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–+ servings
Slice of vanilla Bundt cake on a light blue plate

Moist Vanilla Bundt Cake

Sean
A nice bundt cake that is dense, light, sweet, and buttery.
5 from 11 votes
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 494 kcal

Equipment

  • 12 cup bundt pan
  • Stand mixer with paddle attachment
  • Whisk
  • Large bowl
  • Spatula
  • Cooling rack

Ingredients
 
 

Cake

  • 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

Frosting

  • 4 oz cream cheese softened
  • ¼ cup butter unsalted, softened
  • 2½ cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions
 

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.

Notes

This type of frosting is used for this kind of bundt pan to keep it in the grooves. If you would like a more liquid glaze add additional milk a tablespoon at a time to reach the desired consistency.

Nutrition

Serving: 1sliceCalories: 494kcalCarbohydrates: 63gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 124mgSodium: 311mgPotassium: 98mgFiber: 1gSugar: 45gVitamin A: 837IUCalcium: 66mgIron: 1mg
Nutrition Disclaimer*
Keyword Baking Powder, Baking Soda, Bundt, Cream Cheese, Salt, Sugar, Vanilla
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