Classic Bundt Cake (Super Moist!)
Print Pin VideoThis classic vanilla Bundt cake recipe is rich, dense, and super moist, with pure buttery goodness in every bite! It has a deep vanilla flavor, a perfectly tender crumb, and is topped with a simple vanilla glaze that adds just the right touch of sweetness. I promise you're going to love it!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Vanilla Bundt Cake
- 2½ cups (300 g) all purpose flour
- ½ cup (60 g) cornstarch
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 cup (227 g) unsalted butter - room temperature
- ¼ cup (52 g) unflavored vegetable oil - I use canola oil
- 2¼ cups (450 g) white granulated sugar
- 1 cup (226 g) cream cheese - room temperature, 8 ounces in the US. Use a firm cream cheese.
- 6 large eggs - room temperature
- 1 tbsp vanilla extract/essence
- ½ cup (120 g) whole milk - room temperature
Vanilla Glaze
- 2 cups (240 g) powdered sugar - also known as icing/confectioners sugar
- 2 tsps unsalted butter - melted
- ½ tsp vanilla extract/essence
- 3 tbsp whole milk
Instructions
- Set your oven rack in the lower third of the oven and preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan). Very generously grease and flour a 12 cup bundt pan, or use a baking spray or cake release that has flour in it (I use my homemade cake release to grease my pan). Set aside for now.
- Sift together flour, cornstarch, salt, baking powder and baking soda. Using a whisk, mix until well combined. Set aside.
- In a large bowl, cream together butter, oil and sugar for 3 minutes on a medium-high speed until light and creamy. Do not overcream.
- Next add in cream cheese and mix on a low-medium speed until well combined.
- Next, add the eggs two at a time, mixing on low speed until each addition is well incorporated before adding the next two. Continue until all 6 eggs are used.
- Next add in vanilla and mix on low until well combined. Remove any batter off the attachment/s as the rest of the mixing will be done by hand.
- Add half of the presifted dry ingredients to the wet ingredients, and fold with a spatula until just combined. Pour in the milk and fold again until just incorporated. Finally, add the remaining dry ingredients and fold until the batter is uniform, with no streaks of flour remaining. Be careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top as best you can. Give the pan a little shake to help the batter settle into all the corners, then tap it lightly on the counter twice to release any large air bubbles. Bake for 50–55 minutes, or until a skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs. I recommend checking the cake through the oven door at the 45-minute mark and if the top is browning too much, cover it loosely with aluminum foil for the remaining bake time.
- Once ready, allow the cake to cool in the cake tin for 45 minutes, before turning it out onto a wire rack to finish cooling (see note 2 if your bundt cake doesn't come out).
- Vanilla Glaze: Once the cake has completely cooled, transfer it to your serving plate and prepare the glaze. Combine the powdered sugar, melted butter, vanilla and milk and stir until smooth and a very thick glaze forms (it should still be somewhat runny). If it's too runny, add more powdered sugar. If it's too thick, add more milk.
- Pour the glaze evenly over the top of the cooled bundt cake. Allow to set for 30 minutes to an hour before slicing and serving. Enjoy!
Video
Notes
Note 1. If using a convection oven that has a fan function, bake at 160 °C (320°F) as the fan function bakes food faster.
Note 2. Once the cake has had some time to cool, it should release easily from the bundt pan with a gentle shake. If it’s sticking, it may be due to insufficient pan preparation. Try running a knife along the inner and outer edges of the pan to help loosen the cake. You can also try placing a hot, damp cloth over the bundt pan which may help release any stuck edges.
Nutrition
Calories: 617kcal | Carbohydrates: 89g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 342mg | Potassium: 149mg | Fiber: 1g | Sugar: 62g | Vitamin A: 690IU | Calcium: 132mg | Iron: 2mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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