Vanilla Bundt Cake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This vanilla Bundt cake is one of my go to recipes when I want something special without spending hours in the kitchen. The whole thing comes together in just over an hour, and honestly, it's so simple you could make it on a weeknight. I love using almond milk here because it keeps things light while adding a subtle richness, plus it's a great dairy free swap if you need it. The beauty of this cake is how forgiving it is, even for newer bakers, and it costs very little to put together with basic pantry staples. What comes out is a tender, beautifully golden cake with the most lovely vanilla flavor that tastes like you fussed over it far more than you actually did.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter, softened
- 2large eggs
- 1 mlvanilla extract
- 10 gbaking powder
- 5 gsalt
- 150 mlunsweetened almond milk
- 50 gconfectioners' sugar
- 20 ggranulated sugar (for topping)
- 20 gunsalted butter, melted (for topping)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease the Bundt pan and set it aside.
Tip: Use a non-stick cooking spray for easy cake release.
- 2
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Use a whisk for the best results.
- 3
In a large bowl, using an electric mixer, beat the butter until it's creamy.
Tip: Be patient, this step can take a few minutes.
- 4
Gradually add the dry ingredients to the butter, alternating with the almond milk, beginning and ending with the dry ingredients.
Tip: Don't overmix the batter.
- 5
Add the vanilla extract and mix until combined.
Tip: This will enhance the cake's flavor.
- 6
Pour the batter into the prepared Bundt pan and smooth the top.
Tip: Use a spatula for an even surface.
- 7
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during this time.
- 8
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: This will help the cake retain its shape.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: This will prevent the cake from becoming soggy.
- 10
Once the cake is cool, prepare the topping by mixing the confectioners' sugar and granulated sugar in a small bowl.
Tip: Add the melted butter until the mixture is smooth and creamy.
- 11
Drizzle the topping over the cooled cake and serve.
Tip: This will add a sweet and crunchy touch to the cake.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.