Best 2 Vanilla Bean Bundt Cake Recipes

Indulge your sweet cravings with the Vanilla Bean Bundt Cake, a classic dessert that embodies comfort and elegance. This delectable cake features a moist and tender crumb infused with the rich and aromatic flavor of Madagascar vanilla beans, complemented by a luscious vanilla glaze that adds a touch of sweetness and sophistication. Discover the secrets behind this timeless treat as we guide you through the detailed recipe, ensuring a perfect bake every time. Additionally, explore variations such as the Vanilla Bean Bundt Cake with Cream Cheese Glaze, a luscious combination of tangy cream cheese and sweet vanilla, and the Vanilla Bean Bundt Cake with Lemon Glaze, where the vibrant citrus notes of lemon zest and juice create a refreshing twist on the classic. Embark on a culinary journey as we unlock the secrets of these exceptional cakes, transforming your kitchen into a haven of delightful aromas and irresistible flavors.

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VANILLA BEAN BUNDT® CAKE

Vanilla Bean Bundt® Cake image

This vanilla Bundt® cake is delicious plain or topped with fresh strawberries and whipped cream. The outside has a sugar crust that turns golden brown and sparkles while the center of the cake remains light and moist.

Provided by Brandi Rose

Categories Desserts Cakes Bundt Cake Recipes

Time 1h35m

Yield 12

Number Of Ingredients 13

Ingredients

1 serving cooking spray with flour (such as Pam®)
¼ cup superfine sugar, or more as needed
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 each vanilla beans, halved lengthwise
1 ¾ cups white sugar
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
4 large eggs
1 cup buttermilk

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a fluted tube cake pan (such as Bundt®) with cooking spray. Sprinkle 1/4 cup superfine sugar all along the sides and bottom of the pan until evenly coated. Dump out and reserve any extra sugar.
Mix flour, baking powder, baking soda, and salt together in a bowl. Scrape out all the seeds from the vanilla bean pods into a small bowl. Discard pods.
Beat sugar and butter together in another bowl until fluffy. Mix in vanilla seeds and vanilla extract until well incorporated. Add eggs, one at a time, beating well after each addition. Alternately mix in flour mixture and buttermilk with a wooden spoon, a little at a time, beginning and ending with flour mixture, until just combined.
Pour batter evenly into the prepared pan and tap gently on the counter or stovetop to eliminate air bubbles. Sprinkle the reserved superfine sugar over the batter, adding more to completely coat, if you wish.
Bake in the preheated oven until the cake is golden brown and a toothpick inserted into the middle comes out clean, about 1 hour. Cool until cake is warm, about 20 minutes; invert onto a rack or plate and let the cake cool completely before you remove from the pan.

Nutrition Facts : Calories 438 calories, Carbohydrate 60.8 g, Cholesterol 108.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 237.8 mg, Sugar 36.9 g

PEACH VANILLA BEAN BUNDT CAKE WITH PEACH SOAKING SYRUP RECIPE - (4.4/5)

Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup Recipe - (4.4/5) image

Provided by junerodgers

Number Of Ingredients 14

Ingredients

SYRUP:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, 2 sticks softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 vanilla bean, split, seeds
1 cup sour cream
1 1/2 cups diced fresh peaches
1/3 cup fresh peach puree, strained
2/3 cup granulated sugar
1 tablespoon orange juice

Steps:

Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan. Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside. Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.) Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.

Tips:

Use fresh vanilla beans. Splitting open a vanilla bean and scraping out the seeds is a great way to add a rich, complex flavor to your bundt cake. If you don't have vanilla beans on hand, you can use vanilla extract, but it won't have the same depth of flavor.
Cream the butter and sugar until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a tough, dense cake.
Pour the batter into a greased and floured bundt pan. Make sure to tap the pan on the counter a few times to release any air bubbles.
Bake the cake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Conclusion:

Vanilla bean bundt cake is a classic dessert that is perfect for any occasion. It is moist, tender, and flavorful, with a beautiful golden crust. With a little care and attention, you can easily make this delicious cake at home. So next time you are looking for a special treat, give this recipe a try.