How do you make bundt cake?

We tried this dessert many times until it was perfectly perfect. Even the most inexperienced baker can pull it off at home. Undoubtedly, colorful, delicious pastries like carrot cake or chocolate cheesecake seem more appealing. Yet there’s something very unique about a well constructed, luscious vanilla cake. In fact, it doesn’t even need a bunt pan. All of your questions have been answered!

Do I need to use cake flour?

No! Cornstarch is our secret ingredient! Whisking it into all-purpose flour makes the crumb super light and tender.

Why so many eggs?

Eggs wear a variety of caps. In baking, they are used to bind, lift, and moisten cakes. Bundt cakes are large and filling, so you’ll need a lot of them.

Can I substitute vanilla extract?

Absolutely. In reality, that is the more conventional approach. However, we think that almond extract adds a lovely flavor that everyone will notice and love—even if they can’t identify what it is.

Why do I need to separate the wet and dry ingredients?

It stops you from over-mixing! Whisking the dry ingredients separately also ensures that everything—including the salt!—is evenly dispersed before you mix into the batter.

Do I need to add the dry ingredients gradually?

Not at all. Nonetheless, it is an extra precaution to ensure that you do not over-mix. Over mixing results in rough, thick cakes!

Can I flavor the glaze?

Absolutely! To begin, you may substitute any extract for the vanilla. You could also keep it the same but sub out some of the milk for lemon juice, add some lemon zest for a beautiful lemon glaze.

Can I make this ahead of time?

Yup! It stays well at room temperature for up to 2 days if wrapped in plastic wrap. And! If you like the cake as much as we do, you could even freeze it. This cake may be preserved correctly in the freezer for up to 12 months.

Yields: 10 – 12 serving(s)

Ingredients

For the cake

Cooking spray, for pan
1 1/2 .(3 sticks) butter, softened
2 .granulated sugar
4 large eggs
1 tbsp.vanilla extract
1/2 tsp.almond extract (optional)
3 c.all-purpose flour
6 tbsp.cornstarch
2 tsp.baking powder
1 1/2 tsp.kosher salt
1 c.whole milk

for the glaze

2 1/2 c.powdered sugar
5 tbsp.whole milk
1/2 tsp. pure vanilla extract
1/8 tsp. kosher salt

1. Step 1: Make the cake: Preheat the oven to 350 degrees Fahrenheit. Coat a 12-cup bundt pan with nonstick cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add the eggs one at a time, beating thoroughly after each. Mix in the vanilla and almond extracts until well mixed.
2. Step 2In a separate large mixing basin, combine the flour, cornstarch, baking powder, and salt.
  Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and whisk until completely blended, then add the remaining dry ingredients and stir until just combined.
3. Step 3Spread batter in a greased bundt pan and smooth the top with a rubber spatula. Bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let to cool in the pan for 10 minutes before inverting onto a cooling rack to cool entirely.
4. Step 4Make glaze: Whisk together powdered sugar, milk, vanilla, and salt. Pour over cake before serving.