Vanilla Bean Bundt Cake

Vanilla Bean Bundt Cake

I love a good cake. Especially a Bundt cake. I've made many a Bundt over the years, but this Vanilla Bean version is probably my favorite. By using whole vanilla beans, you can see the tiny little black flecks throughout the cake. And while it's baking, the smell in the house is out of this world.

This cake makes the perfect holiday dessert. Simple yet beautiful. And it's very easy to make.

If you're feeling especially festive, you could drizzle strawberries or cherries over the top, but I think the vanilla glaze is just perfect. 


Vanilla Bean Bundt Cake
Recipe written by The Chef Next Door
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Ingredients:
1 tsp light rum 
1 vanilla bean, split lengthwise
1 1/2 cups cake flour
2 tsp baking powder
1/4 tsp salt
1/2 cup plus 6 Tbsp unsalted butter, room temperature
3/4 cup sugar
1/4 cup light brown sugar
3 eggs
1 tsp pure vanilla extract
1/2 cup buttermilk

For the glaze:
2/3 cup powdered sugar
4 tsp milk
1 tsp pure vanilla extract

Preheat the oven to 325 degrees. Spray a Bundt pan with nonstick baking spray. 

Pour the rum into small bowl. Scrape all the seeds from the vanilla bean into the rum and stir to blend; set aside.

In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of your stand mixture, beat the butter and both sugars until light and fluffy. Add the eggs, one at a time, beating until well blended after each addition. Beat in the rum-vanilla bean mixture and the vanilla extract. Add the flour mixture alternately with the buttermilk, beating until blended after each addition. 

Transfer the batter to the prepared pan and smooth the top evenly. This a small cake so the batter will come only halfway up sides of pan.

Bake the cake until a cake tester inserted near the center comes out clean, about one hour. Cool in the pan on a cooling rack for about 30 minutes, then invert the cake onto the rack and cool completely before glazing.

To make the glaze, whisk the powdered sugar, 4 teaspoons milk, and vanilla in small bowl to blend. If the glaze is too thick, add more milk just a 1/4 teaspoonful at a time.

Once the cake is cooled, drizzle the glaze all over the top of the cake. Store leftovers covered, at room temperature.

Bon Appetit!