Ridiculously Easy Vanilla Bean Bundt Cake

Golden Vanilla Bean Bundt Cake with a shiny glaze, displayed on a white cake stand with blue polka dots, topped with a small vase of fresh daisies. Blue and white china cups and a matching teapot in the background.

4.86 from 7 votes

Ridiculously Easy Vanilla Bean Bundt Cake

This Ridiculously Easy Vanilla Bean Bundt Cake is tender, moist, and full of vanilla-almond flavor! Made in one bowl with no mixer needed, it’s topped with a simple glaze that adds a crisp, shiny finish.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: easy bundt cake, freezer-friendly cake, make-ahead dessert, moist vanilla cake, no mixer cake, one bowl cake, ridiculously easy cake, vanilla almond cake, Vanilla Bean Pound Cake, Vanilla Pound Cake

Servings:

Calories: 319kcal

Author: Chris Scheuer

Ingredients

For the cake batter:

½ cup neutral flavored oil avocado, sunflower, grapeseed, canola, or vegetable oil
½ cup soft butter I use salted butter.
1 ½ cups granulated sugar
2 large eggs
⅔ cup half and half or whole milk
Scraped seeds from 1-2 vanilla bean pods You can also use 2 teaspoons vanilla bean paste OR 2 teaspoons vanilla extract.
¼ teaspoon almond extract
2 teaspoons baking powder
¾ teaspoon kosher salt
2 ½ cups all-purpose flour
1 cup sour cream

For the glaze:

¾ cup powdered sugar
¼ cup water
¼ teaspoon almond extract

US Customary - Metric

Instructions

For the prep:

Read the Café Tips in the Notes section below this recipe for tips and tricks to ensure success.
Place the butter in a medium-large microwave-safe bowl and microwave on high power for 60-90 seconds or until melted. Set aside to cool while you gather the ingredients and prepare the pan.
Line a sheet pan with a large piece of aluminum foil. Set aside.
Preheat the oven to 325ºF. Spray a 10-12 cup Bundt or tube pan generously with baking spray, then rub the interior with a small piece of paper towel to make sure all the crevices are coated. Spray lightly one more time. Place the Bundt pan on the prepared sheet pan. Set aside.

For the cake batter:

Add the oil and sugar to the melted butter. Whisk together until well combined. The texture will be a little sandy at this point.
Add the eggs, one at a time, whisking for 30 seconds after each addition.
Add the half-and-half (or milk) and vanilla. Stir until nice and creamy.
Add the scraped vanilla beans, baking powder and salt, stirring until incorporated.
Add the flour, and stir just until it starts to disappear. Lastly, add the sour cream and stir to create a nice smooth texture.

To finish and bake:

Scrape the batter into the prepared pan and bake for 50-60 minutes until the cake is nicely domed and the top is a beautiful golden brown. If you notice the top edges of the cake getting golden brown before the top, just pull up the foil around the edges of the pan for the last 5-10 minutes.
You can use a toothpick to determine doneness (it should come out clean when inserted into the center of the cake), but the BEST way to test doneness is with an instant thermometer. The temperature will read 200-205˚F (93-96˚C)when perfectly done.
When the cake is done, transfer it to a wire rack and allow to cool for 15 minutes. Then flip it out onto a wire rack that has been placed on top of a piece of foil or parchment paper (to catch glaze drips).

For the glaze:

While the cake is resting in the pan, make the glaze by combining the water, powdered sugar and almond extract in a medium microwave-safe bowl or measuring cup. Whisk until smooth. If there are stubborn lumps, microwave the mixture for 30 seconds then whisk again until smooth.
Brush the glaze all over the warm cake. Keep going over the cake until you use it all. Allow the cake to come to room temperature undisturbed, then store under a cake dome or in a storage container. This cake freezes well!

Last Step:

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Notes

Café Tips for Making This Vanilla Bean Bundt Cake

One Bowl: This recipe was designed to be a one-bowl, no-mixer recipe. It comes together quickly with just a whisk and a spatula. That said, if you prefer using a mixer, go for it! Just be careful not to overmix. After adding the flour, only mix until the flour has disappeared. Same with the sour cream.

Vanilla Beans: I love the little flecks of vanilla bean in this cake. However, vanilla beans can be pricey at the grocery store, so I purchase them online. Here's a great video demonstration on how to scrape the fabulous beans from a vanilla bean pod.

Half and Half:
If you live outside of the U.S or Canada, you might not be familiar with half and half. It's an American convenience product often used for coffee. It's simply a mixture of half milk and half cream. You can also use whole milk for this recipe.

Options for baking pans:
This recipe is flexible! A 10-cup Bundt pan will give you a taller, more compact cake, while a traditional 12-cup Bundt pan results in a slightly shorter but wider cake. You can also bake this recipe in two 8-inch round pans, or even a 9x13-inch sheet cake pan. Keep an eye on the cake toward the end of the baking time and adjust as needed.

Add a little floral flair:
Because this Vanilla Bean Bundt Cake has a simple, elegant look, we love dressing it up by tucking a small vase of fresh flowers into the center hole. It’s an easy way to create a showstopping (and cheerful!) presentation. See the photos above for inspiration!

Almond or not? It’s up to you!
The almond extract adds a lovely, subtle European flair to the flavor, but if you’re not a fan, feel free to leave it out. The cake will still be absolutely delicious with just vanilla.

Don’t overbake:
For the perfect moist crumb, keep an eye on the baking time. The best way to check for doneness is with an instant-read thermometer. The cake is ready when it registers 200–205˚F in the center.

Switch up your tools:
I like to start out mixing the batter with a whisk, then once it’s time for the flour, switch to a silicone spatula. This gentle mixing method helps keep the crumb tender and prevents overmixing.

Whisk, whisk whisk the eggs:
Don’t rush this step! Add the eggs one at a time and whisk for 30 seconds after each addition. This extra time adds air and structure, giving the cake that light, tender texture everyone loves.

Nutrition