We packed the vanilla flavor into this cake! With vanilla beans and vanilla extract in the cake, you will both see and taste the vanilla. And, the vanilla glaze comes together easily with even more vanilla flavor. The crumb is light and airy – more so than the traditional pound cake. Use your favorite Bundt pan, skip the glaze and use powdered sugar, whatever you do to make this your own, make it now!

  • | Easy
  • | 90 mins
  • | 16 servings
Ingredients

For the Bundt cake

  • 1 ½ cups unsalted butter, at room temperature
  • 2 ½ cups cake flour (best option); or all-purpose unbleached flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups granulated cane sugar
  • 1 Rodelle Vanilla Bean, split and scraped
  • 2 large egg yolks, at room temperature
  • 3 large eggs, at room temperature
  • 2/3 cup whole milk, at room temperature
  • 1 ½ teaspoons Rodelle Vanilla extract

For the glaze shown in photos (thick and drippy)

  • 1-2 tsp milk
  • 1 ½ cups powdered sugar
  • 1 teaspoon Rodelle Vanilla extract

For an alternate glaze (thinner and less sweet)

  • 1/3 cup milk
  • 3 cups powdered sugar
  • 1 teaspoon Rodelle Vanilla extract
Uses
Directions
For the cake
  1. Preheat oven to 3500
  2. Butter and dust with flour a 12-cup Bundt pan
  3. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes. Add the vanilla bean seeds and beat until incorporated into the butter mixture, about 15 seconds.
  5. On low speed, beat in the egg yolks until smooth. Scrape the bowl and paddle. With the mixer on low speed, add the whole eggs, one at a time, mixing at least 20 seconds after each addition. Scrape the bowl and paddle.
  6. While mixer is running at it's lowest speed, add half of the flour mixture and mix to just combine, add the milk and mix until combined, and then add the remaining flour mixture and mix until just combined.
  7. Scrape the bowl and paddle, add the vanilla extract and mix at medium speed until the batter is smooth and fluffy,  about 30 seconds.
  8. Scrape the batter into the prepared Bundt pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge any trapped air.
  9. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out with only moist crumbs clinging to it.
  10. Let the cake cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely.
  11. When completely cool, glaze and serve.
Vanilla glaze
  1. Combine all ingredients in a small and whisk until creamy and smooth.
  2. Add a few drops of milk if mixture is too thick to pour over cake, or add more sugar if too runny. You want the glaze pourable, yet thick enough to create a thick-ish sheen.
Ingredients

For the Bundt cake

  • 1 ½ cups unsalted butter, at room temperature
  • 2 ½ cups cake flour (best option); or all-purpose unbleached flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups granulated cane sugar
  • 1 Rodelle Vanilla Bean, split and scraped
  • 2 large egg yolks, at room temperature
  • 3 large eggs, at room temperature
  • 2/3 cup whole milk, at room temperature
  • 1 ½ teaspoons Rodelle Vanilla extract

For the glaze shown in photos (thick and drippy)

  • 1-2 tsp milk
  • 1 ½ cups powdered sugar
  • 1 teaspoon Rodelle Vanilla extract

For an alternate glaze (thinner and less sweet)

  • 1/3 cup milk
  • 3 cups powdered sugar
  • 1 teaspoon Rodelle Vanilla extract
Uses
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