Christmas Vanilla Bundt Cake by @millsandbuns

1h3

12 servings

🧈

200 g

Butter

🍬

300 g

Caster sugar

🥣

140 g

Yogurt

🍦

5 ml

Vanilla extract

🌾

360 g

Flour

🫙

8 g

Baking powder

🫙

5 g

Baking soda

🥛

240 ml

Milk

  1. Preheat
    • butter

    Preheat the oven to 180°C (350°F). Grease a 9-inch Bundt pan thoroughly with butter.

  2. Add
    • butter
    • caster sugar

    Add 200 g butter and 300 g caster sugar to a large mixing bowl. Whisk until pale, light, and fluffy.

  3. Add
    • yogurt
    • Bourbon vanilla extract

    Add 140 g yogurt and 1 teaspoon Bourbon vanilla extract to the creamed mixture. Stir until evenly combined.

  4. Sift
    • all-purpose flour
    • Caster sugar

    Sift 360 g all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda together over the bowl. Fold in about one-third of the dry mixture.

  5. Add
    • milk

    Add about one-third of the 240 ml milk to the batter. Fold gently until just combined.

  6. Fold
    • all-purpose flour
    • Milk
    • Caster sugar

    Continue alternating the remaining flour mixture and milk. Fold only until the batter is smooth and free of lumps.

  7. Transfer

    Transfer the batter into the prepared 9-inch Bundt pan. Smooth the top into an even layer.

  8. Bake

    Bake at 180°C (350°F) for 45 to 50 minutes. Test the center with a skewer; it is done when the skewer comes out clean.

  9. Cool

    Cool the cake in the pan for 10 minutes. Turn it out onto a cooling rack and cool completely before serving.

Christmas Vanilla Bundt Cake by @millsandbuns

1h3

12 servings

🧈

200 g

Butter

🍬

300 g

Caster sugar

🥣

140 g

Yogurt

🍦

5 ml

Vanilla extract

🌾

360 g

Flour

🫙

8 g

Baking powder

🫙

5 g

Baking soda

🥛

240 ml

Milk

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C (350°F). Grease a 9-inch Bundt pan thoroughly with butter.

    🧈butter
    🍳9-inch Bundt pan

  2. Step 2/9

    Add 200 g butter and 300 g caster sugar to a large mixing bowl. Whisk until pale, light, and fluffy.

    🧈butter
    🍬caster sugar
    🥣large mixing bowl
    🥄whisk

  3. Step 3/9

    Add 140 g yogurt and 1 teaspoon Bourbon vanilla extract to the creamed mixture. Stir until evenly combined.

    🥣yogurt
    🥃Bourbon vanilla extract
    🥣large mixing bowl
    🥄rubber spatula
    🥄measuring spoons

  4. Step 4/9

    Sift 360 g all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda together over the bowl. Fold in about one-third of the dry mixture.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥣large mixing bowl
    🧺fine-mesh sieve
    🥄rubber spatula
    🥄measuring spoons

  5. Step 5/9

    Add about one-third of the 240 ml milk to the batter. Fold gently until just combined.

    🥛milk
    🥣large mixing bowl
    🥄rubber spatula
    🥛measuring jug

  6. Step 6/9

    Continue alternating the remaining flour mixture and milk. Fold only until the batter is smooth and free of lumps.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥛milk
    🥣large mixing bowl
    🥄rubber spatula

  7. Step 7/9

    Transfer the batter into the prepared 9-inch Bundt pan. Smooth the top into an even layer.

    🍳9-inch Bundt pan
    🥄rubber spatula

  8. Step 8/9

    Bake at 180°C (350°F) for 45 to 50 minutes. Test the center with a skewer; it is done when the skewer comes out clean.

    🍳9-inch Bundt pan
    🍢skewer

  9. Step 9/9

    Cool the cake in the pan for 10 minutes. Turn it out onto a cooling rack and cool completely before serving.

    🍳9-inch Bundt pan
    ✨cooling rack

Composition

Ingredients

Types

Dairy, Sweeteners, Leavening agents

Ingredients

Butter, Caster sugar, Yogurt, Vanilla extract, Flour, Baking powder, Baking soda, Milk

Notes

Vanilla extract (natural bourbon vanilla extract)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

458 kcal

Macro nutrients

Protein: 7.1g, Carbohydrates: 70.5g, Sugars: 42.1g, Fat: 17.1g, Saturated fat: 10.3g, Fiber: 1.6g

Nutritional Information

Minerals

Calcium: 111mg, Iron: 2.1mg, Potassium: 157mg, Sodium: 241mg

Vitamins

Vitamin A: 277mcg, Vitamin D: 1.1mcg, Vitamin B12: 0.4mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

48 minutes

Overall

1 hour 3 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

large mixing bowl, whisk, fine-mesh sieve, rubber spatula, 9-inch Bundt pan, measuring spoons, measuring jug, skewer, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Holiday season, Celebration, Afternoon tea, Birthday

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Soft, Moist, Tender, Fluffy, Fine-crumbed

Flavors

Vanilla, Buttery, Sweet, Milky, Rich

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Cool completely before storing,Keep in an airtight cake container,Store away from direct sunlight and heat), fridge : 7 days (Store in an airtight container,Bring to room temperature before serving), freezer : 90 days (Cool completely before freezing,Wrap individual slices or the whole cake tightly,Place wrapped cake in a freezer-safe airtight container)