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Classic Vanilla Bundt Cake

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Classic Vanilla Bundt Cake

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Classic Vanilla Bundt Cake Recipe Classic Vanilla Bundt Cake Recipe

Fine-grained, high-rising, and tender, this golden cake is simplicity at its best. Baked in a Bundt pan for a touch of elegance, it’s equally good served with fresh berries, ice cream, or all on its own.

Note: As a result of reader feedback, we’ve made some changes to this recipe to offer more consistently successful results. After several tests, we found that amending the order in which ingredients are added has a significant positive effect on the cake’s texture. In addition, we’ve added a clear vanilla glaze to bump up its flavor. So, for any of you that may have been dissatisfied with this cake the first time around — we urge you to try it again.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

At a glance

Prep
Bake
Total
Yield
1 cake, about 20 servings

Nutrition information

Ingredients

Cake

  • 24 tablespoons (1 1/2 cups) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon vanilla extract or vanilla bean paste
  • 1/4 teaspoon almond extract, optional
  • 3/4 cup milk

Clear vanilla glaze

  • 1/3 cup granulated sugar
  • 5 teaspoons water
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract

Cake

  • 12 ounces unsalted butter, at room temperature
  • 10 1/2 ounces granulated sugar
  • 6 large eggs, at room temperature
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1/2 ounce vanilla extract or vanilla bean paste
  • 1/4 teaspoon almond extract, optional
  • 6 ounces milk

Clear vanilla glaze

  • 2 3/8 ounces granulated sugar
  • 5 teaspoons water
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract

Cake

  • 340g unsalted butter, at room temperature
  • 298g granulated sugar
  • 6 large eggs, at room temperature
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 361g King Arthur Unbleached All-Purpose Flour
  • 14g vanilla extract or vanilla bean paste
  • 1/4 teaspoon almond extract, optional
  • 170g milk

Clear vanilla glaze

  • 67g granulated sugar
  • 5 teaspoons water
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F.
  2. Place the butter and sugar in a large mixing bowl. Beat together at medium speed until the mixture lightens in color and looks fluffy. Scrape the sides and bottom of the bowl.
  3. Add the baking powder and salt, mixing just to combine.
  4. Weigh out the flour, or measure it by gently spooning it into a measuring cup, sweeping off any excess with a straight edge. Set it aside.
  5. With the mixer running at medium speed, add the first three eggs to the butter/sugar mixture one at a time. Wait until each egg is absorbed into the mixture before adding the next.
  6. Add 2 tablespoons of the measured flour to the bowl after the third egg, and mix until combined. Add the fourth egg, mix until absorbed, then mix in another 2 tablespoons of flour. Continue in this fashion with the fifth and sixth eggs, alternating the addition of the egg with 2 tablespoons of the flour from the recipe.
  7. Add the vanilla (or vanilla bean paste) and almond extract (if using) to the milk.
  8. Add one-third of the remaining flour to the batter, beating gently to combine. Gently beat in half the milk. Mix in another third of the flour, then the remaining milk. Stir in the remaining flour. Scrape the sides and bottom of the bowl, then beat until the batter is smooth and fluffy, about 20 to 30 seconds at medium-high speed.
  9. Thoroughly grease a 10- to 12-cup Bundt pan, using non-stick vegetable oil spray or shortening (not butter; butter tends to increase sticking). Scoop the batter into the prepared pan, smoothing the top with a spatula.
  10. Bake the cake for 50 to 60 minutes, until it’s starting to brown, appears set on top, and a toothpick or long skewer inserted into the center comes out clean. (If you’re baking in a dark-interior pan, start checking at 45 minutes.) If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
  11. Remove the cake from the oven, and gently loosen its edges using a heatproof spatula. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the cake, and allow it to cool completely.
  12. While the cake is cooling in the pan, make the glaze. Combine the sugar, water, and salt. Heat briefly, just to dissolve the sugar; a microwave works fine. Stir in the vanilla. Once you’ve turned the cake out of the pan onto a rack to cool, gently brush it all over with the glaze.
  13. Just before serving, sift a shower of confectioners’ sugar over the top, if desired. A garnish of fresh berries is lovely and tasty.
  14. Store leftover cake, well wrapped, at room temperature for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size75g
  • Servings Per Batch20
Amount Per Serving:
  • Calories270
  • Calories from Fat140g
  • Total Fat16g
  • Saturated Fat9g
  • Trans Fat16g
  • Cholesterol95mg
  • Sodium260mg
  • Total Carbohydrate29g
  • Dietary Fiber0g
  • Sugars15g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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