- If you're looking for a delicious vanilla cake
with a melt-in-your-mouth crumb,
then my vanilla Bundt cake recipe's for you.
And if you love this video,
don't forget to hit that Like button and subscribe.
Hey, you're watching Preppy Kitchen, where I, John Kanell,
teach you how to make delicious homemade dishes
to share with your family and friends.
This vanilla Bundt cake will be ready before you know it,
so let's get started.
First off, set that oven to 350.
We want it nice and toasty
so this batter has a place to go.
We're going to measure out three cups,
or 360 grams, of all-purpose flour,
and toss that into a big bowl.
I'm using a scale today,
so I know it's going to be totally accurate.
One teaspoon of baking powder,
1/2 a teaspoon of baking soda,
and 1 1/2 teaspoons of kosher salt.
That's it for the dry ingredients.
We're just gonna sift this out.
Sifting's optional, but it's my happy place.
Now we're going to whisk it up and then set it aside.
Our scale's done for the day.
This gets set aside,
and now we're just gonna grab that stand mixer.
Pop a paddle attachment onto your stand mixer.
You could also use a hand mixer for this, if you want.
Just get a really big bowl.
Now we're going to have eight ounces
of room temperature cream cheese.
Mm (speaks foreign language).
One cup, or 226 grams, of unsalted room temperature butter.
This cake is so good.
It's the kind of thing that you pop onto a cake plate,
keep in your kitchen covered up,
and everyone just passes by, has a slice,
and you notice the day is just going that much easier.
Everyone's got a smile on their face for some reason,
then your cake's gone.
We're going to cream the butter and cream cheese up,
scrape the bowl down once,
and then we're going to add the sugar, eggs,
all that delicious stuff.
These were really nicely room temperature.
This mixed up right away.
I'm just going to scrape the bowl down.
And now it's time for the sugar.
This, by the way, would be so delicious on toast.
Ah, can you imagine?
(smacks lips)
Now we're going to add two cups of sugar.
That's 400 grams.
This is a big cake.
All right, mix it up until it's light and fluffy.
Start on low and then work your way up to high.
It's going to be about five minutes.
After, too, give it a scrape down.
This is going to be light and fluffy.
So this is part of the key to getting a cake
that's not really dense.
It just melts in your mouth.
There we go.
We'll be back in five minutes.
(upbeat music)
As promised, we're going to give this a scrape.
Mm, oh my gosh, do you see the texture on this?
It is already like fluffy clouds.
We're just going to finish mixing it up
so that it has no clumps of unmixed butter.
It's going to mix for two more minutes.
Now we're cracking six eggs into a bowl.
See, just then, I found one piece of shell.
So when that happens,
you use the eggshell to fish it out.
If you have a better method,
you can let me know in the comments.
Light, fluffy, full of air.
We're going to add three eggs in one at a time.
Let it incorporate before adding the next.
All right, this is kind of the fun part.
I love learning little tricks for baking.
So you want to have a fluffy cake, not dense.
You're beating a lot of air in.
But if you just added six eggs,
it would weigh the mixture down.
You wouldn't have a really fluffy cake.
What we're going to do is mix in three of the eggs, or half.
And now we're taking a little break
to, one, mix the bowl down.
But two, we're going to add in a little bit of flour.
Three tablespoons.
And you can be a little generous; it's not exact.
And then we're going to mix this in on low.
There we go.
And a third tablespoon, in you go.
Okay, now we can add in the remaining eggs,
and you're just going to see
a real big difference in the mixture.
I love that golden color you get from the egg yolk.
Last egg is in.
We're going to add some nice vanilla now.
Mm, I love that for me.
It just smells so good.
Almost done.
We're going to mix in the flour,
alternating with one cup of whole milk.
Add in that last half of milk, half of the milk,
along with the last remaining third of the dry mixture.
Stop the mixer.
We're not going to finish this with the mixer.
We're going to finish it by hand.
I sound like a broken record
if you watch this channel a lot,
but if I overmix the batter,
it's just going to make my cake dense and gummy.
And it's so sad when you follow all the instructions
but you just mixed a little bit too much,
and it's not as amazing as it could be.
So get that batter off of your paddle mixer.
And then we're just going to fold in the dry mixture.
And this is also nice,
because you're scraping the bowl down while you do that.
And look, you can see total ribbons of different mixtures.
That's not what I want.
Scrape all the way down,
and you're going to get a nice mixture.
So easy.
I'm going to let this sit for just a minute
while we prepare our mega Bundt pan.
Butter and flour or baking spray.
Also, wash your hands, you filthy monster (chuckles).
(chimes chime)
All right, butter and flour all done.
We're going to pour the batter into the pan.
Just get some good coverage all around.
Halfway through it,
you can kind of just press the batter down a little bit.
That way, you know that all the nooks and crannies
are going to be properly addressed.
Get the remaining batter right into that pan.
One more shimmy with your spatula.
Lastly, we're going to tap the bottom like this,
just to knock out any air bubbles,
in case they're there.
This bakes for about 45 minutes at 350 on the center rack
or until a toothpick comes out cleanly.
Into the oven.
My cake is cool.
It has this beautiful golden color.
I'm so happy I didn't use baking spray.
It makes a huge difference.
Now we're going to make our easy glaze
with two cups of powdered sugar.
You don't have to be super precise with the measurements;
it's okay.
Pour in three tablespoons of milk,
along with 1/2 a teaspoon of vanilla.
Mix this up until it is a nice drizzling consistency.
It should be fairly thick and not too runny.
You want to see the drips, if possible.
Look at this consistency.
That is so pretty and really smooth.
Spoon that right over the top.
And you can just let it drip gracefully over the edge.
Do you see the crumb on this cake?
Look at that.
It is golden and softer than soft could be.
If you liked this video,
check out my Bundt cake playlist.
That crumb is so good, it should be a crime.
Brian's going to love this cake.
I hope you get a chance to make this recipe,
and I'll see you in the next video.