brown butter vanilla bean bundt cake slice
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Vanilla Bundt Cake with Chocolate Frosting

A simple, basic vanilla bundt cake gets a pop of flavor from brown butter and vanilla beans. So moist and delicious - it's the perfect base for shortcake or ice cream.
Course Dessert
Cuisine Amercian Heritage
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 16
Calories 191kcal
Author Marye Audet-White



  • 4 ounces unsalted butter 8 tablespoons
  • 238 grams all-purpose flour 1 3/4 cups
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 250 grams sugar 1 1/4 cups
  • 2 vanilla beans
  • 4 teaspoons vanilla
  • 4 eggs room temperature
  • 80 ml heavy cream 1/3 cup


  • Preheat the oven to 350F.
  • Generously butter and flour a bundt pan, shaking out any excess flour.
  • In a heavy saucepan melt the butter until it turns a rich, golden brown. Be careful not to let it burn.
  • Cool the butter.
  • Add the sugar to a large bowl.
  • Split the vanilla beans in half and scrape the seeds in to the sugar.
  • Smush the vanilla beans into the sugar with a big spoon until the sugar is moist and smells like vanilla.
  • Whisk the flour, salt, and baking powder together in another bowl.
  • Beat the eggs into the sugar until light - about a minute on high.
  • Beat in the vanilla extract then the cream.
  • Stir in the dry ingredients until the batter is smooth.
  • Fold in the butter in 2 different batches, mixing well after each.
  • Spoon the batter into the pan.
  • Bake for 55 minutes or until a cake tester comes out clean.
  • Cool in the pan for five minutes and then turn out to cool all the way.
  • Top with ganache or your favorite toppings.


  • Grease and flour the bundt pan very well all through the inside, including the tube that sticks up in the middle. If your pan is very decorative you will probably get better results if you use a bakers release spray generously.
  • Cool for 5 to 10 minutes then carefully run a knife around the inside of the pan to loosen the cake. Place a baking sheet or big plant over the top of the pan and flip over so that the cake slides out onto the cookie sheet.
  • If you let it cool completely in the pan it will stick. If this happens you can try putting it back in the oven to warm it back up.
  • This cake freezes well for up to 3 months. Leave it unglazed and unfrosted.
  • Store the finished cake in a cake carrier that seals tightly or wrap it in plastic wrap.
  • This was tested in a 6 cup bundt pan.
  • Use rosewater for flavoring
  • Add 1/4 cup sprinkles to the batter
  • Add 1/4 teaspoon almond flavoring in with the vanilla extract
  • Add 1 cup mini chocolate chips to the batter


Calories: 191kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 52mg | Potassium: 70mg | Fiber: 1g | Sugar: 16g | Vitamin A: 251IU | Calcium: 23mg | Iron: 1mg