Go Back
Classic Vanilla Bundt Cake Recipe (Super Moist!)

Classic Vanilla Bundt Cake (Super Moist!)

There’s something so comforting about the aroma of a freshly baked cake wafting through the house. It takes me back to my childhood, where every special occasion was celebrated with a delicious cake, and this Classic Vanilla Bundt Cake is no exception. It's not only easy and quick to whip up, but it’s also incredibly moist and perfect for sharing with friends and family. You'll find yourself reaching for seconds, and trust me, it’s a cake everyone will remember!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Classic Vanilla Bundt Cake
  • 3 cups all-purpose flour the backbone of this fluffy cake
  • 2.5 tsp baking powder for that perfect rise
  • 1 tsp baking soda enhances the texture
  • 0.5 tsp salt balances the sweetness
  • 1 cup unsalted butter softened, adds richness and moisture
  • 2 cups granulated sugar sweetens beautifully
  • 4 large eggs binds everything together
  • 1 tbsp pure vanilla extract for a lovely aromatic flavor
  • 1 cup buttermilk makes the cake super moist

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Whisk
  • Oven

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure easy release.
  2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later.
  3. Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined; be careful not to overmix!
  6. Step 6: Pour the batter into the prepared Bundt pan, spreading it evenly.
  7. Step 7: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

This cake can be stored at room temperature in an airtight container for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn!