The Classic Vanilla Bundt Cake is the king of Italian breakfasts. You know those tall and inviting bundt cakes found on café counters? The ones with a perfect texture, firm yet incredibly soft to bite into? This is exactly that recipe. Thanks to the use of oat milk and oil, you’ll get a fragrant and fresh cake that retains its moisture for days, becoming the inseparable companion to your cappuccino or afternoon tea.
The beauty of this cake lies in its structure: it’s 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 prepare it in your kitchen.
If you love bundt cakes, try the breakfast bundt cake, the cloud bundt cake, the chocolate bundt cake or also the ricotta bundt cake.
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OTHER BUNDT CAKES
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the classic vanilla bundt cake
- 5 eggs
- 2 3/4 cups all-purpose flour
- 2/3 cup milk (oat)
- 5 1/2 tbsp vegetable oil
- 3/4 cup sugar
- 1 packet baking powder
- 1 pinch salt
- 1 tbsp vanilla extract
Tools
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- Electric Whisks
- Hand Whisks
- Bundt Cake 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 texture, whip the egg whites until stiff peaks form, gradually adding about a third of the sugar. This will create a firm meringue that will give stability and strength to the leavening of your bundt cake.
In another bowl, beat the yolks with the remaining sugar until light. While working with the electric whisks, gradually 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 vanilla extract and add a pinch of salt. Lastly, fold in the whipped egg whites: gently mix with a spatula, moving from the bottom to the top, to incorporate air without deflating the “meringue” structure.
Brush with oil and flour a 9.5-inch bundt pan. Pour the batter and enrich the surface with plenty of sugar sprinkles. Bake in a static oven at 356°F for about 40-45 minutes. Before removing from the oven, always perform 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 heaviness in the batter.
Sugar on top: Don’t skimp on the sprinkles! While baking, they create a sweet crust that contrasts divinely with the soft interior 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.
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.
Variants
Chocolate Chips: If you want an even more indulgent version, add 80g of floured dark chocolate chips (so they don’t sink) before baking.
Lemon Aroma: Replace the vanilla with the grated zest of two organic lemons for a fresher and more citrusy taste.
Type 1 Flour: If you’re looking for a more rustic and “old-time” flavor, replace 100g of all-purpose flour with type 1 flour.
Storage
Under a bell jar: This bundt cake is phenomenal because it doesn’t dry out quickly. It keeps perfectly for 4-5 days under a glass bell jar.
In the freezer: You can freeze it already sliced: it’ll be your strategic reserve 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 disarmingly delicious.
Do you like to enjoy it dipped in milk or prefer to eat it “dry” to savor 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 one?
It’s often due to the strength with which the eggs are whipped or opening the oven early. Never open the door before at least 30 minutes of baking have passed.
Why did the sprinkles melt?
If the oven environment is too humid or the sprinkles are of poor quality, they tend to melt. Make sure to add them just a moment before baking.
Which oil to use?
I recommend sunflower or corn oil for a neutral flavor that doesn’t overpower the vanilla scent.
