Here’s a classic Bundt Cake recipe—moist, flavorful, and perfectly shaped thanks to a Bundt pan. You can make it simple, or add glazes, chocolate, or fruit for extra flair.
🍰 Ingredients (Serves 8–10)
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or milk)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or lemon juice
🥄 Instructions
- Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. - Cream Butter & Sugar:
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. - Combine & Add Milk:
Alternately add flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined. - Bake:
Pour batter into prepared Bundt pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve:
Let the cake cool in the pan for 10–15 minutes, then invert onto a cooling rack. Optional: drizzle with glaze or dust with powdered sugar.
💡 Tips:
- Thoroughly grease and flour the pan to prevent sticking; a nonstick spray with flour works best.
- Don’t overmix the batter—it keeps the cake tender.
- Add mix-ins like chocolate chips, berries, or nuts for extra flavor.
I can also give a quick 5-minute microwave Bundt cake version that’s single-serving and soft, perfect when you want a fast treat.
Do you want me to share that version?
