Introduction
Vanilla Bean Bundt Cake with Almond Glaze is the perfect dessert for any occasion. This classic cake is rich, moist, and full of real vanilla flavor, thanks to the use of pure vanilla bean paste. The addition of a luscious almond glaze enhances the cake’s simple elegance, making it an eye-catching centerpiece for family gatherings, holiday celebrations, or even a casual weekend treat. Baked in a beautiful Bundt pan, this cake has a stunning shape that elevates its presentation while maintaining a warm, home-baked feel. The recipe is straightforward, requiring simple pantry ingredients, yet the result is anything but ordinary—expect a tender crumb, intense vanilla aroma, and the perfect hint of almond sweetness.
Ingredients:
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tbsp pure vanilla bean paste (or 1 vanilla bean, seeds scraped)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sour cream, room temperature
For the Almond Glaze:
- 1 ½ cups powdered sugar, sifted
- 3 tbsp whole milk (or heavy cream for a richer glaze)
- 1 tsp almond extract
- ¼ tsp vanilla extract
- Sliced almonds, for garnish (optional)
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan generously with butter or non-stick spray. Dust lightly with flour, tapping out any excess to ensure the cake releases easily after baking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This step is crucial for a moist and airy texture.
Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well mixed.
Step 5: Mix in the vanilla bean paste (or scraped vanilla bean seeds) until fully incorporated.
Step 6: On low speed, alternate adding the flour mixture and milk to the batter, beginning and ending with the flour. Add the sour cream and mix until the batter is smooth and creamy. Be careful not to overmix, as this can make the cake dense.
Step 7: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Step 8: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the top should spring back lightly when touched.
Step 9: Allow the cake to cool in the pan for 10-15 minutes. Gently run a knife around the edges to help release the cake. Invert the Bundt pan onto a wire rack and let the cake cool completely.
Step 10: While the cake cools, prepare the almond glaze. In a small bowl, whisk together the powdered sugar, milk (or cream), almond extract, and vanilla extract until smooth. The glaze should be thick yet pourable; add more milk if needed to reach your desired consistency.
Step 11: Drizzle the almond glaze generously over the cooled cake, allowing it to cascade down the sides. If desired, sprinkle sliced almonds over the top for added texture and decoration.
Cooking Notes:
- Butter Temperature: Ensure the butter is softened but not melted. This helps to incorporate air into the batter, giving the cake a light and fluffy texture.
- Vanilla Bean Paste: If you can’t find vanilla bean paste, substitute with 2 teaspoons of pure vanilla extract or scrape out the seeds from a whole vanilla bean.
- Cooling Time: Allow the cake to cool in the pan for at least 10 minutes before inverting to avoid breaking.
- Glaze Thickness: Adjust the thickness of the glaze by adding small amounts of milk or powdered sugar until you reach the desired consistency.
Serving Suggestions:
This Vanilla Bean Bundt Cake with Almond Glaze is perfect for any occasion. It can be enjoyed warm or at room temperature. Serve it with a side of fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream for a delightful dessert. For a more festive presentation, sprinkle the top with powdered sugar or edible flowers.
Tips:
- Room Temperature Ingredients: Use room temperature eggs, milk, and sour cream for a smoother batter and better rise.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cake can also be frozen (without the glaze) for up to 3 months. Thaw overnight in the refrigerator before glazing.
- Enhancing Flavors: For a stronger almond flavor, increase the almond extract in the glaze to 1 ½ teaspoons.
- Bundt Pan: Use a high-quality, non-stick Bundt pan for the best results. If using a dark-colored pan, consider reducing the oven temperature by 25°F to prevent over-browning.
Prep Time:
20 minutes
Cooking Time:
55 minutes
Total Time:
1 hour 15 minutes
Nutritional Information (Per Serving):
- Calories: 350
- Protein: 5 grams
- Sodium: 180 mg
Conclusion
This Vanilla Bean Bundt Cake with Almond Glaze is an impressive yet easy-to-make dessert that’s bound to become a family favorite. Its moist and tender crumb, rich vanilla notes, and sweet almond glaze make it a perfect choice for any gathering. It’s versatile, elegant, and bursting with homemade goodness. Whether you’re hosting a celebration or enjoying a quiet evening at home, this cake delivers a sophisticated sweetness that everyone will love.
PrintVanilla Bean Bundt Cake with Almond Glaze Recipe
- Total Time: 1 hour 15 minutes
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tbsp pure vanilla bean paste (or 1 vanilla bean, seeds scraped)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sour cream, room temperature
For the Almond Glaze:
- 1 ½ cups powdered sugar, sifted
- 3 tbsp whole milk (or heavy cream for a richer glaze)
- 1 tsp almond extract
- ¼ tsp vanilla extract
- Sliced almonds, for garnish (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan generously with butter or non-stick spray. Dust lightly with flour, tapping out any excess to ensure the cake releases easily after baking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This step is crucial for a moist and airy texture.
Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well mixed.
Step 5: Mix in the vanilla bean paste (or scraped vanilla bean seeds) until fully incorporated.
Step 6: On low speed, alternate adding the flour mixture and milk to the batter, beginning and ending with the flour. Add the sour cream and mix until the batter is smooth and creamy. Be careful not to overmix, as this can make the cake dense.
Step 7: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Step 8: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the top should spring back lightly when touched.
Step 9: Allow the cake to cool in the pan for 10-15 minutes. Gently run a knife around the edges to help release the cake. Invert the Bundt pan onto a wire rack and let the cake cool completely.
Step 10: While the cake cools, prepare the almond glaze. In a small bowl, whisk together the powdered sugar, milk (or cream), almond extract, and vanilla extract until smooth. The glaze should be thick yet pourable; add more milk if needed to reach your desired consistency.
Step 11: Drizzle the almond glaze generously over the cooled cake, allowing it to cascade down the sides. If desired, sprinkle sliced almonds over the top for added texture and decoration.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 350
- Sodium: 180mg
- Protein: 5g