American

Vanilla Bundt Cake

May 30, 2020
Author Notes

A tried and true pound cake recipe that bakes up beautifully golden outside, but is soft and incredibly buttery inside. For the best looking bundt, be sure to firmly tap the batter-filled pan on the counter - this removes air bubbles from the batter, which is particularly helpful with more detailed bundt pans. Apply the vanilla glaze with a pastry bag (or a zip top bag) to achieve the most desirable drips! —Erin McDowell

  • Prep time 30 minutes
  • Cook time 1 hour 15 minutes
  • Makes 12-cup bundt cake
Ingredients
  • Vanilla Bundt Cake
  • 1 cup (226 grams) unsalted butter, at room temperature
  • 1 1/2 cups (297 grams) vanilla sugar (or granulated sugar)
  • 3 large (170 grams) eggs, at room temperature
  • 1 tablespoon (15 grams) vanilla extract
  • 3 cups (361 grams) all purpose flour
  • 1 1/2 teaspoons (6 grams) baking powder
  • 1/2 teaspoon (2 grams) fine sea salt
  • 3/4 cup (181 grams) whole milk, at room temperature
  • Vanilla Glaze
  • 1 cup (113 grams) powdered sugar, plus more as needed
  • 2 teaspoons (10 grams) vanilla extract
  • 3 tablespoons (45 grams) heavy cream, plus more as needed
In This Recipe
Directions
  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 12-cup bundt pan with nonstick spray, taking care to get into all the nooks and crannies.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, mixing well to combine and scraping after each addition. Mix in the vanilla.
  3. In a medium bowl, whisk the flour, baking powder, and salt to combine. Add half of this mixture to the mixer and mix on low speed to combine. Add the milk in a slow steady stream and mix to combine. Scrape the bowl well, then add the remaining flour mixture and mix to combine.
  4. Pour the batter into the prepared bundt pan, and hit it firmly against the counter to help release air bubbles. Transfer to the oven and bake until a skewer inserted into the thickest part comes out clean, 60-70 minutes.
  5. Cool inside the pan for 10 minutes, then run a small offset spatula around the outside edge and invert the cake onto a cooling rack to cool completely. Transfer the cooled cake to a serving platter.
  6. When the cake is cool, whisk the ingredients for the glaze together - it should be fluid enough to thickly (slowly) drip off the end of a spoon. Use a piping bag with a 1/4 inch opening cut from the end (or a medium round tip) to pipe the icing over the surface of the cooled bundt, allowing it to drip down the sides. Let the glaze set for 15 minutes before serving.

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I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.