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There’s nothing better than a recipe that’s been in a family for generations. You know it’s gonna be good! (Cause if it wasn’t… Mom would have to spill the tea to grandma, and grandma might have to break out the rolling pin). In the case of Claire Saffitz Bundt Cake Recipe, I can attest to this. And so can my husband, Josh Flagg, and Olimpia.

I made this recipe TWICE, and I must say it is just as easy as Claire says it is. So, take out that bundt cake pan because this will probably become a family favorite after you try it.

The dessert cake is fluffy, moist, and has a rich, sweet taste. It is everything a dessert person could ever wish for.

What’s even better is how easy it is to make… It is not called the EASIEST cake recipe for nuffin!

Ingredients Needed For The Claire Saffitz Bundt Cake Recipe

You need simple pantry ingredients for this Claire Saffitz bundt cake. Here’s what you’d need (Print recipe for exact measurements):

– All-purpose flour
– Sugar
– Kosher salt
– Baking powder
– Poppy seeds
– Whole milk
– Neutral oil, such as vegetable or grapeseed
– Vanilla extract
– Almond extract
– Large Eggs

For the Glaze:

– Orange juice
– Powdered sugar
– Vanilla extract
– Almond extract
– Melted butter

How To Make Claire Saffitz EASIEST Cake Recipe

First, preheat the oven to 350°F.

Lightly grease the bundt cake pan with vegetable oil. Sift some flour into it so that the cake wouldn’t stick. Set aside.

Into the electric mixer bowl, add the all-purpose flour, sugar, salt, baking powder, and poppy seeds. Set the electric mixer to mix at low speed for 2-3 minutes.

Time to add the liquid ingredients. Add the milk, oil, vanilla and almond extracts, and crack in the eggs. Set the electric mixer to mix at an even higher speed for 2-3 minutes.

Pour the cake batter into the bundt cake pan, then place it in the oven to bake for an hour and 10 minutes.

Time to make the Glaze.

Into a medium bowl, add the powdered sugar, orange juice, vanilla extract, almond extract, and melted butter. Whisk vigorously to combine all the ingredients.

Once your cake is ready, take it out of the oven and let it sit for 15 minutes before attempting to get it out of the pan. Poke tiny holes in it with a skewer once you’ve got it out of the pan.

Use a pastry brush to apply the glaze or pour it over the cake if you wish. Serve immediately.

How To Store Your Bundt Cake

Your cake will do just fine at room temperature for only a few days.

To preserve for a longer period, store in an airtight container or wrap in plastic wrap. Store in the fridge for up to 2 weeks or freeze for 1-2 months. 

If frozen, thaw overnight in the fridge before consumption. 

claire-saffitz-bundt-cake

Claire Saffitz Bundt Cake Recipe

Bobby Boyd
Claire Saffitz Easy Bundt Cake is the perfect dessert for all-time. It is amazingly delicious, fluffy, and moist. And it is super easy to make. The glaze adds more decadent sweetness and sends this cake home.
Prep Time 20 mins
Baking Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American

Equipment

  • Electric mixer
  • Mixing bowls
  • Bundt cake pan
  • Oven
  • Whisk
  • Measuring cups and spoons

Ingredients
  

For the Dessert Cake:

  • 3 cups of All-purpose flour
  • 2 ⅓ cups of Sugar
  • 1 teaspoon of Kosher salt
  • 1 teaspoon of Baking powder
  • 2 tablespoons of Poppy seeds
  • 1 ⅓ cups of Whole milk
  • 1 ⅓ cups of Neutral oil, such as vegetable or grapeseed
  • 2 teaspoons of Vanilla extract
  • 1 ½ teaspoon of Almond extract
  • 3 large Eggs

For the Glaze:

  • ¼ cup of Orange juice
  • ¾ cup of Powdered sugar
  • 1 ½ teaspoon of Vanilla extract
  • 1 teaspoon of Almond extract
  • 2 teaspoons of Melted butter

Instructions
 

  • Preheat the oven to 350°F
  • Lightly grease the bundt cake pan with vegetable oil. Sift some flour into it so that the cake wouldn’t stick. Set aside.
  • Into the electric mixer bowl, add the all-purpose flour, sugar, salt, baking powder, and poppy seeds. Set the electric mixer to mix at low speed for 2-3 minutes.
  • Time to add the liquid ingredients. Add the milk, oil, vanilla and almond extracts, and crack in the eggs. Set the electric mixer to mix at an even higher speed for 2-3 minutes.
  • Pour the cake batter into the bundt cake pan, then place it in the oven to bake for an hour and 10 minutes.

Time to make the Glaze.

  • Into a medium bowl, add the powdered sugar, orange juice, vanilla extract, almond extract, and melted butter. Whisk vigorously to combine all the ingredients.
  • Once your cake is ready, take it out of the oven and let it sit for 15 minutes before attempting to get it out of the pan. Poke tiny holes in it with a skewer once you’ve got it out of the pan.
  • Use a pastry brush to apply the glaze or pour it over the cake if you wish. Serve immediately.

Notes

  1. To know if your cake is well baked, insert a toothpick in the center of the cake. You’d know it’s ready if it comes out clean. If cake chunks cling to the toothpick, it needs to spend more time in the oven.
Keyword Claire Saffitz Dessert Person Recipe, copycat, Dessert cake, Yummy desserts
Tried this recipe?Post a picture on Instagram and mention @bboydla

Hope you enjoyed this Claire Saffitz Bundt Cake as much as I did? Let me know what you think in the comments. I’m happy to try more delicious recipes, feel free to recommend one 0r more recipes. 

Have you seen the Pumpkin Dump Cake Recipe or Easy Peach Cobbler Recipe?

claire-saffitz-bundt-cake

 

 

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Amy weiss
Amy weiss
1 month ago

Looks amazing.

Shirley Corry
Shirley Corry
1 month ago

Looks yummy but I am not a baker just an eater of great sweet tasting yummies‼️💜

Kate Cronin
Kate Cronin
1 month ago

You make it look so easy. Looks delicious!

Marilyn
Marilyn
1 month ago

Going to try making this cake! Love your videos.

Sherri
Sherri
1 month ago

This looks amazing! Where can I find the exact recipe?

Janny
Janny
1 month ago

Love your coocking

Kathleen
Kathleen
1 month ago

You’re the best!