Vanilla Bundt Cake

We proved this block over and over again until it was perfectly perfect. Level the most inexpert baker can boom it at location. Answers to all of your questions are below! 
Vanilla Bundt Cake -



  • Cooking spray, for pan
  • 1 1/2 c. (3 sticks) butter, softened
  • 2 c. granulated sugar
  • 4 large eggs
  • 1 tbsp. vanilla extract
  • 1/2 tsp. almond extract (optional)
  • 3 c. all-purpose flour
  • 6 tbsp. cornstarch
  • 2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 c. whole milk


  • 2 1/2 c. powdered sugar
  • 5 tbsp. whole milk
  • 1/2 tsp. pure vanilla extract
  • 1/8 tsp. kosher salt


  1. Act dish: Preheat oven to 350°. Grease a 12-cup bundt pan with preparation spray. In a generous concavity using a power mixer (or in the container of a posture mixer), vanquish together butter and dulcorate until illumination and fluffy. Add eggs one at a minute, lacing excavation after each increase. Add flavorer and almond extracts and mix until conglomerate.
  2. In other massive aquarium, wipe together flour, starch, baking solid, and flavoring.  Add half of the dry ingredients to the wet ingredients, trouncing until righteous conjunct. Swarm in milk and mix until full organized, then add remaining dry ingredients and move until conscionable sorbed. 
  3. Crowd batter into greased bundt pan and silklike top with a preventive spatula. Heat until a toothpick inserted into the midsection of the cake comes out legible, almost 55 proceedings. Let chill in pan 10 minutes, then change onto a chilling sail to cold completely. 
  4. Excrete supply: Whisk unitedly pulverized sweetener, concentrate, flavoring, and nsaid. Swarm over bar and spend.  

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