Have you ever seen a cake with a perfect ring shape and beautiful patterns? That’s a Bundt cake! Named after the Bundt pan, this cake isn’t tied to one specific recipe—it’s a shape, not a flavor. From chocolate to lemon, Bundt cakes come in many varieties and are super simple to make at home. The best part? They look fancy without much effort. Whether you’re baking for a birthday, brunch, or just because, a Bundt cake is sure to wow. In this post, I’ll walk you through a classic recipe and give you the tools and tips to nail it every time.
Quick Facts
Here’s a quick glance at what you’re diving into with this recipe:
| Course | Dessert |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 12 slices |
| Prep Time | 15 minutes |
| Cook Time | 50–60 minutes |
| Calories | Approx. 340/slice |
Equipment Needed
Before you preheat that oven, here’s everything you’ll need to bake a Bundt cake that’s as pretty as it is tasty:
- Bundt Pan (10–12 cup capacity): This is key! Look for one with a nonstick surface and decorative pattern.
- Mixing Bowls (2): One for wet ingredients, one for dry.
- Electric Mixer or Hand Mixer: Helps beat the batter until smooth.
- Measuring Cups and Spoons: Precision matters in baking.
- Spatula: To scrape every bit of batter into the pan.
- Cooling Rack: Cools your cake evenly and prevents sogginess.
- Sifter or Fine Mesh Strainer: Optional, for dusting powdered sugar or cocoa on top.
Ingredients
Here’s a classic vanilla Bundt cake recipe to get you started:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
Instructions
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease and flour the Bundt pan well.
- In a large bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each. Mix in the vanilla.
- Mix in the flour mixture in 3 parts, alternating with sour cream and milk.
- Pour the batter into your prepared Bundt pan. Spread evenly.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then flip it onto a cooling rack.
- Dust with powdered sugar or glaze once cooled, and enjoy!
Essential Note
Greasing the Bundt pan properly is critical. Use melted butter or shortening, making sure to get into every crease. Then dust with flour or sugar (especially if you’re using a decorative pan). This keeps the cake from sticking and ensures a perfect release. Also, never rush the cooling process—cooling helps the cake set and come out whole. Be patient, and your Bundt will thank you.
