Classic Vanilla Bundt Cake
- Oil for brushing pan
- 3 cups (750 mL) flour
- 1 tsp (5 mL) baking powder
- ½ tsp (2 mL) baking soda
- 1 cup (250 mL) butter (2 sticks), softened
- 1 cup (250 mL) sugar
- 1 tsp (5 mL) salt
- 2 eggs
- 1 cup (250 mL) full-fat Greek yogurt
- 1 cup (250 mL) whole milk
- 1 tbsp (15 mL) vanilla
- Optional Toppings: Easy Cake Glazes
Preheat the oven to 350°F (180°C). Brush the Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.
Combine the flour, baking powder, and baking soda in a medium mixing bowl. Set aside.
Combine the butter, sugar, and salt in a large mixing bowl. Beat with an electric mixer on medium speed until it’s smooth and light in color.
Add the eggs one at a time, beating well after each addition. Add the Greek yogurt, milk, and vanilla, and beat until smooth, scraping down the sides of the bowl as needed.
Add the flour mixture and beat until the ingredients are just combined and there are no lumps.
Pour the batter into the prepared pan. Lightly tap the pan on the counter to even out the batter. Bake for 45–50 minutes, or until the Cake Tester & Releaser inserted in the center comes out clean.
Let the cake cool in the pan for 5 minutes before releasing. Carefully invert the pan onto a cooling rack. Let it cool completely before glazing.
- 12 servings
Nutrients per serving:
U.S. Nutrients per Serving: Calories 370, Total Fat 19 g, Saturated Fat 12 g, Cholesterol 75 mg, Sodium 320 mg, Carbohydrate 43 g, Fiber 1 g, Sugars 19 g, Protein 6 g