Description
Moist and tender Vanilla Bean Bundt Cake with a luscious vanilla bean glaze. Perfect for any occasion!
Ingredients
Scale
- 3 cups (360g) all-purpose flour, plus more for dusting the pan
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 4 large eggs
- 1 cup (240ml) buttermilk
- 1 teaspoon vanilla extract
- 2 cups (240g) powdered sugar
- 1/4 cup (60ml) milk (or more, as needed)
- 1/2 vanilla bean, seeds scraped (optional, for extra vanilla flavor)
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add scraped vanilla bean seeds to the creamed butter and sugar mixture. Mix well.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined, being careful not to overmix.
- Stir in vanilla extract.
- Carefully pour batter into the prepared bundt pan, spreading evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a medium bowl, whisk together powdered sugar, milk, and melted butter until smooth. Add vanilla bean seeds (if using).
- Add more milk, one tablespoon at a time, until the glaze reaches your desired consistency.
- Once the cake is completely cool, place it on a wire rack set over a baking sheet. Pour the glaze over the cake, allowing it to drip down the sides.
- Let the glaze set for about 15-20 minutes before serving.
- Slice and serve!
Notes
- Room Temperature Ingredients: Use room temperature ingredients for a smooth batter.
- Don’t Overmix: Overmixing leads to a tough cake.
- Proper Pan Prep: Grease and flour the bundt pan well.
- Cooling Time: Cool in the pan before inverting.
- Vanilla Bean Substitute: Use 2 teaspoons of vanilla extract in the cake and 1 teaspoon in the glaze if you don’t have a vanilla bean.
- Buttermilk Substitute: Add 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling it with milk to the 1-cup line. Let it sit for 5 minutes before using.
- Storing the Cake: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes