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.
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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!
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.
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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!
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.
Annelise says
Hannah does it again!!! This is the absolute perfect vanilla Bundt! The cake comes out so fluffy and light. And of course, TASTY!!! For this round I swapped the plain Greek yogurt for strawberry Greek yogurt and added 1c strawberries (tossed in a tbsp of flour, iykyk!) and it was such a fun twist! Def would consider adding more strawberries next time, but that’s just me! My fav thing about all of Hannah’s recipes is that your cakes come out high quality, knock the socks off those who you share it with, but her recipes are insanely approachable and user friendly for bakers of all skill sets! I don’t call her my Fairy Cake Mother for nothing! Okay gonna go have another slice now!
Hannah Shepherd says
Annelise you are so fabulous! Thank you for making my day with this review. I'm so glad you did your thing with this cake, that's exactly why a good base bundt cake is good to have in your pocket. Start simple - and then you make your own masterpiece! Glad you enjoyed and thank you for sharing!