Vanilla Bundt Cake with Cream Cheese Icing

This recipe is all you need for a birthday! A simple vanilla cake with some funfetti sprinkles.

Inspired by the German Gugelhupf, bundt cakes are one of my favorite tea-time treats.

What is the difference between yellow and white cake?

To be clear, this is a yellow vanilla cake. The egg yolks determine the distinction between the two. This difference shows in the colour, texture, and fat content - a white cake has less fat with the removal of yolks and tends to be spongier from the whipped egg whites. However, both are delicious but can serve different purposes. Think angel cake versus, well, this!

How to make a cake moist?

I am not a professional baker, but the answer to this is simple: add more moisture! You will be grateful to add an extra wet ingredient or two to the mix. There are a few you can incorporate into the batter, including:

• Yoghurt

• Cream cheese

• Sour cream

• Ricotta

Those are some of my go-to ingredients, but oil, eggs, milk, and heavy cream also aid you.

You also want to be mindful if you use alternative flours. Protein content can affect how dry the flour is, so you want to ensure the moisture you add matches up accordingly. Cake flour, for instance, is drier and crumblier as it has less protein. For this recipe, stick to the all-purpose if possible. Otherwise, look up what it will mean if you use wheat flour, for example, for the other ingredients!

What is the best frosting for cakes?

That is up to you. I am not a huge fan of buttercream icing, one of the most popular homemade cakes. I can eat it, but I prefer cream cheese frosting - its tangier cousin - or whipped cream, depending on the final product. I find the cream cheese removes the metallic taste in icing sugar, which can throw off your entire cake even if the batter is good. In this case, I recommend being a little heavy-handed with any extracts or zests you use to accent the icing, such as lemon and vanilla. Along with a bit of heavy cream, this will mask the icing sugar taste and give your icing some personality!

Yield: 12-14

Author: Dontmissmyplate

Print

With ImageWithout Image

Vanilla Bundt Cake with Cream Cheese Icing

Bundt cakes when done right are the perfect tea companion. They are moist, fluffy, and rich. Add some funfetti sprinkles and you have a birthday worth celebrating when the time comes! And just because it is vanilla, that does not mean it is plain.

Prep time: 30 MinCook time: 60 MinTotal time: 1 H & 30 M

Ingredients

Cake

• 3 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 1 1/4 cups low fat vanilla yoghurt, room temperature
• 1 cup butter, room temperature
• 1/2 cup heavy cream
• 1/3 cups vegetable oil

Icing

• 8 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
• Pinch of salt
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 3 1/2 cups icing sugar
• Funfetti sprinkles

Instructions

1. In a medium bowl, whisk the dry ingredients for the cake except for the sugar, and set aside.
2. Whisk the yoghurt and butter in a large bowl with a hand or stand mixer until smooth.
3. Whisk in the vanilla and lemon.
4. On medium-low speed, beat the sugar incrementally until slightly fluffy.
5. On medium speed, add the eggs one at a time, beating until integrated. Use a spatula to get anything on the sides into the bowl.
6. Whisk in the oil and milk until well incorporated.
7. Whisk in the flour gradually on low speed until the wet and dry ingredients are just combined. Don't overmix; this could result in a dense cake!
8. Spray a bundt cake tin, and pour in the batter—Smoothen with a spatula. Bake at 325F/163C until the cake is golden. Use a wooden stick or fork to ensure the thickest part of the cake is dry.
9. Remove from the stove and cool on a rack for 30 minutes. Remove the cake from the tin and complete the cooking process for another hour before icing.
10. Mix the cream cheese and butter in a separate bowl using an electric mixer. Add the icing sugar in three parts gradually, and then mix in the vanilla.
11. Add the milk, and whisk until the icing continues to smoothen.
12. Add the salt and lemon and adjust to your liking.
13. When ready to frost the cake, move to a piping or plastic bag using the end and design you prefer.
14. Decorate with sprinkles, and enjoy! Store in the fridge for up to five days.

Nutrition Facts

Calories

657

Fat (grams)

34.3

Carbs (grams)

83.1

Sugar (grams)

61.3

Protein (grams)

7.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Did you make this recipe?

Tag @dontmissmyplate on instagram and hashtag it # dontmissmyplate

Strawberry Shortcake Cake Infused with Thyme, Rum and Coconut

This elegant, summery cake is a fresh twist on the classic strawberry shortcake. Layers of coconut-infused vanilla sponge are filled with tangy whipped cream and Greek yoghurt, and crowned with strawberries steeped in jam, rum, lemon, and thyme. It's light, flavourful, and just indulgent enough—perfect for Mother's Day or any sunny celebration.

Whether you're serving a crowd or just want a seasonal centrepiece for your table, this cake delivers big flavour with minimal fuss. The herbal notes of thyme, subtle rum warmth, and tropical coconut make this a shortcake you won’t forget.

Is your mouth watering yet? This cake shouldn't take you long at all—you're basically just putting together easy-to-make sponges, whipped cream, and strawberries, and you're done.

I love cooking with fruit and vegetables that are in season; it makes the finished product taste so much better. Since I made this cake in the spirit of Mother’s Day, I added rum to the strawberries because, well… it works! But also because my mother loves strawberry daiquiris. Coconut pairs beautifully with rum, and the fresh thyme and lemon juice help brighten and enhance the flavour of the berries.

Now that you know some of the behind the scenes of this recipe let's get baking!

Ingredients

Cake

• 2½ cups all-purpose flour

• 1½ cups granulated sugar

• 3 tsp baking powder

• ½ tsp salt

• ½ cup coconut or vegetable oil

• 2 eggs, room temperature

• 2 egg whites, room temperature

• 1 (5 oz) can full-fat coconut cream

• ¾ cup oat milk (or any milk), room temperature

• 1 tbsp vanilla extract

• 1 tsp almond extract

Cream Filling

• 2¼ cups whipped cream (coconut or regular)

• 1 (8 oz) package Greek yogurt cream cheese, softened

• 1 tbsp sour cream

• 1 cup icing sugar

• 1 tbsp lemon juice

• 1 tsp vanilla extract

Strawberry Topping

• 3 cups strawberries, sliced or quartered

• 2 tbsp strawberry and raspberry jam

• 1 tsp rum or rum extract

• 1 tbsp fresh thyme leaves

• 1 tsp lemon juice

• Optional: ½ cup whole strawberries for garnish

Instructions

1. Prep the Oven & Cake Pans

• Preheat oven to 350°F (175°C).

• Line 3 (or 2) round cake pans with parchment paper or grease and flour them.

2. Mix the Dry Ingredients

• In a large bowl, whisk together flour, baking powder, and salt. Set aside.

3. Mix the Wet Ingredients

• In another large bowl, beat together oil, sugar, eggs, egg whites, vanilla, and almond extract until smooth and creamy.

4. Combine the Batter

• Gradually add the dry ingredients in 2–3 parts, mixing just until combined.

• Slowly mix in the milk, again just until incorporated—don’t overmix.

• Fold in the coconut cream until the batter is smooth and thick.

5. Bake the Cakes

• Divide the batter evenly between the prepared pans. Tap them gently on the counter to release air bubbles.

• Bake for 25-30 minutes or until a toothpick comes out clean and tops are lightly golden.

• Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

6. Macerate the Strawberries

• In a bowl, combine the strawberries with jam, thyme, lemon juice, and rum or rum extract.

• Let them marinate while the cakes cool—about 30 minutes. Then drain (reserve syrup if desired).

7. Make the Cream Filling

• In a large bowl, whisk together the cream cheese, sour cream, icing sugar, vanilla, and lemon juice until smooth.

• Gradually add the whipped cream and beat until stiff peaks form. Avoid over-whipping to prevent curdling.

8. Assemble the Cake

• Level the tops of the cakes if needed.

• Place one cake layer on a stand. Spread ⅓ of the cream mixture evenly, then add ⅓ of the strawberries.

• Repeat with the next layer(s), finishing with cream and a final topping of berries and whole strawberries if using.

Storage and Pro Tips

Storage

• Best served fresh, but can be chilled for up to 3 days.

• To freeze, wrap slices tightly in plastic wrap and store in an airtight container for up to 3 weeks.

• Optional: Brush cake layers with reserved strawberry syrup before assembly to boost flavour and moisture.

Tips for Flat, Even Cake Layers

• Lower oven temp to 325°F (160°C) for a slower, more even rise. Extend bake time slightly as needed.

• Use cake strips: Wrap wet cake strips (or DIY with damp towel strips and foil) around your pans to help layers bake flat.

• Don’t overfill pans: Fill each pan about ⅔ full to avoid excessive doming.

• Weigh your batter: Use a scale to evenly divide batter across pans for uniform height.

• Level if needed: Once cooled, trim domes with a serrated knife or cake leveler. For best results, chill layers first.

• Avoid overmixing the batter once flour is added—this helps maintain a tender, even crumb.

Malva Pudding Cake with Caramel and Amarula Buttercream Frosting