Description
This classic Vanilla Bundt Cake is full of lovely vanilla flavor. It’s sweet, moist, tender and covered in a delicious vanilla glaze. It’s simple to make and easy to dress up or down for any occasion.
Ingredients
Scale
Vanilla Bundt Cake
- 3 1/4 cups (423g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- ½ cup (112g) unsalted butter, room temperature
- ½ cup (120ml) vegetable oil
- 2 1/2 cups (518g) sugar
- 4 large eggs
- 1 ½ tbsp vanilla extract
- 1 1/2 cups buttermilk
Vanilla Icing
- 2 tbsp (28g) unsalted butter
- 1/3 cup (69g) sugar
- 1/2 cup (120ml) heavy whipping cream
- 1 tsp vanilla extract
- 2 tsp corn syrup, optional
- 1 1/4 cups – 2 cups (144g-230g) powdered sugar
Instructions
Make the cake
- Preheat oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan with non-stick baking spray.
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
- In a large mixer bowl, cream butter, vegetable oil and sugar together on medium speed until light and fluffy, for about 3-4 minutes.
- Add the eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined. Add the vanilla extract and mix until well combined.
- Add half of the dry ingredients and mix just until well combined. Add the buttermilk and mix until well combined. Add the remaining dry ingredients and mix until well combined.
- Add the cake batter to the prepared cake pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 20 minutes, then invert cake onto cooling rack to cool to room temperature.
Make the icing
- To make the icing, combine all of the ingredients except for the powdered sugar in a small sauce pan.
- Heat on low until sugar is melted, then turn heat to medium to bring to a boil. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
- Whisk in the powdered sugar and allow to cool for a few minutes to thicken. I start with 1 ¼ cups of powdered sugar and usually find that to be enough. But if you find your icing to be a little thick, just add a touch of water or cream to thin it back out. If it’s a little too thin, you can add more powdered sugar. I like to test it by drizzling it down the side of a bowl.
- Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Serve.
- Store leftovers well-covered at room temperature. I like to use a cake carrier. Cake is best if eaten within 3-4 days.
Notes
- Buttermilk – Gives the cake a very tender crumb with lots of moisture. You could swap it out for regular milk, but it will lose a touch of softness and moisture.
- Corn syrup – Optional for the icing, but adds a little shine.
- Powdered sugar – The powdered sugar thickens the icing. You only want to add as much as you need for the right drizzling consistency. Start by adding the smaller amount and add, as needed. The best thing to do is to test the drizzle before you add it to the cake. I like to test the icing on the side of a bowl or something before adding it to that cake to make sure it drizzles, but not too much. If it drizzles too much, you can add additional powdered sugar. If it doesn’t drizzle enough, add a teaspoon or so of cream to thin it out. Also keep in mind that it thickens as it cools. I let it cool for a few minutes to help it thicken a bit, but you don’t want it to be too cool or it won’t drizzle as well.
Nutrition
- Serving Size: 1 slice
- Calories: 503
- Sugar: 53.4 g
- Sodium: 263.8 mg
- Fat: 20.1 g
- Carbohydrates: 76.1 g
- Protein: 5.8 g
- Cholesterol: 82.7 mg
