Vanilla Bundt Cake Recipe - The New York Times

Published July 11, 2024

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

This classic Bundt cake is sturdy enough to hold the shape of your finest decorative pan and has a fine, buttery, tender crumb packed with lots of vanilla flavor. The thin, crackly glaze adds texture and intensifies the vanilla factor, but the cake is just as tasty with a dusting of powdered sugar instead. Either way, you’ll find yourself slicing off a tiny bit of cake every time you walk by the plate. Serve slices with a dollop of cream and some macerated berries for a dessert that is as delicious as it is simple. 

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Ingredients

Yield:10 to 12 servings

For the Vanilla Bundt Cake

• 1cup/226 grams unsalted butter (2 sticks), at room temperature, plus more for the pan
• 2¼cups/290 grams all-purpose flour, plus more for the pan
• 1teaspoon baking powder
• 1¼teaspoons kosher salt (such as Diamond Crystal)
• 1¾cups/350 grams granulated sugar
• 4large eggs, at room temperature
• ¾cup/180 milliliters whole milk, at room temperature
• 1tablespoon vanilla extract
• ½teaspoon almond extract (optional)

For the Vanilla Glaze

• 1½cups/185 grams powdered sugar
• 2tablespoons whole milk, plus more as needed
• 1tablespoon vanilla extract
• ½teaspoon kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

438 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 1 gram dietary fiber; 46 grams sugars; 5 grams protein; 291 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Heat oven to 325 degrees. Butter and flour a 10- to 12-cup Bundt pan, making sure to get in every nook and cranny.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. To the bowl of a stand mixer fitted with the paddle attachment (or to a large bowl, if using an electric hand-mixer), add butter and granulated sugar. Mix on medium-high until light and fluffy, 5 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

4. Combine the milk, vanilla extract and almond extract (if using) in a measuring cup with a spout. Turn the mixer to low and alternately add half the flour mixture, then all the milk mixture, then the remaining flour mixture. Transfer the batter to the prepared pan and tap firmly on the counter a few times to release any large air bubbles.

5. Bake the cake until puffed and golden and a tester inserted into the center comes out clean, 60 to 70 minutes. Set the cake in the pan on a sheet tray lined with a rack to cool for 15 minutes, then turn the cake out onto the rack for the first glazing.

6. While the cake is baking, make the glaze: Whisk together the powdered sugar, milk, vanilla and salt. The glaze should be thick but runny, like honey. Add more milk, 1 tablespoon at a time, as needed. You should have about ¾ cup of glaze.

7. Right after the cake is turned out of the pan, carefully brush the warm cake with about ¼ cup of the glaze, creating a thin layer. Let the glaze set for about 15 minutes, then brush the cake with the remaining glaze. Let the cake cool to room temperature before serving.

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