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This moist vanilla bundt cake is one of those staple cake recipes that you can’t stop eating. Out of all the moist bundt cake recipes I’ve tested on this blog, this is hands-down the best moist bundt cake recipe I make on repeat: rich, buttery, and loaded with real vanilla flavor. It’s great for entertaining, birthdays, or just as a fun little bake to enjoy in the afternoon with a cup of tea!
Since you’re here, I know you’ll also adore The Best Moist Blueberry Lemon Loaf Cake, Moist Honey Tea Cake Loaf Just Like Grandma’s, Easy Vanilla Pancake Mix Cake and even Tea Time Chocolate Loaf Cake With A Coffee Frosting.
Vanilla bundt cakes are one of those staple recipes that would fit any event that calls for a cake. Need a birthday cake? Make this easy, homemade vanilla bundt cake and ice and decorate it.Need something to finish off a summer BBQ? Make this bundt cake and serve it with a side of berries and whipped cream.In the mood for dessert just for fun? Again, make this bundt cake and enjoy it as is (which is what we did the last time I made it)!
Let’s Chit Chat
One question shows up in the comments on this recipe more than almost any other: “Can I sub something for the buttermilk or sour cream?” I get it, those two ingredients aren’t always sitting in everyone’s fridge, and I don’t blame anyone for wanting to use what they have on hand before a grocery run.
The honest answer is yes, you have options, but not all subs are created equal. A splash of vinegar or lemon juice stirred into regular milk will get you most of the way to buttermilk’s tang and tenderizing power. Plain Greek yogurt can stand in for the sour cream in a pinch. Either swap works, but I’ll always reach for the real thing first, because that’s genuinely what keeps this vanilla bundt cake moist for days, not just moist the day you bake it.
If you’ve got a question about this recipe, drop it in the comments below. I read every single one, and there’s a good chance your question ends up answered right here in a future update!
Table of Contents
- What’s so special about this bundt cake
- Ingredients for Vanilla bundt cakeÂ
- How to make sure your bundt cake comes out of the pan
- How to make a classic vanilla bundt cake
- Variation – Easy Vanilla Glaze for Bundt Cake
- How to store a bundt cake?
- Frequently Asked Questions – FAQs
- Tips for the best vanilla bundt cake recipe!
- Moist Vanilla Bundt Cake Recipe
What’s so special about this bundt cake
- Super moist bundt cake texture that stays soft for days
- Buttery, fluffy crumb in every bite
- Beautifully golden on the outside
- Impressive when decorated
- It tastes just like grandma’s cakes!
Ingredients for Vanilla bundt cake
Here are the simple ingredients you will need to make a vanilla cake recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Flour- You need all-purpose flour for this bundt cake recipe.
- Baking powder and baking soda– This is what will give some height to your bundt cake. Make sure that both the baking soda and baking powder are not expired so that the cake rises well.
- Salt– As always, a little salt added to your baked goods helps balance out the sweetness of the baked goods.
- Butter– The butter will need to be at room temperature. Use salted or unsalted butter.
- Sugar– You will need granulated sugar for this recipe.
- Egg– This recipe uses large eggs at room temperature.
- Buttermilk– The buttermilk will add moisture to the cake as well as help activate the leavening agents.
- Sour cream– It is used for the same purpose as buttermilk. It brings extra moisture and helps the cake rise as well.Â
- Oil– You will need to use a flavorless oil like canola oil or vegetable oil.
- Vanilla extract– The vanilla extract is what gives the bundt cake its iconic vanilla flavor.
- Almond extract (optional)- The almond extract is used to enhance the vanilla flavor. It might seem like a weird flavor to have in a vanilla cake recipe, but we use very little of it to make the other flavors shine!
How to make sure your bundt cake comes out of the pan
When it comes to bundt cakes, removing them flawlessly from the bundt pan is crucial to have a beautiful cake.
Before you pour the batter into the bundt pan, make sure to grease it with butter, shortening, cooking spray, or oil then dust it with flour making sure to cover every corner and edge of the pan. Dust the excess flour off then add in the batter and bake.
One of my favorite things to use for bundt cakes is this homemade goop or cake release mixture. It always works like a charm!
How to make a classic vanilla bundt cake
This is how you can make a vanilla cake. Make sure to scroll down to the recipe card for the full detailed instructions!
- Mix the dry ingredients together in a medium bowl then set aside.
- Combine the wet ingredients in a bowl or measuring cup and whisk until combined then set aside.
- Cream the butter and sugar in a large mixing bowl until light and fluffy.
- Add in the eggs one at a time, making sure to mix until combined before adding the next one.
- Mix the vanilla extract and almond extract into the cake batter.
- Alternatively, add the flour mixture and the buttermilk mixture in three times. (scrape the bowl as you go to get everything well incorporated)
- Pour the batter into the prepared bundt pan, spread the batter evenly, and bake on a rack in the middle position of the oven.
- Pull the cake out of the oven, cool down for 20 minutes then carefully flip the bundt cake onto a cooling rack and cool completely before dusting with powdered sugar and slicing into it.
You can serve this perfect vanilla bundt cake as is or with fresh fruit, fresh berries, and whipped cream, or a little bit of ice cream on the side. It’s also delicious topped with a lemon glaze or my easy vanilla glaze recipe below, which takes this from a great everyday vanilla bundt cake recipe to a best vanilla bundt cake recipe worthy of company.
Variation – Easy Vanilla Glaze for Bundt Cake
This simple vanilla glaze takes two minutes to whisk together and turns this vanilla bundt cake recipe into an even more impressive dessert. It’s optional, but I highly recommend it if you’re serving this for a birthday or holiday table.
You’ll need:
- 1 cup powdered sugar, sifted
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- A pinch of salt
To make it:
Whisk the powdered sugar, milk, vanilla extract, and salt together in a small bowl until smooth. If it’s too thick, add more milk a teaspoon at a time. If it’s too thin, add a little more powdered sugar.
Make sure your vanilla bundt cake is completely cool before pouring the glaze over the top, otherwise it will melt right off instead of setting into that beautiful glossy drip. Let the glaze set for about 15 minutes before slicing.
How to store a bundt cake?
You can wrap the cake in saran wrap and place it in an airtight container and leave it at room temperature for up to 2 days.  I usually like to wrap the cake in saran wrap and then place it in an airtight container in the fridge for up to a week. Make sure to pull the vanilla bundt cake out of the fridge and bring it back to room temperature before enjoying it.
Frequently Asked Questions – FAQs
This vanilla bundt cake recipe bakes for 45 to 50 minutes at 350°F in a 12-cup bundt pan. Every oven runs a little differently though, so start checking for doneness at the 45-minute mark with a wooden skewer or knife inserted into the thickest part of the cake. Once it comes out clean, your bundt cake is done.
Yes. Add a tablespoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes to make a quick buttermilk substitute. Plain Greek yogurt works as a 1:1 swap for the sour cream. Both subs will work, but buttermilk and sour cream give the moistest, most tender crumb.
This recipe is written for a from-scratch vanilla bundt cake, and that’s what gives it the buttery, dense-but-tender crumb this recipe is known for. If you’re short on time, you can pour a doctored box mix into a greased and floured 12-cup bundt pan and bake at 350°F, checking for doneness around 35-40 minutes, but the texture and flavor won’t be quite the same as this scratch recipe.
The simple answer is that bundt cakes are cakes made in a bundt pan while pound cakes are cakes that are made with a pound of each butter, eggs, sugar, and flour. At the same time, if you bake a pound cake batter in a bundt cake pan it would be considered a (pound cake) bundt cake! Did I confuse you yet?
If the top of the bundt cake is darkening too quickly, you can cover the top of the bundt pan with aluminum foil. This will keep the moist vanilla cake from browning too much while it’s still baking in the oven.Â
To check your cake for doneness, insert a knife or a wooden skewer in the highest part of the cake, then pull it out.Â
If the knife or wooden skewer comes out clean then you will know the cake is done. If it’s still covered in batter, then the cake needs a little longer in the oven.Â
To check your cake for doneness, insert a knife or a wooden skewer in the highest part of the cake, then pull it out.Â
If the knife or wooden skewer comes out clean then you will know the cake is done. If it’s still covered in batter, then the cake needs a little longer in the oven.Â
To check your cake for doneness, insert a knife or a wooden skewer in the highest part of the cake, then pull it out.Â
If the knife or wooden skewer comes out clean then you will know the cake is done. If it’s still covered in batter, then the cake needs a little longer in the oven.Â
If you are making this bundt cake ahead of time you can cool the cake fully before wrapping it in plastic wrap, then aluminum foil. You can then place that in the freezer for up to 3 months.Â
Make sure to thaw the cake in the fridge overnight before serving!
Tips for the best vanilla bundt cake recipe!
These are the tips and tricks that make this one of the most reliable super moist bundt cake recipes I’ve ever developed, and the answer to how to make a bundt cake moist every single time:
- Use room temperature ingredients- Making sure to use room temperature ingredients will ensure that everything emulsifies properly. This will also ensure that my baking time and yours will be fairly similar.
- Add the eggs one at a time to get everything properly incorporated– When adding the eggs, make sure to add one at a time before mixing everything together. This will emulsify the butter and egg mixture together which is what we need!
- Scrape down the bowl as you go– When making large cakes or bundt cakes, you want to make sure to scrape down the sides of the bowl so that everything is mixed properly.
- Don’t overmix the cake– We don’t want to create gluten in this vanilla cake recipe so make sure to stop mixing once the flour mixture disappears.
- Open the oven door very gently and slowly to make sure the cake doesn’t sink when checking for doneness– I have done this mistake so many times and that’s why I want to help you avoid it! Opening the oven door too quickly will make your cake collapse so you want to wait until the last minute to open the oven door to check. I would say start checking the cake’s doneness at 45 minutes and see.
Moist Vanilla Bundt Cake
Ingredients
- 3 & 2/3 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 sticks butter at room temperature
- 1 & 2/3 cup granulated sugar
- 3 large eggs at room temperature
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup buttermilk at room temperature
- 1/2 cup sour cream at room temperature
- 1/2 cup + 2 tbsp vegetable oil at room temperature
Instructions
- Preheat the oven to 350F then grease a 12 cup bundt cake pan using shortening, butter, or nonstick spray. Flour the pan, making sure to tap out excess flour then set aside.
- In a medium bowl, mix the flour, baking soda, baking powder, and salt together and set aside3 & 2/3 cup all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
- In another bowl or large measuring cup, mix the buttermilk, sour cream, and oil together and set aside.1/2 cup buttermilk, 1/2 cup sour cream, 1/2 cup + 2 tbsp vegetable oil
- In a mixing bowl, using the paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy. Add in the vanilla extract, almond extract, and one egg at a time, making sure that it's fully incorporated before adding the next one. Scrape the bowl as you go.2 sticks butter, 1 & 2/3 cup granulated sugar, 2 tsp vanilla extract, 1/4 tsp almond extract, 3 large eggs
- Lower the mixer speed to low, add in 1/3 of the flour mixture and 1/3 of the buttermilk mixture and mix until combined. Repeat this process 2 more times, making sure to scrape the bowl as you go. Mix just until the flour mixture disappears to avoid overmixing the batter.
- Pour the batter into the prepared bundt cake pan, spread the batter evenly, and bake in the preheated oven for 45-50 minutes. My cake took 50 minutes. You can check for doneness by inserting a wooden skewer in the center, if it comes out clean the cake is ready if not, bake it for a little longer.
- Let the cake cool down for 20 minutes before flipping it onto a cooling rack to cool down completely before slicing into it.
Notes
What do to if your cake is darkening too quickly?
If the top of the bundt cake is darkening too quickly, you can cover the top of the bundt pan with aluminum foil. This will keep the cake from browning too much while it’s still baking in the oven.How to check a bundt cake for doneness?
To check your cake for doneness, insert a knife or a wooden skewer in the highest part of the cake, then pull it out. If the knife or wooden skewer comes out clean then you will know the cake is done. If it’s still covered in batter, then the cake needs a little longer in the oven. ÂHow to store a bundt cake?
You can wrap the cake in saran wrap and place it in an airtight container and leave it at room temperature for up to 2 days. I usually like to wrap the cake in saran wrap and then place it in an airtight container in the fridge for up to a week. Make sure to pull the vanilla bundt cake out of the fridge and bring it back to room temperate before enjoying it.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size bundt pan – or how many cup capacity?
About 10 cups!
It turned out super moist and delicious. Topped it off with fresh berries and whipped cream. The cake itself seems very forgiving! I messed up and turned the oven off at some point and had to try to figure how much longer I had to cook it for and overcooked it a bit. It still came out moist.
I would most likely double the vanilla and add a tiny bit more almond extract.
Thank you for trying out the recipe!
Delicious! Moist and buttery. Loved it!
Found it on Pinterest. Pinned it and will definitely do it again.
Thanks for sharing the recipe!
You’re welcome!
Can I use plain yogurt, Instead of sour cream
Yes you can
I have made this twice and it’s turned out perfect both times! I double the vanilla and almond extracts because we like a stronger flavor. Delish!
So glad to hear you enjoyed this!
Can the buttermilk be substituted for something else by chance?
Yes! you can use milk with a little vinegar to get it to do the job of the buttermilk. It’s always better to use buttermilk because it will also help keep the cake extra moist and buttery!
Chahinez
Can I use this recipe in mini bundts?
Sorry for the late reply! Yes, you can use this recipe to make the same cake base, but you would need to reduce the amount of time it bakes for in smaller bundt pans.
This vanilla bundt cake was so moist! My whole family loved it!
I am so glad to hear that!!
Chahinez