This bundt cake is going to be super moist with a beautiful crumb and you can eat it all week long without it drying up. You will need lots of butter in this recipe. Place the butter into a stand mixer and beat the butter with sugar to the point where it’s light and fluffy and white in colour. Add in the eggs one at a time so that they can be well incorporated and make sure the eggs are at room temperature otherwise, they will cuddle with the butter and that will ruin everything.
Once you can’t see any eggs in the batter, add the dry ingredients which are a mixture of flour, baking powder, baking soda, and salt. You will also need buttermilk and add oil it and vanilla extract then you will alternate the flour mixture and the liquid mixture until everything is well incorporated.
After the batter has been formed, you can add any additions that you may want such as dried fruits, chocolate, or any things that you want. For the pan, you will need a bundt cake pan, butter it and lightly flour the pan then start adding the batter into the pan. Your oven should be preheated to 350 degrees Fahrenheit and you want your rack not to be at the very centre, it should be a little lower.
Bake the cake in the oven for 45 to 50 minutes or until a skewer inserted at the centre comes out clean, let the cake cool, for 15 minutes once out of the oven before flipping it over. Brush the top of the cake with syrup to keep it moist then set it aside to cool completely before glazing it. To make, the glaze, sift powdered sugar and then add in vanilla and orange extract together with buttermilk and then whisk it until you get a thick glaze that will coat the cake evenly so if you need to add more milk you can.
To glaze the cake, create a ring on the top with the glaze and let it drip all the way down perfectly. Slice the cake and enjoy it.
Ingredients;
- 16 ounces (454 g) All-Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces (284 g) unsalted butter softened
- 14 ounces (397 g) granulated sugar
- 3 large eggs at room temperature
- 8 ounces (227 g) buttermilk room temperature
- 3 ounces (85 g) vegetable oil
- 2 teaspoons vanilla extract
Simple Syrup;
- 4 ounces (113 g) granulated sugar
- 4 ounces (113 g) water
- 1 teaspoon vanilla extract
Vanilla Glaze;
- 8 ounces (227 g) powdered sugar sifted
- 3 Tablespoons buttermilk
- 1/4 teaspoon orange or lemon extract
- 1 teaspoon vanilla extract
Instructions;
- Preheat oven to 350ºF and adjust the rack to the lower-middle of the oven so it’s not too close to the top element. Make sure your cold ingredients are at room temperature and you are weighing your ingredients (including liquids) for the best results.
- Coat your bundt cake pan in a thin, even layer of cake goop or another pan release that contains flour. Oil sprays will not work and may cause your bundt cake to stick to the pan.
- Whisk together the flour, baking powder, baking soda, and salt and set aside.
- Combine together your buttermilk, oil, and vanilla extract and set aside.
- Place softened butter into the bowl of your stand mixer with the paddle attachment and cream until smooth on low. Sprinkle in your sugar and cream until light and fluffy. Scrape the bowl if needed.
- While mixing on low, add your room-temperature eggs one at a time. Let them mix fully before adding the next egg.
- Add in 1/3 of your flour mixture, then 1/3 of your liquid mixture. Repeat two more times. Scrape bowl as needed. Mix until just combined. Do not over-mix.
- Pour batter (it will be thick) into your prepared bundt cake pan and bake at 350ºF for 45-50 minutes or until a skewer inserted into the deepest part of the cake comes out clean. My cake took exactly 47 minutes to bake.
- Remove the cake from the oven and let cool for 15 minutes before turning it out onto a cooling rack.
Simple Syrup Glaze;
- Place water and sugar in a medium-sized saucepan and bring to a boil. Remove from heat, add in vanilla extract, and let cool.
Vanilla Bundt Cake Glaze;
- Sift powdered sugar into a medium-sized bowl
- Add in your buttermilk extract and stir until smooth and creamy
- Add a couple of drops of white food colouring if you want your glaze to be more opaque.
- When you first take the cake out of the oven, brush 1/3 of your simple syrup over the top of the cake. Let cool for 15 minutes then turn over onto a cooling rack. I put my cake on a cardboard cake round to prevent sticking. Make sure the cooling rack is over a cookie sheet to catch glaze drips.
- Brush the cake all over with the simple syrup then let cool for 2 hours.
- Drizzle your thick vanilla cake glaze over the top of your cooled cake. Once the glaze stops dripping you can transfer the cake to a cake plate.
- This cake can be kept at room temperature for up to five days or frozen for 6 months. Defrost before serving.
