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Classic Vanilla Bundt Cake

Alright, picture this: golden sunlight streaming through the kitchen window, and the rich, sweet aroma of vanilla filling the air. That’s exactly what happens every time I bake this Classic Vanilla Bundt Cake. It’s like a warm hug in cake form—moist, tender crumb with just the right hint of vanilla that tastes like simple happiness. Whether you’re an experienced baker or trying your hand at your first fancy cake, I promise this recipe is foolproof and fun. Plus, there’s something extra satisfying about bundt cakes—their gorgeous shape practically decorates itself! Let’s bring that timeless flavor and charming swirl to your kitchen today.

Quick Facts

Yield: Serves 10-12
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the Main Dish:

3 cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk, room temperature

How I Make It

Step 1:

First, preheat your oven to 350°F and grease your bundt pan generously with butter or non-stick spray—don’t skip this step or the cake will stick! In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This way, your leavening agents disperse evenly for a lovely rise.

Step 2:

In a large bowl, beat the butter and sugar with a hand mixer or stand mixer until light and fluffy, about 3-4 minutes. This aerates the batter, making the final crumb soft and tender.

Step 3:

Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The batter will look silky and smooth.

Step 4:

Time to alternate adding the dry ingredients and the buttermilk in three parts—start and end with the dry mix. This keeps everything well combined without overmixing, which can make the cake tough.

Step 5:

Pour the batter into your prepared bundt pan, smoothing the top gently with a spatula. Tap the pan on the counter a few times to release any air bubbles.

Step 6:

Bake for about 50 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. This step helps the cake hold its beautiful shape.

Variations & Tips

Add a tablespoon of lemon zest for a bright citrus twist.
Swap buttermilk with plain yogurt for a slight tang and richer texture.
For a richer flavor, fold in ½ cup sour cream instead of buttermilk.
Dust powdered sugar over the top or drizzle with a simple glaze made from powdered sugar and milk.
If your cake cracks on top, it’s usually because the oven temperature is too high—invest in an oven thermometer to keep it steady at 350°F.

How I Like to Serve It

This cake shines at tea time or brunch, especially when paired with fresh berries or a dollop of whipped cream. It’s also a fantastic choice for birthdays or casual get-togethers—simple, comforting, and impressively pretty all at once. During cooler months, a warm vanilla sauce or caramel drizzle takes it over the top!

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Reheat slices in the microwave for about 10 seconds to bring back a soft, fresh-baked feel.

Closing: This Classic Vanilla Bundt Cake is one of those recipes you’ll return to time and again because it’s endlessly comforting, surprisingly simple, and always a crowd-pleaser.

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