This simple vanilla bundt cake is quick to prepare, moist from the oil, perfectly sweet, and has just the right crunch from the poppy seeds. It's a fantastic cake that stores and freezes well.
A vanilla cake with crunch
If you want a solid recipe for vanilla bundt cake with some crunch, you'll love this one. It's the sister of the popular lemon bundt cake with poppy seeds.
It's what we like to call a simple cake, with only a quick glaze, if that, poured on top before serving. The ingredients are everyday pantry staples, with the addition of poppy seeds, which not everyone has at home. But did you know you can freeze them?
The flavor of these tiny purple-black seeds is subtle. We love to add a small amount of almond extract to the batter as it enhances the overall flavor.
This cake stores well for several days and can be frozen, though I don't envision that happening often, especially if I'm around.
You can glaze it to add another layer of flavor. The essence of this beautiful vanilla bundt cake stands well on its own, but a simple glaze can add a lot to plain cakes like this one.
Preparing the bundt pan
If you bake bundt cakes often, you’ve likely had one stick to the pan. It’s frustrating—but preventable. Here are three reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
- Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar—1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
- Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn’t enough and often leads to sticking. I rarely use this anymore.
The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it—it’s a keeper.
Steps to make poppy seed cake
Electric mixer: is essential to make the job easier and get that doubled volume at the beginning. A stand mixer with the paddle attachment can also be used.
Eggs + sugar
You have to beat them until they double in volume and the batter is thickened and light in color.
The oil is added next and will thicken the batter.
Sifting
This is a necessary step as flour and other dry ingredients (like baking soda) can clump during storage.
Vintage Kitchen Tip
After incorporating flour in a cake batter, we don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated but don't overbeat. I like to end mixing with a silicon spatula to ensure the ingredients are fully integrated.
Poppy seeds
You can add more or less of what the recipe calls for.
Be careful not to overdo it, as having a nice crunch is nice but being overwhelmed with seeds, not so much.
Bundt pan
It should be filled ⅔ to ¾ of its capacity, no more than that. This way, the batter has space to grow and bake well.
Baking
Use a cake tester or toothpick to check that the cake is fully baked; it should come out clean. Cracks on top are expected.
Start checking at the 45-minute mark, as pans and ovens are different, and times might vary.
Powdered sugar glaze
I use this glaze a lot and for a good reason: it delivers big time. It's the easiest two-ingredient glaze EVER.
Just mix a cup of powdered sugar with your liquid of choice.
For this cake you can use milk or cream for a plain icing. Or add a layer of flavor by using orange or lemon juice, a liquor or maple syrup.
Adjust the liquid to make it as thick or runny as you want. You can sprinkle more poppy seeds on top before it sets. It does add a great crunchy layer too.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Poppy seeds: They contain oil, so my recommendation is to keep them in the freezer. I have a glass jar in the freezer at all times and use it directly. Alternatively, keep them in the fridge. Smell them before using. If they smell rancid, like old oil, throw them away and go buy new ones. Use between 2 and 3 tablespoons. Don't be tempted to add to that.
- Batter: It is important to beat until thickened and to add both sugar and oil in thin streams. This will ensure the cake is well mixed and the batter is airy.
- Pan: Removing the cake from the pan is one of the worst moments when baking bundt cakes. I now use shortening to grease the pan and then flour it as usual. It makes all the difference!
- Storing the cake: This cake freezes wonderfully, well wrapped. Defrost at room temperature.
- Flavorings: this is a base recipe, but you can flavor it with citrus zest, liquors, and spices such as cardamom, cinnamon or ginger.
- A simple powdered glaze always works wonders both for flavor and for keeping. The glaze keeps the poppy seed cake's moisture sealed inside longer.
- Serving ideas: use it as a pound cake and serve it sliced with whipped cream and berries. Or use it as a base for a trifle recipe, such as this Strawberry Trifle.
Related recipes you might like:
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Poppy Seed Vanilla Bundt Cake
Ingredients
For the cake:
- 2 cups sugar
- 3 eggs, at room temperature
- 1 cup oil , such as sunflower
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose, or cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups whole milk, at room temperature
- 2 tablespoons poppy seeds
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or orange juice, or a liquor like Cointreau or limoncello
Instructions
For the cake:
- Preheat oven to 350ºF (180°C).
- Grease a 10-inch (26cm) bundt cake pan with soft shortening and dust with flour, shaking off excess. Reserve.
- In a large bowl beat 2 cups sugar with 3 eggs until they begin to thicken, about 2 minutes.
- Add 1 cup oil in a thin stream while beating on high until it’s all combined, about 2 minutes.
- Add 1 teaspoon vanilla extract and 1 teaspoon almond extract and mix.
- Add the sifted dry ingredients: 3 cups all-purpose, 1 ½ teaspoons baking powder and ½ teaspoon salt in three parts alternating with 1 ½ cups whole milk in 2 parts. That means you begin and end with the flour mixture. You can sift the dry ingredients before or have them measured and sift them directly over the egg mixture.
- Add 2 tablespoons poppy seeds and mix everything well but do not over beat mixture at this point.
- Pour into the prepared mold and bake for 50-60 minutes, until a toothpick inserted comes out clean.
- Let cool on wire rack and carefully unmold.
For the glaze:
- Mix 1 cup powdered sugar with 2 tablespoons milk or orange juice until creamy and no lumps remain.
- Pour over cold cake and let drip down the sides.
- Keep the cake at room temperature wrapped in plastic o under a dome.
Jeri says
I’ve made this cake several times and it is delicious. I’ve not glazed it in the past but am about to make one for weekend guests and plan on glazing it and serving with sliced strawberries. I’ve always gotten so many compliments on this cake and my husband who doesn’t like cake of any kind, loves this one.
Oh, I will mention that I use half all purpose flour and half almond flour.
Paula Montenegro says
Love the almond flour substitution Jeri! Thanks for letting me know it works. Happy baking.
Juliana says
Love poppy seeds on baking items, what a great combination!
angiesrecipes says
I love that smooth tender crumb. The cake looks lovely!