Dessert,  Recipes

Baby Bundt Vanilla Cake

I love to make desserts for the kids, but whole big cake is just too much to have around, and besides it’s way too tempting for Jeff and me. Enter the baby bundt, I named it “baby” because it fills up about half of a bundt pan. This cake is Dashiell’s current favorite – it’s yummy, can be dressed up with whipped cream or ice cream, and cooks in 30 minutes. You certainly don’t need to make this cake as a bundt. I didn’t even have a bundt pan until about a month ago, when I found an extra one in my mom’s basement. A bit off topic, but the kids and I know Gigi’s basement is a treasure trove of surprises. Right now I have my eye on a panini press and some vintage Maryland food tins to add to my collection. Back to the recipe…now the bundt pan is staple for me. Anytime I am tempted to make cupcakes (usually from a box mix), I just dump everything in a bundt pan instead, it’s so much faster! Kids love cake, so whip this one up when you have a little bit of extra time.

Baby Bundt Vanilla Cake
Author: Kate Wagner
Serves: 8
This cake has a poundcake-like consistency with a delicate vanilla flavor. Delicious with a cup of tea or as an after-dinner treat. Happy cooking!
  • 2 sticks Butter, unsalted, softened
  • 1 cup Sugar
  • 4 Eggs, large
  • 4 tsp Vanilla extract
  • 1/2 tsp Salt
  • 2 cups Flour, all-purpose, leveled in measuring cup (plus extra for the pan)
  1. Preheat oven to 350 and spray (I use canola spray or you can butter) and flour a bundt pan. Set aside.
  2. In a standing mixer or a medium mixing bowl with a handheld mixer, combine butter and sugar.
  3. Add eggs and mix well.
  4. Add vanilla, salt and flour and beat until just mixed.
  5. Pour into prepared bundt pan.
  6. Bake for 30 minutes or until a toothpick inserted comes out clean.
  7. Let cool in pan 15 minutes. Then invert onto a wire rack to cool completely.


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