Vanilla Bean Malt Bundt Cake

Despite being an avowed chocoholic, I do appreciate vanilla desserts—especially when topped with a chocolate frosting or glaze.  I firmly believe that vanilla was created to enhance the flavor of chocolate.

Every now and then, though, I become smitten with a 100% vanilla dessert with absolutely no chocolate to be found.  That is the case with this vanilla bean malt bundt cake.  Even if you are not a fan of the flavor of malt, don’t be put off by its inclusion in this recipe.  I couldn’t taste the malt at all, but it did give it a delicious undertone which would have been impossible for me to identify if I hadn’t made the cake myself.

Another interesting ingredient is bourbon—just a teaspoonful.  To be honest, I’m not sure why it is added.  If I hadn’t found a bottle of it in our liquor cabinet, I wouldn’t have bothered with it.  I just would have added a teaspoon of water to mix with the vanilla beans.

This sweet little cake is moist and flavorful with a tender crumb.  The vanilla beans give it an added oomphf that makes it really something special.  I didn’t miss the chocolate at all!

One year ago:  Santa Fe Pizza

Vanilla Bean Malt Bundt Cake

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  • 1 vanilla bean
  • 1 tsp. bourbon
  • 1 1/2 cups flour
  • 1/4 cup plus 1 tbl. malted milk powder
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 14 tbl. unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 2 large eggs plus 1 large egg yolk, at room temperature
  • 1/2 cup buttermilk, at room temperature

Ingredients for Glaze

  • 1 cup confectioners’ sugar
  • 2 tbl. whole milk
  • 1 tsp. vanilla extract


Preheat oven to 325o F.  Spray a 6-cup bundt pan with nonstick cooking spray with flour.  (I used my 10-cup bundt pan.)

Cut the vanilla bean in half lengthwise, and use the back of a small paring knife to scrape the seeds from the bean. Add the seeds and the bourbon to a small bowl and stir to combine.  Whisk the flour, malted milk powder, baking powder, and salt together in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3-4 minutes.  One at a time, add the eggs and then the egg yolk, beating well after each addition, and scraping down the sides of the bowl as necessary.  Mix in the vanilla/bourbon mixture, beating until well combined.  With the mixer on low, alternately add the dry ingredients in two additions and the buttermilk in one, starting and finishing with the dry ingredients and beating just until combined.

Transfer the batter to the prepared pan and spread in an even layer.  Bake for 40-45 minutes, or until a skewer inserted in the center comes out clean.  Transfer the pan to a wire rack and let the cake cool for 45 minutes, then turn it out onto the rack to cool completely.

To make the glaze:  Whisk the confectioners’ sugar, milk and vanilla together in a medium bowl until smooth.  (Adjust the consistency as desired – add milk to thin and confectioners’ sugar to thicken.) Drizzle over the cake letting it run down the sides.  Let the glaze set for about 15 minutes.

Source:  Another great recipe from Tracey’s Culinary Adventures

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