Have you ever wondered why bundt cakes remain a timeless favorite at gatherings and celebrations? These elegant, ring-shaped cakes offer the perfect combination of beautiful presentation and delicious flavor, making them ideal for both novice bakers and seasoned pros. 

Ingredients List

    • 3 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 cup unsalted butter, softened
    • 4 large eggs, room temperature
    • 1 cup whole milk
    • 2 teaspoons vanilla extract
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • Optional: 1 teaspoon almond extract for enhanced flavor

For the Glaze:

    • 2 cups powdered sugar
    • 3-4 tablespoons milk or heavy cream
    • 1 teaspoon vanilla extract
    • Optional: Zest of one lemon for citrus brightness

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 50 minutes

Total time: 70 minutes

This classic bundt cake bakes faster than traditional layered cakes and requires no frosting between layers, making it perfect for busy schedules or last-minute entertaining.

Step-by-Step Instructions

Step 1: Prepare Your Pan Thoroughly grease every crevice of your bundt cake pan with butter or non-stick spray, then dust with flour. This crucial step ensures easy release and prevents sticking in those intricate grooves.

Step 2: Mix Dry Ingredients Whisk together flour, baking powder, and salt in a medium bowl. Sifting these ingredients creates a lighter, airier crumb and prevents lumps.

Step 3: Cream Butter and Sugar Beat softened butter and sugar on medium-high speed for 4-5 minutes until light and fluffy. This incorporates air, creating the cake's tender texture.

Step 4: Add Eggs Add eggs one at a time, beating well after each addition. Room-temperature eggs blend more smoothly and create better emulsion.

Step 5: Alternate Wet and Dry Add flour mixture and milk alternately in three additions, beginning and ending with flour. Mix on low speed just until combined to avoid overdeveloping gluten.

Step 6: Add Extracts Fold in vanilla extract (and optional almond extract) gently with a spatula for even distribution throughout the batter.

Step 7: Bake Properly Pour batter into your prepared bundt cake recipe pan and bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted comes out clean with just a few moist crumbs.

Step 8: Cool Strategically Let the cake cool in the pan for exactly 15 minutes, then invert onto a wire rack. Cooling too long causes sticking; too soon causes breakage.

Step 9: Glaze When Cooled Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over completely cooled cake for a professional finish.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 425
    • Protein: 6g
    • Carbohydrates: 62g
    • Fat: 18g
    • Fiber: 1g
    • Calcium: 8% DV
    • Iron: 10% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Transform your basic cake into chocolate by substituting ½ cup flour with cocoa powder, or create a lemon version by adding 2 tablespoons lemon zest.

Dietary Swaps: For gluten-free baking, use a 1:1 gluten-free flour blend. Dairy-free bakers can substitute butter with coconut oil and milk with almond milk.

Meal Prep Option: Bake the cake a day ahead; it actually tastes better after flavors meld overnight. Glaze just before serving for freshness.

Beginner Tip: Always bring ingredients to room temperature for better incorporation and a more uniform crumb structure.

Common Mistakes to Avoid

Insufficient Pan Preparation: The most common failure is cake sticking. Always use both grease and flour, paying special attention to intricate pan details.

Overmixing Batter: Mixing too vigorously after adding flour creates tough, dense cake. Mix just until ingredients combine for tender results.

Incorrect Oven Temperature: An oven that's too hot causes over-browning while leaving the center raw. Use an oven thermometer for accuracy.

Premature Removal: Turning out the cake before proper cooling causes it to fall apart. Patience during the 15-minute cool-down is essential.

Opening Oven Door: Checking too early causes temperature drops and cake collapse. Wait at least 40 minutes before testing doneness.

Storage / Leftovers Tips

Store your finished bundt cake recipe at room temperature, covered tightly with plastic wrap or in an airtight container, for up to 4 days. The cake maintains excellent moisture and flavor during this period. For longer storage, wrap unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before glazing.

Refrigeration isn't recommended unless you've added perishable fillings, as it dries out the crumb. If you must refrigerate, bring slices to room temperature before serving for best texture. When using a bundt cake pan with intricate designs, proper storage prevents the decorative shape from becoming damaged or crushed. Individual slices can be wrapped and frozen separately for convenient single servings that defrost in just 30 minutes.