This vanilla bundt cake uses pudding mix in the batter to create an extra moist and flavorful cake that’s great for any occasion.
Vanilla Bundt Cake With Pudding Mix
I recently read an article about how the secret to so many great desserts at your favorite bakeries is store bought pudding mix, and oh my gosh that explains so much. The banana pudding at Magnolia Bakery? The decadent cakes from Nothing Bundt Cakes? All made with store bought pudding mix! There’s no shame in chasing better flavor and texture and I did the same with this vanilla pudding bundt cake.
This vanilla bundt cake is so moist and flavorful thanks to the addition of pudding mix. It has what I would describe to be a very nostalgic homemade flavor–try it and you’ll see what I mean. It’s a great cake for both everyday and special occasions and can be served year-round.
Ingredients and Equipment
You’ll need a bundt cake pan with 12- cup capacity, though you can also use this batter for a sheet cake or cupcakes. Cake really takes on the shape of whatever you put it in as long as you adjust the baking time. 😉
Key Ingredients
- Pudding mix: Use a 3.4oz package of vanilla or french vanilla pudding mix. You can usually find this in the baking aisle at the grocery store. You can also experiment with using lemon or strawberry mixes to change up the flavor.
- Large eggs: Make sure that the eggs are at room temperature. To quickly warm up the eggs, soak them in a bowl of warm water for 10 minutes.
- Sour cream or Greek yogurt: This will add moisture and richness to the cake. Either sour cream or yogurt work. Full fat versions will yield the most delicious cake, but you can definitely use lower fat versions.
- Oil: pick a neutral oil such as vegetable, canola, grapeseed, or avocado oil. Avoid any strongly flavored oils such as olive unless you just really like that flavor.
- Unsalted Butter: Softened to room temperature
- Dry ingredients: all-purpose flour, baking powder, baking soda, and salt
- Vanilla extract: This is a vanilla cake after all. 😉
- Icing ingredients: powdered (confectioners) sugar, milk, vanilla extract, and salt
How to Make Vanilla Bundt Cake
How To Keep Bundt Cake From Sticking
To prevent your bundt cake from sticking, you’ll need to liberally grease a bundt cake pan. This is so important to make sure that the cake comes out in one piece and doesn’t break apart. After a lot of trial and error, I actually find that using a bakers cooking spray is the most effective (And Bon Appetit would agree). Pam Baking Spray is essentially sprayable grease and flour that will make your live so much easier. This is not sponsored, I just love it so much.
An alternate option is to use a combination of shortening + flour. Brush shortening into all of the nooks and crannies and then lightly sprinkle some flour on top.
STEP BY STEP INSTRUCTIONS
To make the cake itself, here is a step by step with some tips to ensure you get the softest, most moist cake ever:
- To make the cake, start by beating butter, oil, and sugars together until light and fluffy.
- Then add the eggs and vanilla extract, one at a time. Make sure to fully beat in each egg for 15-20 seconds before adding the next one, and scrape down the sides of the bowl between each. Adding the eggs one at a time helps ensure the eggs mix and emulsify with the butter–adding them all at once may cause the batter to split and result in an unevenly textured cake.
- Mix dry ingredients with pudding mix in one bowl and milk and yogurt together in another. Alternate between adding dry and wet ingredients into the mixer until everything is just combined. Avoid over-mixing, which can result in tough and gummy cake.
- Pour the batter into your bundt pan and bake for 50-55 minutes. You can test if the cake is done if it bounces back when you lightly touch it, or if a toothpick comes out clean (but a few crumbs are okay, just no wet batter please).
Give the bundt cake 10-15 minutes to cool down in the pan before flipping it out. If you flip it out right away there’s a high chance that the cake will break. Letting it sit in the pan for a little bit as well will allow stream to help release it from the sides.
How To Store Leftovers
To store leftover bundt cake, make sure it is completely cool and wrap individual slides tightly in plastic wrap or store cake in an airtight container. The cake will be good on the counter away from heat for up to 3 days. Keep it away from the stove and harsh sunlight.
You can also freeze any unfrosted cake. Tightly wrap it in foil, ensuring there are no gaps for moisture or air to get in, and then throw it into the freezer. There, it will be good for 1-3 months, but toss it out it if it gets freezer burnt.
Did You Make This Recipe?
If so, I’d love to hear from you! Please leave a rating and/or comment to spread the love and help others find this recipe.
Also feel free take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your delicious pistachio bundt cakes! You know now I’m a sucker for pistachio so I’m very excited for you to try this.
If you’re not ready to bake yet, no problem! Simply hover over any image in this post (pick your favorite), or tap if you’re on mobile, and click the pin icon in the corner to save for later.
If you enjoyed this cake or are still considering your options, I’d also recommend checking out my caramel buttermilk bundt cake or pistachio bundt cake.
Happy baking!
Vanilla Pudding Bundt Cake
Super Moist Vanilla Pudding Bundt Cake
Ingredients
Vanilla Pudding Cake
- 2½ cups flour
- 1 packet of vanilla pudding mix, 3.4 oz
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ½ cup unsalted butter, softened
- ½ cup canola or grapeseed oil
- 1⅓ cups sugar
- 4 eggs, at room temperature
- 2 tsp vanilla extract
- ½ cup greek yogurt, warmed to room temperature
- ⅔ cup whole milk, warmed to room temperature
Icing
- 1 cup powdered sugar
- 4 tsp milk
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350℉ (180℃) and liberally grease a bundt pan. I recommend using a baking spray or a combination of shortening + flour.
- In a mixer fitted with the paddle attachment, beat the butter and oil together until slightly combined (appr. 30 seconds). Add the sugar and continue beating on medium-high speed for 2-3 minutes, until very light and fluffy. Make sure to scrape down the sides of the bowl halfway through.
- Add the eggs, one at a time, followed by the vanilla. Beat each egg in fully for around 20 seconds before adding the next. Once again make sure you’re occasionally scraping down the sides of the bowl.
- In a separate bowl, mix the flour, pudding mix, baking powder, baking soda, and salt together until very well combined.
- Whisk the milk and yogurt together in a small cup.
- While running your mixer on the lowest speed possible, alternate adding ⅓ of the flour, half the milk, another ⅓ of the flour, the remaining milk, and then the remaining flour. Mix until the ingredients are just combined.
- Transfer the batter to the bundt pan. Bake for 50-55 minutes, or until a toothpick comes out clean. Let the cake cool for 10 minutes in the pan before flipping over onto a rack to cool completely.
- To make the icing, whisk all ingredients together until smooth. Pour over the cooled bundt cake and enjoy!
Notes
- Vanilla Pudding Mix: This can usually be found in the baking aisle at your grocery store and may come in 3oz or 3.4oz packs. Make sure to buy the 3.4oz pack for this recipe. You can use either regular vanilla pudding mix or french vanilla pudding mix.
- Eggs, milk, and yogurt: It’s important that your ingredients are warmed up a bit so they’re not freezing cold from the fridge. I like to soak my eggs in warm water for 5 minutes before using, and briefly heat other ingredients in the microwave for 15-20 seconds.
- Greasing a bundt pan: I use this baking spray that works wonders for me every time! If you don’t want to use a spray, shortening + a light dusting of flour is the next best option.
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