Vanilla Bean Bundt Cake with Raspberries


I know, I know. I haven’t posted since MOTHER’S DAY. I am very sorry. I had a lot going on! But never mind that, because my mother’s birthday was last weekend and I decided to make a cake. Her favorite cake. I decided to make a Vanilla Bean Bundt Cake. It was pretty simple, and the good part was that I learned how to split a vanilla bean (post about that coming up), and it turned out pretty fantastically. I did not take pictures along the way, unfortunately. I cannot express enough the true deliciousness of this: if you are going to make any dessert on this site, make this one.

Here we go:

adapted from sweetapolita


For the Cake:
    • 3 cups (375 g) all-purpose flour, sifted
    • 1 teaspoon (4 g) baking powder
    • 1/2 teaspoon (2 g) baking soda
    • 1/2 teaspoon (4 g) salt
    • 1 cup + 2 tablespoons (2-1/4 sticks)(255 g) unsalted butter, softened
    • 1-3/4 cups (350 g) granulated sugar
    • 2 vanilla beans, halved lengthwise or 2 tablespoons (30 ml) vanilla bean paste
    • 4 large eggs, at room temperature
    • 1/4 teaspoon (1.25 ml) pure lemon extract
    • 1 cup (240 ml) buttermilk, at room temperature
For the Glaze:
  • 1 vanilla bean, split and scraped or 1 tablespoon 915 ml) vanilla bean paste
  • 2-3 tablespoons (30-45 ml) whole milk
  • about 1 cup confectioners’ sugar

Make it:

For the Cake:
  1. Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
  2. Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  3. Beat together butter and sugar in an electric mixer at medium speed until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife and add into butter mixture, reserving pods for another use, and beat until well combined, about 1 minute.
  4. Add eggs one at a time, beating well after each addition. Beat in lemon extract until well combined. At low speed add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
  5. Spoon batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles. Bake until the tip of a knife or skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more. Start soaking vanilla.
For the Glaze:
  1. Split vanilla bean and scrape seeds into whole milk. Let sit in a spouted container, such as a large pyrex measuring cup, for about an hour. Add confectioners’ sugar gradually, whisking, until you get desired consistency–about 1 cup.
  2. You want to make sure that it’s not too runny, or it won’t dry white on the cake, and will run off too quickly. It should take a few seconds to whisk it, and it will feel too thick at first–keep whisking until you get desired thickness. If too thick, add a teaspoon or so of the vanilla milk.
  3. Once the cake has cooled, drizzle glaze over top.
  4. Enjoy!
  5. serve with raspberries

I hope you enjoyed! Keep cooking 😉

5 thoughts on “Vanilla Bean Bundt Cake with Raspberries

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