Sweet, Dense, Soft, and Golden Brown Bundt Cake

This recipe yields a beautiful golden vanilla Bundt Cake Recipe. Sweet, dense, soft, and golden brown with a simple buttery vanilla glaze, you're going to love this classic recipe. RECIPE: https://sugarspunrun.com/the-perfect-... Ingredients 1 cup unsalted butter softened (226g) 6 oz cream cheese use the kind sold in bricks, not the spreadable kind sold in tubs softened (170g) 2 1/2 cups granulated sugar 500g 6 large eggs room temperature preferred 1 Tablespoon vanilla extract 3 cups all-purpose flour (375g) 1 ½ teaspoons baking powder ¾ teaspoon salt ⅓ cup whole milk (78ml) Glaze¹ 2 cups powdered sugar AKA Icing sugar, (250g) 2 Tablespoons melted butter salted or unsalted will work ½ teaspoon vanilla extract 1-3 Tablespoons milk plus more as needed Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx 12 cup bundt pan (Affiliate Link): https://amzn.to/30es1c8 Instructions 00:00 Introduction 00:23 Preheat oven to 350F (175C) and very thoroughly grease and flour a 12-cup bundt pan (be sure to tap/shake out excess flour). 00:29 In the bowl of a stand mixer or in a large bowl using an electric mixer, combine butter, cream cheese, and sugar and beat on medium-speed until well-combined and batter is lightened in color. 01:50 Add eggs, one at a time, stirring well after each addition (about 10 seconds on medium-speed after each addition). Scrape the sides and bottom of the bowl and stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished. 03:10 In a separate bowl, whisk together flour, baking powder, and salt. 03:37 With mixer on low-speed, alternate adding the flour mixture and milk mixture to the butter batter, starting and ending with the flour mixture (I usually add the flour in 3 parts and the milk in 2). 05:40 Pour batter into prepared bundt pan and bake on 350F (175C) for 50-60 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven. 06:21 Allow to cool for 15-30 minutes then carefully invert onto cooling rack to cool completely before covering with glaze. Glaze 07:08 Prepare glaze by whisking together powdered sugar, melted butter, and vanilla extract. Add milk, one tablespoon at a time, until consistency is thin enough that it falls in ribbons off of whisk but holds its shape for several seconds before melting back into the bowl. 08:35 Drizzle over cooled pound cake, allow glaze to set for 30-60 minutes (this may be faster or longer, depending on the precise thickness of your glaze) and then dig in! Notes ¹Looking for a chocolate glaze? Substitute a few tablespoons of the powdered sugar for cocoa powder, or use my chocolate ganache recipe or the fudgy frosting that I use on my hot milk cake (that one's my favorite!). Storing Store covered at room temperature for up to 5 days, or wrap well in plastic wrap and freeze for up to two months. I do not recommend refrigerating. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / suga.  . Email List: https://sugarspunrun.com/subscribe/