Classic Vanilla Bundt Cake from King Arthur
A Deliciously Moist Classic Vanilla Bundt Cake
I’m a huge fan of Bundt cakes, and I’ve had the pleasure of making some delicious variations, including Sour Cream Bundt Cake, and Peanut Butter & Chocolate Chip Bundt Cake. So, when King Arthur declared “The year of the Bundt,” I knew I had to join in on the fun. After considering the Chocolate Fudge Bundt cake (because who doesn’t love chocolate?), I landed on the Classic Vanilla Bundt Cake recipe. I don’t typically make plain vanilla cakes, but I was excited to see how this one would turn out on its own. To ensure the best flavor, I made sure to use high-quality real vanilla extract – and it truly makes a difference! I omitted the almond extract and reduced the sugar slightly to balance out the sweetness.
Classic Vanilla Bundt Cake from King Arthur
Ingredients
- 1 1/2 cups unsalted butter at room temperature
- 1 1/4 cups sugar
- 6 large eggs at room temperature
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 cups flour
- 1 tablespoon real vanilla extract
- 3/4 cup milk
Instructions
- Preheat the oven to 350°F; grease a 10-12 C bundt pan.
- Place the butter in a bowl, and beat until it’s smooth. Beat in the sugar until creamy.
- Beat in the eggs one by one, scraping the bottom and sides of the bowl midway through. As you add the final couple of eggs, the mixture will begin to look curdled; that’s okay.
- Add the baking powder and salt to the batter, stirring just to combine. Stir the vanilla extract into the milk; set aside.
- Add half of the flour to the batter, beating gently to combine.
- Gently mix in the milk; then the other half of the flour.
- Pour into pan and bake for 50 to 60 minutes, until it’s starting to brown, appears set on top, and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven, and gently loosen its edges. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the cake, and allow it to cool completely.
- Slice, serve and enjoy!
Step by Step Photo Directions:
Preheat the oven to 350°F; grease a 10-12 C bundt pan.
Place the butter in a bowl, and beat until it’s smooth. Beat in the sugar until creamy.
Beat in the eggs one by one, scraping the bottom and sides of the bowl midway through. As you add the final couple of eggs, the mixture will begin to look curdled; that’s okay.
Add the baking powder and salt to the batter, stirring just to combine. Stir the vanilla extract into the milk; set aside.
Add half of the flour to the batter, beating gently to combine.
Gently mix in the milk; then the other half of the flour.
Pour into pan and bake for 50 to 60 minutes, until it’s starting to brown, appears set on top, and a toothpick inserted into the center comes out clean.
Remove the cake from the oven, and gently loosen its edges. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the cake, and allow it to cool completely. Slice, serve and enjoy!
#yearofthebundt
I baked this cake yesterday. It was perfect in texture and flavor and released from pan easily. I shared it with several neighbors and all raved about the cake. I weigh the ingredients and grease bundt pan with salad oil.
So happy you enjoyed it!