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Homemade Vanilla Buttermilk Bundt Cake photo

Vanilla Buttermilk Bundt Cake

This Vanilla Buttermilk Bundt Cake is irresistibly moist and packed with warm vanilla flavor—perfect for any occasion or everyday indulgence!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 servings

Equipment

  • Bundt pan (10-12 cups capacity)
  • Mixing Bowls
  • Electric mixer or hand whisk
  • Sifter or fine mesh sieve
  • Measuring cups and spoons
  • Spatula
  • Cooling rack
  • Small bowl and spoon

Ingredients
  

For the Cake

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs at room temperature
  • 3/4 cup buttermilk
  • 1 vanilla bean or 2 teaspoons vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

For the Glaze

  • 2 cups confectioners' sugar sifted
  • 3-4 tablespoons buttermilk to thin the glaze
  • 1 1/2 teaspoons vanilla extract for glaze
  • 1/2 cup rainbow sprinkles optional

Instructions
 

Baking the Cake

  • 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.
  • 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.
  • In a separate bowl, sift together the cake flour, baking powder, and salt.
  • Gradually add the dry ingredients into the wet ingredients, mixing gently just until combined. Be careful not to overmix; a few lumps are okay.
  • 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.
  • 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.

Preparing the 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.
  • Drizzle the glaze evenly over the cooled cake. If desired, sprinkle the top with rainbow sprinkles. Let the glaze set before slicing and serving.

Notes

  • For a buttermilk substitute, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
  • Use a 9x13 inch pan or two 8-inch round pans if you don’t have a bundt pan; adjust baking time accordingly.
  • To avoid a dense cake, do not overmix the batter; fold gently until just combined.
  • Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
  • Reheat slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
Keyword Bundt Cake, Buttermilk, Easy, Glaze, Vanilla