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–+ servings

Vanilla Bundt Cake

Ahhhh a classic vanilla bundt cake! There is nothing better than a fluffy and moist vanilla cake with the most perfect and silky vanilla glaze. This bundt cake is easy to make with simple ingredients and comes together easily. It is perfect for a special occasion, small get together, or to just simply enjoy when you're craving something sweet.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 slices

Equipment

Ingredients
 

For Coating the Bundt Pan

  • 1 tablespoon unsalted butter melted
  • granulated sugar

Cake

  • 2 ½ cups (313 grams) all purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (113 grams) unsalted butter room temperature
  • ½ cup (100 grams) vegetable oil
  • 1 ½ cups (300 grams) granulated sugar
  • 4 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 grams) whole milk room temperature

Glaze

  • 2 cups (240 grams) powdered sugar
  • 2 tablespoons (28 grams) unsalted butter melted
  • ½ teaspoon vanilla extract
  • 1 pinch of salt
  • 3-4 tablespoons whole milk

Instructions

Cake

  • Preheat oven to 350F and generously grease a 12 cup bundt pan by spreading 1 tablespoon of melted butter all over the inside of the pan with a pastry brush, then coating it with granulated sugar.
  • In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on medium-high speed until completely combined. This will only happen if the butter is fully at room temperature. About 2-3 minutes.
  • With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy.
  • Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl as necessary. Add the vanilla extract and mix on low-medium speed until combined.
  • With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk and mix until almost combined. Stop to scrape down the sides and bottom of the bowl. Repeat this with the other halves of the dry ingredients and the milk. Do not over mix.
  • Pour the batter into the prepared bundt pan.
  • Bake the cake for 40-50 minutes (all ovens differ - so begin checking it at 40 minutes) until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove from the oven and allow the cake to cool for no more than 10 minutes before turning out the cake onto a cooling rack.

Glaze

  • While the cake is cooling, whisk together the powdered sugar, melted butter, vanilla extract, salt, and milk until smooth and combined. You may need to add more powdered sugar (to thicken) or milk (to thin) depending on desired consistency.
  • Pour the glaze on the cake and enjoy!
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