This Vanilla Bundt Cake recipe gives you a delicious moist cake flavoured with vanilla. Sometimes you want something straightforward, but so yummy and comforting. And this cake delivers on all fronts! This bundt cake is easy to make, and because you are using a bundt tin it creates a beautifully shaped cake without any extra effort. I added a simple water icing on top and some sprinkles - it reminds me of school cake and is such an easy and tasty decoration. I highly recommend enjoying it with custard!
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
- For the best flavour, make sure to use a good quality vanilla extract and not an essence.
- I used a baking spread for the cake, you can also used unsalted butter.
- I used a 10 cup Nordic Ware Swirl Bundt Pan for this recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Vanilla Bundt Cake
Start by greasing the tin really well with melted butter, use a pastry brush to get it in all of the crevices. Then dust the tin with flour. To make the cake, mix the baking spread and caster sugar together for about three minutes until fluffy.
Add the eggs, vanilla extract and milk. Mix until combined. Add the self raising flour and fold in gently.
Pour the mixture into the cake tin and smooth into an even layer. Bake for 45-50 minutes or until a thin skewer comes out clean. Let it cool for 10-15 minutes, then carefully flip the tin over and remove it, put the cake on a cooling rack to cool fully. Decorate with icing and sprinkles.
For the full recipe with measurements, head to the recipe card at the end of this post.
What is a bundt cake?
A bundt cake is simply a cake baked in a bundt tin, which are usually donut shaped with a hole in the middle. This ensures an even bake as the cake gets heat from the central part of the tin as well as the edges. The name is similar to a German cake called a Bundkuchen, however the Bundkuchen is a yeasted cake similar to a sweet bread.
How long does the cake last for and can it be frozen?
The cake will last for 2-3 days in an airtight container in a cool place. You can freeze the cake on a plate until frozen solid, then carefully wrap in cling film. Or slice up and freeze in slices for up to 3 months.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons of additional baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can the cake be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 teaspoons of additional baking powder. You may also like to add ½ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread for the cake. Please check the labels of everything you use if you are serving this cake to someone with an allergy or intolerance.
What size bundt tin do you need for this recipe?
The bundt tin I used was 9.4 inches wide and 3.6 inches tall, it has a capacity of 10 cups. This is a very standard bundt tin size, and if your tin only differs very slightly, you can still use it for this recipe. The tin I used was a 10 cup Nordic Ware Swirl Bundt Pan.
How do you stop the cake from sticking to the bundt tin?
It's best to both grease and dust your tin with flour to ensure the bundt cake doesn't stick. To do this, use a pastry brush to apply a thin layer of melted butter or vegetable oil all over the tin, and especially in any small crevices and detailed sections your bundt tin may have. Then adding a dusting of flour using a sieve, turn the tin upside down over your sink and give it a tap to shake off any loose flour.
More tips for making the Vanilla Bundt Cake:
- You can also decorate this cake with buttercream if you prefer, or drizzle it with melted chocolate.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Bundt tin
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Cake tester
- Vanilla extract
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Ingredients
For the bundt cake
- 300 g Butter or baking spread softened, unsalted
- 300 g Caster sugar
- 5 Eggs large
- 2 tbsp Milk any kind
- 2 tsp Vanilla extract
- 300 g Self raising flour
For decoration
- 150 g Icing sugar
- 1 tbsp Water
- Sprinkles
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4. Prepare your bundt tin by melting 5g butter and brushing it all over the inside of the tin, into every crevice and nook, this is best done with a pastry brush. Then use a sieve to dust the inside of the tin with flour. Tap the tin over your sink to remove any excess
- Make the cake by mixing the baking spread (or butter) and caster sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer
- Add the eggs, vanilla extract and milk, and mix until fully incorporated
- Add the self raising flour and whisk or fold in gently until you can't see any flour anymore
- Add the batter into the tin and smooth it out into an even layer. Bake for 45-50 minutes, or until a thin skewer inserted comes out clean
- Let the cake cool for 10-15 minutes. Remove the cake from the tin by placing a cooling rack on top of the tin and flipping it over then removing the tin. Leave to cool completely
- To decorate the cake, mix the icing sugar and water together. Aim for a thick, but spreadable paste. Pipe, drizzle or spoon it over the bundt cake. Add the sprinkles while the icing is still wet
- Leftovers will keep in an airtight container in a cool place for 3 days
Notes
- Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
- For the best flavour, make sure to use a good quality vanilla extract and not an essence.
- I used a baking spread for the cake, you can also used unsalted butter.
- I used a 10 cup Nordic Ware Swirl Bundt Pan for this recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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