Vanilla Bundt Cake with Chocolate Glaze

For me, finding a great recipe is like a gift from the universe. This vanilla Bundt cake is adapted from my poppy seed cake recipe, which I traditionally bake as a condolence gift when someone loses a loved one. The lemon version is my celebration cake, baked for births and birthdays and other happy occasions. I’ve also made an orange version, and now vanilla with a traditional chocolate glaze. It kind of reminded me of a chocolate-glazed cake donut, a classic, delicious treat.

Ingredients

For the cake

• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs, at room temperature
• 1 1/2 cups whole milk
• 1 cup vegetable oil
• 2 tablespoons vanilla extract (or vanilla bean paste)
• 1 teaspoon butter extract

For the glaze

• 2 tablespoons cocoa powder
• 1 cup powdered sugar
• 2 tablespoons melted butter
• 2 tablespoons hot water
• 1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt tin.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In another large bowl, whisk together eggs, milk, vegetable oil, and extracts. Stir in flour in three batches, mixing to combine completely.

Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.

To make the glaze, combine all ingredients and stir until smooth; pour over cake and allow to set before serving.  Store in an airtight container at room temperature for several days; this cake stays moist for a long time.