Meet the Vanilla Bliss Pound Cake — your new go-to for a simple yet indulgent dessert. With its rich, buttery flavor enhanced by the warmth of vanilla bean, this cake is pure comfort in every slice. Perfect for any occasion, it's a recipe you'll come back to time and again.
Butter is the star of the show, giving the cake its rich, tender crumb. Make sure it's softened for easier mixing.
Granulated sugar sweetens the cake and helps create a light, fluffy texture when creamed with butter.
Vanilla bean paste adds a deep, aromatic vanilla flavor that's more intense than extract, thanks to those lovely specks of vanilla beans.
Eggs provide structure and richness. Adding them one at a time ensures they evenly incorporate into the batter.
All-purpose flour forms the base of the cake, giving it structure and body.
Salt enhances all the flavors, balancing sweetness and bringing out the vanilla's depth.
Ground nutmeg adds a subtle warmth and complexity. It's a game-changer without overpowering the vanilla.
Whole milk contributes to the cake's moistness, helping to bring the batter together smoothly.
This Vanilla Bliss Pound Cake pairs wonderfully with a dollop of freshly whipped cream and a handful of seasonal berries for a burst of freshness. For a more indulgent treat, drizzle with a warm caramel or chocolate sauce.
First, preheat your oven to 325°F. While it's warming up, take a 10-inch bundt pan and grease it thoroughly, then dust with flour. This will help your cake release smoothly once baked.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes of mixing on medium speed. The goal is to incorporate air, which will help your cake rise beautifully.
Next, add in the vanilla bean paste. Stir it in well so that the flavor is distributed evenly throughout the butter-sugar mixture. The aroma at this stage is just divine!
With the mixer on low, add the eggs one at a time, beating well after each addition. This gradual process prevents the batter from curdling and ensures a consistent texture.
In another bowl, sift together the all-purpose flour, salt, and ground nutmeg. This step helps to integrate the dry ingredients uniformly and eliminates any pesky lumps.
Now, you'll want to gently combine the dry ingredients with the wet ingredients. Do this by adding a portion of the flour mixture, then a splash of milk, repeating until everything is just mixed in, beginning and ending with the flour mixture. This alternating method helps keep the batter smooth and prevents overmixing.
Finally, pour the batter into your prepared bundt pan, smoothing the top with a spatula to ensure an even surface. Pop it in the oven and bake for about 1 hour and 15 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. This cooling time helps the cake set and makes slicing easier.
Share