Description
This Glazed Vanilla Bundt Cake features a tender, moist buttermilk-based cake enhanced with rich vanilla flavor, all beautifully topped with a smooth, glossy vanilla glaze. Perfectly baked in a bundt pan, this classic dessert offers a soft crumb and a sweet finish making it ideal for any occasion.
Ingredients
Cake Ingredients
- 1 cup butter (227g), softened at room temperature
- 2 cups sugar (400g)
- 1/4 cup vegetable oil
- 3 large eggs, room temperature
- 2 3/4 cups all-purpose flour (330g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp vanilla extract
- 3/4 cup buttermilk, room temperature
Glaze Ingredients
- 1 1/4 cups confectioners’ (powdered) sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milk (adjusted for desired consistency)
Instructions
- Prepare ingredients: Bring butter, eggs, and buttermilk to room temperature to ensure smooth mixing and a tender cake.
- Preheat and prep pan: Preheat your oven to 350°F (175°C). Generously spray a 10-cup bundt pan with baking spray to prevent sticking.
- Cream butter and sugar: Beat 1 cup softened butter and 2 cups sugar in a mixer fitted with a paddle attachment on low to medium speed for about 2 minutes, until light and fluffy.
- Add oil and eggs: Mix in 1/4 cup vegetable oil until just combined. Add 3 eggs one at a time, mixing on medium speed after each addition until fully incorporated.
- Mix dry ingredients: Whisk together 2 3/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt in a separate bowl.
- Combine wet ingredients: Stir 3/4 cup buttermilk and 1 tbsp vanilla extract together in a measuring cup.
- Alternate adding dry and wet: Add the dry and wet ingredients to the mixer in thirds, alternating and starting and ending with the dry ingredients. Mix after each addition until just combined to avoid overmixing.
- Pour and smooth batter: Evenly pour the batter into the prepared bundt pan and smooth the top gently with a spatula.
- Bake the cake: Bake for 45–50 minutes at 350°F until a toothpick inserted into the center comes out clean and the sides pull away slightly.
- Cool the cake: Allow the cake to cool in the pan for 15–20 minutes. Then carefully invert it onto a wire rack and let it cool completely.
- Prepare the glaze: Whisk 1 1/4 cups confectioners’ sugar, 1/2 tsp vanilla extract, and 1–2 tbsp milk until smooth and pourable, adjusting milk amount for desired thickness.
- Glaze the cake: Drizzle the glaze evenly over the fully cooled cake and let it set before slicing and serving.
Notes
- Use room-temperature ingredients to ensure a smooth, creamy batter and tender crumb.
- Mix all dry ingredients first to evenly distribute leaveners and salt.
- Alternate wet and dry ingredients when mixing to maintain a smooth batter and prevent clumping.
- For a stronger vanilla flavor, substitute vanilla extract with vanilla bean paste or fresh vanilla bean seeds.
- Wait until the cake is completely cooled before glazing to prevent glaze from running off.
- Store the cake covered at room temperature for up to 2 days or in the fridge for up to 1 week.
- Freeze wrapped tightly in plastic, then foil, for up to 2 months; thaw overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
