Vanilla Bundt Cake

The International
1 day ago
2 min read

Bundt cakes, believed to have originated in Germany, come in all shapes and flavours! This classic version is rich in vanilla and drizzled with a simple icing to bring it all together.

Photographs: Natasha Liviero / Unsplash

Text: Natasha Liviero

Vanilla Bundt Cake

Vanilla Bundt Cake ingredients:

380g sugar

200g butter, room temperature

3 XL whole eggs

1 XL egg white

380g flour

6g baking powder

3g baking soda

2g salt

220g buttermilk

70g canola/neutral oil

20g vanilla extract

Water icing ingredients:

200g icing sugar, sifted

4g almond extract/lemon juice/any flavouring of your choice

26g warm water

Pinch of salt

Method:

Set the oven to 1600C.
Spray a large bundt tin with cooking spray, ensuring you spray thoroughly between the crevices.
With a paddle attachment, beat the sugar and butter until light and creamy.
Add the eggs, one at a time, beating until the yellow of each egg disappears. Add the egg white and continue beating for a few minutes until the mixture becomes light and fluffy.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
In a jug, lightly whisk the buttermilk, oil and vanilla extract.
To the beaten eggs, add a third of the flour mixture, followed by half the buttermilk mixture, and beat until the flour is just combined. Scrape down the sides and add another third of the flour mixture, followed by the remaining buttermilk. Mix until just combined, and finally add the last third of the flour mixture. Scrape down the sides again and beat for a few seconds until all the flour is incorporated. Do not overmix!
Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and rest in the tin for 10 minutes.
After 10 minutes, invert the cake onto a cooling rack, gently lift the bundt tin off the cake and leave to cool completely before icing.
To make the icing, combine all the ingredients in a jug and whisk until smooth. Slowly pour the icing over the centre of the cake, allowing it to run down the sides.
Serve plain or with a sprinkling of edible dried flowers.
Store in an airtight container.