The Ideal Recipe for Bundt Cake

The Ideal Recipe for Bundt Cakes

I'm going to provide you the ideal recipe for a Bundt cake with golden vanilla today. You're going to love this soft, rich, sweet cake with a buttery vanilla frosting. I'm thrilled to share my refined recipe with you after a ton of testing.

What is a Bundt Cake?

All cakes that are made in a Bundt pan is called a Bundt cake. Any cake made in this particular pan, whether it's carrot, pound, or vanilla, may become a Bundt cake. But we do take Bundt cakes seriously in my family, and I think the following qualities make for an excellent Bundt cake:

• Soft but sturdy

• Denser than a typical cake but not as dense as a pound cake

• Sweet and buttery but not overly sweet or greasy

• Beautifully golden brown on the outside

Ingredients You'll Need

To make this perfect vanilla Bundt cake, you'll need a few basic kitchen staples:

• Butter: Use unsalted butter and add salt separately.

• Cream cheese: This is my secret weapon for making the cake extra soft with a beautiful depth of flavor. Use full-fat, brick-style cream cheese.

• Sugar: All granulated sugar.

• Eggs: You'll need 6 eggs, which are critical for the cake's structure, moisture, and flavor.

• Flour: Use all-purpose flour, not self-rising flour.

• Salt & Vanilla extract: For flavor.

• Baking powder: Gives the cake a bit of lift.

• Milk: Helps tenderize the cake and keeps it from being too heavy.

• For the glaze: you'll need powdered sugar, more butter, vanilla, and milk. This combination makes a smooth and velvety batter.

How to Grease a Bundt Pan

Properly greasing the pan is crucial to ensure your cake releases easily. Here are a few options:

• Grease and flour: Coat the inside of the pan with a thin layer of shortening, add flour, tilt and turn the pan to cover all the shortening with flour, and tap out any excess flour.

• Baking spray: Use a baking spray with flour listed in the ingredients. Spray the entire interior of the pan evenly, then use a plastic baggie over your hand to ensure even distribution.

• Cake release "goop": Some people make their own cake release mixture.

• After baking, use a butter knife to gently loosen the edges and center of the cake for extra security.

Making the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 12-cup Bundt pan. Be sure to tap out excess flour.

2. Prepare the Batter:

• In a stand mixer or a large bowl with an electric mixer, combine 1 cup (226 g) of unsalted butter, 6 oz (170 g) of cream cheese, and 2 ½ cups (500 g) of granulated sugar. Beat on medium speed until well combined and the batter is lightened in color.

• Add 6 large eggs one at a time, stirring well after each addition. Scrape the sides and bottom of the bowl and stir in 1 tablespoon of vanilla extract. The mixture should be very smooth, light, and creamy.

• Mix 1 ½ teaspoons baking powder, ¾ teaspoon salt, and 3 cups (375 g) all-purpose flour in a separate basin.

• Starting and ending with the flour mixture, alternately add ⅓ cup (78 ml) of whole milk and the flour mixture to the butter batter while running the mixer on low speed. Fill the prepared Bundt pan with batter.

3. Bake: Bake the cake for 50 to 60 minutes at 350°F (175°C), or until a wooden skewer inserted into the thickest section comes out clean or with a few moist crumbs attached. It can take longer if your Bundt pan is a lighter hue.

4. Cool the Cake: After letting the cake cool for 15 to 30 minutes, carefully flip it over onto a cooling rack to finish chilling before glazing it.

Get the glaze ready:

• Mix two cups (250 g) powdered sugar, two tablespoons melted butter, and ½ teaspoon vanilla essence in a bowl.

• One tablespoon of milk at a time should be added until the mixture is thin enough to slip from the whisk in ribbons yet retain its shape for a few seconds before melting back into the basin.

• Cake Glaze: After the Bundt cake has cooled, pour the glaze over it and let it set for 30 to 60 minutes.

How to Store a Cake?

Your Bundt cake can be kept for up to five days at room temperature in an airtight container or covered with plastic wrap. Refrigerating the cake can cause it to dry out, therefore I don't advise it. The cake can also be frozen for up to two months if it is firmly wrapped in foil and then plastic wrap.

What’s the Difference in a Pound Cake and a Bundt Cake?

Any cake can be a bundt cake, as I mentioned earlier, if it is prepared in a bundt pan. The pound cake is slightly different. Originally created with one pound of each of butter, sugar, eggs, and flour, pound cakes are often dense. Though they have changed somewhat from the original, modern recipes still contain a lot of butter. This recipe is delicious, buttery, rich, and soft; it has won several bake-offs and received fantastic reviews!

Nevertheless, the distinctions become a little hazy if your pound cake is baked in a bundt cake pan since then it becomes a bundt cake as well.

Enjoy Your Perfect Bundt Cake!

This Bundt cake recipe is sure to impress with its beautiful golden exterior and rich, buttery flavor. Whether you're making it for a special occasion or just because, it's a delightful treat that everyone will love. Happy baking!