Here’s a detailed guide to making a **Golden Vanilla Bundt Cake**, a rich, buttery, and tender dessert with a beautiful golden crust and a delicate vanilla glaze. This recipe is perfect for special occasions or a simple afternoon treat.
—
## **Key Features of Golden Vanilla Bundt Cake**
– **Rich, buttery flavor**: Made with high-quality butter, cream cheese, and vanilla for depth of taste .
– **Moist and tender crumb**: Sour cream or buttermilk ensures a soft texture .
– **Elegant presentation**: The Bundt pan’s intricate design makes it a showstopper.
– **Versatile glaze options**: Choose between vanilla, chocolate, or citrus-infused glazes .
—
## **Ingredients** (Serves 10–12)
### **For the Cake:**
– **2½ cups (300g) all-purpose flour** – Spooned and leveled to avoid overpacking .
– **1½ tsp baking powder** – For lift without excessive density .
– **½ tsp baking soda** – Balances acidity if using buttermilk .
– **1 tsp salt** – Enhances flavor.
– **1 cup (226g) unsalted butter, room temperature** – Creamed for a light texture .
– **2 cups (400g) granulated sugar** – Sweetens and helps aerate the batter .
– **4–6 large eggs, room temperature** – Provides structure and richness .
– **1 tbsp vanilla extract** – Use pure vanilla for best flavor .
– **1 cup (240ml) whole milk or buttermilk** – Buttermilk adds tenderness .
– **½ cup (120g) sour cream or cream cheese** – Ensures moisture .
### **For the Vanilla Glaze:**
– **2 cups (240g) powdered sugar** – Sifted for smoothness .
– **2–3 tbsp milk or cream** – Adjust for desired consistency.
– **1 tsp vanilla extract** – Complements the cake’s flavor.
– **1 tbsp melted butter** (optional) – Adds richness .
—
## **Step-by-Step Instructions**
### **1. Prep the Pan**
– **Grease thoroughly**: Use butter or baking spray with flour, ensuring every crevice is coated to prevent sticking .
– **Dust with flour or sugar**: Tap out excess for a clean release .
### **2. Make the Batter**
1. **Whisk dry ingredients**: Combine flour, baking powder, baking soda, and salt .
2. **Cream butter and sugar**: Beat for 3–5 minutes until light and fluffy .
3. **Add eggs one at a time**: Mix well after each to avoid curdling .
4. **Alternate dry and wet ingredients**: Add flour mixture and milk in thirds, mixing just until combined .
### **3. Bake**
– **350°F (175°C) for 50–60 minutes**: Until a skewer comes out clean .
– **Cool 15 minutes in pan**: Then invert onto a rack to cool completely .
### **4. Glaze**
– **Drizzle over cooled cake**: Adjust thickness with milk or sugar .
– **Optional add-ins**: Lemon zest, almond extract, or chocolate ganache .
—
## **Pro Tips**
– **Room-temperature ingredients**: Ensure even mixing .
– **Don’t overmix**: To avoid a tough crumb .
– **Check for doneness early**: Dark pans bake faster .
– **Freeze unglazed**: Wrap tightly for up to 3 months .
—
## **Serving Suggestions**
– **With berries and whipped cream** .
– **Toasted slices with ice cream** .
– **Dusted with powdered sugar** for simplicity .