A moist, tender Bundt cake baked to golden perfection. Finished with a simple glaze that adds sweetness and shine. Perfect for gatherings, holidays, or an elegant teatime treat.
Explanation
Bundt cakes are known for their beautiful ring shape and soft crumb. This classic version uses a simple batter enriched with butter, sugar, eggs, and vanilla. After baking, the cake is drizzled with a smooth glaze made from powdered sugar and milk, which seeps into the ridges of the Bundt pan design. The result is a timeless dessert that’s both visually stunning and delicious.
Prep Time: 20 minutes Cook Time: 45–50 minutes Total Time: 1 hour 10 minutes Servings: 12 slices
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ½ cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Glaze
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk (adjust for consistency)
- ½ teaspoon vanilla extract
Products for Using in Recipe
- Use a non-stick Bundt pan for easy release and beautiful ridges.
- Unsalted butter ensures you control the salt level.
- Pure vanilla extract enhances both cake and glaze flavor.
- A cooling rack helps glaze drip evenly.
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk, mixing gently until smooth.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Mix glaze ingredients until smooth. Drizzle over cooled cake.
- Slice and serve.