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Home › Recipe

Updated: Mar 15, 2020 · Published: Nov 4, 2019 by Elizabeth Marek · This post may contain affiliate links · 43 Comments

The Best Vanilla Bundt Cake

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vanilla bundt cake pin
vanilla bundt cake pin

Moist vanilla bundt cake with buttermilk glaze and a tender crumb

This vanilla bundt cake is anything but boring. It rises up beautifully with a golden crust on the outside so it releases well from the bundt cake pan. Covered in not one but two glazes ensures that this vanilla bundt cake stays moist for days. Perfect for the holidays when the family is visiting. Read on to learn everything you ever needed to know about making the perfect vanilla bundt cake! 

vanilla bundt cake with vanilla glaze

Where did the bundt cake come from?

Ok if you're a sugar geek like me, you might be interested to know where the bundt cake came from. It's kind of interesting!

Bundt cakes are believed to have originated from Germany and are similar to the Gugelhupf cakes from Europe which are made from a yeasted dough (usually with nuts and fruits) and baked in a decorative, tube-shaped pan. These cakes are typically taller and skinnier than a typical bundt cake. 

The word "bund" in German means tied or bind so one theory is that a "bund cake" is so named because it was served at social gatherings or for people that you were emotionally or socially tied to. 

When German immigrants came to America, they couldn't bring their Gugelhupf pans with them because they were made of cast iron or thick ceramic, and therefore too heavy to travel with. Today, bundt cake pans as we know them are a little lighter, shorter and rounder than traditional Gugelhupf pans. 

gugelhupf cake
Traditional alsatian pastry: Kouglof with raisins and almonds

In the 1940s, H. David Dalquist who co-founded the company Nordic Ware, created an aluminum version of the traditional Gugelhupf pan. A "t" was added to the name bund for trademark reasons and thus the first "bundt cake pan" was born. And it flopped. No one was interested in buying them. 

Nordic Ware almost discontinued the pan due to a lack of interest. In 1966, Ella Helfrich, took second place at the annual Pillsbury Bake-Off and won $5,000 with her bundt cake recipe, the tunnel of fudge. This resulted in over 200,000 requests for the bundt cake pan from the public. Since then over 60 million bundt cake pans have been sold and it is the most sold pan in the USA. 

tunnel of fudge bundt cake

What makes a bundt cake a bundt cake?

This might be anti-climactic but a bundt cake is literally any cake that is baked in a bundt cake pan.  The first time I ever made a bundt cake was actually for a tv competition called Duff til Dawn. I transformed my lemon cake recipe into mini lemon rosemary bundt cakes with a marion berry glaze. It was a big risk doing something savory but luckily Duff loved the recipe and we won!

So there isn't any single bundt cake recipe but this vanilla bundt cake is a good start. You can adjust the flavor to this bundt cake by adding in dried fruits, nuts, chocolate, puree or herbs. The flavor possibilities are literally endless!

close up of moist vanilla bundt cake

Vanilla bundt cake ingredients

If you follow my channel, you know I'm a bit obsessed with buttermilk. And rightly so! It's the magic ingredient to make any cake moist and delicious. Vegetable oil is another ingredient I use to keep my cakes moist like my red velvet cake and my pumpkin spice cake. I'm also using high-quality vanilla from Nielsen-Massey. Vanilla is very expensive but when it's the only flavor in your cake, now is the time to use it! The better the vanilla, the better the taste. 

bundt cake ingredients

How to make the perfect vanilla bundt cake

  • Make sure the ingredients are at room temperature.
  • Measure the ingredients carefully and precisely by weight (see notes in the recipe card.)
  • Don’t over-mix the cake or you can over-work the gluten and get big holes called tunneling.
  • Add eggs, one at a time, beating just until the yolk disappears.
  • Always add the dry ingredients alternately with the liquid, beginning and ending with the dry ingredients.
  • To prevent air bubbles, slowly spoon the batter into the prepared pan.
  • Open the door of the oven only when ready to check for doneness.

*note: you can change the flavor of your bundt cake by switching out the extracts, adding in zest, dried fruits, nuts, chocolate or puree

vanilla bundt cake

How full do you fill a bundt cake pan?

You might think that your bundt cake pan isn't full enough but there is a lot of batter in this pan and it will rise a lot. 

  • Fill your pan about ⅔ of the way to avoid it from spilling out the top or getting a dome.
  • Tap your filled pan on the counter a couple of times to avoid bubbles. 

how full to fill a bundt cake pan

What's the best bundt pan to use?

Modern bundt cake pans come in all types of different shapes and sizes. Nordic Ware only makes their pans out of aluminum but bundt cake pans can be found in other materials. I highly recommend you stick with an aluminum bundt cake pan for the best results. Pans made of silicone, ceramic or glass may look nice but they do not produce that nice brown outer crust that gives the bundt cake it's classic look. 

I'm using the Nordic Ware Platinum Collection Anniversary Bundt Pan which is widely regarded as the best bundt cake pan. It has a non-stick surface for easy release. It is light-weight and has handles which make it easier to flip. 

This is the traditional bundt cake design and creates beautiful drizzles when you glaze the cake with vanilla glaze. 

the best bundt cake pan to use

How to keep a vanilla bundt cake from sticking to the pan?

Bundt cakes are notorious for sticking. Reasons why your bundt cake might be sticking:

  1. The cake pan was not greased with a flour-based cooking spray. I prefer using cake goop. It's easy, inexpensive to make and creates a beautiful crust that helps the bundt cake release. 
  2. Not greasing thoroughly. Don't forget to grease the nooks and crannies, AND the center tube. Use a pastry brush and create a nice even layer.
  3. Removing the cake from the pan too soon. It's important to let that crusty layer cool down so it doesn't pull away from the hot cake. Let it cool 15 mins in the pan before turning it out onto a cooling rack. Let it cool another 2 hours before cutting into it.
  4. Your cake is too cold. Don't leave your cake in the pan for too long or the sugar will fully solidify and glue your cake to the pan. Wiggle it (just a little bit hehe) to get your bundt cake to release.
  5. Take care of your bundt! haha. Don't scratch the nonstick surface. Always handwash with a soft dishcloth and soapy water. If your cake is still sticking, wet a towel with boiling hot water (be careful!) Use tongs to wring out the excess water and then place over the top of your cake pan to warm it up and hopefully get that cake to release. If all else fails, patch as best you can and cover with frosting. 

bundt cake glaze

How to keep a vanilla bundt cake moist

As I said earlier, buttermilk and oil help keep this cake moist but the last step to a super moist bundt cake is the glaze! I make two glazes. One is a thin glaze called simple syrup that is brushed on all sides of the cake while it's still warm. Then a second glaze which is thicker and flavored slightly with vanilla and citrus oil seals in all that moisture so the cake doesn't dry out. 

  1. Make your simple syrup. When the bundt cake comes out of the oven, brush the top of the cake generously with about ⅓ of the syrup. 
  2. Once your cake has cooled for 15 minutes, flip it out onto the cooling rack and place a large cookie sheet under the cooling rack to catch excess glaze drips. 
  3. Brush the outside of the cake with the simple syrup until you use all of the glaze. 

How to decorate a bundt cake

  1. Place your bundt cake on top of a cooling rack over a cookie sheet to catch the drips.
  2. Make your thick vanilla bundt cake glaze. Test the thickness on the back of a spoon. If it's too thin, add more powdered sugar. I add a couple of drops of white food coloring to make it more opaque. Pour it over the top of the bundt cake in a circle and let it drizzle down the sides. 
  3. Once the glaze has stopped dripping, you can transfer the cake to a cake plate. 
  4. Keep your bundt cake covered with plastic wrap or keep it at room temperature inside a cake dome to keep it from drying out. 
After 15 minutes of cooling, flip the cake onto a cooling rack
the best bundt cake pan to use
brush warm cake with simple syrup
Make your thick glaze
Check the consistency to make sure it's not too thin
Drizzle glaze over the top of the bundt cake
moist vanilla bundt cake
Transfer cake to a cake plate

If you like this bundt cake recipe be sure to check out these other recipes!

Easy bakery-style muffins with endless flavor combinations

White velvet buttermilk cake with ermine frosting

Moist vanilla cake with easy buttercream frosting

Recipe

close up of vanilla bundt cake with vanilla glaze and slice cut out of the cake

Moist Vanilla Bundt Cake Recipe

The most amazing moist vanilla bundt cake that is firm enough to hold it's shape in a bundt pan but still tender enough to enjoy for days. Buttermilk and a touch of orange make this the best vanilla bundt cake ever. Add in fresh fruit, nuts, chocolate, spices, or puree to switch up the flavors to your liking.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Course: Dessert
Cuisine: American
Servings: 14 servings
Calories: 601kcal
Author: Elizabeth Marek

Equipment

  • bundt cake pan
  • pastry brush

Ingredients

Vanilla Bundt Cake Ingredients

  • 16 ounces All Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 10 ounces unsalted butter softened
  • 14 ounces granulated sugar
  • 3 large eggs room temperature
  • 8 ounces buttermilk room temperature
  • 3 ounces vegetable oil
  • 2 teaspoons vanilla extract

Simple Syrup

  • 4 ounces granulated sugar
  • 4 ounces water
  • 1 teaspoon vanilla extract

Vanilla Glaze

  • 8 ounces powdered sugar sifted
  • 3 Tablespoons buttermilk
  • ¼ teaspoon orange or lemon extract
  • 1 teaspoon vanilla extract
  • 2-3 drops white food coloring optional
US Customary - Metric

Instructions

Vanilla Bundt Cake Instructions

  • Preheat the oven to 350ºF (177ºC) and adjust the rack to the lower-middle of the oven so it’s not too close to the top element.
  • Coat your bundt cake pan in a thin, even layer of cake goop or another pan release that contains flour. Oil sprays will not work and may cause your bundt cake to stick to the pan.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Then, set it aside.
  • Next, using another medium-sized bowl, combine together your room temperature buttermilk, oil, and vanilla extract and then set it aside.
  • In the bowl of your stand mixer, cream the room temperature butter on low speed until it’s smooth using the paddle attachment.
  • Then, sprinkle in your sugar and cream it until it is light and fluffy. Scrape the bowl if needed.
  • While mixing on low, add in your room temperature eggs one at a time. Let them mix fully before you add the next egg.
  • Next, add in ⅓ of your flour mixture, and then ⅓ of your liquid mixture. Repeat this process two more times. Scrape the bowl as needed. Mix the ingredients just until they are combined. Do not over-mix.
  • Pour the batter (the batter will be thick) into your prepared bundt cake pan.
  • Bake the cake at 350ºF (177ºC) for 45-50 minutes, or until a skewer inserted into the deepest part of the cake comes out clean. My cake took exactly 47 minutes to bake.
  • Remove the cake from the oven, and let it cool for 15 minutes before turning it out onto a cooling rack.

Simple Syrup Glaze Instructions

  • Place water and sugar in a medium-sized saucepan.
  • Then, heat the water and sugar in a saucepan and bring it to a boil.
  • Once it’s brought to a boil, remove the pan from heat.
  • Then, add in vanilla extract.
  • Let it cool.

Vanilla Bundt Cake Glaze Instructions

  • Sift powdered sugar into a medium-sized bowl.
  • Add in your buttermilk and extract and stir until it is smooth and creamy.
  • Then, add a couple of drops of white food coloring if you want your glaze to be more opaque.

Decorating Instructions

  • When you first take the cake out of the oven, brush ⅓ of your simple syrup over the top of the cake.
  • Let it cool for 15 minutes.
  • Then, turn the cake over onto a cooling rack. I put my cake on a cardboard cake round to prevent sticking. Make sure the cooling rack is over a cookie sheet to catch any glaze drips.
  • Brush the cake all over with the simple syrup and then let it cool for 2 hours.
  • Drizzle your thick, vanilla cake glaze over the top of your cooled cake.
  • Once the glaze stops dripping, you can transfer the cake to a cake plate.
  • Keep your bundt cake covered with plastic wrap, or keep it at room temperature inside a cake dome to keep it from drying out. 

Video

Notes

If you do not have buttermilk, you can use one of my preferred buttermilk substitutes.
Important Things To Note Before You Start
  1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
  2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
  3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
  4. If the recipe calls for specific ingredients like cake flour, replacing it with all-purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
  5. Do not overmix the cake or you can over-work the gluten and get big holes called tunneling.
  6. Add eggs one at a time while beating just until the yolk disappears.
  7. Always add the dry ingredients alternately with the liquid, beginning and ending with the dry ingredients.
  8. To prevent air bubbles, slowly spoon the batter into the prepared pan.
  9. Open the door of the oven only when ready to check for doneness.

Nutrition

Serving: 1g | Calories: 601kcal | Carbohydrates: 87g | Protein: 6g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 203mg | Potassium: 110mg | Fiber: 1g | Sugar: 61g | Vitamin A: 598IU | Calcium: 50mg | Iron: 2mg
Tried this recipe?Let us know how it was!
 

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Reader Interactions

Comments

  1. Krystal says

    November 16, 2019 at 3:28 pm

    Would this be considered a pound cake?

    Reply
    • The Sugar Geek Show says

      November 16, 2019 at 8:04 pm

      Even though it is a similar texture, it's not a true pound cake because it doesn't have a pound of each ingredient

      Reply
  2. Dori says

    November 19, 2019 at 6:21 pm

    This looks so delicious! Can the batter be used in 9" cake rounds to make a tiered cake?

    Reply
    • The Sugar Geek Show says

      November 19, 2019 at 7:43 pm

      You could give it a try but it might be a little dense for a traditional stacked cake. I would recommend using my white cake or white velvet cake recipe

      Reply
  3. Romina says

    November 21, 2019 at 4:04 pm

    Can I use cake flour?

    Reply
    • The Sugar Geek Show says

      November 21, 2019 at 4:33 pm

      Yes you can

      Reply
  4. Hareem says

    December 29, 2019 at 4:35 am

    Hi. Where are the metric measurements? I can’t seem to find it anywhere

    Reply
    • The Sugar Geek Show says

      December 29, 2019 at 11:57 am

      Click the button on the recipe card that says metric

      Reply
  5. Elisabeth Petersson says

    January 04, 2020 at 4:11 am

    Hi.
    I think the button for the metric measurments are missing. I can´t find them on the recipe card.
    Cheers for the recipe, gonna give it a try and hope it works with my conversions.

    Reply
    • The Sugar Geek Show says

      January 05, 2020 at 11:33 am

      The metric button is at the bottom of the listed ingredients. Customary/metric

      Reply
      • Elisabeth Petersson says

        January 06, 2020 at 6:48 am

        Now I found it, thank you!

        Tried the recipe this weekend, the cake was amazing and two of the people i made it for asked for the recipe. Perfectly moist and the texture was so nice. Will be my goto recipe from now on. In Sweden we call the cake ”sockerkaka”, perfect to serve to visitors and family.

        Thank you for the recipe! ❤️

      • The Sugar Geek Show says

        January 06, 2020 at 11:20 am

        Thank you so much for the great feedback 🙂

  6. sarah e says

    January 11, 2020 at 3:11 pm

    Can you substitute the AP flour for AP gluten free flour?

    Reply
    • The Sugar Geek Show says

      January 11, 2020 at 8:33 pm

      I have used bobs red mill 1:1 baking mix but I havent tested this recipe with anything else

      Reply
  7. Michele says

    January 19, 2020 at 6:00 pm

    5 stars
    I just made this cake today exactly how the recipe was written and it is delicious! Thank you for sharing!

    Reply
  8. Hattie says

    February 20, 2020 at 11:05 am

    5 stars
    Great recipe. Thank you for all the details and directions.

    Reply
  9. Eva says

    March 02, 2020 at 8:14 pm

    Any adjustments if making mini bundt cakes? (Besides cooking time)

    Reply
    • The Sugar Geek Show says

      March 03, 2020 at 9:17 am

      No adjustments 😀

      Reply
  10. Fatima says

    March 07, 2020 at 5:44 pm

    I made this cake and it’s the best bundt cake I ever made, added orange zest and cranberries and it’s so good, this recipe will be my go to from now on.

    My question is I used frozen cranberries and the mixture curdled and froze solid. This is the first that ever happened, I always use frozen cranberries in a mix and never had that problem before. Do you have an idea why?

    Reply
    • The Sugar Geek Show says

      March 08, 2020 at 9:11 am

      Sounds like you used a lot of cranberries if you used so many that the bundt cake batter froze. Maybe just add a little less berries

      Reply
  11. Sandra says

    March 15, 2020 at 7:55 am

    Can I use a buttermilk substitute?

    Reply
    • The Sugar Geek Show says

      March 15, 2020 at 10:10 am

      Yes you sure can https://sugargeekshow.com/recipe/culinary-techniques/buttermilk-substitute/

      Reply
  12. Martine says

    May 03, 2020 at 11:42 am

    My go to recipe for vanilla bundt and addition of other flavors, lemon, pecan etc...doing another pecan for mama's birthday...will ship to her...love, love this very versatile and consistent bundt

    Reply
  13. Amy says

    June 17, 2020 at 10:59 pm

    I have bundt pans that says, for 9 cups, 10 cups and 12 cups. For this recipe that serves 14, which pan size should I use?

    Reply
    • Elizabeth Marek says

      June 18, 2020 at 9:31 am

      Use the large bundt pan

      Reply
  14. Damien says

    October 25, 2020 at 2:18 am

    5 stars
    just made this yesterday as a bit of a "i am bored lets bake" saturday afternoon and it was so easy and tastes amazing!! will be using this again (and am going to try and do you chocolate bundt recipe soon too).
    thanks

    Reply
  15. Hannah says

    November 02, 2020 at 5:24 pm

    5 stars
    I just have to say... DUUUUUUUDE! This is the BEST Bundt cake I’ve ever had/made. I am saving this recipe to make - weekly and for everyone I know!

    Reply
  16. Dennisha David says

    November 10, 2020 at 6:02 pm

    5 stars
    Hi Liz, this is the best taking cake ever. Can we use this recipe to make cup cake ? If yes how many cupcakes can I make with this recipe

    Reply
    • Sugar Geek Show says

      November 11, 2020 at 10:09 am

      Hi! Thanks, so glad you like it. I think this recipe would be a bit too dense for cupcakes, but try my vanilla cupcake recipe! https://sugargeekshow.com/recipe/vanilla-cupcake-recipe/

      Reply
  17. Erica says

    November 26, 2020 at 4:51 pm

    Where can I find a mixer like this?!

    Reply
    • Elizabeth Marek says

      November 28, 2020 at 12:58 pm

      This is my bosch universal plus mixer affiliate link http://shrsl.com/239du

      Reply
  18. Nena says

    January 10, 2021 at 6:05 pm

    5 stars
    I used vanilla tequila instead of vanilla extract. Soooo good. So light and moist. Big hit at family dinner.

    Reply
  19. Carrie L Thompson says

    January 15, 2021 at 12:31 pm

    Can you use gel food color in this recipe to do a "white/pink" marble?

    Reply
    • Sugar Geek Show says

      January 18, 2021 at 12:16 pm

      Sounds fun! I don't see why not

      Reply
  20. Faye says

    January 15, 2021 at 4:06 pm

    Looking forward to trying this for my birthday cake in a couple of weeks. Do you think I could add a raspberry swirl using raspberry jam? Plan on doing that with a rose glaze 🙂

    Reply
    • Sugar Geek Show says

      January 18, 2021 at 12:15 pm

      Yum sounds delicious!

      Reply
  21. Judy says

    January 16, 2021 at 12:53 pm

    5 stars
    Just made this. It’s so good and moist. Great recipe. Thank you.

    Reply
  22. Robin says

    January 30, 2021 at 9:07 pm

    Third cake I tried from you and they are all tasty. Love the cake goop which I have a question about. How long can cake goop last in the fridge. Thanks

    Reply
    • Sugar Geek Show says

      February 01, 2021 at 11:32 am

      Thank you! You don't have to refrigerate cake goop, you can just store it in the pantry 🙂

      Reply
  23. Star says

    February 01, 2021 at 8:40 pm

    5 stars
    Where do I get the cake goop?

    Reply
    • Sugar Geek Show says

      February 02, 2021 at 11:21 am

      Here's the recipe: https://sugargeekshow.com/recipe/cake-goop-recipe/

      Reply
  24. Pearl says

    March 14, 2021 at 6:52 pm

    5 stars
    I made the cake today and the smell of it wouldn’t allow me to wait a whole day before trying it. It taste amazing.

    Would I be able to add a sweet potatoe purée to the batter without messing up the whole cake. I want to try a sweet potatoe pecan Bundt cake.

    Reply
    • Elizabeth Marek says

      March 14, 2021 at 7:04 pm

      I have not tried adding puree to this cake so I'm not sure if it would work

      Reply
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