This vanilla Bundt® cake is delicious plain or topped with fresh strawberries and whipped cream. The outside has a sugar crust that turns golden brown and sparkles while the center of the cake remains light and moist.


Recipe Summary

15 mins
1 hr
20 mins
1 hr 35 mins
1 cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a fluted tube cake pan (such as Bundt®) with cooking spray. Sprinkle 1/4 cup superfine sugar all along the sides and bottom of the pan until evenly coated. Dump out and reserve any extra sugar.

  • Mix flour, baking powder, baking soda, and salt together in a bowl. Scrape out all the seeds from the vanilla bean pods into a small bowl. Discard pods.

  • Beat sugar and butter together in another bowl until fluffy. Mix in vanilla seeds and vanilla extract until well incorporated. Add eggs, one at a time, beating well after each addition. Alternately mix in flour mixture and buttermilk with a wooden spoon, a little at a time, beginning and ending with flour mixture, until just combined.

  • Pour batter evenly into the prepared pan and tap gently on the counter or stovetop to eliminate air bubbles. Sprinkle the reserved superfine sugar over the batter, adding more to completely coat, if you wish.

  • Bake in the preheated oven until the cake is golden brown and a toothpick inserted into the middle comes out clean, about 1 hour. Cool until cake is warm, about 20 minutes; invert onto a rack or plate and let the cake cool completely before you remove from the pan.

Cook's Note:

You can use butter to grease the pan instead of cooking spray, if preferred.

Nutrition Facts

438 calories; protein 6.2g; carbohydrates 60.8g; fat 19.4g; cholesterol 108.6mg; sodium 237.8mg. Full Nutrition