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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.
4.97 from 62 votes
Prep Time: 5 mins
Cook Time: 45 mins
Serves: 14 servings
Calories: 601kcal


Vanilla Bundt Cake Ingredients

  • 16 ounces (454 g) All Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 ounces (284 g) unsalted butter softened
  • 14 ounces (397 g) granulated sugar
  • 3 large eggs room temperature
  • 8 ounces (227 g) buttermilk room temperature
  • 3 ounces (85 g) vegetable oil
  • 2 teaspoons vanilla extract

Simple Syrup

  • 4 ounces (113 g) granulated sugar
  • 4 ounces (113 g) water
  • 1 teaspoon vanilla extract

Vanilla Glaze

  • 8 ounces (227 g) powdered sugar sifted
  • 3 Tablespoons buttermilk
  • 1/4 teaspoon orange or lemon extract
  • 1 teaspoon vanilla extract
  • 2-3 drops white food coloring optional


  • bundt cake pan
  • pastry brush


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 1/3 of your flour mixture, and then 1/3 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 1/3 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. 


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.


Serving: 1g | Calories: 601kcal (30%) | Carbohydrates: 87g (29%) | Protein: 6g (12%) | Fat: 27g (42%) | Saturated Fat: 18g (90%) | Cholesterol: 91mg (30%) | Sodium: 203mg (8%) | Potassium: 110mg (3%) | Fiber: 1g (4%) | Sugar: 61g (68%) | Vitamin A: 598IU (12%) | Calcium: 50mg (5%) | Iron: 2mg (11%)