I honestly can’t think of an event where this Bundt cake wouldn’t be a hit. Bring it anywhere, and you’re guaranteed to make people happy—even if it's just for the My Big Fat Greek Wedding jokes (yes, my DMs light up with those every time I post a Bundt on Instagram). But joke all you want—this vanilla Bundt has a crisp, caramelized exterior and a moist, perfectly tender crumb inside. I love topping it with an easy glaze and a few fresh or dried edible flowers. It’s simple, classic, and hands-down one of the happiest cakes I make.

ingredients you'll need for this vanilla bundt cake

3 Cups All Purpose Flour / 420 g
1 Tablespoon Baking Powder / 13 g
1 Teaspoon Kosher Salt / 7 g
1 Cup 2 sticks Unsalted Butter (room temperature) / 225g
1 ¾ Cup Granulated Sugar / 370 g
⅓ Cup Vegetable Oil / 70 g
5 Whole Eggs / 150 g
1 Tablespoon Vanilla Extract / 10 g
1 Cup Buttermilk / 210 g
¼ Cup Greek Yogurt / 50 g

how to make this cake

Preheat to 325°F (160°C) and generously grease a standard Bundt pan. (I love using avocado oil to grease my bundt pans or any pans for that matter!)

Cream butter, oil, and sugar for 3 minutes. Add eggs one at a time, mixing well. Stir in vanilla. Whisk dry ingredients separately, then alternate adding them with buttermilk.

Mix in Greek yogurt, then beat 45 seconds on medium.

Pour into the pan and bake for 50–60 minutes, until a tester comes out clean.

Cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely. You'll do great, and it's going to release perfectly!

Jump to:

ingredients you'll need for this vanilla bundt cake
how to make this cake
decorating a Bundt Cake

decorating a Bundt Cake

A Bundt cake is beautiful with just a dusting of powdered sugar, but I love using a simple glaze—it becomes the perfect canvas for rustic touches like dried edible flowers or blooms fresh from the garden. Just be sure your flowers are safe to eat and free from pesticides or other toxins.

. . . . . . . . . . . . . . . . . . .

If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!

Vanilla Bundt Cake with a vanilla glaze dripping perfectly down the sides. Flowers fill the center of the bundt pan

Classic Vanilla Bundt Cake

Hannah Shepherd

The only Bundt cake recipe you’ll ever need. With a crisp caramelized exterior and a moist, perfectly sweet crumb, it’s a classic that never fails. Keep it simple with vanilla, or switch it up with citrus zest or your favorite extracts.

Print Recipe Pin Recipe

Ingredients

3 Cups All Purpose Flour / 420 g
1 Tablespoon Baking Powder / 13 g
1 Teaspoon Kosher Salt / 7 g
1 Cup 2 sticks Unsalted Butter (room temperature) / 225g
1 ¾ Cup Granulated Sugar / 370 g
⅓ Cup Vegetable Oil / 70 g
5 Whole Eggs / 150 g
1 Tablespoon Vanilla Extract / 10 g
1 Cup Buttermilk / 210 g
¼ Cup Greek Yogurt / 50 g

Instructions

Preheat to 325°F (160°C) and generously grease a standard Bundt pan.
Cream butter, oil, and sugar for 3 minutes. Add eggs one at a time, mixing well. Stir in vanilla. Whisk dry ingredients separately, then alternate adding them with buttermilk.
Mix in Greek yogurt, then beat 45 seconds on medium.
Pour into the pan and bake for 50–60 minutes, until a tester comes out clean.
Cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.

Notes

Use a square of foil if the top begins to brown too much!

https://cakejoie.com/the-only-vanilla-bundt-cake-recipe-youll-ever-need/

May 30, 2025