This simple German Bundt Cake recipe is incredibly light, fluffy, and moist. Baking it in a classic bundt cake form adds style and elegance to this simple dessert.
There are quite a few variations on how to make this recipe. We think this one is best!
It’s based on my Oma’s own German Sandkuchen recipe. Using vanilla yogurt is one of the ‘secrets’ that Oma used to add moisture and give it a burst of vanilla flavor.
This is a great recipe if you’re looking to make something Simple yet special without having to run to the grocery store or spend hours baking!
- ½ cup Yogurt – We recommend using whole milk vanilla-flavored yogurt.
- ½ cup Vegetable Oil
- 1 ⅓ cup Granulated Sugar
- 1 ½ cup All-Purpose Flour
- ½ tablespoon Baking Powder
- 1 tablespoon Vanilla Extract – you can reduce this to half a tablespoon, but adding that extra bit of vanilla flavoring is one of the secrets that help this recipe to stand out.
How To Make This Bundt Cake Recipe
Making the batter for this recipe is simple.
Begin by preheating the oven to 350° Fahrenheit.
Carefully grease a bundt cake form with unsalted butter (make sure you get into all the nooks and crannies). Once greased, sprinkle the bundt cake pan with a light layer of flour. Set aside.
Making The Batter
- Combine butter and sugar in a large bowl and cream with a hand mixer on medium-high speed. Add egg yolks and vanilla extract.
- Add the dry ingredients to the batter and continue to blend at medium speed. The batter will have a thick, and creamy texture.
- Whisk the egg whites until they form stiff peaks. Carefully fold the egg whites into the batter.
TIP: Don’t skip on separating the eggs. Whisking the egg whites separately and folding them into the batter ensures that the bundt cake turns out light and airy.
- Pour the batter into the cake pan and bake for 55 minutes at 350° Fahrenheit. Insert a wooden toothpick to check for doneness. Adjust the baking time if the toothpick you inserted does not come out clean.
- Remove the bundt cake from the oven and allow it to cool completely.
- Once cooled, the cake comes out of the form cleanly. Turn the bundt cake over onto a cooling rack. Lastly, sprinkle a layer of powdered sugar to coat the cooled cake.
Tips and Tricks
STORAGE. In order to keep the bundt cake moist and prevent it from becoming dry and crumbly, store it in an air-tight container.
FREEZING. This cake freezes beautifully. Simply cut the cake into slices and wrap each slice in plastic wrap. Put the wrapped pieces into a freezer-friendly ziplock bag.
DEFROSTING. When it comes time to defrost a slice of bundt cake, simply remove it from the freezer and allow it to defrost at room temperature.
PAN SHAPE. If you don’t own a bundt cake form you can also use a regular loaf pan.
FUN FACT. A ‘bundt cake form’ is called ‘Guglehupfform’ in German. Try saying that 3 times fast!
Ideas for Serving Bundt Cake
You can serve bundt cake just as we did here with a simple layer of powdered sugar. But there are many more fun, easy ways to serve this cake. Instead of dusting the cake with powdered sugar, you can add a simple glaze (our favorite is lemon glaze).
If you want to dress up your bundt cake serve it with a little whipped cream, fresh fruit or, of course with ice cream! A dollop of sour cream or creme fraiche is also delicious.
More Easy What To Bake Ideas
Bundt CakeRate Recipe
- Preheat oven to 350° Fahrenheit.
Mix Wet Ingredients
- Add vanilla yogurt, vegetable oil and egg yolks into large mixing bowl. Mix well on low speed.
Mix Dry Ingredients
- Add flour, baking powder and sugar to the mixing bowl and continue to mix
- Add butter and vanilla extract
- Whip the egg whites till they form stiff peaks and fold into the mixing bowl
- Grease the bundt cake pan very thoroughly and sprinkle flour to coat the pan lightly
- Pour the dough mix into the pan
- Bake for 60 minutes on the middle rack. Check with toothpick for doneness.
- Allow it to cool for approximately 20 minutes after taking from the oven before removing carefully from the bundt cake pan