Celebrate Easter with this beautiful and simple Vanilla Bundt Cake recipe. Originating in Germany, you can drizzle your Vanilla Bundt Cake with the glaze as we have, or dust it with icing sugar. Light, fluffy and delicious!

Vanilla Bundt Cake Recipe




  • 160g unsalted butter, at room temperature
  • 560g caster sugar
  • 480g plain flour
  • 2 tbsp baking powder
  • Pinch of salt
  • 480ml whole milk
  • 4 eggs
  • 1 tsp vanilla extract
  • Oil spray, for greasing


  • 2 cups icing sugar
  • 2 tbsp milk, plus more if needed
  • 1 tsp lemon juice
  • ½ teaspoon vanilla extract
  • Gel food colouring
  • Cadbury Mini Eggs to decorate


  1. Set the oven to 190C and spray the bundt tin thoroughly with oil.
  2. Put the butter and sugar in a stand mixer bowl and beat them until pale. Add the flour, baking powder and salt, and beat on slow speed until everything is combined. 
  3. Gradually pour in half the milk. Beat until the milk is just incorporated.
  4. Mix the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds. Then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a silicone spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  5. Spoon the mixture into the bundt tin until two-thirds full. Bake in the preheated oven for 20 to 25 minutes, or until light golden and the sponge bounces back when touched.
  6. Allow the cake to cool completely on a cooling rack or tray.
  7. Prepare the glaze by mixing the icing sugar, milk, lemon juice and vanilla extract in a bowl until smooth. The glaze should be thick but pourable. Add more icing sugar or milk as needed. Pour into separate small bowls and tint with gel food colouring. Make sure to keep it covered to prevent the glaze from setting.
  8. Top the cake with the glaze. Try not to get too much glaze in the centre.

Recipe by Kitchen Warehouse

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Recipe Name
Vanilla Bundt Cake
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