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Vanilla Bean Milk Bundt Cake

This is especially wonderful with vanilla frozen yogurt and blackberries. It’s pretty much the perfect cake to make on a whim when craving dessert or when needing to impress unexpected guests.
By Natasha Steinberg

Vanilla Bean Milk Bundt Cake

The ingredients for this cake are things I virtually always have on hand, and the method is super quick and easy. The only prep required is room temperature butter, which is typically not a problem for me since I usually keep at least a stick of butter out of the fridge at all times anyway (ya know, just in case). But if you aren’t crazy like me and need room temperature butter in a flash, simply cube the butter and let it sit in a sunny window for 20 minutes or microwave it on low power in 15-second intervals until soft.

Vanilla Bean Milk Bundt Cake
 
Prep Time
Cook Time
Total Time
 
This is especially wonderful with vanilla frozen yogurt and blackberries. It’s pretty much the perfect cake to make on a whim when craving dessert or when needing to impress unexpected guests.
Author:
Recipe Type: Dessert
Serves: 4
Ingredients
  • 113 g (1/2 cup) butter, at room temperature
  • 200 g (1 cup) granulated sugar
  • 3 eggs 125 ml (1/2 cup)
  • whole milk (2% milk or buttermilk also works)
  • 1 vanilla bean, scraped or 1 Tbsp. vanilla bean paste
  • 188 g (1½ cups) all-purpose flour
  • 1 tsp. baking powder
  • pinch of salt powdered sugar for dusting
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a regular bundt pan. In a large bowl, whip together the butter and sugar until smooth and light. Mix in eggs, one at a time, beating well after the addition of each. Add the remaining ingredients and mix about a minute until super smooth. Pour into prepared pan and smooth the top (I usually do this part with a clean index finger). Rap pan against the counter a couple of times. Bake for 30-35 minutes until tester comes out clean. Let cool in pan for 10 minutes then invert onto wire rack to cool completely. Cake will keep in an airtight container at room temperature for several days. I actually find it’s best the day after it’s made.
Natasha Steinberg

Natasha Steinberg

Natasha is a love-and-matriarch-taught maker of sweet things. She is passionate about using local and seasonal ingredients and making simple, satisfying sweets that make even the least of sweet tooths swoon. Although she is a native Texan, she currently resides in Atlanta where she is finishing up law school and documenting her sweet adventures through photos, recipes, and stories on her blog at tartletsweets.blogspot.com.

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Originally Published: July 10, 2013

6 Responses to Vanilla Bean Milk Bundt Cake

  1. sara Reply

    July 10, 2013 at 7:16 pm

    Lovely! This cake looks really wonderful. I have some blueberries that I bet would be amazing with it! :)

  2. Lori Reply

    July 11, 2013 at 12:18 am

    How much milk?

  3. Rachael Reply

    July 11, 2013 at 5:02 pm

    Damn, mis en place…….. How much milk….I am making this cake as I type!!!

    • Rachael Reply

      July 11, 2013 at 5:04 pm

      I’m guessing half a cup. :)

  4. Natasha Steinberg

    Natasha Reply

    July 12, 2013 at 1:16 am

    Sorry about that… 125 ml (1/2 cup) is right!

  5. Mia Reply

    November 10, 2013 at 11:17 am

    I am in love with this cake. I bought a bread pan to make zucchini bread, and the bundt pan was incuded in the purchase, and this was the very first bundt cake I’ve made and I was really shocked that it tasted this good. Thank you thank you.

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