Vanilla Bundt Cake

Sounds plain, and it is plain, but it goes down so easy...

This recipe comes from Preppy Kitchen (https://preppykitchen.com/vanilla-bundt-cake/). I have not altered it in the slightest because it is fucking perfect.

Ingredients:

For the Cake:

3 cups / 360g plain flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 cup / 225g unsalted butter, at room temperature

225g cream cheese, at room temperature

It is very important that the butter and cream cheese are at room temperature

2 cups / 400g sugar, granulated or caster

6 eggs, at room temperature

1 Tbsp vanilla extract

1 cup / 240ml / 240g whole milk, at room temperature

For the Glaze:

3 Tbsp whole milk

1/2 tsp vanilla extract

2 cups / 250g icing sugar

Instructions:

For the Cake:

Preheat oven to 350˚F / 180˚C, and grease and flour a 10-12 cup bundt pan.

In an appropriately sized bowl, sift and whisk together the flour, baking powder, baking soda and salt.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and cream cheese until smooth, c. 2 minutes.

Add the sugar and beat at medium speed until light and fluffy, c. 5 minutes.

Add 3 eggs, one at a time, scraping down the bowl between additions and making sure each egg is incorporated before adding the next one.

Add c. 3 Tbsp of the flour mixture and beat until combined.

Add the remaining 3 eggs, one a time, beating well after each addition and scraping the bowl down, then beat in the vanilla extract.

Add c. 1/3 of the flour mixture, mixing on low speed until combined.

Add c. 1/2 of the milk, mixing at low speed until combined.

Add c. 1/3 of the flour mixture, mixing on low speed until combined.

Add c. 1/2 of the milk, mixing at low speed until combined.

Add the remaining c. 1/3 of the flour mixture and mix on low speed until just combined. Give the batter a final stir by hand to make sure all ingredients are incorporated and nothing is stuck to the bottom of the bowl.

Pour the batter into the prepared pan and smooth it out.

Bake until golden brown and a toothpick inserted into the cake comes out clean, c. 45-55 minutes.

It needed a little trim, and sampling.

Let cool in the pan for c. 20 minutes, then invert onto a cooling rack to cool completely.

For the Glaze:

Whisk together the milk, vanilla extract and sugar.

Pour over the fully cooled cake, and let sit to firm up.

Slice and share, or don't share...