Go Back

Vanilla Bundt Cake

This cake gets its moist, tender crumb from using both butter for flavor and oil for texture. The key to a perfect bundt cake that doesn't stick is properly preparing the pan - a generous coating of melted butter and a dusting of sugar creates a sweet crust that helps the cake release easily.
Prep Time20 minutes
Cook Time45 minutes
Cooling Time30 minutes
Total Time1 hour 35 minutes
Print Pin

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

Let glaze set before slicing. Adjust glaze consistency with additional milk or powdered sugar if needed.
Like this recipe? Rate & comment below!