The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Super Moist Bundt Cake Recipes You’ll Want to Make Every Weekend
You know that feeling when you pull a Bundt cake out of the oven, and it looks like something straight out of a bakery window? Yeah, that. This cake doesn’t just look gorgeous—it delivers on flavor, texture, and that whole “wow” factor without being a pain to make.
This isn’t one of those dry, dense Bundt cakes that require a gallon of milk just to swallow. Nope. This one is rich, buttery, deeply vanilla, and yes—moist as heck. We’re talking cream cheese in the batter, a soft but structured crumb, and a sweet glaze that kisses every curve of that iconic pan. Whether you’re a seasoned home baker or you still Google “what does fold in mean,” this recipe has your back.
Recipe Snapshot:
| Category | Details |
| Yield | 12 slices |
| Serving Size | 1 slice (approx. 100g) |
| Prep Time | 15 minutes |
| Bake Time | 50–55 minutes |
| Cooling Time | 1 hour 30 minutes |
| Total Time | 2 hours 35 minutes |
| Calories per Serving | ~617 kcal* |
| Primary Cooking Method | Baking in a Bundt pan |
*Calories are approximate and may vary depending on exact ingredients used.
Bundt Cake Recipes
Course: DessertCuisine: AmericanDifficulty: EasyServings
1
slicePrep time
15
minutesCooking time
1
hour30
minutesCalories
617
kcalLet’s talk about why Bundt Cake Recipes are the GOAT of dessert options. You get drama without the effort. That fancy swirl shape? Built in.
Need a cake that feeds a crowd but still looks stunning? This is it. Plus, the thick crust holds moisture like a pro, and it’s the kind of cake that tastes even better the next day.
This one’s packed with real-deal vanilla, butter, and—wait for it—cream cheese. That’s the trick. It gives you flavor and tenderness without being cloying or greasy. Make it once, and you’ll be craving it every week.
Ingredients
- For the Vanilla Bundt Cake:
2½ cups (300g) all-purpose flour
½ cup (60g) cornstarch
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
1 cup (227g) unsalted butter, room temp
¼ cup (52g) unflavored vegetable oil (canola works)
2¼ cups (450g) granulated sugar
1 cup (226g) firm cream cheese, room temp
6 large eggs, room temp
1 tbsp vanilla extract
½ cup (120g) whole milk, room temp
- For the Vanilla Glaze:
2 cups (240g) powdered sugar
2 tsp unsalted butter, melted
½ tsp vanilla extract
3 tbsp whole milk
Directions
- Prep Your Pan Like a Pro
Set your oven rack to the lower third. Preheat the oven to 350°F (180°C). Thoroughly grease and flour a 12-cup Bundt pan—or use baking spray with flour. Get into every crevice; it’s what ensures a clean release. - Mix the Dry Ingredients
Sift together the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Whisk to combine evenly. Set aside. - Cream the Wet Base
In a large bowl, beat the butter, vegetable oil, and sugar together using a hand mixer or stand mixer on medium-high for about 3 minutes. You’re looking for a light, fluffy, and creamy texture. Don’t overdo it. - Add in the cream cheese and mix until smooth and well combined, scraping the sides and bottom of the bowl.
- Incorporate the Eggs and Vanilla
Add eggs two at a time, mixing on low after each addition until fully incorporated. After all six eggs are in, scrape down the sides again. - Pour in the vanilla extract and mix briefly until just combined.
- Combine It All Gently
Using a spatula, fold in half of the dry ingredients until just incorporated. Be gentle. - Pour in the milk and fold again until just blended. Add the remaining dry mix and fold until you no longer see flour. Avoid overmixing.
- Bake to Perfection
Pour the batter into your prepared Bundt pan. Use a spatula to level the top. Give the pan a gentle shake to settle the batter, then tap it lightly on the counter to pop air bubbles. - Bake for 50–55 minutes, checking at the 45-minute mark. If the top is browning too quickly, tent loosely with foil. Cake is done when a skewer inserted in the center comes out clean or with moist crumbs.
- Cool and Glaze Like a Champ
Remove cake from the oven and cool in the pan for 45 minutes. Seriously—don’t rush this part. - After cooling, gently loosen edges with a butter knife and invert the cake onto a wire rack to cool completely.
- Whisk together powdered sugar, melted butter, vanilla, and milk until smooth. You want it thick but pourable. Adjust with more milk or sugar as needed.
- Drizzle glaze over the fully cooled cake. Let it set for 30–60 minutes before slicing.
Extra Tips: Little Tricks That Make a Big Difference
- Room Temp Everything: Bring your butter, cream cheese, milk, and eggs to room temp. Cold ingredients don’t blend well, and that means uneven texture.
- Don’t Overmix: Seriously, once you start folding the dry into the wet, use a gentle hand. Overmixing equals tough cake. And no one came here for that.
- Sift the Dry Stuff: Don’t skip the sifting step—it ensures the flour and cornstarch are evenly distributed and gives you that fine, bakery-style crumb.
- Shake It, Tap It: Once the batter’s in the pan, give it a few shakes and light counter taps. This gets the batter into all those fancy Bundt crevices and removes big air bubbles.
- Foil Fix: If your cake starts browning too early on top, cover it loosely with foil for the rest of the bake.
- Cool Like a Pro: Don’t even think about turning it out before the 45-minute mark. That’s the secret to keeping your Bundt from cracking or sticking.
- Glaze at the Right Time: Make sure your cake is fully cooled before glazing. A warm cake will melt the glaze, and that beautiful drizzle turns into a sticky puddle.
Tools You’ll Want: Bundt Cake Equipment List
- 12-cup Bundt pan (non-stick or well-greased)
- Stand mixer or hand mixer
- Mixing bowls (one large, one medium)
- Sifter or fine mesh sieve
- Rubber spatula
- Measuring cups & spoons
- Wire cooling rack
- Whisk (for glaze)
Substitution Options: Easy Swaps That Work
Ever halfway into a recipe and realize you’re missing something critical? Or maybe you’re trying to keep things dairy-free or a bit lighter. No worries—this Bundt cake has flexible vibes. Here are some smart swaps that won’t wreck the texture or flavor:
Eggs: Out of eggs or avoiding them? Use ¾ cup of unsweetened applesauce or the same amount of full-fat Greek yogurt. Your cake might turn out a bit denser but still totally moist and satisfying.
Dairy-Free Moves: Need to ditch the dairy? Sub the butter with your favorite vegan version and replace the cream cheese with a plant-based one (choose a firm style for structure). Use almond, oat, or soy milk instead of whole milk. Flavor stays lush, and nobody will miss a thing.
Going Gluten-Free: If you’re using a gluten-free flour blend, make sure it’s a 1:1 type that includes xanthan gum. That keeps the cake from falling apart and preserves the texture.
Cut the Sweet: Trying to reduce sugar? Drop it by ¼ cup without messing with the structure. Go further than that and the cake may lose its tender bite.
Oil Switch-Ups: No canola? No problem. Melted coconut oil (unflavored) or light olive oil can work just as well.
These swaps are more than kitchen hacks—they’re real tweaks that bakers have tested and loved. Just keep an eye on bake time and texture if you go off-script with the wet ingredients.
Make-Ahead Tips: Baking on Your Schedule
Bundt cakes are the ultimate “bake now, serve later” kind of dessert. If you’re planning ahead for a party or just want to bake on your own schedule (hello, midnight baking sessions), this cake’s got your back.
You can make the cake a day or two in advance and store it tightly wrapped at room temperature. It actually tastes better the next day as the flavors settle and the moisture redistributes.
If you’re prepping further ahead, go ahead and freeze it. Just make sure to wrap the cooled cake (unglazed) in a double layer of plastic wrap and foil.
It’ll keep beautifully for up to three months. When ready to serve, thaw it overnight in the fridge, bring it to room temperature, then glaze and go. No one will know it wasn’t baked that day.
Storage Instructions: Keep That Cake Fresh
So you baked the Bundt, nailed the glaze, and impressed your whole kitchen. Now what? Here’s how to keep it tasting bakery-fresh.
At room temperature, this cake stays moist and dreamy for up to 3 days. Just store it in an airtight container or cover it tightly with plastic wrap. Keep it in a cool, dry spot—away from the oven or direct sunlight.
For longer storage, the fridge is your friend. Wrap the cake well and refrigerate for up to a week. Pro tip: let it come to room temp before serving so the texture doesn’t feel stiff.
Want to stash some for a rainy day? Slice it, wrap each piece in plastic, then place them in an airtight container or freezer bag. Freeze for up to 3 months. When you’re ready to indulge, just thaw a slice overnight in the fridge or zap it gently in the microwave.
FAQ: Your Bundt Cake Questions, Answered
What size Bundt pan should I use?
This recipe is designed for a 12-cup Bundt pan. If you’re using a 10-cup pan, make sure to leave room for the cake to rise—don’t fill it to the brim!
Can I make this cake in advance?
Totally. It actually tastes even better the next day as the flavors deepen. Just wrap it well and store at room temp or in the fridge.
What if my cake sticks to the pan?
It happens. Try letting it cool longer in the pan—at least 45 minutes. If it still won’t budge, drape a hot, damp towel over the pan for 5–10 minutes to loosen it up.
Can I use almond extract instead of vanilla?
Absolutely. Almond extract adds a lovely twist. Try replacing half the vanilla with almond to keep it balanced.
Can I reduce the sugar?
You can take it down by about ¼ cup without messing up the texture too much. Any more and you might lose that soft, moist crumb.
Can I use gluten-free flour?
Yes, but stick to a 1:1 gluten-free flour that contains xanthan gum. It helps mimic the structure of regular flour.
Do I need a stand mixer?
Nope. A hand mixer works just fine here—as long as you don’t overmix and take your time with each step.
Can I bake this in loaf pans?
Yes! Just divide the batter evenly and reduce the bake time. Start checking around 35–40 minutes.
Nutritional Information: Detailed Chart Per Serving
| NutrientAmount | |
| Calories | ~617 kcal |
| Carbohydrates | 89g |
| Protein | 10g |
| Total Fat | 25g |
| Saturated Fat | 13g |
| Polyunsaturated Fat | 4g |
| Monounsaturated Fat | 7g |
| Trans Fat | 1g |
| Cholesterol | 142mg |
| Sodium | 342mg |
| Potassium | 149 mg |
| Fiber | 1g |
| Sugar | 62g |
| Vitamin A | 690 IU |
| Calcium | 132 mg |
| Iron | 2mg |
Values are approximate and may vary depending on ingredients and brands used.
Final Thoughts: One Slice and You’re Hooked
So there you have it—your golden ticket to Bundt cake greatness. This isn’t just another vanilla cake; it’s a flavor-packed, ultra-moist, crowd-pleasing masterpiece. The kind of cake that earns you compliments for days and maybe even a few recipe requests.
Whether you serve it at brunch, bring it to a dinner party, or just bake it on a random Tuesday because you deserve something sweet—it will deliver. It’s simple but impressive, classic but rich with flavor, and most importantly, it tastes like it came from your favorite bakery.
If you weren’t a Bundt cake believer before, this one might just convert you. Happy baking.
