Vanilla Bundt Cake

Name: Vanilla Bundt Cake
Prep time: 5 min
Cook time: 1 h 55 min
Total time: 2 h
Yield: 10 to 12 servings
Ingredients: 1 cup/226 grams unsalted butter (2 sticks), at room temperature, plus more for the pan; 2 1/4 cups/290 grams all-purpose flour, plus more for the pan; 1 teaspoon baking powder; 1 1/4 teaspoons kosher salt (such as Diamond Crystal); 1 3/4 cups/350 grams granulated sugar; 4 large eggs, at room temperature; 3/4 cup/180 milliliters whole milk, at room temperature; 1 tablespoon vanilla extract; 1/2 teaspoon almond extract (optional); 1 1/2 cups/185 grams powdered sugar; 2 tablespoons whole milk, plus more as needed; 1 tablespoon vanilla extract; 1/2 teaspoon kosher salt (such as Diamond Crystal)

By Yossy Arefi

Updated July 19, 2024

Vanilla Bundt Cake — Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Total Time: 2 hours
Prep Time: 5 minutes
Cook Time: 1 hour 25 minutes, plus 30 minutes’ cooling
Rating: 4(89)
Notes: Read community notes

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.

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Ingredients

Yield:10 to 12 servings

For the Vanilla Bundt Cake

1cup/226 grams unsalted butter (2 sticks), at room temperature, plus more for the pan
2¼cups/290 grams all-purpose flour, plus more for the pan
1teaspoon baking powder
1¼teaspoons kosher salt (such as Diamond Crystal)
1¾cups/350 grams granulated sugar
4large eggs, at room temperature
¾cup/180 milliliters whole milk, at room temperature
1tablespoon vanilla extract
½teaspoon almond extract (optional)

For the Vanilla Glaze

1½cups/185 grams powdered sugar
2tablespoons whole milk, plus more as needed
1tablespoon vanilla extract
½teaspoon kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 325 degrees. Butter and flour a 10- to 12-cup Bundt pan, making sure to get in every nook and cranny.
Step 2
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.

Ratings

4 out of 5

89 user ratings

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Cooking Notes

Audrey1 month ago

I grated a tiny bit of lemon peel into the glaze for an extra flavor. I substituted 1/4 cup all purpose flour for 1/4 cup finely ground almond flour. The cake came out great! Served with fresh summer raspberries.

PS1 month ago

You can forgo the glace and just dust it with powered sugar.

Name Pam1 month ago

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.

Cook in the Kootenays1 month ago

Very simple flavour and the glaze was a nice touch. Kids and adults enjoyed and it was soft with a nice crumb. Keep an eye on it. Mine was done in 55 minutes. Will make again.

Jim1 month ago

The cake was almost overdone at 55 minutes.

Grateful Lady1 month ago

Check doneness after 25-30 minutes of baking.

Leigh1 month ago

Go with a fruit and cheese plate. Leave the cakes for special occasions.

Carrie Barcus3 hours ago

This was so simple to make and disappeared after family dinner at our house. Crowd pleaser for simplicity. Very good effort to reward ratio made on short notice for needing dessert. I baked a full 60 minutes and it wasn’t quite done but was feeding the baby and it went over a few minutes past 70. Just turned out slightly dry as a result. It actually tasted BETTER on day 2 so perhaps make ahead.

Missyelf2 weeks ago

This was a big hit on family vacation. (I personally thought it was a bit dry, but it was delicious with coffee/tea. Reading the comments herein, I may have over-baked it a bit!?)

Mr Mike3 weeks ago

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.

Jennifer3 weeks ago

To Alexandra: this recipe is for a six-cup Bundt pan (standard). I have three-cup pans as well and just halve the recipes. I live alone and don’t need the entire cake. For Bundlettes etc just calculate the capacity and divide accordingly. I rather enjoy the division necessary to make small batch desserts!

Katherine1 month ago

I would consider myself a prepare seasoned baker of bundt cakes and unfortunately this cake stuck in the pan twice even after very thorough greasing. My best guess is that it's due to it being butter-based instead of oil. The cake itself was very good (would cut down sugar by 1/4c in the future) and was very similar to Yossy Arefi's Vanilla Cake in "Snacking Cakes." If you attempt this do not hold back when greasing the pan - using everything you've got because you will need it.

Wendy1 month ago

This was so delicious with a lovely light texture. I did add the almond extract. I will skip the glaze next time and just use the confectioners sugar. Turned out a touch sweet for my taste.

Alexandra Roth1 month ago

What size bundt pan, please? I have a large one and a small one.

Pam from NJ1 month ago

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

Tracy Wohlgenant1 month ago

Absolutely divine with espresso for breakfast. Make sure everything that needs to be is at room temp. Enjoy. Slurp.

Dee1 month ago

Easy recipe, great Bundt cake to pair with morning coffee.

Jim1 month ago

The cake was almost overdone at 55 minutes.

geo1 month ago

Is there a way to make the glaze without powdered sugar? thanks

Cook in the Kootenays1 month ago

Very simple flavour and the glaze was a nice touch. Kids and adults enjoyed and it was soft with a nice crumb. Keep an eye on it. Mine was done in 55 minutes. Will make again.

Audrey1 month ago

Gini1 month ago

Does anyone know how long this cake can be kept and eaten? Any storage tips?

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