Glazed Vanilla Bundt Cake with Buttermilk (So Moist!)

Ahh, pure simple magic — that’s exactly how I’d sum up this vanilla bundt cake. When butter, buttermilk, and a touch of oil come together, you get a cake so moist and tender it almost melts in your mouth, bursting with warm, inviting vanilla flavor. Whether you need a fuss-free dessert to bring to a potluck or want an elegant but easy sweet treat to celebrate with friends and family, this glazed vanilla bundt cake is just the thing! It serves 12 generous slices.

This vanilla bundt cake is hands-down one of my all-time favorite go-to desserts.

It’s tender, unbelievably moist, and bursting with vanilla goodness, yet it’s simple enough for any home cook to whip up. No special equipment needed, and no fancy decorating skills necessary. Plus, you don’t *have* to frost it (though you know I’m popping on this luscious vanilla glaze 🙋🏻‍♀️). It looks fancy but takes just minutes to throw together — a huge kitchen win!

In fact, I love it so much I even created a lemon bundt cake spin-off you’ll adore!

Now, why do I adore bundt cakes so much? It all boils down to that built-in, gorgeous design. There’s no fussing with layers or piping or a crumb coat — just pour on a glaze, like the vanilla one here, or maybe a chocolate or bright lemon glaze if you want to switch things up.

Or just a simple dusting of powdered sugar works, too, and no one will ever guess how easy it was. That’s my kind of dessert.

This recipe calls for buttermilk, which I swear by in nearly all my bundt cake recipes. It makes the crumb extra soft with just the right touch of tanginess to balance the sweetness perfectly.

If you’re craving a cake that feels like a cozy hug and looks like you spent hours fussing in the kitchen, this glazed vanilla bundt is going to become your favorite. This cake blends butter, oil, and buttermilk so the crumb stays crazy moist and soft, while a solid dose of vanilla fills every bite with comforting aroma and taste. It’s easy to make yet fancy enough to wow guests — ideal for birthdays, potlucks, or a casual weekend treat. Yields about 12 slices.

Expect around 10 minutes of hands-on prep time and about 45 to 50 minutes baking in the oven (total time close to 1 hour). No complicated tools needed—just a 10-cup bundt pan, a mixer or sturdy whisk, and your basic pantry staples. No frosting is required, but that quick vanilla glaze included here adds just the right charming touch to finish it off.

Keep reading below for the full list of ingredients, stepwise instructions, tips on glazing, cleanup tricks, plus ideas to tweak the cake into variations like lemon or vanilla bean. I’ve also included storage tips and how to freeze leftovers so you can enjoy this vanilla bundt cake whenever you want. Follow the directions and you’ll have a reliably moist and stunning bundt cake every time.

Moisture, Flavor, and Ease

Pressed for time but want a dessert that’s both beautiful and delicious? This glazed vanilla bundt cake has everything you need. Here’s why I keep going back to it:

• Utterly moist and tender. The magic combo of butter, just a bit of oil, and buttermilk creates a soft, delicate crumb that stays fresh and tender for days.
• Elegant but fuss-free. The bundt pan’s signature shape gives the cake an eye-catching look without the need for layers, piping, or complicated decorating. A simple glaze or dusting of powdered sugar finishes it off perfectly.
• Quick and low-stress. You’ll spend about 10 minutes prepping and just need a mixer (handheld or stand) to whip together a gorgeous dessert in around one hour.
• Uses mostly pantry staples. It’s made with ingredients you likely already have, and it adapts easily to variations like lemon, vanilla bean, chocolate, or adding fruit and nuts by swapping a few items.
• Super forgiving and reliable. Minor measurement hiccups won’t ruin this cake, and the greasing and cooling tips help it release cleanly from the pan — perfect for bakers new and experienced.
• Great for sharing and prepping ahead. Makes 12 slices, travels easily to potlucks, and stores well at room temp, in the fridge, or freezer.

This recipe strikes that sweet spot between big flavor, simple prep, and a classy look that will have your family and friends swooning every time.

While testing this vanilla bundt cake recipe, I discovered that blending butter, oil, and buttermilk creates the best-ever texture. This combo keeps the cake moist and tender for days, thanks to the fat from butter and oil paired with the tang and moisture from buttermilk.

Bundt cakes can sometimes end up dry or heavy, but not this one. It stays light, fluffy, and moist — every single bite is irresistible!

Cake and Glaze Ingredients

• 1 cup butter (227g), softened at room temp
• 2 cups sugar (400g)
• 1/4 cup vegetable oil
• 3 large eggs, room temperature
• 2 3/4 cups all-purpose flour (330g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 tbsp vanilla extract
• 3/4 cup buttermilk, room temperature
• 1 1/4 cups confectioners’ (powdered) sugar
• 1/2 tsp vanilla extract
• 1-2 tbsp milk (adjust for desired consistency)

How to Bake the Cake

1. Bring butter, eggs, and buttermilk to room temperature.
2. Preheat oven to 350°F and generously spray a 10-cup bundt pan with baking spray.
3. Beat 1 cup softened butter and 2 cups sugar in a mixer fitted with the paddle (or with a hand mixer) on low–medium speed about 2 minutes until light and fluffy.
4. Add ¼ cup vegetable oil and mix until just combined.
5. Add 3 eggs one at a time, mixing on medium speed after each addition.
6. Whisk together 2 ¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt in a separate bowl.
7. Stir ¾ cup buttermilk and 1 tbsp vanilla extract together in a measuring cup.
8. Add the dry and wet ingredients to the mixer in thirds, alternating and starting and ending with the dry ingredients; mix after each addition until just combined.
9. Pour the batter evenly into the prepared bundt pan and smooth the top gently.
10. Bake 45–50 minutes at 350°F, until a toothpick inserted into the center comes out clean and the sides pull away slightly.
11. Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack and cool completely.
12. Whisk 1¼ cups confectioners’ sugar, ½ tsp vanilla extract, and 1–2 tbsp milk until smooth and pourable, adjusting milk for desired thickness.

13. Drizzle the glaze evenly over the fully cooled cake and let it set before slicing.

Pro Tips for Perfect Texture

• Use room-temperature ingredients. Taking ingredients like butter, eggs, and buttermilk out of the fridge ahead of time helps them blend beautifully and ensures a tender, evenly risen cake. Cold ingredients won’t mix properly and can lead to a dense crumb.
• Mix all dry ingredients together first. This makes adding them easier and helps ensure your leaveners and salt are evenly distributed in the batter.
• Combine the vanilla and buttermilk in a measuring cup so you can easily alternate adding wet and dry ingredients to the mixer — this keeps the batter smooth and consistent.
• If you want an extra burst of vanilla aroma, swap the regular vanilla extract for vanilla bean paste or scrape the seeds from a fresh vanilla bean right into your batter. It’s a simple trick that takes the flavor up a notch.
• Wait until the cake is completely cool before glazing. Glazing it while still warm causes the glaze to run off and get messy instead of beautifully dripping down the sides.

Flavor Swaps and Add-Ins

• Lemon bundt: add 1–2 tablespoons fresh lemon zest to the batter and swap the vanilla glaze here for a bright lemon glaze made by mixing powdered sugar and lemon juice. It’s so fresh and zingy!
• Vanilla bean: swap vanilla extract with 1–2 teaspoons vanilla bean paste or scrape seeds from a vanilla bean pod for a deeper, richer vanilla flavor that’s simply irresistible.
• Chocolate twist: drizzle the cake with a rich chocolate glaze instead of vanilla, or mix ⅓ cup cocoa powder into a portion of the batter for a marbled effect that kids and adults love.
• Fruit or nuts: fold 1 cup fresh berries (lightly dusted with flour so they don’t sink) or ¾ cup toasted chopped nuts into the batter for a new twist. Just note it might need a few extra minutes baking.
• Dairy substitutes: if you don’t have buttermilk on hand, you can easily make a quick substitute by adding ¾ tablespoon lemon juice or vinegar to ¾ cup milk and letting it sit for 5 minutes before using.
• Different oils: feel free to swap the vegetable oil for light olive oil, canola, or melted coconut oil for a subtle flavor change that still keeps the cake moist and tender.

Store, Freeze, and Serve Later

Storing: You can make this vanilla bundt cake ahead and keep it covered at room temperature for up to two days. For longer freshness, store it covered in your fridge for up to one week.

Freezing: Wrap the cake tightly in plastic wrap and then foil, placing it in a freezer-safe bag. Freeze for up to two months. Thaw overnight in the fridge before serving for best texture.

Storing: This vanilla bundt cake is fabulous for making ahead. Keep it tightly covered at room temperature for up to 2 days. If you want it to last longer, wrap it well and refrigerate for up to one week — perfect for weeknight desserts or last-minute guests.

Freezing: To freeze, wrap the cake snugly in plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe bag. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bring to room temperature before serving.

Quick Answers to Common Questions

• How do I know it’s done? — The cake is ready when a toothpick or cake tester inserted in the middle comes out clean or with a few moist crumbs. Also, the top should spring back when you press lightly, and the edges will start to pull away from the pan. Usually takes about 45–50 minutes at 350°F in a standard 10-cup bundt pan.
• Can I use a different size bundt pan? — This recipe is tested with a 10-cup bundt pan. If your pan is bigger, the cake might bake faster, so check for doneness a bit earlier. Smaller pans may need more time and might overflow. Adjust baking time accordingly and keep an eye on it.
• How do I keep the cake from sticking? — Make sure to spray your pan heavily with baking spray or butter it well and dust with flour. After baking, let the cake cool in the pan for 15–20 minutes before flipping it out onto a cooling rack; this helps it release cleanly without breaking.
• Can I prepare this vanilla bundt cake ahead or freeze leftovers? — Absolutely! Store it covered tightly at room temperature for a couple of days or in the fridge up to a week. Wrapped well, it freezes beautifully for up to 2 months — just thaw in the fridge overnight before serving.
• What if I don’t have buttermilk? — No problem! Make a quick buttermilk substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk. For this recipe, use ¾ cup milk with about ¾ tablespoon acid and let it sit 5 minutes before adding.
• Can I change the thickness of the glaze? — Yes! Simply add milk a teaspoon at a time to thin it out, or sprinkle in a bit more powdered sugar to make it thicker. Just remember to glaze only after the cake has fully cooled to avoid the glaze running all over.