Classic Vanilla Bundt Cake
A delightful and moist bundt cake with a golden crust and fluffy interior, perfect for any gathering.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk Can substitute with homemade buttermilk using lemon juice or vinegar.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and flour your bundt pan generously.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one by one, then stir in the vanilla extract.
- Gradually add the flour mixture into the butter mixture, alternating with the buttermilk.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
Serving
- Dust with powdered sugar or glaze as desired before serving.
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze slices wrapped tightly for up to 3 months.