Vanilla Bundt Cake

Vanilla Bundt Cake

This classic Bundt cake is sturdy enough to hold the shape of your finest decorative pan and has a fine, buttery, tender crumb packed with lots of vanilla flavor. The thin, crackly glaze adds texture and intensifies the vanilla factor, but the cake is just as tasty with a dusting of powdered sugar instead. Either way, you’ll find yourself slicing off a tiny bit of cake every time you walk by the plate. Serve slices with a dollop of cream and some macerated berries for a dessert that is as delicious as it is simple. 

Yield: 10 to 12 servings 

FOR THE VANILLA BUNDT CAKE

1 cup/226 grams unsalted butter (2 sticks), at room temperature, plus more for the pan 

2 ¼ cups/290 grams all-purpose flour, plus more for the pan

1 teaspoon baking powder

1 ¼ teaspoons kosher salt (such as Diamond Crystal)

1 ¾ cups/350 grams granulated sugar

4 large eggs, at room temperature

¾ cup/180 milliliters whole milk, at room temperature

1 tablespoon vanilla extract

½ teaspoon almond extract (optional)

FOR THE VANILLA GLAZE

1 ½ cups/185 grams powdered sugar

2 tablespoons whole milk, plus more as needed

1 tablespoon vanilla extract

½ teaspoon kosher salt (such as Diamond Crystal)

Heat oven to 325 degrees. Butter and flour a 10- to 12-cup Bundt pan, making sure to get in every nook and cranny.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

To the bowl of a stand mixer fitted with the paddle attachment (or to a large bowl, if using an electric hand-mixer), add butter and granulated sugar. Mix on medium-high until light and fluffy, 5 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

Combine the milk, vanilla extract and almond extract (if using) in a measuring cup with a spout. Turn the mixer to low and alternately add half the flour mixture, then all the milk mixture, then the remaining flour mixture. Transfer the batter to the prepared pan and tap firmly on the counter a few times to release any large air bubbles.

Bake the cake until puffed and golden and a tester inserted into the center comes out clean, 60 to 70 minutes. Set the cake in the pan on a sheet tray lined with a rack to cool for 15 minutes, then turn the cake out onto the rack for the first glazing.

While the cake is baking, make the glaze: Whisk together the powdered sugar, milk, vanilla and salt. The glaze should be thick but runny, like honey. Add more milk, 1 tablespoon at a time, as needed. You should have about ¾ cup of glaze.

Right after the cake is turned out of the pan, carefully brush the warm cake with about ¼ cup of the glaze, creating a thin layer. Let the glaze set for about 15 minutes, then brush the cake with the remaining glaze. Let the cake cool to room temperature before serving.

TIP: Perfect cake. A half recipe makes a small 8x4 loaf cake.

Prepared two of these cakes: the first exactly followed the recipe. It was very good flavor with perfect texture, moist -- but too sweet for my taste (though others thought it fine).

With the second edition, I put 1/2 cup less sugar in the batter and used about one half of the amount of glaze, yielding still an excellent cake, not quite as sweet. Paired better with ice cream or fruit.

Delicious as is. If you’re worried about sugar skip this recipe. For those of us who enjoy cake at a party this is very nice.

Experienced baker here. Changed the vanilla in the cake to 2 tsp, the almond to 1/4 tsp, used 1 1/4 cup sugar. Fantastic, but then I don’t like desserts that are overly sweet.