A golden, buttery vanilla bundt cake with a delicate crumb, lightly dusted with powdered sugar, this timeless dessert is perfect for any occasion. Whether served with coffee, tea, or fresh berries, this soft and flavorful cake is a simple yet elegant treat that never goes out of style.

Why You’ll Love This Recipe

Classic and timeless – A rich vanilla flavor with a perfect buttery texture.
Soft and moist – Thanks to buttermilk, this cake stays tender and delicious.
Easy to make – Simple ingredients and a straightforward method make this a stress-free bake.
Versatile dessert – Enjoy it plain, with fruit, or a drizzle of glaze.
Great for any occasion – A wonderful cake for gatherings, celebrations, or just a cozy treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk

Directions

Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until smooth.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar before serving.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories per serving: 320 kcal

Variations

Lemon Vanilla Bundt Cake: Add 1 tablespoon of lemon zest and a tablespoon of lemon juice for a citrusy twist.
Chocolate Swirl Bundt Cake: Mix in ½ cup of melted chocolate or cocoa powder to create a marbled effect.
Glazed Bundt Cake: Drizzle with vanilla glaze or cream cheese icing for extra sweetness.
Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans for added texture.
Spiced Version: Add ½ teaspoon of cinnamon and nutmeg for a warm, cozy flavor.

Storage/Reheating

Storage: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freezing: Wrap the cooled cake in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: If desired, warm individual slices in the microwave for 10-15 seconds.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk adds moisture and tenderness, but you can substitute it with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar.

What’s the best way to prevent the bundt cake from sticking?

Grease the pan thoroughly with butter or non-stick spray and lightly dust it with flour.

Can I use cake flour instead of all-purpose flour?

Yes, using cake flour will create an even softer texture. Substitute 2 ¾ cups of cake flour for the all-purpose flour.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake—if it comes out clean, the cake is ready.

Can I make this cake ahead of time?

Yes, this cake tastes even better the next day as the flavors develop. Store it covered at room temperature.

Can I add fruit to the batter?

Yes, gently fold in fresh or dried berries for extra flavor. If using fresh fruit, coat it in a little flour to prevent sinking.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to ¼ teaspoon.

What type of vanilla extract works best?

Pure vanilla extract gives the best flavor, but vanilla bean paste can add even more depth.

Can I bake this in a different pan?

Yes, you can use two 9-inch cake pans or a loaf pan, but the baking time may vary.

What should I serve with this cake?

This bundt cake pairs well with whipped cream, fresh berries, or a scoop of vanilla ice cream.

Conclusion

This Classic Vanilla Bundt Cake is an easy and elegant dessert with a buttery, rich flavor and soft crumb. Whether dusted with powdered sugar, drizzled with glaze, or served with fruit, it’s a timeless treat that’s perfect for any occasion. Try it today and enjoy a homemade slice of comfort!

Classic Vanilla Bundt Cake

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A golden, buttery vanilla bundt cake with a delicate crumb, lightly dusted with powdered sugar—a timeless dessert!

Author: Asma
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American, Classic
Diet: Vegetarian

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Grease a bundt pan thoroughly.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
Add Eggs & Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until smooth.
Bake: Pour batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack. Once fully cooled, dust with powdered sugar and serve.

Notes

For added flavor, mix in a teaspoon of almond or lemon extract.
Serve with fresh berries, whipped cream, or a simple vanilla glaze.
Ensure the bundt pan is well-greased to prevent sticking.

Nutrition

Calories: 320 kcal per serving