Bready or Not: Classic Vanilla Bundt Cake

Posted by on Mar 15, 2023 in Blog, Bready or Not, bundt, cake | Comments Off on Bready or Not: Classic Vanilla Bundt Cake

This Classic Vanilla Bundt Cake is nothing fancy, but it’s all good.

Bready or Not: Classic Vanilla Bundt Cake

This cake isn’t about hardcore sweetness. It’s about vanilla. With a tablespoon of extract in the batter, you get the fragrance and flavor coming through strongly in the final bake.

Bready or Not: Classic Vanilla Bundt Cake

One thing I love about bundt cakes is the variety of textures. The crusty bottom is so good. If you want the cake to rest flat for a prettier presentation, then by all means, level off the base–but don’t squander those trimmings!

Bready or Not: Classic Vanilla Bundt Cake

This is a great cake to serve with fruit and ice cream, as it’s similar to a pound cake, but much lighter. Me, I thought the glaze alone made things just right.

Modified from King Arthur Flour.

Bready or Not: Classic Vanilla Bundt Cake

This lovely cake has a crisp base and a light fluffy crumb that’s fragrant with vanilla. This is great to serve on its own, or with fruit and ice cream.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake
Author: Beth Cato


  • large bundt pan
  • nonstick spray
  • pastry brush



  • 1 1/2 cups unsalted butter (3 sticks) room temperature
  • 1 1/2 cups white sugar
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 6 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup milk or half & half


  • 1/3 cup white sugar
  • 5 teaspoons water
  • sprinkle salt
  • 2 teaspoons vanilla extract


  • Preheat oven at 350-degrees. Generously grease the interior of a large bundt pan.
  • In a mixer, beat butter and sugar until light and fluffy. Mix in baking powder and salt, followed by 3 of the eggs.
  • Measure out the flour. Add a few tablespoons of it into the mix. Add another egg. Add a bit more flour followed by another egg. Repeat to incorporate the last egg. Add the two extracts and the milk, followed by the last of the flour. Scrape the bottom and sides of the bowl well, then beat until the batter is smooth and fluffy.
  • Pour batter into the pan and smooth out the top. Bake for 50 to 60 minutes, until the cake passes the toothpick test. Let cool for about 15 minutes, then invert it onto a rack to cool completely.
  • Make the glaze. The amount will look like a lot, but there’s a lot of exterior to this cake. For easier clean-up, place parchment paper beneath the rack. Use a pastry brush to apply the glaze to the cake. Let glaze set an hour or so before slicing.
  • Store in a sealed container or with slices individually wrapped.