Easy Vanilla Bundt Cake

This easy Vanilla Bundt Cake looks impressive at any meal! The ingredients are simple, but the end result is super impressive! Bundt cakes are really easy to make, and you can even get creative for holidays and special occasions!

I like to make bundt cakes a few times a year. Whenever it comes out of the oven, and the icing is drizzled over the cooked cake, my family thinks it looks so impressive! Bundt cakes can look really gorgeous with the right layer of drizzle and some sprinkles or colored sugar!

I like to bake desserts with whatever I have in my pantry. I do keep a well stocked pantry, but there is still something satisfying about creating something delicious with ordinary, on hand ingredients.

This Easy Vanilla Bundt Cake has a stellar vanilla flavor, and is so moist. I think it’s the buttermilk….and if you do not have any on hand {which I never do}, you can make your own by adding some white vinegar or lemon juice to your milk. That is one of my favorite kitchen hacks!

Ingredients for Vanilla Bundt Cake

• 1 cup butter, softened
• 2 cups sugar
• 1/4 cup vegetable oil
• 3 eggs {room temperature}
• 2 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon vanilla extract
• 3/4 cup buttermilk

Vanilla Glaze Ingredients:

• 1 1/4 cup confectioners sugar
• 1/2 teaspoon vanilla extract
• 1-2 Tablespoons milk

How to Make Vanilla Bundt Cake

First, preheat the oven to 350 degrees. Spray a 10-cup bundt cake pan thoroughly with cooking spray.

Then, add the butter and 2-cups of sugar to a mixing bowl fitted with the paddle attachment. Mix at medium speed with the paddle attachment for about 2 minutes.

Add the 1/4 cup vegetable oil, and continue mixing until all is well combined. Then, add the eggs one at a time, mixing in between each.

In a small separate bowl, combine the flour, baking soda, baking powder, and salt and stir.

Next, measure the buttermilk and add the vanilla extract.

After this, begin adding the dry and wet ingredients, alternating, to the sugar and egg mixture. Be sure to begin and end with the dry ingredients.

Then, pour the batter into the prepared pan.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes. After it has cooled, gently flip it over onto a cooling rack to cool completely. When the cake has cooled completely, make the glaze.

Combine the powdered sugar, 1/2 teaspoon vanilla extract, and 1-2 tablespoons of milk. Mix with a fork until smooth. Drizzle over the cake evenly.

After the glaze has been added, sprinkle the cake with sprinkles, colored sugars, or crushed candies.

Tips for a Great Bundt Cake

Make sure your ingredients are at room temperature before baking.

Be sure to allow it to cool completely before glazing.

This cake can be stored covered on the counter top for two days, in the refrigerator for a week, or frozen for about two months.

More Bundt Cake Recipes You Will Enjoy:

Lemon Blueberry Bundt Cake

Easy Pumpkin Bundt Cake

Best Monkey Bread Recipe