Vanilla Bundt Cake from Scratch

Vanilla Bundt Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups unsalted butter, softened
  • 1 ¾ cups  granulated sugar
  • 3 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1/ 3 cup vegetable oil
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ¾ cup whipped cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract


  • Fresh berries


Vanilla Bundt Cake

  • Preheat your oven to 350ºF (177ºF). Spray a bundt cake pan with a non-stick baking spray with flour ( or use melted shortening and flour). Don’t use oil as it may cause your cake to stick to the pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Keep aside.
  • In a separate bowl combine the buttermilk, oil and vanilla extract. Keep aside.
  • Using a hand mixer, cream the butter on medium speed until smooth. Then, add the sugar and beat until light and fluffy. Scrape the bowl if needed.
  • Add eggs one at a time. 
  • Then, add ⅓ of your flour mixture and ⅓ of your wet ingredients. Mix just until combined. Repeat the process two more times. Don’t overmix!
  • Pour the batter into the prepared bundt cake pan.
  • Bake for 45-50 minutes or until a toothpick inserted into the deepest part of the cake comes out clean.
  • Remove the cake from the pan, allow to cool for 10 minutes before turning it out onto a cooling rack. Decorate when it is completely cool.

Cream Cheese Frosting without Butter

  • In a medium bowl beat the whipping cream until stiff peaks form. 
  • Add the cream cheese, powdered sugar, and vanilla extract. Beat until combined. If the frosting is too thick, add 1-2 tablespoons of heavy cream and beat until the desired thickness is achieved.
  • Spoon the frosting into a pastry bag with a 2A Wilton tip ( or with no tip attached). Decorate the cake.
  • Store the cake ( covered) in the fridge for up to 5 days.

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