Are you craving a taste of nostalgia? My classic vanilla bundt cake recipe is here to satisfy your sweet tooth cravings. Made with pantry staples and bursting with the rich aroma of vanilla, this cake is a must-try for any baking enthusiast. Whether you’re a seasoned pro or a novice in the kitchen, my step-by-step instructions will ensure that you create a masterpiece every time. Get ready to impress your friends and family with recipes for bundt cakes from scratch because it is among the irresistible desserts.
– 195 g Cups All Purpose Flour – 35 g Cup Cornstarch – 2 tsp Baking Powder – ¼ tsp Baking Soda – ½ tsp Salt – 100 g Cup Oil – 57 g Melted Butter – 220 g Granulated Sugar – 2 eggs Eggs – 1 egg Egg White – 2 teaspoon Vanilla Bean Paste
Mix Dry Ingredients – Preheat your oven to 350°F (no fan). – Sift flour, cornstarch, salt, baking powder, and baking soda into a bowl. – Whisk them together to avoid lumps. Mix Wet Ingredients – In another bowl, mix sugar with melted butter and oil. Whisk for 1-2 minutes until the color lightens. – Add eggs and vanilla. Whisk for another 1-2 minutes until the mixture is fluffy.
Combine Dry Ingredients and Buttermilk with Wet Ingredients – Stir in one-third of the buttermilk into the wet mixture. – Add one-third of the dry ingredients and fold gently with a rubber spatula until almost mixed. – Repeat until all buttermilk and dry ingredients are combined. – Be gentle to avoid lumps and overmixing. Prepare the Bundt Pan – Brush butter or oil generously into every part of the bundt pan. – Sprinkle a good amount of granulated sugar and shake the pan to spread it evenly. Shake off extra sugar. Bake – Pour the batter into the bundt pan. – Bake for about 30 minutes or until a toothpick comes out clean. Watch to avoid overbaking.
This recipe is one of the best bundt cake recipes vanilla that you can easily customize. There are countless ways to customize vanilla bundt cake. My personal favorites include: 1. For an orange marble cake, divide the batter between 2 bowls and add fresh orange juice to one half instead of buttermilk. 2. Sift 2 tablespoons of cocoa powder into half the batter to create a marbled effect. 3. Alternately spoon the orange and cocoa batter into the bundt pan for a delicious twist on a classic marble cake.
If you want to avoid the cake tasting too eggy, make sure to add a sufficient amount of high-quality vanilla. For a top-notch outcome, I recommend incorporating vanilla bean paste! Another tip is to brown your butter for a delightful aroma and flavor.
– To change the appearance of your cake, consider filling the center with fresh fruits and edible flowers after the glaze has set. – Another option is to add sprinkles to the glaze before it hardens for a fun twist. – Crack the eggs into a bowl before adding them to the batter to avoid getting any eggshells in the mix. – Allow the cake to cool completely on a wire rack before applying the glaze to prevent it from sliding off.
– Place parchment paper under the wire rack to catch any excess glaze for easy cleanup. – Be careful not to overmix the batter to avoid a dry and tough Bundt cake. – If you’re not using a scale to measure flour, fluff it with a spoon before spooning it into the measuring cup and leveling it off with a knife. – Use a small spatula or spoon to fill the crevices of the bundt pan and tap it lightly on the counter to remove air bubbles. – This will help ensure a smooth surface for your cake.