The Vanilla Bundt Cake is the king of Italian breakfast. You know those tall and inviting cakes you find on café counters? The ones with a perfect consistency, firm yet incredibly soft to bite? This is exactly that recipe. Thanks to the use of oat milk and oil, you’ll get a fragrant and aromatic cake that stays moist for days, becoming the inseparable companion to your cappuccino or afternoon tea.
The beauty of this cake lies in its structure: it is not a cloud that deflates, but a proud and substantial bundt cake, made special by the crunchiness of the sugar sprinkles on top. Let’s see how you can make it in your kitchen.
If you love cakes, try the breakfast cake, the cloud cake, the chocolate bundt cake or even the ricotta cake.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Preparation of the Classic Vanilla Bundt Cake
- 5 eggs
- 12.35 oz all-purpose flour
- 2/3 cup milk (oat)
- 5.5 oz vegetable oil
- 6 oz sugar
- 1 packet baking powder
- 1 pinch salt
- 1 tablespoon vanilla extract
Tools
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- Electric Whisks
- Hand Whisks
- Bundt Pan 9.5 inches
Steps for Preparing the Café-Style Bundt Cake
Start by separating the yolks from the whites. To achieve that typical café consistency, whip the egg whites into stiff peaks, gradually adding about a third of the sugar. This will create a sort of firm meringue that will provide stability and strength to your bundt cake’s leavening.
In another bowl, beat the yolks with the remaining sugar until light. While working with the electric whisks, slowly pour in the vegetable oil and then the milk (you can also use oat milk for a lighter version).
Incorporate the sifted flour along with the baking powder. Scent the batter with the vanilla extract and add a pinch of salt. Finally, fold in the whipped egg whites: gently mix with a spatula, using movements from bottom to top, to incorporate air without deflating the “meringue” structure.
Brush a 9.5-inch bundt pan with oil and flour. Pour the mixture and enrich the surface with plenty of sugar sprinkles. Bake in a static oven at 356°F for about 40-45 minutes. Before taking it out, always do the toothpick test to ensure the center is perfectly cooked.
Tips for a Perfect Result
Sifting: To achieve that fine and regular grain typical of café desserts, sift the flour at least twice. This avoids lumps and makes the batter lighter.
Sugar on top: Don’t skimp on the sprinkles! During baking, they will create that sweet crust that contrasts divinely with the soft inside of the bundt cake.
Milk temperature: Make sure the oat milk is at room temperature. If it’s too cold from the fridge, it might block the proper emulsification of fats in the batter.
Variations
Chocolate Chips: If you want an even more indulgent version, add 80 g of floured dark chocolate chips (to prevent them from sinking) before baking.
Lemon Flavor: Replace the vanilla with the grated zest of two organic lemons for a fresher and more citrusy taste.
Type 1 Flour: If you are looking for a more rustic and “old-fashioned” flavor, replace 100 g of all-purpose flour with type 1 flour.
Storage
Under a Bell: This bundt cake is phenomenal because it doesn’t dry out quickly. It keeps perfectly for 4-5 days under a glass bell.
In the Freezer: You can freeze it already sliced: it will be your strategic stash for last-minute breakfasts!
Now It’s Your Turn!
This Vanilla Bundt Cake is proof that you don’t need to go to a café to enjoy a royal breakfast. It’s simple, genuine, and of disarming goodness.
Do you like to enjoy it dipped in milk or do you prefer to eat it “dry” to taste all its fragrance? Write it in the comments and remember to tag me on social media if you try this recipe!
Frequently Asked Questions
Why didn’t my bundt cake rise as high as the café’s?
It often depends on the strength with which the eggs are whipped or the premature opening of the oven. Never open the door before at least 30 minutes of baking.
Why did the sprinkles melt?
If the oven environment is too humid or if the sprinkles are of poor quality, they tend to melt. Make sure to add them just before baking.
Which oil should I use?
I recommend sunflower or corn oil for a neutral flavor that does not overpower the vanilla aroma.
