Home RECIPESBreakfast and brunch Vanilla Bundt Cake

Vanilla Bundt Cake

by Lorena

It’s truly necessary to have a basic vanilla bundt cake recipe at hand. I’m still surprised I hadn’t uploaded one yet! It’s as soft as delicious as my other cake recipes only with a more neutral vanilla flavour. You can add nuts, fruits, zests, etc.

It’s important to give the butter a nice beat with the sugar and then with the eggs to have the final result be nice and fluffy. You can use a whisk instead of an electric mixer, too, but you’ll have to put some strength into it ;). It’s worth a trip to the gym! With the electric mixer, it’s quicker and easier, of course.

In general, I love to add a touch of honey to my cake recipes. I love the taste it brings and it also helps to keep the cake moist. In this case, I didn’t add the honey because I want it to be a basic basic vanilla bundt cake. If you do want to add the honey to the recipe, then it’s 4 tbsp in total and decrease the sugar to 175g of granulated and 175g of brown sugar. This will result in an equally delicious bundt cake, too.


“Lorena, my bundt cake sticks to my bundt cake mould!” It’s the worst when that happens. I like to paint it with oil and then flour it. After flouring the mould you want to turn it upside down and tap on it hard so that it lets go of the excess. If you have excessive flour in your mould, then it will stay in the corners of it, especially if your mould is intricate. Alternatively, you can use soft butter instead of oil and paint it on as well. Make a thin layer of it and then flour it.

If you like bundt cakes, I recommend that you try my clementine cake (it’s a hit), my chocolate marbled banana bread and my lemon and blueberry bundt cake. Also, if you don’t believe in my recs, go ahead and check all my cake recipes here.


vanilla bundt cake

Vanilla Bundt Cake

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Course: Breakfast, Dessert, Tea Time
Cuisine: Low
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 1 bundt mould or 2 22x11cm / 8.6×4.3in mould
Author: Lorena Salinas from Cravings Journal

Ingredients

  • 180 g unsalted butter at room temperature
  • 50 g canola or vegetable oil
  • 2 tsp salt
  • 180 g granulated sugar
  • 180 g brown sugar
  • 4 eggs
  • 2 tsp vanilla extract can be replaced with vanilla essence
  • 240 ml milk of any kind
  • 400 g all-purpose flour
  • 2 tsp baking powder

Instructions

  • Whip up the butter with the sugar, salt and oil until the mix becomes lighter. You can do this with an electric mixer or using a hand-held whisk.
  • Add the eggs and beat them again until they are fully incorporated and the mix looks airy. From all the whipping, the mix should thicken and start to unstick from the sides of the bowl. If you would like to add the honey mentioned in the post, you add it at this time.
  • Add the milk and vanilla extract and mix. It will look split, but don't worry. It will come back with the flour.
  • Add the flour and baking powder and mix.
  • Grease your bundt pan with oil or soft butter. You can paint it on or use a piece of kitchen paper to spread it around. Flour the mould. After distributing the flour around the inside of the mould, turn it upside down and pat it to remove the excess.
  • Place the batter inside the mould and spread it out.
  • Bake the cake at 180°C/350°F for 40min-1hour or until a knife comes out clean. It's important to not overcook it to prevent it from drying out. If you have an electric oven, check the cake at the 30-minute mark. If it's golden enough on top, change the heat source to only the bottom.
  • Unmould the cake while it's still hot.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

1 comment

Chocolate chip loaf cake | Cravings Journal - Staunch News August 8, 2022 - 1:10 pm

[…] chocolate chip loaf cake relies on my basic vanilla bundt cake recipe and is an all-around hit. I really like the end result! A query I get requested lots is that […]

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