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Whole vanilla bundt cake resting on a wire cooling rack.

Vanilla Bundt Cake

A classic vanilla cake baked in a fluted pan and brushed with a sweet vanilla glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 20

Ingredients
  

  • 1 1/2 cups unsalted butter softened, 340g
  • 1 1/2 cups granulated sugar 300g
  • 6 large eggs room temperature
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 cups all-purpose flour 360g
  • 1 tablespoon vanilla extract 15ml
  • 1/4 teaspoon almond extract optional
  • 3/4 cup whole milk room temperature, 180ml
  • 1/3 cup granulated sugar (for glaze) 65g
  • 5 teaspoons water (for glaze) 25ml
  • 1/8 teaspoon salt for glaze
  • 2 teaspoons vanilla extract (for glaze) 10ml

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 10-cup to 12-cup bundt pan with non-stick baking spray or shortening.
  • Beat the butter and 1 1/2 cups of sugar in a large bowl on medium speed until light and fluffy. Mix in the baking powder and salt.
  • Add the first three eggs one at a time, mixing until each is absorbed into the batter.
  • Mix in 2 tablespoons of the flour. Add the fourth egg, mix, and add another 2 tablespoons of flour. Repeat this alternating pattern for the fifth and sixth eggs.
  • Stir the 1 tablespoon of vanilla extract and the almond extract into the milk.
  • Fold one-third of the remaining flour into the batter. Mix in half the milk. Repeat with another third of the flour, the rest of the milk, and the final portion of flour. Beat on medium-high for 20 to 30 seconds until smooth.
  • Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 160°F (71°C) for egg safety.
  • Cool the cake in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  • Make the glaze by heating the 1/3 cup sugar, water, and 1/8 teaspoon salt in the microwave just until the sugar dissolves. Stir in the 2 teaspoons of vanilla and brush over the cooling cake.

Notes

If the top of the cake browns too quickly in the oven, cover it loosely with aluminum foil for the last 15 minutes of baking.
Wait exactly 10 minutes before turning the cake out of the pan. If you try too soon, it might break. If you wait too long, it might stick.
For food safety, ensure the cake reaches an internal temperature of at least 160°F (71°C) due to the raw eggs in the batter.
Keyword Baking, cakes, desserts, Vanilla, vanilla bundt cake