Name: Fluffy Vanilla Bundt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 90 min
Ingredients: - Ingredients; **Dry Ingredients:**; 2 cups all-purpose flour; 1 tbsp baking powder; ½ tsp salt; **Wet Ingredients:**; 4 large eggs; 1 cup sugar; ½ cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 tbsp vanilla pudding powder (optional)

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Table of Contents

Introduction

This vanilla bundt cake is unlike anything you’ve ever tasted—it’s fluffy, tender, and full of real vanilla flavor in every slice.”

There’s something timeless about a good vanilla sponge cake. Whether it’s for Sunday brunch, birthdays, or just a slice with afternoon coffee, a light and fluffy vanilla cake is always welcome. But let’s be honest: not all sponge cakes are created equal. Some are too dense, others too dry, and a few just lack flavor.

That’s where this fluffy vanilla bundt cake comes in—a no-fail recipe that delivers height, moisture, and sweetness every single time. With simple pantry ingredients, and a little attention to detail, you can bake a stunning golden cake that rises beautifully and fills your kitchen with the warm scent of real vanilla.

If you’re into elegant cakes with minimal effort, you’ll also love this pineapple juice cake from tinsuf.com—it’s the fruity cousin of today’s recipe and just as easy to fall in love with.

Ingredients

You’ll only need a few staple ingredients to get started. Most of them are probably already in your kitchen:

Dry Ingredients:

2 cups (250g) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients:

4 large eggs, room temperature
1 cup (200g) granulated sugar
½ cup (120ml) whole milk
½ cup (120ml) vegetable oil
2 teaspoons pure vanilla extract
1 tablespoon vanilla pudding powder (optional for extra flavor and moisture)

Directions

1. Prepare the Pan & Preheat

Start by preheating your oven to 350°F (175°C). Grease a 9-inch bundt pan or angel food pan thoroughly with butter or non-stick spray, making sure to get all the crevices. Lightly dust with flour and tap out the excess.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Beat the Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar together using a hand mixer or stand mixer on high speed for 3–5 minutes. The mixture should turn pale, thick, and triple in volume—this is the key to a fluffy sponge texture.

4. Add the Wet Ingredients

Slowly mix in the oil and milk. Then add the vanilla extract and pudding powder (if using). Reduce speed and blend until smooth.

5. Fold in the Flour

Add the dry ingredients in batches, folding gently with a spatula. Be careful not to overmix—you want to preserve the air in the batter.

6. Pour into Pan

Pour the batter evenly into the prepared pan. Tap the pan on the counter a few times to release any large air bubbles.

7. Bake

Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Don’t open the oven too early—this could cause your cake to collapse.

8. Cool & Unmold

Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack and cool completely. The cake should release cleanly and hold its tall, spongy structure.

Tips & Variations

Tips for Perfect Texture

Room temperature ingredients: Always use room temp eggs and milk—this helps create a more even batter.
Whipping the eggs properly: This is the foundation of your sponge. Don’t rush it!
No overmixing: After adding flour, fold gently. Overmixing leads to dense cake.

Flavor Variations

Lemon-Vanilla Cake: Add 1 tablespoon lemon zest and 1 teaspoon lemon juice for a fresh twist.
Almond Vanilla Cake: Replace half the vanilla with almond extract.
Chocolate Swirl: Add 2 tablespoons of cocoa powder to part of the batter and swirl it in.
Frosted Version: Drizzle with a simple vanilla glaze or dust with powdered sugar.

Want to try another quick and easy cake? Check out this basic vanilla cake recipe on tinsuf.com—it uses similar ingredients but offers a different baking style for variety.

Storage

At Room Temperature: Store the cake covered or in an airtight container for up to 3 days.
Refrigerator: Keeps fresh up to 5–6 days when sealed tightly.
Freezer: Slice and wrap individually. Freeze up to 2 months. Thaw at room temp.

Time & Yield

Prep Time: 15 minutes
Bake Time: 35–40 minutes
Cool Time: 30 minutes
Total Time: ~1 hour 30 minutes
Yield: 10–12 slices

Tools Used

Mixing bowls
Hand or stand mixer
9-inch bundt or angel food pan
Rubber spatula
Cooling rack
Sifter (for flour dusting, optional)

Why This Vanilla Bundt Cake Is a Must-Try

If you’re looking for a show-stopping dessert, this vanilla bundt cake recipe is exactly what your table needs.”

Unlike boxed cake mixes or overly sweet bakery cakes, this vanilla bundt cake strikes the perfect balance between lightness and richness. The rise you get from the egg beating, the softness from the oil, and the warm vanilla aroma make this cake an absolute delight for anyone—kids and adults alike.

Whether served plain with coffee or dressed up with whipped cream and berries, it’s a cake that suits every occasion. It also holds its shape beautifully, making it ideal for layered decorations or even tiered cake towers.

Love this kind of recipe? You’ll also adore the blueberry sour cream pound cake on tinsuf.com—similar fluffiness, but with berry bursts inside!

And if you’re looking for even more classic cake inspiration, check out this vanilla pound cake on AllRecipes—a great reference for texture comparisons.

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