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Super Moist Vanilla Pudding Bundt Cake

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12
Vanilla bundt cake is made even better using vanilla pudding mix, making a ultra-moist and flavorful 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

Ingredient 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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