clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vanilla bundt cake

Vanilla Bundt Cake from Scratch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: chefjar
  • Total Time: 55 minutes
  • Yield: 14 1x


This vanilla bundt cake is deliciously moist, yet firm enough to hold in your hand. It’s an old-school German-style bundt cake with buttermilk and cream cheese frosting



Vanilla Bundt Cake

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup unsalted butter, softened
  • 1 3/4 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
  • 3/4 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 1/3 of your flour mixture and 1/3 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 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.
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Category: Cake recipes
  • Cuisine: American


  • Calories: 621kcal
  • Sugar: 64g
  • Sodium: 202mg
  • Fat: 31g
  • Saturated Fat: 16g
  • Carbohydrates: 87g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 95mg