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Vanilla Bundt Cake

Recipe Date:
April 6, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 2 3/4 cups all-purpose flour
  • 1 1/2 tsps baking powder
  • 3/4 tsp salt
  • 1 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 4 room temp eggs, slightly beaten
  • 1 tsp vanilla bean paste
  • 1 cup whole milk
  • confectioner's sugar for dusting

It is important to have all ingredients at room temperature. Position the oven rack to the lower third of the oven.

Preheat oven to 325 F.

Grease and flour your favorite bundt cake pan. 

Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside. 

In the bowl of an electric mixer, with paddle attachment, beat the batter on medium speed until cream and smooth; about 30 seconds.

Add the granulated sugar and continue beating until light and fluffy, about 5-6 minutes. Don't beat for less time, the longer you beat the sugar and butter together, the better. Stop to scrape down the sides from time to time. 

Add the eggs a little at a time, beating well after each addition. Beat in the vanilla bean paste just until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick comes out clean; 50-60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. 

Gently tap the pan on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours before serving. 

Dust with confectioner's sugar just before serving.