Vanilla Bundt Cake with Vanilla Frosting

filed under: Surprise Inside Cakes on June 16, 2014

I have probably made three bundt cakes in my life, and I totally plan on rectifying that this year.  I declare 2014 the YEAR OF THE BUNDT!

My bundt cakes will be overly a-bundt-ant.

Ha, ha, see what I did there??

 

5 from 1 vote
Vanilla Bundt Cake with Vanilla Glaze!
Vanilla Bundt Cake with Vanilla Glaze
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

I have probably made three bundt cakes in my life, and I totally plan on rectifying that this year. I declare 2014 the YEAR OF THE BUNDT!

Course: Dessert
Cuisine: American
Keyword: Vanilla Bundt Cake with Vanilla Frosting
Servings: 1 cake
Author: Amanda Rettke
Ingredients
  • 1 c granulated sugar
  • 1/2 c 1 stick butter, softened
  • 2 eggs at room temperature
  • 3/4 c milk
  • 2 tsp. vanilla extract
  • 2 c all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
Vanilla Glaze
  • 2 c powdered confectioners sugar
  • 2 tbsp. milk
  • 1 tsp. lemon juice
  • 1/2 tsp. vanilla extract
Instructions
  1. Preheat oven to 350°F. Grease and flour Bundt pan.
  2. Beat granulated sugar, butter, and eggs in stand mixer at medium speed until well blended. Change speed to low and add milk and vanilla; change back to medium speed and mix well. Add flour, baking powder and salt; beat about 1 minute or until smooth.

  3. Pour into prepared pan.* Bake 30 minutes or until toothpick inserted into center comes out clean. Gently loosen cake from pan with knife and turn out onto wire rack; cool completely.

Vanilla Glaze
  1. Put powder sugar, 2 tablespoons milk, lemon juice, and vanilla extract in medium bowl and mix until fully incorporated. If glaze is not runny enough, add more milk. You will want glaze to be thick enough to hold it's "drip" on the cake, but runny enough to pour.

  2. *If making surprise-inside cake see additional directions in blog post.

 

 

Vanilla Bundt Cake on MacKenzie-Childs Cakestand

 

This is simply a vanilla bundt cake with vanilla glaze.  Well, maybe there is a bit more to it than that…

But what I really want to talk about here is that cake stand.  I am completely smitten with it!  The designer is MacKenzie-Childs, and this particular stand is called “Flower Market”.

MacKenzie-Childs Flower Market Cake Stand

 

There is something so beautiful to me about the bold geometric design paired with the delicate yet colorful beautiful flowers.  This cake stand is one of my most prized! (It is available in two sizes and both are wonderful!)

I really wanted to make sure that the cake could stand up to the elegance of it; that the cake was subtle in beauty, but delicious and bold in flavor.

Vanilla Bundt on MacKenzie-Childs Cake Stand

 

Two things:  I made a Surprise-Inside Cake in my bundt!  I was so inspired by the flowers on the cake stand and plates that I added a two-toned blue flower with a yellow center to my bundt cake!

Also, this is a classic vanilla bundt recipe handed down for generations in my family. My Great Grandma gave me her church cookbook from 1953 and this is her ingredients paired with my instructions. This recipe is SO well loved and SO good, people have requested it for their wedding cake!

To make the flowers I followed this general design for a surprise-inside cake.

Vanilla Bundt Cake with Vanilla Glaze!

 

 

If you like surprise-inside Cakes, be sure to check out my new book, Surprise-Inside Cakes!!

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Comments

  • Kirti says:

    Can you plz show us how you made flower.thanks in advance

  • colleen says:

    If it wouldn’t be too much trouble…would you please post how to make the flower cake…. Thank you for all that you do!!

  • shailaja sen says:

    Nice cake …. can u please give tutorial for surprise inside the cake….

  • Beth @ bethcakes says:

    Love the flower! So cute! Such a fun way to dress up a bundt cake. Usually I think of bundt cakes as plain or simple, but not this one! Love it on that cake stand too!

  • Amy says:

    I have this same cake stand and would love a tutorial on how to make the cake. I love your ideas.

  • sheila says:

    I love me a bundt cake!

    • Amanda says:

      Love me a Sheila! 🙂

  • Jolena says:

    There should never be a question we would like a tutorial…ever 😉 Beautiful cake and pedistal.

  • Margaret Wysocki says:

    A Teapot. Love the teapots!

  • Heather @ Shards of Lavender says:

    Amanda, my son has requested a Bundt cake for his 13th birthday and I’m going to make this one, but he wants a swirl or two of chocolate cake throughout. Should I just be able to portion off maybe 1/4 – 1/3 of the vanilla batter and add some cocoa powder to it? Then treat it like a marble cake? Thanks! Going to make your pb frosting and thin it slightly to pour on top:)

    • Amanda says:

      Hi Heather! I would treat it a like a marble cake. I have not experimented with adding anything to this specific cake, so the safe route might be best! Blessings!

      • Heather says:

        Thanks, Amanda! I’ll let you know how it goes:)

        • Heather @ Shards of Lavender says:

          The cake turned out perfectly! I added a tablespoon of Dutch process cocoa to 1/3 of the batter and swirled it like a marble cake. Your peanut butter glaze was amazing too. Lots of compliments at the party:)

          • Amanda says:

            AWESOME!!! That is great Heather!!

  • June Geraci says:

    Made this tonight. It took about 45 minutes, rather than 30. But it is YUMMY, Half of it is going to work for a party tomorrow.

  • Tina Rutkowski says:

    Boondt pans.. i love boondt pans! (My Big Fat Greek wedding : boondt)

  • Brinley says:

    My egg, butter, sugar, vanilla, and milk mixture curdled 3 times.

    • Amanda says:

      Not sure what you mean by curdling… and why you are leaving it out?

      • Beth says:

        I just made it. I think she means that when she made it the butter didn’t complete emulsify and stayed chunky giving it a curdled appearance.

  • Morgan Holden-White says:

    What size bundt tin did you use please?

  • Tatyana says:

    Taste great! If you only have a regular round cake pan it takes about 20min more to cook. The icing needs about 1/4 c of milk and once it’s on it’ll harden.

  • Rhonda says:

    I made this yesterday. My cake was moist and delicious, and I had absolutely no problem getting it out of the pan! I used Pam for baking and flour. I did not use your glaze, but instead made a hot vanilla sauce, making holes in the cake with the end of a wooden spoon, and filling it with sauce.. Thank You!

  • Lorraine Scozzari says:

    Followed recioe but cake turned out dry.

  • Peg says:

    I will definitely be using some of these recipes. I have been looking for some new and interesting deserts. Thank you for posting!

  • Ariel says:

    I want to use this recipe for my birthday this yeae, but how much time would mini bundt cakes need?

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