Very Vanilla Celebration Bundt Cake

I love baking everything from cookies to pies and cakes, as you may already know, and this Very Vanilla Celebration Bundt Cake is so easy to put together for any occasion, and super festive and fun.

It’s very vanilla flavor comes from vanilla paste, which you can find almost everywhere and it gives the batter that extra pop of vanilla bean taste.  The batter is buttery and fragrant, and bakes up easily in a bundt pan that has been buttered and floured.  The trick to removing a bundt cake is to let it cool about 30 minutes, before loosening it with a table knife around the edges.  It will release quickly and can be inverted on a cake stand or board.

Cream cheese icing is drizzled over the top with a whisk for a thick covering that clings to the crumb of the cake.  In all honesty, it’s my favorite part of most cakes, but don’t tell anyone.  Colorful sprinkles on top of the frosting make the cake sparkle and give it more personality.  I recommend finding some that are different sizes and shapes for even more pizzazz.

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Ingredients

Cake

1 cup salted butter, room temperature (I always bake with salted) + more for pan

6 ounces cream cheese, room temperature

2 1/2 cups granulated sugar

6 large eggs, room temperature

1 tablespoon vanilla paste

3 cups all-purpose flour + more for pan

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk

Cream Cheese Glaze

2 cups confectioner’s sugar, sifted

2 ounces cream cheese, room temperature

1/2 teaspoon vanilla paste

3 tablespoons milk + more for thinning (if necessary)

sprinkles for decorating, optional

(Makes 12-Cup Bundt Cake)

To Prepare:

1. Preheat oven to 350 degrees.  Butter and flour 12-cup bundt pan and set aside.
2. In a stand mixer or large bowl, cream together butter, cream cheese and sugar for 3 minutes.
3. Add eggs one at a time – mixing in between each addition.  Add vanilla paste and mix for 1 minute.
4. Add flour, baking powder and salt to a small bowl and whisk.  Add by thirds into butter mixture, alternating with milk until just combined.
5. Dollop batter into pan and smooth out on top.  Bake for 55-60 minutes or until a toothpick comes mostly clean.  Remove and cool 30 minutes before inverting onto a cake stand.
6. In a stand mixer, combine confectioner’s sugar and cream cheese.  Mix on low until combined and add vanilla paste and milk.  Add enough milk to be able to thickly drizzle over cake.
7. Add sprinkles on top, if desired.  Enjoy!