Classic All-American Vanilla Bean Bundt Cake with Sweet Glaze

Classic All-American Vanilla Bean Bundt Cake with Sweet Glaze

There's nothing quite like a simple, homemade bundt cake to evoke feelings of warmth and nostalgia. This 'All-American' vanilla bean bundt cake is perfectly moist, tender, and infused with rich vanilla flavor, making it a true crowd-pleaser for any occasion. It's surprisingly easy to bake and guaranteed to bring smiles all around.

Prep Time

20 minutes

Cook Time

50-60 minutes

Servings

10-12 servings

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon pure vanilla extract (or 1 vanilla bean, scraped)
• 1 cup buttermilk, at room temperature
• For the Glaze:
• 2 cups powdered sugar
• ¼ cup milk (or heavy cream)
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract (or vanilla bean paste/scraped seeds).
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix.
6. Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top browns too quickly, you can lightly tent it with foil.
8. Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely.
9. While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk a teaspoon at a time if the glaze is too thick, or more powdered sugar if it's too thin.
10. Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set before slicing and serving.

Cooking Tips

• Room Temperature Ingredients are Key: Ensure your butter, eggs, and buttermilk are at room temperature. This helps them emulsify better, creating a smoother batter and a more uniform, tender cake texture.
• Don't Overmix: Overmixing the batter can develop the gluten in the flour too much, resulting in a tough, dry cake. Mix just until the ingredients are combined.
• Perfectly Greased Pan: A well-greased and floured bundt pan is crucial for easy release. You can also use a baking spray that contains flour.
• Flavor Variations: For a different twist, you can add a teaspoon of almond extract along with the vanilla, or fold in 1 cup of fresh berries (like blueberries or raspberries) into the batter just before baking.