Get the Recipe:
Vanilla Bundt Cake
A light, tender vanilla Bundt cake made with real vanilla bean and finished with a smooth vanilla glaze. Simple, elegant, and perfect for any occasion.
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon (15 ml) vanilla bean paste, or seeds from 1 vanilla bean
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
For the glaze:
- 1 ½ cups (165 g) confectioners’ sugar, sifted
- 3 to 4 tablespoons (45 to 60 ml) heavy cream, or whole milk
- 1 teaspoon vanilla bean paste
- ¼ teaspoon vanilla extract
- pinch salt
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Instructions
To make the cake:
- Preheat the oven to 325°F (160°C). Generously butter and flour a 10–12 cup Bundt pan (or use a baking spray with flour).
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar on medium speed with an electric mixer until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time. Mix in the vanilla bean paste and extract.
- With the mixer on low speed, add the flour mixture in three portions, alternating with the buttermilk in two portions, beginning and ending with flour. Mix just until combined.
- Pour the batter into the pan and smooth the top. Bake 55–65 minutes, or until a pick inserted in the center comes out clean.
- Let cool in the pan 15–20 minutes, then turn out onto a wire rack to cool completely.
To make the glaze:
- Whisk the confectioners’ sugar, 3 tablespoons cream, vanilla bean paste, vanilla extract, and salt. Add more cream a teaspoon at a time until the glaze is thick but pourable.
- Spoon or drizzle over the cooled cake. Let set before serving.
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Notes
- Vanilla bean paste: Vanilla bean paste gives the best flavor and appearance, but you can substitute the seeds from one whole vanilla bean.
- No vanilla bean paste or bean? You can use additional vanilla extract if needed, though the cake will be slightly less intense in flavor and won’t have vanilla speckles.
- Buttermilk substitution: If you don’t have buttermilk, you can make a quick substitute by stirring 1 tablespoon lemon juice or white vinegar into 1 cup milk. Let it stand for 5 minutes before using.
- Make ahead: The cake can be baked a day in advance and glazed just before serving.
- Storage: Keep in an airtight container at room temperature up to 3 days.
- Freezing: Freeze the unglazed cake, well wrapped, for up to 2 months. Thaw completely before glazing.
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