Introduction
There’s something timeless about a classic butter cake, and when you bake it in a beautiful Bundt pan, it becomes the centerpiece of any dessert table. The Old-Fashioned Butter Bundt Cake with Vanilla Bean Glaze is a delightful twist on traditional butter cake. The cake itself is rich, moist, and buttery, with a golden crust that’s perfectly tender on the inside. What truly elevates this cake is the luxurious vanilla bean glaze, speckled with real vanilla seeds, adding a burst of pure vanilla flavor to every bite. It’s perfect for special occasions, family gatherings, or just when you crave a comforting slice of classic cake. With its nostalgic taste and stunning presentation, this dessert is bound to impress!
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, room temperature
- ½ cup sour cream, room temperature
For the Vanilla Bean Glaze:
- 2 cups powdered sugar, sifted
- 3 tablespoons heavy cream (plus extra as needed)
- 1 vanilla bean, seeds scraped (or 2 teaspoons pure vanilla bean paste)
- 1 teaspoon pure vanilla extract
- Pinch of salt
Preparation
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Generously grease a 10-cup Bundt pan with butter or non-stick baking spray. Lightly dust the pan with flour, tapping out the excess to ensure easy release.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, using a stand or hand mixer, beat the unsalted butter on medium speed until creamy and smooth, about 2 minutes.
- Gradually add the granulated sugar, beating until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Step 4: Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition.
- Mix in the pure vanilla extract until fully combined.
Step 5: Alternate Wet and Dry Ingredients
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the whole milk and sour cream. Begin and end with the flour mixture.
- Mix until just combined, being careful not to overmix to keep the cake tender.
Step 6: Bake the Cake
- Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Step 7: Make the Vanilla Bean Glaze
- In a medium bowl, whisk together the powdered sugar, heavy cream, vanilla bean seeds (or paste), pure vanilla extract, and a pinch of salt.
- If the glaze is too thick, add an additional teaspoon of heavy cream until it reaches a pourable consistency.
Step 8: Glaze the Cake
- Once the cake is completely cooled, drizzle the vanilla bean glaze over the top, allowing it to cascade down the sides.
- Let the glaze set for about 15 minutes before serving.
Cooking Note
- Room Temperature Ingredients: Ensure all ingredients like butter, eggs, milk, and sour cream are at room temperature. This helps the batter mix evenly, resulting in a light and fluffy cake.
- Measuring Flour: Use the spoon and level method for measuring flour. Avoid packing it down, which can lead to a denser cake.
- Bundt Pan Preparation: Properly greasing and flouring the Bundt pan is crucial for easy cake release. Use a pastry brush to get into every crevice.
Serving Suggestions
Serve slices of this Old-Fashioned Butter Bundt Cake with a hot cup of coffee or a refreshing glass of iced tea. It pairs wonderfully with fresh berries or a scoop of vanilla ice cream. For a festive touch, garnish with a sprinkle of edible flowers or a handful of toasted sliced almonds for added texture.
Tips
- Test for Doneness Early: Bundt cakes can overbake quickly. Start checking for doneness at the 45-minute mark to avoid a dry cake.
- Sour Cream Substitute: If you don’t have sour cream, plain Greek yogurt can be used as a substitute.
- Storing the Cake: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week. This cake also freezes well—wrap tightly in plastic wrap and store in a ziplock bag for up to 3 months.
- Vanilla Bean Options: If whole vanilla beans are unavailable, you can substitute with high-quality vanilla extract or vanilla bean paste for similar results.
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 5g
- Sodium: 210mg
- Fat: 18g
- Carbohydrates: 61g
- Sugar: 45g
Conclusion
The Old-Fashioned Butter Bundt Cake with Vanilla Bean Glaze is a beautiful, classic dessert that combines a moist, buttery cake with the elegant sweetness of a vanilla bean glaze. It’s a recipe that brings nostalgia with every bite, ideal for family gatherings, special occasions, or just an indulgent afternoon treat. This recipe’s simplicity, combined with its stunning presentation, makes it a go-to dessert for anyone who loves a timeless cake with a little extra flair. Give this cake a try and enjoy a slice of old-fashioned comfort!
Print
Old-Fashioned Butter Bundt Cake with Vanilla Bean Glaze
- Total Time: 1 hour 15 minutes
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, room temperature
- ½ cup sour cream, room temperature
For the Vanilla Bean Glaze:
- 2 cups powdered sugar, sifted
- 3 tablespoons heavy cream (plus extra as needed)
- 1 vanilla bean, seeds scraped (or 2 teaspoons pure vanilla bean paste)
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Generously grease a 10-cup Bundt pan with butter or non-stick baking spray. Lightly dust the pan with flour, tapping out the excess to ensure easy release.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, using a stand or hand mixer, beat the unsalted butter on medium speed until creamy and smooth, about 2 minutes.
- Gradually add the granulated sugar, beating until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Step 4: Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition.
- Mix in the pure vanilla extract until fully combined.
Step 5: Alternate Wet and Dry Ingredients
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the whole milk and sour cream. Begin and end with the flour mixture.
- Mix until just combined, being careful not to overmix to keep the cake tender.
Step 6: Bake the Cake
- Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Step 7: Make the Vanilla Bean Glaze
- In a medium bowl, whisk together the powdered sugar, heavy cream, vanilla bean seeds (or paste), pure vanilla extract, and a pinch of salt.
- If the glaze is too thick, add an additional teaspoon of heavy cream until it reaches a pourable consistency.
Step 8: Glaze the Cake
- Once the cake is completely cooled, drizzle the vanilla bean glaze over the top, allowing it to cascade down the sides.
- Let the glaze set for about 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 420
- Sodium: 210mg
- Protein: 5g