Perfect Vanilla Bundt Cake Recipe (Foolproof & Moist)

Perfect Vanilla Bundt Cake Recipe (Foolproof & Moist)

KEY INFO

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 slices
Difficulty: Moderate
Dietary: Vegetarian

EQUIPMENT NEEDED

• 10-12 cup Bundt pan
• Large mixing bowls (2)
• Stand mixer or hand mixer
• Measuring cups and spoons
• Cooling rack
• Alternative: Hand whisk (if no electric mixer)

INGREDIENTS

Dry Ingredients:

• 2½ cups (300g) all-purpose flour
• ¼ cup (35g) cornstarch
• 1½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt

Wet Ingredients:

• 1 cup (227g) unsalted butter, softened [sub: ½ cup neutral oil]
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla bean paste [sub: pure vanilla extract]
• 1 cup (240ml) buttermilk, room temperature

For the Pan:

• 2 tbsp butter, melted
• 2 tbsp flour

METHOD

1. Preheat oven to 350°F (175°C)
2. Prepare pan: Brush melted butter thoroughly inside Bundt pan, coat with flour, tap out excess
3. Whisk dry ingredients in a bowl until well combined
4. Beat butter and sugar in stand mixer until light and fluffy (3-4 minutes)
5. Add eggs one at a time, beating well after each
6. Mix in vanilla paste
7. Alternate adding flour mixture and buttermilk in 3 portions, starting and ending with flour. Mix just until combined
8. Pour batter into prepared pan, smooth top
9. Bake 45-50 minutes until toothpick comes out clean
10. Cool in pan 10 minutes before inverting onto rack

CRUCIAL TIPS

• All ingredients must be room temperature
• Don’t overmix after adding flour
• Never grease pan with cooking spray
• Tap pan firmly on counter before baking to remove air bubbles

STORAGE & VARIATIONS

Storage:

• Room temperature: 3 days in airtight container
• Freezer: Up to 3 months well-wrapped

Common Mistakes:

• Opening oven door while baking
• Not greasing pan thoroughly
• Overmixing batter

Variations:

• Lemon: Add 2 tbsp zest to batter
• Chocolate marble: Split batter, add cocoa to half
• Spiced: Add 2 tsp cinnamon, ½ tsp nutmeg

This reliable recipe produces a perfectly moist, tender crumb every time. The cornstarch makes it extra velvety, while the buttermilk ensures it stays moist for days.