A Classic vanilla bundt cake Rich, buttery, and moist cake with hints of vanilla flavor is great for entertaining, birthdays, or to enjoy in the afternoon with a cup of tea!
Everyone need a vanilla cake recipe and this one is a keeper. Decorate with cream or icing to make it a birthday cake or just enjoy on its own with cup of tea.
This is cake is moist and best part it stores really well. It keeps fresh up to few days.
Ingredients for Vanilla Bundt Cake
This vanilla bundt cake requires very basic staple ingredients, already available in your pantry
- Flour- You need plain flour/ all-purpose flour for this bundt cake recipe.
- Baking powder – helps cake to rise well.
- Salt– a little salt enhances the flavour and balances sweetness.
- Butter– Softened unsalted butter at room temperature
- Sugar– You will need caster sugar for this recipe.
- Egg– also need to be at room temperature.
- Milk– Warm full cream milk.
HOW TO MAKE VANILLA BUNDT CAKE
Sift flour, baking powder and salt together and set aside.
Cream butter and sugar using electric beater until well combined. Add egg one by one ensuring its mixed well.
Add flour in three batches, pour little milk and mix with spatula. Ensure its well combined before adding more flour and milk.
Bake the bundt cake at 160 C, it should take 45 mins to 1 hr (depending on your oven)
WATCH HOW TO MAKE VANILLA BUNDT CAKE
Preparing the Bundt Pan
It’s essential to prep the Bundt pan to ensure that cake comes out seamlessly when turned over.
Brush the pan with butter covering all sides. Dust little flour and turn it upside down and shake it to get rid of excess flour.
TIPS FOR THE BEST VANILLA BUNDT CAKE RECIPE!
- Use room temperature ingredients- Making sure to use room temperature ingredients will ensure a smooth cake mixture resulting in moist melt in mouth cake.
- Add the eggs one at a time to get everything properly incorporated– When adding the eggs, make sure to add one at a time before mixing everything together.
- Add Flour and milk in 3 batches – don’t add all the flour and milk all at one. This results in gluggy and lumpy mixture which is hard to mix. Do this is in three batches and mix well after each addition.
- Don’t over mix the cake– The batter needs to be smooth but at the same time avoid overmixing the batter.
Why Does Temperature of Ingredients Matter?
One of the important aspects of baking is the temperature of ingredients used. You will be surprised how the texture and taste change when ingredients are used at different temperatures. So, it’s important to always pay attention to these details in a recipe.
This recipe calls for Room temperature butter and eggs along with warm milk.
Butter at room temperature works best in baking. When butter and eggs are at room temperature, they emulsify nicely making a smooth mixture. If the temperature is not right the mixture would curdle and will be grainy.
Warm milk helps the emulsification process and helps the cake to rise better.
HOW TO STORE A BUNDT CAKE?
Store bundt in airtight container for up to 2 days. In cooler temperature it can also stay fresh upto 4 days at room temperature.
To Freeze the Bundt cake wrap it in cling wrap, then in aluminum foil. You can then place that in the freezer for up to 3 months.
Thaw the cake in the fridge overnight before serving!
Other Cakes to Try
Lemon Loaf Cake
Marble Cake
Orange Yoghurt Cake
Strawberry Cake
Chocolate Mud Cake
Classic Vanilla Bundt Cake
Ingredients
- 2 cups Plain Flour
- 150 g Unsalted Plain Butter (Room Temperature)
- 1 cup Caster Sugar
- 1 tsp Vanilla Essence
- 2 Eggs
- ¾ cup Warm Milk
- 2 tsp Baking Powder
- ½ tsp Salt
- Icing Sugar for Dusting
Instructions
- Preheat Oven at 160°C/320 ° F
- Prepare the Bundt pan by brushing it with butter. Sprinkle plain flour and shake off the excess flour.
- In a bowl sift flour, baking powder and salt, set aside.
- In a mixing bowl cream the butter using electric beater. Once its soft and creamy add caster sugar while keep mixing.
- Once sugar and butter are mixed together add eggs one by one. Make sure once the egg is combined then add the other one. Add vanilla essence as well.
- Add some flour into the butter mixture and little milk. Once it combines then add more flour and milk. Add milk and flour in three batches.
- Avoid overmixing, once the mixture is smooth stop mixing. Pour the mixture in the prepared baking pan.
- Bake in the preheated oven for 40 mins or until skewer comes out clean. Allow the cake to cool at room temperature before turning it over.
- Dust it with icing sugar or spread your favourite frosting. Decorate as desired.
