Vanilla Bundt Cake
Author: Juan Gutierrez
Servings: 1 cake


  • 230g Butter (softened)
  • 300g Sugar
  • 10g PROVA Gourmet Vanilla Powder
  • 170g Whole Eggs
  • 20g PROVA Gourmet Madagascar Bourbon Vanilla Paste
  • 350g All Purpose Flour
  • 6g Baking Powder
  • 2g Salt
  • 181g Buttermilk


  • 1. In a stand mixer with the paddle attachment, cream butter, sugar and vanilla until soft and fluffy.
  • 2. Add eggs slowly until emulsified.
  • 3. Add dry ingredients alternating with the buttermilk in three rounds.
  • 4. Grease a bundt cake mold and bake at 325°F for 40 minutes.
  • 5. Unmold and cool completely.
  • 6. Dust in a mix of powdered sugar and vanilla powder.