Classic Vanilla Bundt Cake

Can I just start out by saying, how Chistmas-y does this cake look? It wasn’t my intention when I was photographing it, but when I was looking at the pictures later it reminded me of snow on a wreath!

Ahh…I just love this time of year. It’s nice to have an excuse to bake and be creative. I’ve been baking so much…like almost once a day since December 1st. Been trying to spread the love this Holiday season since we can’t do it in person. Plus, I might have a slight…just slight obsession with The Great British Baking Show. I blame it for all the baking. Also, if you haven’t seen that show…watch it. It’s amazing how they create such beautiful treats.

Anyways…let’s talk about this cake. Moist. Dense. Rich in flavor! It’s such a great classic. Everyone needs a good vanilla cake in their vault of recipes. You will not be disappointed. The vanilla in this cake really shines through. Once you add the powdered sugar it’s like you’re eating a funnel cake…the outside gets nice and crispy and the simple syrup adds the perfect amount of sweetness and moisture to the cake. It’s definitely a repeat offender.

You can add so many things to this cake to change up the flavor profile. Options are ENDLESS.

*If you want to add fruit, nuts, candy, or chocolate to the batter I suggest folding it in last after “Step 6”. Try playing around with the simple syrup too. You can infuse it with vanilla beans or some herbs like mint. Yum.

-Merry Christmas-

Classic Vanilla Bundt Cake

Recipe by KhristianCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

50

minutes

This is one of those recipes you want to keep for years to come. It’s extremely versatile. You can change up the flavors to jazz it up or enjoy it as is. I have to say I think it’s the perfect Bundt Cake…moist, dense, & so rich.

Ingredients

• Cake Batter

• 1 Cup of Unsalted Butter (Room Temp)

• 2 Cups of Sugar

• 4 Eggs

• 1 Tablespoon of Vanilla Extract

• 2 3/4 Cups of All-Purpose Flour

• 1/2 Teaspoon of Baking Powder

• 1/2 Teaspoon of Baking Soda

• 1/2 Teaspoon of Salt

• 1 Cup of Whole Milk

• Simple Syrup

• 1 Cup of Sugar

• 1 Cup of Water

Directions

• You will need a hand or stand mixer for this recipe.
• Preheat oven to 325℉.
• In a bowl, sift together the flour, baking soda, baking powder, & salt. Set aside.
• In the stand mixer bowl, beat together the butter & sugar – once it has started to turn a pale-ish yellow add in 1 egg at a time until they are all combined.
• Continue beating the batter for about 2 minutes. You want to create lots of air in this cake.
• While the mixer is still going – alternate between adding the dry ingredients & the wet ingredients. Mix well.
• Once the ingredients are combined, pour the batter into a nicely greased Bundt pan. Bake for 45-50 minutes or until a knife/toothpick comes out clean.
• While that’s baking – make the simple syrup. Combine the water & sugar, over med-high heat. Let the sugar dissolve & the mixture come to a boil. Let it boil for about a minute. Remove from heat & let it cool while the cake is baking.
• Once the cake is ready – gently turn it upside down on a cooling rack. Should slide out smoothly. (If greased well you will not need to run a knife around the edges.)
• While the cake is still warm – brush on the simple syrup. Do 2-3 layers of it – coating the whole cake. Then let it cool for about an hour & dust on some powdered sugar. Enjoy!