There’s something magical about a Bundt cake—its elegant shape, moist crumb, and rich flavor make it a showstopper. This recipe delivers a perfectly balanced cake with a tender texture and a golden crust that’s impossible to resist. Infused with buttery richness and a hint of vanilla, every bite is a comforting delight. In just 25 minutes of prep and an hour of baking, you’ll have a dessert that’s as beautiful as it is delicious.
Whether it’s for a special occasion or a cozy afternoon treat, this Bundt cake is a crowd-pleaser. The luscious sweetness pairs wonderfully with a dusting of powdered sugar or a drizzle of glaze. Each slice is a harmonious blend of fluffy, moist, and decadent—a true testament to baking perfection. Ready in under 1 hour 25 minutes, it’s a recipe that’s as effortless as it is rewarding.
Ingredients for The Perfect Bundt Cake
- 1 cup (226 g) unsalted butter, softened
- 6 oz (170 g) cream cheese (use the brick kind, not spreadable), softened
- 2 ½ cups (500 g) granulated sugar
- 6 large eggs, room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup (78 ml) whole milk
For the Glaze:
- 2 cups (250 g) powdered sugar (AKA icing sugar)
- 2 Tablespoons melted butter (salted or unsalted works)
- ½ teaspoon vanilla extract
- 1-3 Tablespoons milk (plus more as needed)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan, tapping out excess flour.
- In a stand mixer or large bowl with an electric mixer, combine butter, cream cheese, and sugar. Beat on medium speed until lightened in color and well-combined.
- Add eggs one at a time, mixing well after each addition (about 10 seconds on medium speed). Scrape the bowl and stir in vanilla extract until the mixture is smooth, light, and creamy.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With the mixer on low speed, alternate adding the flour mixture and milk to the butter batter. Start and end with the flour mixture (add flour in 3 parts and milk in 2).
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs. (Lighter-colored pans may require longer baking.)
- Let the cake cool in the pan for 15-30 minutes, then carefully invert it onto a cooling rack to cool completely.
- Prepare the glaze: Whisk together powdered sugar, melted butter, and vanilla extract. Add milk, one tablespoon at a time, until the glaze is thin enough to fall in ribbons but holds its shape briefly before melting back into the bowl.
- Drizzle the glaze over the cooled cake and let it set for 30-60 minutes (time may vary depending on glaze thickness). Slice and enjoy!
Glaze Variations to Elevate Your Bundt Cake
While the classic vanilla glaze is delicious, consider experimenting with other flavors. Try adding 1-2 teaspoons of lemon zest for a citrusy twist, or mix in 1-2 tablespoons of cocoa powder for a chocolate glaze. For a nutty flavor, substitute the milk with almond or hazelnut milk and add a splash of almond extract.
Perfect Pairings: Serving Suggestions
This bundt cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a fruity complement, serve with fresh berries or a drizzle of raspberry coulis. A warm cup of coffee or tea makes it the perfect afternoon treat.
Storage Tips to Keep Your Cake Fresh
Store your bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving. If glazed, store in the fridge to keep the glaze from melting.
Time-Saving Hacks for Busy Bakers
To save time, prepare your bundt pan the night before by greasing and flouring it, then cover it with plastic wrap. You can also measure out your dry ingredients ahead of time. If you’re short on time, skip the glaze and simply dust the cake with powdered sugar for a quick finish.
Common Questions Answered
Wondering if you can use a different pan?
A 10-cup bundt pan will work, but the cake may rise higher and take slightly longer to bake.
Can you use low-fat cream cheese?
Yes, but the cake may be slightly less rich. For best results, stick to full-fat cream cheese sold in bricks.
The Perfect Bundt Cake Recipe
Ingredients
- 1 cup unsalted butter softened
- 6 oz cream cheese use the kind sold in bricks, not the spreadable kind sold in tubs, softened
- 2 ½ cups granulated sugar
- 6 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup whole milk
Glaze
- 2 cups powdered sugar AKA Icing sugar
- 2 Tablespoons melted butter salted or unsalted will work
- ½ teaspoon vanilla extract
- 1-3 Tablespoons milk plus more as needed
Instructions
- Preheat oven to 350F (175C) and very thoroughly grease and flour a 12-cup bundt pan (be sure to tap/shake out excess flour).
- In the bowl of a stand mixer or in a large bowl using an electric mixer, combine butter, cream cheese, and sugar and beat on medium-speed until well-combined and batter is lightened in color.
- Add eggs, one at a time, stirring well after each addition (about 10 seconds on medium-speed after each addition). Scrape the sides and bottom of the bowl and stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With mixer on low-speed, alternate adding the flour mixture and milk mixture to the butter batter, starting and ending with the flour mixture (I usually add the flour in 3 parts and the milk in 2). Pour batter into prepared bundt pan and bake on 350F (175C) for 50-60 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven.
- Allow to cool for 15-30 minutes then carefully invert onto cooling rack to cool completely before covering with glaze.
- Prepare glaze by whisking together powdered sugar, melted butter, and vanilla extract. Add milk, one tablespoon at a time, until consistency is thin enough that it falls in ribbons off of whisk but holds its shape for several seconds before melting back into the bowl.
- Drizzle over cooled bundt cake, allow glaze to set for 30-60 minutes (this may be faster or longer, depending on the precise thickness of your glaze) and then dig in!