What is a substitute for buttermilk?

If you don't have buttermilk, you can make it yourself in no time! For every cup of buttermilk, simply mix 1 cup of whole milk with 2 tbsp of lemon juice or vinegar. The result should be a bit clumpy and thick, like the milk has separated.

How to substitute eggs in this vanilla Bundt cake recipe?

If you don't consume eggs, you can substitute them in this recipe with flax seed eggs. 1 egg is replaced with 1 tablespoon or ground flax seed and 3 tbsp of water. So for this recipe, you will need 2.5 tbsp of ground flax seeds mixed with 7.5 tbsp of water. Mix and refrigerate for 10 minutes until the mixture becomes gloopy. Follow the recipe as is.

Why does my cake taste eggy?

The cake will taste eggy if you don't add enough vanilla, or good quality vanilla. For best results I suggest using vanilla bean paste ! You can also brown your butter for a delicious aroma and flavor.

I don't have a Bundt pan. Can I use a different pan?

Yes! If you don't want to use a Bundt pan, you can bake this cake in a 9" round pan, or a 9x9" brownie pan. The baking time will be less, probably around 20-25 minutes.

Easy Classic Vanilla Bundt Cake

Name: Easy Classic Vanilla Bundt Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour (195g); 1/4 cup cornstarch (35g); 2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1/2 cup oil (100g); 1/4 cup melted butter (57g); 1 cup granulated sugar (220g); 2 eggs + 1 egg white; 1/2 cup buttermilk (120g); or sub 1/2 cup milk + 1 tbsp lemon juice or vinegar; 1.5 to 2 tsp vanilla bean paste

Easy Classic Vanilla Bundt Cake Recipe

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.90 stars from 16 reviews

A simple, fool proof recipe for a Classic Vanilla Bundt Cake which takes less than 10 minutes of work!

Yield:12 servings

Prep Time:: 10 mins
Cook Time:: 30 mins
Total Time:: 40 mins

Ingredients

1 1/2 cups all purpose flour (195g)
1/4 cup cornstarch (35g)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup oil (100g)
1/4 cup melted butter (57g)
1 cup granulated sugar (220g)
2 eggs + 1 egg white
1/2 cup buttermilk (120g); or sub 1/2 cup milk + 1 tbsp lemon juice or vinegar
1.5 to 2 tsp vanilla bean paste

Instructions

Preheat oven to 350F (conventional)
Sift flour, cornstarch, baking powder, baking soda and salt into a bowl and mix. Set aside
In a separate bowl, whisk the sugar, oil and butter for 1-2 minutes with a hand mix until the mixture starts to change color. Add the eggs, egg white and vanilla, and whisk for another 1-2 minutes
Add a third of the buttermilk to the wet ingredients and whisk to combine. Add a third of the dry ingredients and fold with a rubber spatula gently until mixed in. Repeat, adding the buttermilk and dry ingredients in thirds and combining until everything is mixed together
Prep a bundt pan by brushing generously with oil and dusting with granulated sugar. Pour the batter into the pan
Bake for ~30 minutes (exact time varies), until a toothpick comes out with moist crumbs attached
Let the cake rest in the pan for 10-15 min, then carefully turn it out
Dust with powdered sugar and serve!

Notes

The exact baking time will vary depending on the type and material of your Bundt pan; check around the 25 min mark with a toothpick
Try to use good quality vanilla, like vanilla bean paste, for the best flavor