Easy Vanilla Bundt Cake
This Easy Vanilla Bundt Cake is the ultimate indulgence for your sweet tooth! Moist, rich, and topped with luscious cream cheese frosting, it's perfect for any occasion. Serve it at your next gathering, and watch as it disappears!
Equipment
- Bundt Pan
- KitchenAid stand mixer
Ingredients
- 1 box white cake mix 15.25 ounces
- 1 box instant cheesecake pudding mix 3.4 ounces
- ¾ cup 2% or whole milk
- ¾ cup vegetable oil
- 4 large eggs slightly beaten
- 2 teaspoons vanilla paste
- 1 teaspoon almond extract
- 4 ounces cream cheese softened to room temperature
- 2 tablespoons unsalted butter softened to room temperature
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla paste
Instructions
- Preheat your oven to 350°F (175°C). Spray a 12-cup bundt pan with nonstick cooking spray.
- In a large mixing bowl, combine the white cake mix and the instant cheesecake pudding mix. Add in the milk, vegetable oil, and slightly beaten eggs. Beat the mixture on medium speed for about two minutes until smooth.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Place the bundt pan in the oven and bake for 40 to 45 minutes. Check for doneness with a toothpick.
- Allow the cake to cool in the pan for 45 minutes before inverting onto a wire rack.
- In a mixing bowl, combine cream cheese and unsalted butter. Beat until well combined.
- Gradually add powdered sugar while mixing until smooth. Add vanilla paste and mix again.
- Spread the frosting over the cooled bundt cake. Top with sprinkles if desired.
Notes
- Tip 1: To store any leftover cake, keep it in an airtight container at room temperature for up to three days.
- Tip 2: You can freeze the cake for up to three months.
- Tip 3: This cake pairs wonderfully with coffee or tea.
- Tip 4: Feel free to add chocolate chips or nuts to the batter.
- Tip 5: Top the cake with fresh fruit for a refreshing touch.