The Bundt pan is easily the prettiest in the kitchen. Its deep fluted edges create a beautiful mold for all types of goodies—but most importantly, cake. Whether you’re making a simple chocolate cake or stunning spice cake (with carrots and cranberries!), baking in this fancy-pants pan can seem daunting. But never fear—our team of expert cooks have broken down the best way to make a Bundt cake with step-by-step instructions. Follow along with our fan favorite vanilla Bundt cake recipe.
How to Make a Bundt Cake with Our Favorite Vanilla Bundt Cake Recipe
This top-rated recipe is a must for Bundt-lovers.
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- Confectioners’ sugar, optional
- 10-in. Bundt pan (check out our favorites)
Step 1: Prepare the Pan
The trickiest part of baking any Bundt cake comes not in the baking itself but in the prep work. Be sure to grease and flour your pan well before adding batter. Bundt cakes rely on a perfect release to show off their pattern. If you don’t prep your pan well, you risk having half the cake stick. Check out our step-by-step guide to how to prep the perfect pan here.
For this recipe, you’ll want a 10-inch pan. If your pan isn’t labeled, measure across the open end.
Did you know? The space in the center of a Bundt pan isn’t just for decoration. The hole allows more surface area of the cake to be in contact with the oven’s heat. This means that very sugary or buttery cakes—like fruitcake or pound cake—can fully cook in the center without getting too brown on the outside.
Step 2: Cream Butter and Sugar
Grab your beaters and a large bowl. It’s time to cream together the sugar and softened butter. Creaming simply means mixing these two ingredients together really well. The end result should be evenly light and fluffy throughout.
Editor’s Tip: If you’ve forgotten to soften your butter, scrape a cold stick from the fridge through a box grater. This will shred your butter into tiny pieces that will soften a whole lot faster. Here are more methods for softening butter fast.
Step 3: Add the Eggs
Crack eggs into a bowl and add the vanilla. Then pour one egg at a time into your buttery creamed mixture. Beat the batter after each addition.
Step 4: Add Remaining Ingredients
Next, combine the flour and baking soda in a separate bowl. Have your buttermilk measured and ready to go, too—and yes, you definitely want buttermilk here to give your cake an amazing depth of flavor.
Alternate adding the dry ingredients and milk, beating in between. The usual way is 1/3 of the dry ingredients, 1/2 of the wet, 1/3 of the dry, the other half of the wet, and finally the last of the dry. This ensures that liquid and dry ingredients are incorporated smoothly. Mix until the dough is blended and smooth. Don’t overmix—it can make your cake tough.
Editor’s Tip: Want to add berries or nuts? Now’s the time. Give them a quick dusting of flour to prevent them from sinking to the bottom of your pan. Then gently fold them into the batter. Don’t beat them in (again, overmixing can make the cake tough).
Step 5: Bake It Up
Pour the batter in the pan and stick it in the oven! Bake at 325°F until a toothpick inserted in the center comes out clean, about 70 minutes.
Editor’s Tip: Bundts are often high in sugar, so they’d over-brown if baked at a typical oven temperature of 350°. Some Bundts bake as low as 300°.
Step 6: Let it Cool
Take the cake out of the oven and let it cool in its pan for 15 minutes. Then remove to a wire rack to cool completely. To get the cake out of the pan, we like to put a wire rack over the opening. Hold one hand flat on the bottom of cake pan, and put the other hand over the cooling rack. Moving quickly and smoothly, flip your hands so the cake pan is on top. The cake should slide out on its own. If it doesn’t, let it sit for another few minutes and then try again.
When serving this vanilla bundt cake, keep it simple. Let the cake’s show-stopping shape speak for itself. Drizzle on a bit of icing or sprinkle with confectioners’ sugar. Berries and cream can’t miss, either.
Editor’s Tip: Be extra patient when cooling down your cake. It’s important to follow each recipe’s cooling instructions. This time allows air to circulate around the cake so moisture doesn’t build up, rendering your cake soggy—no matter what kind of cake it is or what kind of pan it’s in. Here are 10 more common cake mistakes to avoid.
And voila, you’ve got a tasty dessert everyone will adore.
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