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.
Preheat oven to 350ºF and adjust the rack to the lower-middle of the oven so it's not too close to the top element. Make sure your cold ingredients are at room temperature and you are weighing your ingredients (including liquids) for the best results. See notes for more information.
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.
Whisk together the flour, baking powder, baking soda, and salt and set aside.
Combine together your buttermilk, oil and vanilla extract and set aside.
Place softened butter into the bowl of your stand mixer with the paddle attachment and cream until smooth on low. Sprinkle in your sugar and cream until light and fluffy. Scrape the bowl if needed.
While mixing on low, add in your room temperature eggs one at a time. Letting them mix fully before adding the next egg.
Add in 1/3 of your flour mixture, then 1/3 of your liquid mixture. Repeat two more times. Scrape bowl as needed. Mix until just combined. Do not over-mix.
Pour batter (it will be thick) into your prepared bundt cake pan and bake at 350ºF 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 cake from the oven and let cool for 15 minutes before turning out onto a cooling rack.
Place water and sugar in a medium-sized saucepan and bring to a boil. Remove from heat, add in vanilla extract and let cool.
Sift powdered sugar into a medium-sized bowl
Add in your buttermilk and extract and stir until smooth and creamy
Add a couple of drops of white food coloring if you want your glaze to be more opaque.
When you first take the cake out of the oven, brush 1/3 of your simple syrup over the top of the cake. Let cool 15 minutes then turn 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 glaze drips.
Brush the cake all over with the simple syrup then let 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.
This cake can be kept at room temperature for up to five days or frozen for 6 months. Defrost before serving.
IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe)
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.