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Classic Vanilla Bundt Cake

This Classic Vanilla Bundt Cake is a timeless dessert, perfect for any occasion. With its delicate crumb, rich vanilla flavor, and golden exterior, this cake is both elegant and comforting. The combination of oil and butter ensures a moist texture, while buttermilk adds a subtle tang that enhances the overall flavor. Lightly dusted with powdered sugar, it’s a simple yet sophisticated treat that pairs beautifully with coffee, tea, or fresh berries. Whether served as a centerpiece for celebrations or enjoyed as an everyday indulgence, this foolproof recipe guarantees a perfect bundt cake every time.

Dessert | Vegetarian | Cake | Bundt Pan | Mixing Bowl | Oven | Spatula | Whisk | All-Purpose Flour | Butter | Egg | White Sugar | Baking | Folding | Stirring | Comfort Food | Festive
Time to complete

Prep

10min

Cook

30min

Wait

15min

Total

55min

Ingredients (8-10 servings)

Ingredients

  • 1½ cups (195g) all-purpose flour
  • ¼ cup (35g) cornstarch
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup (100g) vegetable oil
  • ¼ cup (57g) melted butter
  • 1 cup (220g) granulated sugar
  • 2 whole eggs
  • 1 egg white
  • ½ cup (120g) buttermilk or substitute with ½ cup milk + 1 tbsp lemon juice or vinegar
  • 1½ to 2 tsp vanilla bean paste

For Serving/Garnishing

  • Powdered sugar, for dusting
Nutrition Information (per 100g)
  • Calories: 350
  • Fat: 15
  • Protein: 5
  • Carbohydrates: 50
  • Fiber: 1
Directions

Preparing the Oven and Pan

  • 1. Preheat the oven to 350°F (175°C). Generously brush a bundt pan with oil and dust with granulated sugar to prevent sticking.

Mixing the Dry Ingredients

  • 2. Sift together the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.

Preparing the Wet Ingredients

  • 3. In a separate bowl, whisk the sugar, oil, and melted butter for 1-2 minutes until the mixture lightens in color. Add the eggs, egg white, and vanilla bean paste, whisking for another 1-2 minutes until well combined.

Combining the Batter

  • 4. Add one-third of the buttermilk to the wet ingredients and whisk to combine. Gradually fold in one-third of the dry ingredients using a rubber spatula. Repeat this process, alternating between the buttermilk and dry ingredients, until fully incorporated.

Baking the Cake

  • 5. Pour the batter into the prepared bundt pan and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

Cooling and Serving

  • 6. Allow the cake to rest in the pan for 10-15 minutes before carefully inverting it onto a wire rack. Dust with powdered sugar before serving.
Cookix's Secrets

Alternative Cooking Methods

  • Bake the batter in muffin tins for individual vanilla cupcakes, adjusting the baking time to 18-20 minutes.

Checking for Doneness

  • Insert a toothpick into the center of the cake; it should come out with a few moist crumbs, but not wet batter.

Ensuring a Moist Cake

  • Do not overmix the batter, as this can result in a dense cake. Fold gently to maintain a light texture.

Flavor Enhancements

  • Add a teaspoon of almond extract or citrus zest for a unique twist on the classic vanilla flavor.

Healthier Version

  • Replace half of the all-purpose flour with whole wheat flour and use Greek yogurt instead of buttermilk for added protein.

Preventing Sticking

  • Dusting the bundt pan with granulated sugar instead of flour creates a delicate crust and prevents sticking.

Regional Ingredient Substitutions

  • Use coconut oil instead of vegetable oil for a subtle tropical flavor.

Seasonal Tweaks

  • Fold in fresh berries or diced apples for a seasonal variation.