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A vanilla bundt cake with icing on a glass cake stand.
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Vanilla Bundt Cake

An easy and delicious vanilla Bundt cake perfect for your next get-together or cup of coffee! Made with everyday kitchen staples!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Cool Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 575kcal
Author John Kanell

Equipment

  • Whisk
  • 12 cup Bundt pan
  • Mixer
  • Wire rack

Ingredients

For the Cake:

  • 3 cups all-purpose flour (360g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp kosher salt
  • 1 cup unsalted butter room temperature (227g or 2 sticks)
  • 8 ounces cream cheese room temperature
  • 2 cups granulated sugar (400g)
  • 6 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup whole milk (240mL)

For the Glaze:

  • 2 cups powdered sugar (240g)
  • 3 tbsp milk
  • ½ tsp vanilla extract

Instructions

For the Cake:

  • Preheat the oven to 350F.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese until smooth. Add sugar and beat at medium speed until light and fluffy, about 5 minutes.
  • Add 3 eggs, one at a time, beating until each is fully incorporated before adding another one. After adding 3 eggs, add 3 tablespoons of the flour mixture. Continue adding the other 3 eggs, one at a time. Beat in the vanilla.
  • Add ⅓ of the flour mixture mixing at low speed until combined. Add half of the milk and mix until combined. Repeat, alternating with the rest of the flour mixture and milk.
  • Butter and flour a 12-cup Bundt pan or spray with baking spray with flour.
  • Pour the cake batter into the pan and tap gently on the counter a few times to settle the batter.
  • Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely.

For the glaze:

  • In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Pour over the cooled cake.

Video

Notes

  • Want to change up how the cake looks? After the glaze has set on the bundt cake, fill the middle with fresh fruits and edible flowers. Alternatively, add some sprinkles to the glaze before it sets.
  • As we are working with many eggs, I recommend cracking them into a bowl instead of directly into the batter. This way, you decrease the odds of accidentally getting eggshells in the batter.
  • Make sure to let the cake cool completely on a wire rack before adding the glaze. If the cake is still warm, your glaze will slide right off. 
  • I also like to place a piece of parchment paper under the wire rack so that any extra glaze that dripped off can be cleaned easily.
  • Don’t overmix the batter, or the Bundt cake will come out dry and tough. Mix it enough until everything is just combined.
  • If you are not using a scale to measure the flour, be sure to fluff the flour with a spoon and then sprinkle it into the measuring cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the cup.
  • Use a small spatula or spoon to force the batter into the crevices of the bundt pan. Lightly tap it on the counter after filling to remove air bubbles at the base, which could mar the surface of your cake.

Nutrition

Serving: 1piece | Calories: 575kcal | Carbohydrates: 79g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 481mg | Potassium: 133mg | Fiber: 1g | Sugar: 55g | Vitamin A: 900IU | Calcium: 89mg | Iron: 2mg