This glaze is perfect for any flavor Bundt cake. It has a subtle vanilla flavor that complements cakes through every season. The hot water helps dissolve the powdered sugar for a smooth finish, while the heavy cream adds richness. Adjust the cream to control the consistency—less for a thick drizzle, more for a silky, pourable glaze.
I recommend pairing this simple sugar glaze with a classic vanilla Bundt Cake,
Jump to:
ingredients you'll need for this sugar glaze
- 1 ½ Cup Powdered Sugar
- 1 Pinch Salt
- 1 tsp Vanilla Extract
- 3 Tablespoon Hot Water
- 2-4 Tablespoon Heavy Cream
how to make this sugar glaze
Whisk together the powdered sugar and salt, then add the hot water.
Gradually mix in the heavy cream, a little at a time, until the glaze reaches your desired consistency. Use less cream for a thicker glaze, or more for a smooth, pourable finish.
getting the perfect glaze texture
The perfect glaze? It definitely takes a little trial and error—and trust me, I’ve tossed plenty of botched batches. One key tip: add your liquid slowly. Too much too fast can make it grainy, which is why I always start with hot water to help melt the sugar crystals. I add just a little at a time until I get that thick, ribbon-like texture when I lift the whisk. And do yourself a favor—keep a little extra powdered sugar nearby in case you need to thicken things up. You’ll thank me later.
getting the perfect glaze texture
Glazing a Bundt Cake is one of those deeply satisfying moments—like tying the ribbon on a gift. I like to pour the glaze slowly right at the top center of the cooled cake and let it find its own path down those beautiful curves. Don’t rush it! A little patience goes a long way here. If your glaze is the right consistency (think thick ribbon, not watery), it’ll drape just right and hug the edges in all the best ways. I usually do one slow pass and then touch up any bare spots with a spoon—because let’s be honest, more glaze never hurt anyone.
cakes to pair with this glaze
I recommend my Classic Vanilla Bundt Cake but I also have on good account that it'll pair well with my Chocolate French Yogurt Cake!
. . . . . . . . . . . . . . . . . . .
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!
Sugar Glaze for a Bundt Cake
Ingredients
- 1 ½ Cup Powdered Sugar
- 1 Pinch Salt
- 1 teaspoon Vanilla Extract
- 3 Tablespoon Hot Water
- 2-4 Tablespoon Heavy Cream
Instructions
- Whisk together the powdered sugar and salt, then add the hot water.
- Gradually mix in the heavy cream, a little at a time, until the glaze reaches your desired consistency. Use less cream for a thicker glaze, or more for a smooth, pourable finish.
Notes
Classic Vanilla Bundt Cake
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.
Comments
No Comments