Open in full-screen mode

Vanilla Bundt Cake

Name: Vanilla Bundt Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10 serving(s)
Ingredients: 2 ¼ cups (315 g) unbleached all-purpose flour; 1 tbsp baking powder; ½ tsp salt; 3 eggs; 1 ¾ cups (370 g) sugar; 1 tsp vanilla extract; ½ cup (125 ml) canola oil; 1 cup (250 ml) milk

5 stars (19) Rate this recipe

Preparation: 30 MIN
Cooking: 50 MIN
Servings: 10
Freezes

Ingredients
Preparation

Ingredients

2 ¼ cups (315 g) unbleached all-purpose flour
1 tbsp baking powder
½ tsp salt
3 eggs
1 ¾ cups (370 g) sugar
1 tsp vanilla extract
½ cup (125 ml) canola oil
1 cup (250 ml) milk

Select all

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5-3 litre) Bundt pan.
In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, beat the eggs, sugar and vanilla at high speed with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon. Drizzle in the oil while beating.
At low speed, add the dry ingredients alternately with the milk, beating just until smooth. Spread the batter into the pan.
Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.

Note

Coffee Bundt Cake

For a coffee-flavoured cake, replace the milk in the Vanilla Bundt Cake with the same amount of warm, strong coffee.

Good with...

Ganache Spread

15 min

Cherry Compote

35 min

Lemon Curd

25 min

Whipped Cream

5 min

Raspberry Frosting

25 min

Caramel Sauce

22 min

Vanilla Frosting

15 min

Comments

Shari T.

5 stars February 13th, 2020

This cake was a hit with 4 kids and a husband. I added pudding to it, but it also took longer to cook. I covered it with foil so it wouldn't brown too much near the end.
Jessie R.

5 stars April 5th, 2019

I love this cake, because I'm a spur of the moment baker, and, unlike most bundt recipes, it doesn't require me to have two sticks of butter softened. So I can make it in a pinch. I have increased the vanilla, as others, and also added Penzeys Pie Spice to the dry ingredients, which adds extra vanilla and gives it a warm spice cake flavor. Excellent.
Constance A.

5 stars August 6th, 2017

My family are vanilla fans to max.. So I increased the vanilla to one tablespoon. This cake was easy to prepare and was excellent in flavor and texture. It was gone in little over a day.
Regine C.

5 stars May 24th, 2017

Excellent cake. Very soft. Like a pound cake but a much much much lighter version. I love it. The only thing though is to add a bit more vanilla extract. I added 3 tsp vanilla extract. One can also add some lemon or lime or orange zest. Next time, I may convert it to a rum cake by making a butter rum sauce and poking cake with it. However, it is very good plain. Thanks for such a nice recipe.