The classic bundt cake is the quintessential homemade dessert: soft, genuine, and made with a few simple ingredients. It’s perfect for breakfast or to serve with a cup of tea as a snack, a dessert that everyone agrees on, both adults and children.
This is not just any recipe: it’s mom Annamaria’s bundt cake, which for me remains the best ever. She had a special touch: she always sprinkled the top with sugar crystals that became crunchy when baked, giving the cake a rustic, homemade look.
If you love simple and soft desserts, I recommend also trying the chocolate bundt cake and the soft embrace bundt cake that everyone loves, both adults and children.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Classic Bundt Cake Ingredients
- 2 1/2 cups all-purpose flour
- 5 1/2 oz butter
- 4 eggs
- 1 1/4 cups sugar
- 2/3 cup milk
- 1 teaspoon aromatic mix for desserts (or grated lemon zest)
- 1 packet baking powder for desserts
Tools
- Mold for 9.5-inch bundt cake
- Electric whisk
- Bowl
Prepare the Classic Bundt Cake
Cream the softened butter with the sugar until you get a light and fluffy cream.
Add the eggs one at a time, continuing to mix well.
Gradually pour in the milk and the grated lemon zest, mixing with the whisk.
Incorporate the sifted flour with the baking powder, mixing gently until a smooth and homogeneous batter is obtained.
When the batter is ready, pour it into a greased and floured 9.5-inch mold. This is where a sweet memory resurfaces: my brother and I couldn’t wait to “clean” the bowl, scooping up with a spoon the little batter that was left. It was our favorite moment, the most delicious secret of mom’s bundt cake.
Bake in a preheated static oven at 350 °F and cook for about 40–45 minutes, always doing the toothpick test to check the baking.
Once ready, let it cool completely before unmolding and serve it with a dusting of powdered sugar.
Storage and Tips
The classic bundt cake keeps under a glass dome for 4–5 days. You can also slice it and freeze it, to always have it ready for breakfast.
Gluten-free variant: replace the all-purpose flour with a gluten-free cake mix.
Freshness effect: add the grated zest of a lemon or an orange to the batter.
You can replace the butter with 1/2 cup of vegetable oil for a lighter bundt cake.
Frequently Asked Questions about Classic Bundt Cake
Why doesn’t my bundt cake rise?
Always check the freshness of the baking powder and cream the butter well with the sugar to incorporate air.
Can the bundt cake be made even softer?
Yes! Just replace the milk with 2/3 cup of plain or vanilla yogurt: the result will be softer and more fragrant.
