The Secret to a Perfectly Moist Glazed Buttermilk Vanilla Bundt Cake (Easy Recipe)
Experience pure, unadulterated perfection with this exquisite vanilla bundt cake. Crafted with a harmonious blend of rich butter, tangy buttermilk, and a touch of oil, this recipe promises an incredibly moist crumb and an intoxicating vanilla aroma that will captivate your senses. Whether you’re seeking a stunning yet simple dessert for a special gathering, a festive potluck, or just a delightful treat to elevate your everyday, this glazed vanilla bundt cake is the quintessential choice. Designed to impress with minimal fuss, it yields 12 generous servings, making it ideal for sharing.
Among my extensive collection of baking endeavors, this homemade vanilla bundt cake consistently ranks as an all-time favorite. Its irresistible qualities – a moist, tender crumb, profound vanilla flavor, and incredible ease of preparation – make it a true standout. Forget about complicated equipment or intricate decorating techniques; this recipe is designed for simplicity without sacrificing elegance. While a luxurious glaze is always a welcome addition (and you *know* I’ll be generously drizzling it with my signature vanilla glaze 🙋🏻♀️), this cake is truly impressive even without it. It’s the ultimate “looks like you tried really hard but it was actually super easy” kind of dessert, which is always a huge win in my kitchen.
As a professionally trained pastry chef, I’ve had the pleasure of baking countless varieties of cakes, but bundt cakes hold a particularly special place in my heart. Their distinctive ring shape isn’t just visually appealing; the central hole actually plays a crucial role in ensuring the cake bakes more evenly. This ingenious design allows heat to penetrate the batter from both the outer and inner surfaces, resulting in a consistently soft, perfect crumb every single time. No more undercooked centers or dry edges!
Beyond the technical advantages, my affection for bundt cakes stems from their inherent, built-in artistry. There’s no need for elaborate layering, intricate piping, or the stress of achieving a flawless crumb coat. The beautiful fluted design of the pan does all the hard work for you. You can simply pour on a luscious glaze – like this classic vanilla one, a rich chocolate glaze, or a zesty lemon glaze – and the cake transforms into a showstopper. Alternatively, a simple dusting of powdered sugar or even serving it plain still creates an elegant presentation that suggests considerable effort, which we all love!
This particular recipe for the ultimate vanilla bundt cake proudly features buttermilk, an ingredient I incorporate into nearly all my bundt cake recipes. Buttermilk is a true game-changer, imparting an unparalleled softness to the cake’s texture and introducing a subtle tang that beautifully balances the sweetness of the vanilla. For those moments when you’re feeling extra charming or want individual portions, this versatile recipe can even be adapted to create adorable mini bundt cakes.
Essential Ingredients for Your Perfect Vanilla Bundt Cake
During extensive recipe testing for this vanilla bundt cake, I discovered that the key to its extraordinary texture lies in using a carefully balanced combination of butter, oil, and buttermilk. This trio works in synergy to create a cake that remains incredibly moist and tender for days, retaining its delightful freshness far longer than typical cakes.
Traditional bundt cakes can sometimes be disappointingly dense or dry, but this recipe defies those expectations! Thanks to the unique fat combination, you’ll achieve a cake that is perfectly moist, wonderfully fluffy, and boasts a delicate, melt-in-your-mouth crumb. The butter contributes rich flavor, the oil ensures lasting moisture, and the buttermilk provides tenderizing acidity and a subtle, delightful tang.
How to Create Your Glazed Vanilla Bundt Cake: Step-by-Step
The journey to a perfect bundt cake begins even before you mix the batter: with proper pan preparation. It’s absolutely crucial to heavily spray your bundt pan – and I mean *heavily*! Ensure every nook, cranny, and intricate detail of the pan is thoroughly coated with baking spray (the kind with flour in it is best). This meticulous preparation is your best defense against the dreaded cake-sticking scenario, guaranteeing that your beautifully baked bundt cake will effortlessly slide out of the pan in one glorious piece without breaking.
Expert Baking Tips for Your Best Vanilla Bundt Cake
- Room Temperature Ingredients are Non-Negotiable: This is arguably the most critical tip for any baking success. Ensure all your refrigerated ingredients – butter, eggs, and buttermilk – are at room temperature before you begin mixing the cake batter. Cold ingredients will not emulsify properly, leading to a lumpy batter and a cake that bakes unevenly, potentially resulting in a dense or crumbly texture. Room temperature ingredients blend together smoothly, creating a uniform batter that incorporates air effectively, yielding a tender, well-risen cake. If your butter is still cold, refer to my guide on how to soften butter quickly.
- Prep Your Dry Ingredients: Before you start mixing your wet ingredients, combine all your dry ingredients (flour, baking powder, baking soda, salt) in a separate bowl and whisk them together thoroughly. This ensures that the leavening agents and salt are evenly distributed throughout the flour, preventing pockets of unmixed ingredients and ensuring a consistent rise and flavor in your bundt cake.
- Prepare Your Wet Ingredients: Similarly, measure out your buttermilk and vanilla extract into a single measuring cup. This makes it incredibly easy to alternate adding the wet and dry ingredients in thirds, as specified in the instructions, streamlining your mixing process.
- Boost That Vanilla Flavor: If you crave an even more intense and aromatic vanilla flavor, consider elevating your ingredients. Feel free to substitute vanilla extract with high-quality vanilla bean paste, or for a truly gourmet touch, scrape out the fragrant seeds from a fresh vanilla bean and add them directly to your cake batter. These options will infuse your bundt cake with a richer, more complex vanilla profile.
- The Art of Glazing: Patience is key when it comes to glazing your bundt cake. It is absolutely essential to let the cake cool completely before even thinking about drizzling on the glaze. If the cake is still warm, the glaze will melt on contact, become too thin, and run right off the sides, leaving you with a sticky mess and a barely glazed cake. A perfectly cooled cake allows the glaze to set beautifully, creating that signature sweet, slightly firm shell.
- Do Not Overmix Your Batter: Once you start incorporating the flour, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake. A light hand will ensure your bundt cake remains tender and moist.
- Tap It Out: After pouring the batter into the prepared bundt pan, gently tap the pan on the counter a few times. This helps to release any trapped air bubbles, preventing large air pockets in your finished cake and ensuring a denser, more uniform crumb.
- Know Your Oven: Oven temperatures can vary significantly. Investing in an oven thermometer can help ensure your oven is consistently at the correct temperature (350°F or 175°C) for optimal baking. This consistency is crucial for an even bake and proper rising of your vanilla bundt cake.
Storing and Freezing Your Glazed Vanilla Bundt Cake
Storing: One of the many conveniences of this delicious vanilla bundt cake is its excellent keeping quality. You can certainly bake it in advance, making it a perfect make-ahead dessert. To store, simply cover the cake tightly with plastic wrap or place it in an airtight cake dome at room temperature. It will remain fresh and wonderfully moist for up to two days. If you need to extend its shelf life further, store the covered cake in the refrigerator for up to one week. Be sure to bring it back to room temperature before serving for the best flavor and texture.
Freezing: For longer-term storage, this bundt cake freezes beautifully. To freeze, ensure the cake is completely cooled. Then, wrap it meticulously in several layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the well-wrapped cake in a freezer-safe bag or container. It can be stored in the freezer for up to two months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator. For an even fresher taste, you can gently warm individual slices in the microwave for a few seconds before serving.
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Glazed Buttermilk Vanilla Bundt Cake: Wonderfully Moist and Easy!
10 minutes
50 minutes
1 hour
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Ingredients
-
1
cup
butter,
(227g), unsalted and at room temperature -
2
cups
granulated sugar,
(400g) -
¼
cup
vegetable oil, or other neutral oil -
3
large eggs,
room temperature -
2 ¾
cups
all-purpose flour,
(330g), spooned and leveled -
1
tsp
baking powder -
½
tsp
baking soda -
½
tsp
kosher salt -
1
tbsp
vanilla extract, or vanilla bean paste -
¾
cup
buttermilk,
room temperature
For The Glaze:
-
1 ¼
cups
confectioners’ sugar -
½
tsp
vanilla extract -
1-2
tbsp
milk, any kind
Instructions
-
Preheat your oven to 350°F (175°C). Liberally spray a 10-cup bundt pan with baking spray (the kind that contains flour). Ensure every crevice is well-coated to prevent sticking.
-
In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, add the 1 cup of softened butter and 2 cups of granulated sugar. Cream them together on low to medium speed for 2 minutes until the mixture is light, pale, and fluffy.
-
Add the ¼ cup of vegetable oil and mix again until fully combined and smooth. Then, incorporate the large eggs one at a time on medium speed, mixing well after each addition to ensure they are thoroughly emulsified into the batter. Scrape down the sides of the bowl as needed.
-
In a separate medium bowl, combine the 2 ¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt. Whisk these dry ingredients lightly to ensure they are evenly distributed.
-
In a liquid measuring cup, combine the ¾ cup buttermilk and 1 tbsp vanilla extract. This will be your wet ingredient mixture for alternating.
-
With the mixer on low speed, alternate adding the dry and wet ingredients to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined after each addition; avoid overmixing. The final batter should be smooth and thick.
-
Carefully pour the finished batter into your prepared bundt cake pan, spreading it evenly with a spatula. Gently tap the pan on the counter a couple of times to release any air bubbles.
-
Bake for 45-50 minutes, or until the cake is golden brown, set in the center, and the edges begin to pull away from the sides of the pan. A wooden skewer or toothpick inserted into the thickest part of the cake should come out clean.
-
Once baked, let the bundt cake cool in the pan on a wire rack for 15-20 minutes. This crucial resting period allows the cake to firm up. After resting, carefully invert the cake onto the cooling rack to release it, and let it cool completely before glazing.
Make the Glaze:
-
In a small bowl, combine the 1 ¼ cups confectioners’ sugar, ½ tsp vanilla extract, and 1-2 tbsp milk. Whisk thoroughly until the mixture is smooth and reaches your desired drizzling consistency. Add more milk sparingly if a thinner glaze is preferred.
-
Generously drizzle the prepared glaze over the completely cooled vanilla bundt cake. Allow the glaze to set before slicing and serving for the best presentation.
Notes
Remember, using ingredients at room temperature is vital for a smooth, well-emulsified batter. If your butter is cold, don’t worry! Discover how to quickly soften butter without melting it, ensuring perfect baking conditions.
Serving:
1
slice
,
Calories:
457
kcal
,
Carbohydrates:
61
g
,
Protein:
5
g
,
Fat:
22
g
,
Saturated Fat:
11
g
,
Polyunsaturated Fat:
4
g
,
Monounsaturated Fat:
6
g
,
Trans Fat:
1
g
,
Cholesterol:
83
mg
,
Sodium:
332
mg
,
Potassium:
75
mg
,
Fiber:
1
g
,
Sugar:
39
g
,
Vitamin A:
559
IU
,
Calcium:
54
mg
,
Iron:
2
mg
Bundt Cake, Cake, Dessert
Sam Adler
American
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