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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.
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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!