Vanilla Bundt Cake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
A moist and delicious vanilla cake in a Bundt pan, perfect for any occasion.
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.
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