This milk bundt cake is very tall, super soft and irresistible; it’s very simple and quick to make with a tender and delicate batter that wins you over at the first bite, and the quick glaze makes it even more indulgent. Perfect for breakfast or an afternoon snack.
If you’re looking for a simple dessert with a surprising result, this milk bundt cake is the perfect choice. The batter is very tall, soft and aromatic, just like the panna e latte bundt cake — ideal for those who love soft homemade cakes. The milk glaze, prepared in a few minutes, adds a delicious touch. It’s a perfect cake to enjoy any time of the day, from breakfast to snack time.
If you want to know how to make a very tall and super soft bundt cake, here is my recipe with all Grandma’s tricks.
Here are three foolproof recipes to make tall and soft bundt cakes
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 10Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
To prepare this soft bundt cake you only need a few simple ingredients that together create a tall, soft cake perfect for the whole family.
- 5 eggs
- 1 cup granulated sugar
- 3.4 fl oz sunflower oil (about 7 tbsp)
- 1/2 cup milk
- 3.4 fl oz water (warm)
- 3 3/4 cups all-purpose flour (00)
- 1 packet baking powder
- 1 teaspoon cream of tartar
- 2 tbsp liqueur (optional)
- lemon zest (grated)
- milk (as needed)
- powdered sugar (as needed)
Steps
The preparation is easy and quick: in a few steps you’ll get a tall, soft and perfectly golden bundt cake.
Prepare the eggs: Separate the yolks from the whites. Whip the whites until foamy, add 1/4 cup of sugar taken from the total (50 g) and continue whipping until they are firm, then add the cream of tartar. Now beat the yolks with the remaining sugar until light and frothy; add the warm water a little at a time and the lemon zest while continuing to beat—you will obtain a tall, soft and pale batter.
Now the magic begins: Add some of the sifted flour mixed with baking powder to the yolks, then a bit of milk and a bit of oil. Continue this way until all ingredients are incorporated. Finally, add the liqueur of your choice. At this stage, fold with a spatula from the bottom up gently.
Pour and bake: Grease and flour a 10-inch bundt pan (see tips below). Pour in all the batter and bake at 356°F for about 40 minutes, but adjust according to your oven and do the toothpick test. Once baked, let it cool in the pan.
Prepare the quick milk glaze: Put the powdered sugar in a bowl and add the milk a little at a time; you should get a thick but workable glaze. If it’s too runny, add more powdered sugar; if it’s too thick, add a little water. Pour the glaze over the bundt cake, then dust with powdered sugar and enjoy this delight.
If you liked this recipe, try the Soft milk cookies with glaze ready in 5 minutes.
Very tall bundt cake
Tips for a very tall bundt cake
Eggs should be at room temperature so they whip perfectly. If you prefer not to use cream of tartar, add an extra teaspoon of baking powder.
