EASY CLASSIC VANILLA BUNDT CAKE

Serving the holy afternoon tea in Pakistan, the first cake I ever came across was an Easy Classic Vanilla Bundt cake. When I first started 2022, it was also the first dish I posted on Bake With Zoha.

Though I was concerned it was too straightforward, I soon discovered people want straightforward. Hundreds of people complimented and replicated that recipe; it only made sense to bring it back, with some adjustments.

This is my better but still Easy Classic Vanilla Bundt cake recipe. With no hard processes or fancy ingredients, the batter takes all of 10 minutes to create and you can have a wonderful, soft cake within an hour.

I like to call it failsafe and very beginner friendly. It is absolutely the ideal companion for your morning, midday, or evening tea or coffee regimen; and fantastic for hosting!

Like the elements, the technique is rather simple as well! Less than ten minutes are needed, and it largely comes together in one basin. Allow me to show you a video walkthrough:

1. SIFT AND MIX DRY INGREDIENTS

    Pre-heat your oven to 350F (conventional; no fan) before you begin.

    Into a bowl, sift the flour, cornstarch, salt, baking powder and baking soda; then, whisk to mix. This is not a step to skip; without sifting the dry ingredients, the batter will be lumpy and thick.

    Using this sifter with a built-in mechanism speeds sifting of dry components considerably faster!

    2. WHISK WET INGREDIENTS

      Whisk the sugar in a separate dish with melted butter and oil for one to two minutes until the mixture starts to get somewhat lighter and changes colour. You could accomplish this with a hand whisk or with a blender!

      Add the eggs and vanilla; whisk once more for one to two minutes until the mixture begins to take on an aerated, frothy texture.

      3. FOLD THE DRY INGREDIENTS AND BUTTERMILK INTO WET INGREDIENTS

        Add a third of the buttermilk now to the wet components and gently swirl. Using a third of the dry ingredients, gently fold with a rubber spatula until almost blended in.

        Till all the ingredients have been blended, repeat this process, using a third of the buttermilk followed by a third of the flour.

        3 tips:

        Try not to stir the batter right away after adding both buttermilk and dry ingredients. The flour will quickly form lumps beside the buttermilk.

        Mix the dry ingredients gradually; avoid overmixing as this can produce gluten and result in a rubbery texture for the cake. For this stage, I advise using a rubber spatula—like this one.

        Should you be pressed for time, you might first whisk all the buttermilk and then mix the dry ingredients in. Just breaking this into three phases lets u1s combine the components without overly mixing.

        4. PREPARE THE BUNDT PAN

        Bundt pans may now be somewhat difficult to correctly line! We must prevent the catastrophe when we are ready to present cake but it refuses to come out of the pan in one whole.

          HOW TO PROPERLY LINE A BUNDT PAN

          You should not worry too much; ideally, your bundt pan is fresh and nonstick. Still, here are some choices that, based on my experience, seem best:

          With a pastry brush, generously spread butter or oil into the bundt pan, being sure to reach every crack and corner so nothing sticks. After that, evenly distribute a liberal layer of granulated sugar by tapping your pan in several directions. Get rid of any extra sugar.

          Indeed, the sugar forms a crust on the cake, but I myself quite enjoy that! Many advise substituting flour, but I have experienced conflicting experiences with it.

          Another choice is to use baking spray—which differs from oil spray—like this one.

          5. BAKE!

            Now pour the cake batter into the bundt pan and into the oven we shall proceed! This cake will bake up (or until a toothpick inserted into center comes out clean) in about thirty minutes. The size, shape, and material of your bundt pan will affect the precise time; so, just be careful not to overbaze the cake.

            6. SERVE AND ENJOY! 

              After ten minutes of cool-down within the pan, gently rotate the cake out onto your preferred serving stand. Before serving, I prefer to coat the cake with powdered sugar as I feel it looks really lovely with essentially little work.