Vanilla Bundt Cake
This moist Vanilla Bean Bundt Cake has a soft texture and very fine crumb with wonderful vanilla flavor.
Servings: 15 people
Ingredients
- 8 oz package cream cheese, softened (226g)
- 1 ½ sticks unsalted butter, softened (168g)(This is equivalent to ¾ cup).
- 2 cups sugar (400g)
- 4 large eggs room temperature (In a hurry? Place in a bowl of warm water for 5 mintues)
- 3 cups (342g) cake flour (342g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1¼ cup buttermilk
- ¼ cup vegetable oil (we used canola oil) (54g)
- 1 Tablespoon + 1 teaspoon vanilla extract (or vanilla bean paste) (16g)
Instructions
- Preheat the oven to 325 degrees F. Grease and flour tube pan or bundt pan. This recipe makes 7.5 cups batter (Don't fill pan more than ¾ full to prevent overflowing.)
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
- In another bowl, add the buttermilk, oil, and vanilla. Set aside.
- In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
- Gradually add the sugar and mix at medium speed for 2-3 minutes.
- Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
- With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
- Mix the batter just until well combined- be careful not to over-mix. Pour into prepared bundt cake pan.
- Bake at 325 degrees F for 55-60 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. The top should spring back when lightly touched. Baking times may vary and so check on the cake as it approaches the end time. Let cool for ten minutes on a wire rack before turning out.
- This recipe makes 7 ½ cups of batter.
- Top the cake with a dusting of powdered sugar, fresh berries, or your glaze of choice!
Notes
Substitution for Buttermilk: Add 1 Tablespoon vinegar or lemon juice to a measuring cup. Add milk to the 1 ¼ cup mark, stir. Wait 5 minutes and it is ready to use.
*This makes 7.5 cups of cake batter. We normally use a 15 cup bundt pan for our bundt cakes (which has a baking capacity of 12 cups and measures 10 inches across).
Today, we used a 10 cup bundt pan which wasn't quite large enough-- it only holds about 6-6.5 cups batter. Pour any extra batter into cupcakes if you'd like. Remember not to fill your bundt pan more than ¾ full to prevent overflow.