Vanilla Buttermilk Bundt Cake

If you’re craving a dessert that’s both classic and irresistibly moist, this Vanilla Buttermilk Bundt Cake is exactly what you need. It’s a simple yet elegant cake that combines the rich aroma of vanilla with the tender crumb that buttermilk naturally brings. Whether you’re serving it for a special occasion or as a delightful everyday treat, this cake is sure to impress. The subtle tang of buttermilk perfectly balances the sweetness, making every bite a little piece of heaven.

Why I Love This Recipe

This Vanilla Buttermilk Bundt Cake has stolen my heart for so many reasons. First, it’s incredibly straightforward to make—no complicated techniques or hard-to-find ingredients. The use of cake flour gives it that soft, delicate crumb, while the buttermilk keeps it moist and tender for days. Plus, the vanilla bean or extract infuses the cake with such a warm, fragrant flavor that it feels extra special without extra effort. The glaze adds just the right touch of sweetness and a hint of vanilla to tie everything together. And if you’re feeling playful, the optional rainbow sprinkles bring a cheerful pop of color and fun! It’s the ultimate comfort cake that looks stunning and tastes even better.

The Essentials

• 1 cup granulated sugar – adds the perfect sweetness without overpowering.
• 1/2 cup unsalted butter, melted – keeps the cake moist and rich.
• 2 large eggs, at room temperature – provide structure and tenderness.
• 3/4 cup buttermilk – essential for that tender crumb and subtle tang.
• 1 vanilla bean or 2 teaspoons vanilla extract – the star flavor of the cake.
• 2 cups cake flour – helps create a soft, delicate texture.
• 2 teaspoons baking powder – the leavening agent that makes the cake rise beautifully.
• 1/2 teaspoon salt – balances the sweetness and enhances flavors.
• 2 cups confectioners’ sugar, sifted – for the smooth, sweet glaze.
• 3-4 tablespoons buttermilk – used to thin the glaze to just the right consistency.
• 1 1/2 teaspoons vanilla extract – adds extra vanilla flavor to the glaze.
• 1/2 cup rainbow sprinkles (optional) – for a fun and festive touch.

Setup & Equipment

• Bundt pan (10-12 cups capacity) – the key to the classic ring shape.
• Mixing bowls – for combining wet and dry ingredients separately.
• Electric mixer or hand whisk – makes mixing smooth and easy.
• Sifter or fine mesh sieve – for sifting flour and confectioners’ sugar to prevent lumps.
• Measuring cups and spoons – for precise ingredient amounts.
• Spatula – to fold ingredients and scrape the bowl clean.
• Cooling rack – allows the cake to cool evenly and prevents sogginess.
• Small bowl and spoon – to mix the vanilla glaze.

Cook Vanilla Buttermilk Bundt Cake Like This

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Generously grease your bundt pan with butter or non-stick spray and dust it lightly with flour, tapping out any excess. This will ensure your cake releases smoothly.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the granulated sugar and melted butter until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk and scrape the seeds from the vanilla bean pod (or add the vanilla extract) into the mixture. Mix until combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the cake flour, baking powder, and salt. This step is crucial for a light and tender crumb.

Step 4: Incorporate Dry Ingredients into Wet

Gradually add the dry ingredients into the wet ingredients, mixing gently just until combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a denser cake.

Step 5: Bake the Cake

Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early to keep the cake from sinking.

Step 6: Cool and Remove from Pan

Let the cake cool in the pan on a wire rack for about 15-20 minutes. Then, carefully invert the pan to release the cake onto the rack and allow it to cool completely before glazing.

Step 7: Prepare the Vanilla Glaze

In a small bowl, whisk together the sifted confectioners’ sugar, 3 tablespoons of buttermilk, and vanilla extract. Add more buttermilk, a teaspoon at a time, until you reach a smooth, pourable consistency.

Step 8: Glaze and Decorate

Drizzle the glaze evenly over the cooled cake. If desired, sprinkle the top with rainbow sprinkles for a playful, colorful finish. Let the glaze set before slicing and serving.

If You’re Out Of…

• Buttermilk: Use 3/4 cup milk mixed with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Cake flour: Substitute with 2 cups all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch, sifted together.
• Vanilla bean: Simply use 2 teaspoons vanilla extract as a perfect alternative.
• Unsalted butter: Use salted butter but reduce added salt in the recipe by half.
• Granulated sugar: Light brown sugar can be used, but it will add a slight caramel flavor and darker color.

What Could Go Wrong

• Cake sticks to the pan: Make sure to thoroughly grease and flour your bundt pan.
• Cake sinks in the middle: Avoid opening the oven early and check that your baking powder is fresh.
• Dense texture: Don’t overmix the batter; gently fold ingredients just until combined.
• Glaze too runny or thick: Adjust buttermilk slowly to get the perfect pourable consistency.

How to Store & Reheat

Store your Vanilla Buttermilk Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To thaw, leave it in the refrigerator overnight or at room temperature for a few hours. Reheat slices gently in the microwave for 10-15 seconds to bring back that fresh-from-the-oven warmth.

Quick Questions

Can I use regular milk instead of buttermilk?

Yes! Mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes to curdle, then use as buttermilk. This mimics the acidity and texture of buttermilk perfectly.

What if I don’t have a bundt pan?

You can bake this batter in a 9×13 inch pan or two 8-inch round pans. Adjust the baking time accordingly—check for doneness with a toothpick after 30-40 minutes.

Can I add other flavors to this cake?

Absolutely! A teaspoon of almond extract or a zest of lemon can be wonderful additions. Just be sure not to overpower the vanilla buttermilk base.

Why is the cake flour important?

Cake flour has a lower protein content which creates a softer, more tender crumb. If you don’t have it, use the substitute mentioned earlier for a lighter texture than all-purpose flour alone.

Don’t Miss These

• Classic Vanilla Cupcakes – Light and fluffy treats bursting with vanilla flavor.
• Lemon Glazed Pound Cake – A zesty twist on a traditional favorite.
• Simple Vanilla Cake (Vegan) – Perfect for those seeking a plant-based option.
• Vanilla Bean Ice Cream – The perfect scoop to serve alongside your bundt cake.

Final Thoughts

This Vanilla Buttermilk Bundt Cake is a timeless recipe that delivers on flavor, texture, and ease. The marriage of vanilla and buttermilk creates a moist, tender cake that’s perfect for any occasion—from afternoon tea to celebrations with friends and family. The simple glaze adds a touch of sweetness without being overpowering, and the option of sprinkles makes it fun for kids and adults alike. With minimal fuss and maximum results, this cake is destined to become a go-to favorite in your baking repertoire.

Give this recipe a try and enjoy a slice of classic comfort with every bite. You’ll love how versatile it is—feel free to experiment with flavors or toppings to make it your own. Happy baking!

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