Easy Bundt Cake with Flavors of Almond and Vanilla
Celebrate simplicity and elegance with this Easy Bundt Cake featuring the irresistible flavors of almond and vanilla. Perfectly moist and buttery, this crowd-pleasing dessert is made with pantry staples like all-purpose flour, sugar, and eggs, and elevated with the aromatic blend of pure vanilla and almond extracts. Quick to prepare in just 15 minutes, this Bundt cake bakes to golden perfection in under an hour, making it a go-to treat for birthdays, brunches, or weeknight indulgences. The finishing touch? A delicate dusting of powdered sugar, adding just the right hint of sweetness and charm. Whether served as-is or paired with fresh fruit and whipped cream, this cake strikes a delightful balance of flavor and texture that’s sure to impress. Ideal for beginner and experienced bakers alike, it's a timeless dessert to have in your recipe repertoire!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 0.5 cup powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard Bundt pan, ensuring all inner crevices are coated to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
Stir in the vanilla extract and almond extract until evenly combined.
Reduce the mixer speed to low and alternately add the dry flour mixture and the milk to the wet ingredients, beginning and ending with the flour. Mix just until combined; do not overmix.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
5042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 709.6 g | 258% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 475.8 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 503 mg | 39% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
