Vanilla Bundt Cake with Cream Cheese Icing

This recipe is all you need for a birthday! A simple vanilla cake with some funfetti sprinkles.

Inspired by the German Gugelhupf, bundt cakes are one of my favorite tea-time treats.

What is the difference between yellow and white cake?

To be clear, this is a yellow vanilla cake. The egg yolks determine the distinction between the two. This difference shows in the colour, texture, and fat content - a white cake has less fat with the removal of yolks and tends to be spongier from the whipped egg whites. However, both are delicious but can serve different purposes. Think angel cake versus, well, this!

How to make a cake moist?

I am not a professional baker, but the answer to this is simple: add more moisture! You will be grateful to add an extra wet ingredient or two to the mix. There are a few you can incorporate into the batter, including:

• Yoghurt

• Cream cheese

• Sour cream

• Ricotta

Those are some of my go-to ingredients, but oil, eggs, milk, and heavy cream also aid you.

You also want to be mindful if you use alternative flours. Protein content can affect how dry the flour is, so you want to ensure the moisture you add matches up accordingly. Cake flour, for instance, is drier and crumblier as it has less protein. For this recipe, stick to the all-purpose if possible. Otherwise, look up what it will mean if you use wheat flour, for example, for the other ingredients!

What is the best frosting for cakes?

That is up to you. I am not a huge fan of buttercream icing, one of the most popular homemade cakes. I can eat it, but I prefer cream cheese frosting - its tangier cousin - or whipped cream, depending on the final product. I find the cream cheese removes the metallic taste in icing sugar, which can throw off your entire cake even if the batter is good. In this case, I recommend being a little heavy-handed with any extracts or zests you use to accent the icing, such as lemon and vanilla. Along with a bit of heavy cream, this will mask the icing sugar taste and give your icing some personality!

Yield: 12-14

Author: Dontmissmyplate

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Vanilla Bundt Cake with Cream Cheese Icing

Bundt cakes when done right are the perfect tea companion. They are moist, fluffy, and rich. Add some funfetti sprinkles and you have a birthday worth celebrating when the time comes! And just because it is vanilla, that does not mean it is plain.

Prep time: 30 MinCook time: 60 MinTotal time: 1 H & 30 M

Ingredients

Cake

• 3 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 1 1/4 cups low fat vanilla yoghurt, room temperature
• 1 cup butter, room temperature
• 1/2 cup heavy cream
• 1/3 cups vegetable oil

Icing

• 8 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
• Pinch of salt
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 3 1/2 cups icing sugar
• Funfetti sprinkles

Instructions

1. In a medium bowl, whisk the dry ingredients for the cake except for the sugar, and set aside.
2. Whisk the yoghurt and butter in a large bowl with a hand or stand mixer until smooth.
3. Whisk in the vanilla and lemon.
4. On medium-low speed, beat the sugar incrementally until slightly fluffy.
5. On medium speed, add the eggs one at a time, beating until integrated. Use a spatula to get anything on the sides into the bowl.
6. Whisk in the oil and milk until well incorporated.
7. Whisk in the flour gradually on low speed until the wet and dry ingredients are just combined. Don't overmix; this could result in a dense cake!
8. Spray a bundt cake tin, and pour in the batter—Smoothen with a spatula. Bake at 325F/163C until the cake is golden. Use a wooden stick or fork to ensure the thickest part of the cake is dry.
9. Remove from the stove and cool on a rack for 30 minutes. Remove the cake from the tin and complete the cooking process for another hour before icing.
10. Mix the cream cheese and butter in a separate bowl using an electric mixer. Add the icing sugar in three parts gradually, and then mix in the vanilla.
11. Add the milk, and whisk until the icing continues to smoothen.
12. Add the salt and lemon and adjust to your liking.
13. When ready to frost the cake, move to a piping or plastic bag using the end and design you prefer.
14. Decorate with sprinkles, and enjoy! Store in the fridge for up to five days.

Nutrition Facts

Calories

657

Fat (grams)

34.3

Carbs (grams)

83.1

Sugar (grams)

61.3

Protein (grams)

7.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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