A nice Bundt cake that is dense, light, sweet, and buttery. It is perfect for when company comes over as sweet treat. It is also a great with a cup of coffee which is one of my favorite options.
My grandmother used to make a lot of bundt cakes when I was little. I remember asking her why they had such a funny name. I thought they looked like a weird donut. She just laughed and kissed me on the forehead. This cake brings back memories of my time spent baking with my grandmother.
Bundt vs. Pound
One of the key factors for a Bundt is the signature pan that it is made in. There are all kinds of shapes and sizes but one thing they will all have in common is the hole in the middle. You can put any cake batter into a Bundt pan and it would be called a Bundt cake. Pound cakes tend to have a tighter crumb than a Bundt.
The best part of this recipe is that it contains kitchen staples. As long as you have the time to get everything to room temp this is a great, “I’ll just whip this up real quick” kinda recipe. It is important to note why all of the ingredients need to be at room temperature. Mixing all ingredients at room temperature prevents the batter from breaking.
Broken batter is when the batter looks like it has curdled. This happens when cold ingredients meets the room temperature butter and sugar. This causes the butter to cool down and seize. When this happens it looks like it has curdled. Why it is important is it will cause the cake to bake unevenly. Since the fat has solidified it is not uniformly distributed throughout the cake my be dry in some spots and gummy in others.
How do I store a bundt cake?
The cake can be stored in an airtight container at room temperature for up to 5 days. However if you wrap it in cling film and foil then you can freeze it for up to 3 weeks. One of the things you will want to watch out for is to refrigerate the cake. By doing so it can cause the cake to dry our prematurely.
Baking tips and tricks
A few tips and tricks to help you with the perfect cake:
- Make sure all of your ingredients are at room temperature
- If you have a kitchen scale weighing your flour will help with consistency
- When incorporating the flour into the cake mix on the lowest speed and until each batch is just barely mixed.
- Grease your pan with shortening or butter in a thin layer and then add flour to cover and tap the pan to remove excess flour. Make sure there is an even coating of flour. This can help prevent the baking spray from gathering near the bottom of the pan.
- Tap the pan against the counter a few times to help dislodge any air bubbles that might have developed while pouring.
Looking for other cake recipes?
Moist Vanilla Bundt Cake
- 12 cup bundt pan
- Stand mixer with paddle attachment
- Large bowl
- Cooling rack
- 3 cups all-purpose flour
- 6 eggs room temperature
- 1½ tbsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1¼ cups unsalted butter softened
- 4 oz cream cheese softened
- 1 cup milk room temperature
- 1 tsp salt
- 2 cups sugar
- 4 oz cream cheese softened
- ¼ cup butter unsalted, softened
- 2½ cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Making the cake
- Preheat the oven to 350°F or gas mark 4. Lightly grease your Bundt pan.
- In a large bowl whisk the flour, salt, baking powder, and baking soda together.
- In the mixer on high speed beat butter and cream cheese until smooth. Add the sugar and beat until light and fluffy, about 5 min. Use a spatula to scrape the sides if necessary. The mixture should be pale.
- Reduce the speed to medium and add the eggs one at a time waiting at least a minute between adding each additional egg. Use the spatula to scrape down the sides if necessary. Then add the vanilla.
- Reduce the speed to low starting with the flour add ⅓ of the flour mixture and mix until just incorporated. Then add half of the milk and mix until just incorporated. Repeat alternating the flour and sugar ending with the final ⅓ of the flour. Mix until just combined.
- Pour the cake batter into the prepared Bundt pan. Place on the center rack in the oven and back for 50-60 min or until a knife or toothpick inserted into the cake comes out clean.
- Take the cake out of the oven and let cool on the counter for 15 minutes in the pan before transferring it to the cooling rack. Let cool to room temperature.
Making the glaze
- Using the stand mixer beat the butter and cream cheese until smooth.
- Reduce the speed to low and add the powdered sugar. When the sugar is incorporated add the milk and vanilla and increase the speed to high and beat until smooth.