Simple bundt cake
A beautifully golden bundt cake with a soft, fluffy crumb. Perfectly baked in a prepared tin to ensure it releases cleanly every time.
Updated : 28 August, 2025
Easy
About 20 min.
Ingredients
225 grams
Butter
300 grams
Sugar
3
Eggs
200 milliliters
Yogurt
1 teaspoon
Vanilla extract
0.5 teaspoon
Salt
300 grams
Flour
2 teaspoon
Baking powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by preparing the bundt tin. Place it in the fridge for 5 minutes, then brush the inside thoroughly with melted butter using a pastry brush, ensuring every ridge and detail is coated. If the butter slides down instead of sticking, chill the tin for another 5 minutes and try again. Once fully coated, dust the inside with flour, rotating and tapping the tin to create a light, even layer. Tap out any excess.
Step 2
Preheat the oven to 200C.
Step 3
In a large mixing bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the yogurt, vanilla, and salt. Fold in the flour and baking powder until smooth.
Step 4
Transfer the batter into the prepared tin and gently tap it on the work surface so it settles evenly. Bake for 40-50 minutes, or until a skewer inserted in the centre comes out clean. If the cake is browning too quickly before it’s fully baked, cover loosely with foil.
Step 5
Allow the cake to cool in the tin for 10 minutes. Run a butter knife carefully around the edges to loosen, then invert onto a wire rack. Remove the tin and leave the cake to cool completely before serving.
Step 6
You can glaze the cake, dust it with powdered sugar or pour some melted chocolate.