A moist and tender vanilla bundt cake with a simple, sweet glaze. Perfect for any occasion.
Ingredients:
- For the Cake:
- 221 cups all-purpose flour
- 1 teaspoon baking powder
- 21 teaspoon baking soda
- 21 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 143 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 21 teaspoon vanilla extract (optional)
Instructions:
- Prepare the Oven and Pan:
- Preheat oven to 350°F (175°C).
- Generously grease and flour a 10-inch bundt pan. Alternatively, use a baking spray with flour included.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate Dry and Wet Ingredients:
- In a separate bowl, measure your buttermilk.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Bake the Cake:
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract (if using) until smooth. Add more milk or powdered sugar as needed to achieve desired consistency.
- Glaze the Cake:
- Once the cake is completely cooled, drizzle the glaze over the top.
- Serve:
- Slice and serve your delicious classic glazed bundt cake.