Bundt Cake
This Bundt cake combines rich cream cheese, butter, and vanilla for a moist, tender crumb and timeless flavor. Perfect for any celebration or cozy gathering.
Equipment
- Bundt Pan
- Stand Mixer
- Mixing Bowls:
Ingredients
Cake Batter
- 1 cup unsalted butter softened
- 6 oz cream cheese softened
- 2 1/2 cups granulated sugar
- 6 large eggs room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup whole milk
Glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1–3 tablespoons milk more as needed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- Cream the softened butter and cream cheese in a mixing bowl until light and fluffy, about 3–5 minutes.
- Add granulated sugar gradually and beat until well combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 15–30 minutes.
- Invert onto a wire rack and allow to cool completely before glazing.
- To make the glaze, whisk powdered sugar, melted butter, vanilla extract, and 1–3 tablespoons of milk until smooth. Adjust consistency as needed.
- Drizzle glaze over the cooled Bundt cake. Let set before serving.
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Notes
Try flavor variations like adding lemon zest, nuts, or spices. Serve with whipped cream or berries for a fresh touch.