Vanilla Bundt Cake with Buttery Vanilla Syrup

August 14, 2020

The wonderful texture of a traditional vanilla cake is made even better with the addition of a sweet buttery syrup. Best baked a day before you plan to eat it as this cake gets tastier and tastier over a few days.


Use this handy formula to ensure easy release from cake tins: take 2 table spoons of flour, 2 table spoon vegetable oil, and 2 table spoons Nuttelex and in a mixer blend until there are no lumps. Generously grease your pan with this mixture using a pastry brush to coat every crevice and it ensures a smooth cake tin release after baking every time!


1 cup Nuttelex

2 cup caster sugar

4 eggs

1 tbsp vanilla extract

3 cups plain flour

1 tsp salt

1 tsp baking powder

1/2 tsp bicarb soda

1 cup buttermilk (For dairy free version sub buttermilk with I cup coconut milk, zest of one lemon and juice of ½ lemon juice)

The Vanilla Butter Syrup

1/3 cup Nuttelex

3/4 cup caster sugar

2 tbsp water

2 tsp vanilla extract


1Preheat the oven to 165°C

2Grease a 10″ bundt pan liberally with No-Stick Blend for Bundt tins explained in the TOP TIP

3Place all cake ingredients in your stand mixer bowl and mix on low for 30 seconds and then increase the speed to medium for 3 minutes.

4Pour the batter into the prepared pan and bake for 1 and a half hours or until a skewer comes out clean.

5For the Buttery Syrup, combine all ingredients into a small saucepan over medium-low heat stirring constantly until the Nuttelex is melted and sugar is dissolved. Do not bring to a boil.

6While cooked cake is still in the tin, use a skewer to make holes all over the warm cake and carefully pour the glaze evenly on the cake.

7Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.

8Best served the next day to allow the vanilla and butter syrup flavours to settle. Serve with a dusting of icing sugar and a spoonful of tart fresh fruit on the side. Store in an airtight container.