Light & Fluffy Vanilla Bundt Cake
A tender, cloud-like vanilla cake that suits any occasion, from a casual weekday treat to a weekend family dessert. Folded egg whites give it an irresistibly airy crumb that sets this simple bake apart. Beginner-friendly and always a crowd-pleaser.
🛒 Ingredients
12 servings
- 2 cups (400 g) granulated sugar
- 3 cups (375 g) all-purpose flour
- 4 tablespoons (60 g) softened unsalted butter
- 3 large eggs, yolks and whites separated
- 1½ cups (375 ml) whole milk
- 1 tablespoon baking powder
- 1 teaspoon pure vanilla extract
- Butter and flour for greasing the pan
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a bundt or tube pan thoroughly.
- 2
Beat the egg whites with a pinch of salt to stiff peaks. Set aside.
- 3
In a large bowl, beat the egg yolks, softened butter, and sugar together until pale and fluffy, about 3 minutes.
- 4
Add the flour and milk in alternating additions — flour, milk, flour — mixing continuously until the batter is smooth and lump-free.
- 5
Stir in the baking powder and vanilla extract just until combined.
- 6
Using a spatula, gently fold in the beaten egg whites with upward strokes to keep the batter light and airy.
- 7
Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
💡 Chef's Tip
For extra brightness, stir the zest of one lemon or orange into the batter. A dusting of powdered sugar right before serving is all the decoration this elegant cake needs.
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