This Vanilla Bundt Cake is delicious and perfect for any occasion! This vanilla bundt cake recipe is my go-to dessert for all occasions, and it never fails!
While most bundt cake recipes call for butter, I prefer Smart Balance Original Spread instead because it produces a moister, tender, and fluffy cake similar to one made with oil.
Plus, it's easier on the waistline!😉I usually make it in a bundt pan, but it can also be made in a loaf pan, cake pan, or individual cakes.
Note: The full instructions are provided in the recipe card below.
Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour.
Sift the flour, baking soda, and baking powder into a large bowl. Set aside. In the stand mixer bowl, beat the butter and sugar on medium speed until light and fluffy for 5 minutes.
Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Split the vanilla bean in half lengthwise and scrape out the seeds with a knife; add half of the seeds to the batter and mix until well incorporated.
Combine pure vanilla, clear vanilla, and buttermilk in a two-cup liquid measuring cup. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour.
Scrape down the sides of the bowl with a rubber spatula and give a quick mix to be sure the batter is well incorporated.
Pour the vanilla batter into the prepared bundt and smooth the surface. Bake for 45 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean and the edges start pulling away from the pan's sides.
Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
How to Make Vanilla Glaze
In a medium bowl, whisk together the powdered sugar, 3 tablespoons heavy cream, remaining vanilla bean seeds, clear vanilla, and vanilla extract until smooth, adding more heavy cream as needed, 1 teaspoon at a time, until the glaze is pourable.
Spoon the glaze over the vanilla bundt cake and allow it to set for 20 minutes before slicing.
Pair with
You may also like
Recipe
Easy Vanilla Bundt Cake
Equipment
Ingredients
For the Vanilla Bundt Cake:
- 375 g (3 cups) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 /4 teaspoon kosher salt
- 400 g 2 cups granulated sugar
- 226 g ( 1 cup ) Smart Balance Original Spread or unsalted butter, softened
- 1 tablespoon pure vanilla extract
- 1 tablespoon clear vanilla
- 4 large eggs , room temperature
- 250 ml (1 cup ) Buttermilk, shaken , room temperature or sour milk ( see notes)
- Butter or nonstick spray and plain flour for greasing
- ½ vanilla bean, seeds scraped out
For the Vanilla Glaze:
- 1-½ cups powdered sugar
- 2 to 3 tablespoons heavy cream , Half and Half, or whole milk
- ½ teaspoon vanilla extract
- ½ teaspoon clear vanilla
- ½ vanilla bean seeds scraped out
Instructions
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour.
- In a large bowl, sift together the flour, baking soda, and baking powder. Set aside. In the stand mixer bowl, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Split the vanilla bean in half lengthwise and scrape out the seeds with a knife; add half of the seeds to the batter and mix until well incorporated. In a two-cup liquid measuring cup, combine pure vanilla, clear vanilla, and buttermilk.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula and give a quick mix to be sure the batter is well incorporated.
- Pour the vanilla batter into the prepared bundt and smooth the surface. Bake for 45 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean, and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
- Meanwhile, make the Vanilla Glaze: In a medium bowl, whisk together the powdered sugar, remaining vanilla bean seeds, 3 tablespoons heavy cream, pure vanilla extract, and clear vanilla until smooth, adding more heavy cream as needed, 1 teaspoon at a time until the glaze is pourable. Spoon the glaze over the Vanilla bundt Cake and allow it to set for 20 minutes before slicing.
Notes
- This vanilla bundt cake with glaze can be stored at room temperature for 1 day in an airtight container or in the refrigerator for up to 5 days.
- If you don't have buttermilk, combine 1 cup of whole milk with 20 ml (4 teaspoons) of fresh lemon or white distilled vinegar. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly. Then, proceed with the recipe.
- Spoon the glaze over the vanilla bundt cake and allow it to set for 20 minutes before slicing.
- You can freeze the vanilla bundt cake for up to 3 months without Glaze. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack.
- If you're using a baking spray, don't grease the bundt pan too early, or the oil will run down the sides and pool in the bottom, causing the cake to stick.
- The recipe also works in a 9×13-in cake pan, loaf pan, or as individual cakes. However, cooking time will vary.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
