Classic Vanilla Bundt Cake
Made with simple ingredients, our fool-proof vanilla bundt cake is soft, moist, loaded with vanilla flavor, and perfect for any occasion.
Equipment
- Bundt Pan
Ingredients
- 1 ½ cups all purpose flour
- ¼ cup cornstarch
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ¼ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg white
- ½ cup buttermilk
- 1 tablespoon vanilla extract
- ¼ cup confectioners sugar to dust cake
Instructions
- Preheat oven to 350F
- Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl. Set aside until needed.
- Add the granulated sugar, vegetable oil, And melted unsalted butter to the bowl of a stand mixer fitted with the paddle attachement and mix for 1 minute at medium-high speed until the mixture starts to change color.
- Add the eggs, egg white, and vanilla extract to the mixture and whip for 1-2 minutes.
- Add half of the buttermilk to the wet ingredients and whip on low speed to combine.
- Add half of the dry ingredients and fold into the wet ingredietns with a rubber spatula just until mixed in. Repeat the process adding the remainder of the buttermilk and dry ingredients to the cake batter.
- Coat a bundt pan with butter then dust it with granulated sugar.
- Pour the cake batter into the prepared pan and tap the pan on the counter to help release any air bubbles.
- Place the pan on the center rack of the preheated oven and bake for 30- 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
- Remove from the oven and place the pan on a wire rack to cool for 10-15 min.
- Place a large plate or serving platter on top of the bundt pan and turn the cake over. Tap on the pan with a knife to help release the cake from the bundt pan.
- When the cake has coooed completely, dust it with powdered sugar and serve with fresh berries.!
Notes
How do I keep the cake from sticking to the bundt pan?
The key to getting the cake to release from the pan is to grease the pan really well and then coat it with a dusting of sugar or flour. You can use butter or shortening to grease the pan or use pan spray without any dusting.
It’s also important not to let the cake cool in the pan for more than 5-10 minutes. The longer it sits, the more likely it will stick to the pan. What if I don't have buttermilk? If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. Why is my cake dry? Overmixing the batter or overbaking can cause the cake to become dense or dry. Mix the ingredients just enough to combine, and check for doneness a few minutes before the recommended baking time. Can I add anything else to the recipe? Absolutely. You can add chocolate chips or any of your favorite baking chips to the cake batter. Pecans and walnuts are also an excellent addition. Blueberries, peaches, nectarines, and pineapple can also be added to the cake batter. Lightly coat them in flour before adding them, as this will prevent them from sinking to the bottom. I use vanilla extract in the recipe, but you can also add almond extract or lemon extract to the batter.
It’s also important not to let the cake cool in the pan for more than 5-10 minutes. The longer it sits, the more likely it will stick to the pan. What if I don't have buttermilk? If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. Why is my cake dry? Overmixing the batter or overbaking can cause the cake to become dense or dry. Mix the ingredients just enough to combine, and check for doneness a few minutes before the recommended baking time. Can I add anything else to the recipe? Absolutely. You can add chocolate chips or any of your favorite baking chips to the cake batter. Pecans and walnuts are also an excellent addition. Blueberries, peaches, nectarines, and pineapple can also be added to the cake batter. Lightly coat them in flour before adding them, as this will prevent them from sinking to the bottom. I use vanilla extract in the recipe, but you can also add almond extract or lemon extract to the batter.
Nutrition
Calories: 273kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 27mgSodium: 143mgPotassium: 109mgFiber: 0.5gSugar: 20gVitamin A: 157IUCalcium: 47mgIron: 1mg
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