flavors, just simple pantry ingredients, and real vanilla flavor.
If you love making delicious bundt cakes, make sure to try our Louisianna Crunch Cake and Kentucky Butter Cake recipes.
Ingredients to Make a Perfect Vanilla Bundt Cake
Let’s start by gathering the ingredients we need to make our classic Vanilla Bundt Cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Can I add anything else to the recipe?
Absolutely. You can add chocolate chips or any of your favorite baking chips to the cake batter. Pecans and walnuts are also an excellent addition.
Blueberries, peaches, nectarines, and pineapple can also be added to the cake batter. Lightly coat them in flour before adding them, as this will prevent them from sinking to the bottom.
I use vanilla extract in the recipe, but you can also add almond extract or lemon extract to the batter.
How to make a Vanilla Bundt Cake
- Preheat the oven to 350 degrees F.
- Grease a bundt pan with butter and dust the pan with granulated sugar.
- Add the all-purpose flour, cornstarch, baking powder, baking soda, and salt to a medium bowl.
- Sift the flour mixture together and set aside until needed.
- Add the granulated sugar, vegetable oil, and melted unsalted butter to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and an electric hand mixer).
- Mix for 1 minute at medium-high speed until the mixture starts to turn a pale yellow.
- Add the eggs, egg whites, and vanilla extract to the mixture.
- Mix on medium speed for 1-2 minutes.
- Add half of the buttermilk to the batter and mix on low speed to combine.
- Add half of the dry ingredients to the batter. Use a rubber spatula to fold in the flour, just enough to combine.
*Scrape the sides and bottom of the bowl with a rubber spatula as needed. - Add the remainder of the buttermilk to the batter and mix just enough to combine.
*Let the eggs and buttermilk come to room temperature before using.
- Add the remainder of the dry ingredients to the cake batter, folding them in with a rubber spatula.
*Scrape the sides and bottom of the bowl with a rubber spatula. - Pour the cake batter into the prepared pan and tap the pan on the counter to help release any air bubbles.
- Place the pan on the center rack of the preheated oven and bake for 30- 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
- Remove the pan from the oven and place it on a wire rack to cool for 10-15 min.
- Place a large plate or serving platter on top of the bundt pan and turn the cake over. Tap on the pan with a knife to help release the cake from the pan.
Dust the vanilla bundt cake with powdered sugar and serve with homemade whipped cream and fresh berries.
This simple vanilla cake can also be topped with a vanilla glaze, chocolate glaze, cream cheese frosting, or any of your favorite cake toppings.
Wouldn’t you love a slice of this delicious vanilla bundt cake with a cup of coffee or a cold glass of milk? It’s the perfect anytime cake.
Any leftovers should be stored in an airtight container at room temperature for 3 – 4 days or refrigerated for 5-6 days. If refrigerated, let the cake sit at room temperature to warm up before serving.
You can also freeze the vanilla bundt cake for up to two months. Double-wrap it in plastic wrap and aluminum foil. You can also wrap individual slices and store them in a ziplock freezer bag.
Recipe FAQ’s
The key to getting the cake to release from the pan is to grease the pan really well and then coat it with a dusting of sugar or flour. You can use butter or shortening to grease the pan or use pan spray without any dusting.
It’s also important not to let the cake cool in the pan for more than 5-10 minutes. The longer it sits, the more likely it will stick to the pan.
If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
Overmixing the batter or overbaking can cause the cake to become dense or dry. Mix the ingredients just enough to combine, and check for doneness a few minutes before the recommended baking time.
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Classic Vanilla Bundt Cake
Equipment
Ingredients
- 1 ½ cups all purpose flour
- ¼ cup cornstarch
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ¼ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg white
- ½ cup buttermilk
- 1 tablespoon vanilla extract
- ¼ cup confectioners sugar to dust cake
Instructions
- Preheat oven to 350F
- Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl. Set aside until needed.
- Add the granulated sugar, vegetable oil, And melted unsalted butter to the bowl of a stand mixer fitted with the paddle attachement and mix for 1 minute at medium-high speed until the mixture starts to change color.
- Add the eggs, egg white, and vanilla extract to the mixture and whip for 1-2 minutes.
- Add half of the buttermilk to the wet ingredients and whip on low speed to combine.
- Add half of the dry ingredients and fold into the wet ingredietns with a rubber spatula just until mixed in. Repeat the process adding the remainder of the buttermilk and dry ingredients to the cake batter.
- Coat a bundt pan with butter then dust it with granulated sugar.
- Pour the cake batter into the prepared pan and tap the pan on the counter to help release any air bubbles.
- Place the pan on the center rack of the preheated oven and bake for 30- 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
- Remove from the oven and place the pan on a wire rack to cool for 10-15 min.
- Place a large plate or serving platter on top of the bundt pan and turn the cake over. Tap on the pan with a knife to help release the cake from the bundt pan.
- When the cake has coooed completely, dust it with powdered sugar and serve with fresh berries.!
Notes
It’s also important not to let the cake cool in the pan for more than 5-10 minutes. The longer it sits, the more likely it will stick to the pan. What if I don’t have buttermilk? If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. Why is my cake dry? Overmixing the batter or overbaking can cause the cake to become dense or dry. Mix the ingredients just enough to combine, and check for doneness a few minutes before the recommended baking time. Can I add anything else to the recipe? Absolutely. You can add chocolate chips or any of your favorite baking chips to the cake batter. Pecans and walnuts are also an excellent addition. Blueberries, peaches, nectarines, and pineapple can also be added to the cake batter. Lightly coat them in flour before adding them, as this will prevent them from sinking to the bottom. I use vanilla extract in the recipe, but you can also add almond extract or lemon extract to the batter.
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