Classic bundt cake: tall and soft, ready with just a few ingredients!

Difficulty: Low
Serves: 6-8
By Cookist

Bundt Cake

Bundt cake is a classic dessert that is perfect for any occasion. It always looks impressive on the table and is easy to dress up even more for special occasions. With its distinctive ring shape and moist, tender crumb, this cake is sure to impress your guests. The best part? It's surprisingly easy to make. With just a few simple ingredients (like eggs, sugar, butter, milk, and flour) and a little bit of time, you can create a beautiful and delicious cake that everyone will love. Whether you're looking for a dessert to serve at a holiday gathering or just want to indulge in a sweet treat, a Bundt cake is the perfect choice. So why not give it a try today?

Bundt Cake Ingredients

  • Eggs – use large eggs that are at room temperature
  • Sugar – use granulated sugar
  • Butter – use unsalted or salted butter (if using unsalted butter, add a pinch of salt to the batter)
  • Milk – use full-fat milk for best results
  • Flour – use all-purpose flour, not cake flour
  • Baking powder – use baking powder, and not baking soda!
  • Powdered sugar – used for dusting the cake just before serving


Test the bundt cake to see if it’s done. Insert a wooden skewer into your cake and see if moist crumbs stick to the skewer. Then you know the cake is done. If you see wet batter, you’ll need to bake the cake a little bit longer. Cakes usually continue cooking for a short while after baking, so don’t wait until the skewer is completely clean, otherwise, you’ll end up with an overbaked cake.

Add ½ tsp of lemon, orange, or caramel extract for another layer of flavor.

To make this dairy-free, use vegan butter (the higher the fat content, the better!), and almond milk.

Bundt Cakes can be difficult to remove from the tin. For a nice smooth-looking cake, use a non-stick Bundt pan.

Even if you use a non-stick Bundt pan, you have to grease it properly. Grease with vegetable oil or cooking oil spray with flour. Dust with a light sprinkling of flour. If your pan has a decorative pattern, make sure to get the oil into every nook and cranny!

Allow the cake to cook in the pan for a few minutes before you attempt to remove it.

How to Store Bundt Cake

Store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

250g (1 1/4 cups)
Butter melted
130g (1/2 cup)
180g (3/4 cup)
Vanilla Extract
350g (3/4 cup)
Baking powder
16g(1 tbsp)
Powdered sugar


In a bowl add the eggs, and sugar and mix with an electric mixer until the sugar is dissolved.

Add the butter, and milk and mix again.

Add the vanilla essence, baking powder, and flour gradually and mix again until the batter is smooth with no lumps.

Prepare the Bundt cake tin by greasing it with butter and sprinkling it with flour. Pour the batter into the cake mold and bake in the oven at 180°C/360°F for 40 minutes.

Take out the cake from the oven, let it cool completely, and decorate it with powdered sugar.

Serve and enjoy!

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