By: Elizabeth Marek of www.sugargeekshow.com
Liz Marek is the founder of the Sugar Geek Show, an online cake decorating school. For a detailed tutorial of this recipe along with tips and tricks for the perfect bundt cake click on the link below.
Prep Time – 5 minutes
Cook Time – 45 minutes
Vanilla Bundt Cake Ingredients
- 16 ounces All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces unsalted butter softened
- 14 ounces granulated sugar
- 3 large eggs room temperature
- 8 ounces buttermilk room temperature
- 3 ounces vegetable oil
- 2 teaspoons vanilla extract
- 4 ounces granulated sugar
- 4 ounces water
- 1 teaspoon vanilla extract
Bundt Cake Instructions
Preheat oven to 350ºF and adjust the rack to the lower-middle of the oven so it’s not too close to the top element. Make sure your cold ingredients are at room temperature and you are weighing your ingredients (including liquids) for the best results. See notes for more information.
Coat your bundt cake pan in a thin, even layer of cake goop or another pan release that contains flour. Oil sprays will not work and may cause your bundt cake to stick to the pan.
Whisk together the flour, baking powder, baking soda, and salt and set aside.
Combine together your buttermilk, oil and vanilla extract and set aside.
Place softened butter into the bowl of your stand mixer with the paddle attachment and cream until smooth on low. Sprinkle in your sugar and cream until light and fluffy. Scrape the bowl if needed.
While mixing on low, add in your room temperature eggs one at a time. Letting them mix fully before adding the next egg.
Add in 1/3 of your flour mixture, then 1/3 of your liquid mixture. Repeat two more times. Scrape bowl as needed. Mix until just combined. Do not over-mix.
Pour batter (it will be thick) into your prepared bundt cake pan and bake at 350ºF for 45-50 minutes or until a skewer inserted into the deepest part of the cake comes out clean. My cake took exactly 47 minutes to bake.
Remove cake from the oven and let cool for 15 minutes before turning out onto a cooling rack.
Simple Syrup Glaze
Place water and sugar in a medium-sized saucepan and bring to a boil. Remove from heat, add in vanilla extract and let cool.
Vanilla Bundt Cake Glaze
Sift powdered sugar into a medium-sized bowl
Add in your buttermilk and extract and stir until smooth and creamy
Add a couple of drops of white food coloring if you want your glaze to be more opaque.
When you first take the cake out of the oven, brush 1/3 of your simple syrup over the top of the cake. Let cool 15 minutes then turn over onto a cooling rack. I put my cake on a cardboard cake round to prevent sticking. Make sure the cooling rack is over a cookie sheet to catch glaze drips.
Brush the cake all over with the simple syrup then let cool for 2 hours.
Drizzle your thick vanilla cake glaze over the top of your cooled cake. Once the glaze stops dripping you can transfer the cake to a cake plate.
This cake can be kept at room temperature for up to five days or frozen for 6 months. Defrost before serving.