Easy Vanilla Bundt Cake
Vanilla Bundt Cake is delicious, elegant, and perfect for any occasion! This vanilla bund cake recipe is my go-to dessert for all occasions, and it never fails me. 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, in my opinion.
[gtranslate]
Tools
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
How to Store & Re-Heat
To store: Wrap it tightly in plastic or aluminum foil, and keep it at room temperature for up to 3 days. If you need to store it for longer, you can freeze it for up to 3 months. To freeze the cake, wrap it tightly in plastic wrap and then in foil or place it in an airtight container. Then, when you're ready to eat it, thaw it at room temperature for a few hours before serving.
To reheat: You can either warm it in the oven or the microwave. To warm it in the oven, preheat the oven to 350°F (175°C) and place the cake on a baking sheet. Cover the cake with aluminum foil to prevent it from drying out, and bake for 10 to 15 minutes or until the cake is warmed. To warm it in the microwave, place a slice of cake on a microwave-safe plate and heat it on high for 15 to 20 seconds. Repeat with additional slices as needed. Be careful not to overheat the cake, as it can become tough and dry.
Make-Ahead
The vanilla bundt cake can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan. However, adding the glaze right before serving is recommended for the best texture and appearance.
How to Freeze
Freeze the vanilla bundt cake without the glaze for up to 3 months. 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—Glazed before serving.
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 Facts
Easy Vanilla Bundt Cake
Amount per Serving
Calories
319
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Trans Fat
2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Cholesterol
40
mg
13
%
Sodium
214
mg
9
%
Potassium
60
mg
2
%
Carbohydrates
42
g
14
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
4
g
8
%
Vitamin A
101
IU
2
%
Vitamin C
0.01
mg
0
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!