Best 2 Vanilla Bean Bundt Cake Recipes

Welcome to the world of vanilla bean bundt cake, where every bite is a sweet and aromatic delight! This classic cake is a staple in many bakeries and households alike, and its heavenly flavor has won the hearts of cake lovers everywhere. Whether you're a seasoned baker or just starting out, this article is your guide to finding the perfect vanilla bean bundt cake recipe that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

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:

Choose the right vanilla beans: Use high-quality vanilla beans for the best flavor. Look for beans that are plump, dark, and moist.
Split the vanilla beans lengthwise: This will help release the flavor of the beans into the cake batter.
Scrape the vanilla beans: Use a sharp knife to scrape the seeds out of the vanilla beans. These seeds contain the most flavor.
Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, resulting in a lighter, more tender cake.
Add the eggs one at a time: This will help prevent the batter from curdling.
Mix in the dry ingredients gradually: This will help prevent the batter from becoming lumpy.
Do not overmix the batter: Overmixing can result in a tough, dense cake.
Bake the cake at the correct temperature: The cake should be baked at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before glazing: This will help prevent the glaze from running off the cake.

Conclusion:

Vanilla bean bundt cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a beautiful golden crust. With a few simple tips, you can make a vanilla bean bundt cake that is sure to impress your friends and family.