Ingredients
For Coating the Bundt Pan
- 1 tablespoon unsalted butter, melted
- Granulated sugar
For the Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup avocado oil
- 1 1/2 cups organic cane sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon almond extract
- 1 cup whole milk, room temperature
For the Glaze
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla bean paste
- 1 pinch of Diamond Crystal kosher salt
- 3-4 tablespoons whole milk
Prepare the Pan and Batter
First thing, get your oven preheating to 350F. You’ll need to generously grease a 12-cup bundt pan. I find the best way is to use a pastry brush to spread about a tablespoon of melted butter all over the inside, getting into all the crevices. Then, coat it with granulated sugar.
In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
In a large bowl with a hand mixer, or in a stand mixer, beat the room-temperature butter and oil together on medium-high speed for a couple of minutes until they’re completely combined.
With the mixer on low speed, stream in the cane sugar, then beat on medium speed until the mixture is light and fluffy.
Add the eggs one at a time, mixing on low speed after each one. Make sure to scrape down the sides of the bowl as you go. Then, mix in the vanilla bean paste and almond extract.
Combine and Bake the Cake
With the mixer still on low, add about half of your dry ingredients. Once that’s almost mixed in, add half of the milk. Repeat with the remaining dry ingredients and milk, mixing until just combined. You don’t want to overmix the batter.
Pour the batter into your prepared bundt pan.
Bake for 40-50 minutes. I’d start checking it at the 40-minute mark. It’s done when a toothpick stuck into the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan, but for no more than 10 minutes, before flipping it out onto a cooling rack.
While the cake is cooling, whisk together the powdered sugar, melted butter, vanilla bean paste, salt, and milk for the glaze. You can add more powdered sugar to thicken it or more milk to thin it out to get the consistency you like.
Pour the glaze over the cake and let it set for a few minutes before slicing.
Vanilla Bundt Cake
Ingredients
For Coating the Bundt Pan
- 1 tablespoon unsalted butter melted
- Granulated sugar
For the Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup avocado oil
- 1 1/2 cups organic cane sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon almond extract
- 1 cup whole milk room temperature
For the Glaze
- 2 cups powdered sugar
- 2 tablespoons unsalted butter melted
- 1/2 teaspoon vanilla bean paste
- 1 pinch Diamond Crystal kosher salt
- 3-4 tablespoons whole milk
Instructions
- Preheat oven to 350F.
- Brush bundt pan with melted butter and coat with granulated sugar.
- Whisk flour, baking soda, and salt in medium bowl.
- Beat butter and oil until combined in stand mixer.
- Add sugar and beat until light and fluffy.
- Beat in eggs one at a time, then vanilla and almond extract.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Pour batter into prepared pan.
- Bake 40-50 minutes until toothpick comes out clean.
- Cool in pan 10 minutes, then turn out onto cooling rack.
- Whisk powdered sugar, melted butter, vanilla, salt, and milk for glaze.
- Pour glaze over cooled cake.
Notes
