The Golden Vanilla Bundt Cake is a timeless dessert that exudes elegance and simplicity. With its rich, buttery flavor and soft, moist crumb, this cake is the perfect centerpiece for any occasion—whether it’s a cozy family gathering, a festive party, or an afternoon tea.
Its beautiful golden hue and classic bundt shape make it visually stunning without requiring any complicated decorating. What makes this cake stand out is its pure vanilla essence, a golden crust, and a delicate texture that melts in your mouth. Pair it with a dusting of powdered sugar, a drizzle of glaze, or enjoy it as-is for a truly satisfying experience.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon pure vanilla extract
- 1 cup whole milk (room temperature)
- Optional: powdered sugar for dusting or a simple vanilla glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or nonstick spray and lightly dust with flour to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using a stand mixer or electric hand mixer. Beat for about 4-5 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth and creamy texture.
- Stir in the pure vanilla extract, letting the fragrance blend deeply into the batter.
- With the mixer on low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
- Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake for 45–55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few crumbs.
- Allow the cake to cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar or drizzle with a simple vanilla glaze for an extra touch of sweetness and presentation.