Golden brown rum bundt cake dusted with powdered sugar served with a cup of coffee

Vanilla Bundt Cake from Scratch

by

Soft, Golden, and Perfectly Sweet Every Time ✨

This Vanilla Bundt Cake from Scratch is a timeless dessert that brings pure comfort in every bite! 🍰 Lightly sweet, moist, and full of warm vanilla aroma, this cake is perfect for holidays, birthdays, or simple family gatherings. You’ll love that it’s made completely from scratch no cake mix, no shortcuts just real ingredients and that classic homemade flavor. Whether you’re baking for a special occasion or just craving something sweet with your coffee, this recipe delivers the perfect combination of soft texture and rich vanilla goodness. 🌿✨

Time Breakdown

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 slices

Ingredients List

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar (or coconut sugar for a lighter option)
  • 4 large eggs
  • 1 tbsp pure vanilla extract
  • 1 cup plain Greek yogurt (or sour cream for richness)
  • ½ cup milk (any kind)

Optional Glaze

  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Bundt cake pan (10–12 cup capacity)
  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Whisk
  • Cooling rack

Step-by-Step Beginner-Friendly Instructions

  1. Preheat the oven: Set to 350°F (175°C). Grease your Bundt pan thoroughly with butter or nonstick spray.
  2. Combine dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter & sugar: In a large bowl, beat butter and sugar for 2–3 minutes until light and fluffy.
  4. Add eggs & vanilla: Beat in eggs one at a time, followed by the vanilla extract.
  5. Mix wet and dry: Alternate adding dry ingredients and milk/yogurt into the batter, starting and ending with dry. Mix just until smooth don’t overmix!
  6. Bake: Pour batter into the Bundt pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool & glaze: Let the cake cool for 10 minutes, then turn out onto a rack. Once cooled, drizzle with vanilla glaze if desired. 🍰

Pro Tips

  • No Greek yogurt? Use sour cream or buttermilk for the same tender crumb.
  • Add-ins: Stir in lemon zest, almond extract, or mini chocolate chips for flavor twists!
  • Storage: Store covered at room temperature for up to 3 days or refrigerate for a week.
  • Freezer-friendly: Wrap slices in plastic wrap and freeze for up to 3 months.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 slice3205g42g14g1g26g