Vanilla and Amarula bundt cake
This is a straightforward, comforting bundt cake that combines classic vanilla sponge with a whisper of Amarula in both syrup and optional ganache. It bakes up tall and even in a standard 22 cm bundt tin and finishes with a glossy, slightly boozy chocolate coating. I make it when I want something that feels special but doesn’t take over the day.
The butter-and-sugar creaming method gives the crumb a tender, fine texture; the sunflower oil and buttermilk keep it moist for days. The Amarula syrup soaks in and keeps the interior supple while adding that soft, fruity cream-liqueur warmth. The milk chocolate ganache is optional for a richer finish but pairs beautifully with the vanilla and Amarula.
Below you’ll find the exact ingredient list and the step-by-step method I use every time. I’ve also included swaps, common traps to avoid, and practical make-ahead advice so you can bake with confidence.
Ingredient Checklist
- 285gm Kerrygold butter (room temperature) — provides richness and structure through creaming with the sugar.
- 380gms sugar — sweetens and helps aerate when creamed with butter.
- 3large free-range eggs — add lift, moisture and emulsification; add one at a time as directed.
- 450gms flour — the cake’s base; plain/all-purpose flour is implied here.
- 1tspbaking powder — leavening to help the cake rise.
- 1tspbicarb — works with the buttermilk to give extra lift and tenderness.
- 1cupbuttermilk — adds acidity, moisture and a tender crumb.
- 100mlsunflower oil — keeps the cake moist and helps it stay soft after baking.
- 2tspvanilla extract — primary flavoring; use a good-quality vanilla for best results.
- ¼cupsugar — for the Amarula syrup; allows the liqueur to penetrate the cake without over-sweetening.
- ¼cupwater — combines with the sugar to make the syrup.
- ¼cupAmarula — stirred into the cooled syrup to flavor the cake interior.
- 200gms milk chocolate — chopped for the ganache; provides a creamy, sweet coating.
- 250ml1 cup cream — heated then poured over the chopped chocolate to make ganache.
- 30mlAmarula optional — optional addition to the ganache for extra Amarula flavor; add only if desired.
From Start to Finish: Vanilla and Amarula bundt cake
- Preheat the oven to 180°C (350°F). Spray a bundt tin (approx. 22 cm x 12 cm) generously with cooking spray and set aside.
- In a large mixing bowl, use an electric mixer to cream 285gm Kerrygold butter (room temperature) and 380gms sugar together until pale and fluffy, about 4–6 minutes.
- Add the 3 large free-range eggs one at a time, beating well after each addition so each egg is fully incorporated before adding the next.
- Sift together 450gms flour, 1 tsp baking powder and 1 tsp bicarb into a bowl.
- In a separate bowl or jug, combine 1 cup buttermilk, 100ml sunflower oil and 2 tsp vanilla extract.
- With the mixer on low speed, add the sifted dry ingredients and the buttermilk mixture to the creamed mixture in three additions, alternating and beginning and ending with the dry ingredients (for example: 1/3 dry, 1/2 wet; repeat, finishing with the remaining dry). Mix only until each addition is just incorporated. Scrape down the sides and bottom of the bowl and give a brief final mix to ensure an even batter.
- Spoon the batter into the prepared bundt tin and smooth the top with a spatula.
- Bake in the preheated oven for 50–60 minutes. About 20 minutes into baking, if the top is browning too quickly, loosely cover the cake with a piece of tin foil for the remainder of the bake. The cake is done when the top is golden and a knife or skewer inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the tin for about 20 minutes. Meanwhile, make the syrup (step 10) and prepare the ganache (step 11).
- Make the Amarula syrup while the cake is baking or cooling: place ¼ cup sugar and ¼ cup water in a small saucepan, bring to a gentle simmer and cook for 5 minutes. Remove from heat, allow to cool slightly, then stir in ¼ cup Amarula. Set the syrup aside to cool until lukewarm.
- Prepare the ganache while the cake cools: finely chop 200gms milk chocolate and place it in a heatproof bowl. Heat 250ml (1 cup) cream until just simmering, then pour the hot cream over the chopped chocolate. Let sit 30–60 seconds, then stir until smooth and fully combined. If you want Amarula in the ganache, stir in up to 30ml Amarula now. Allow the ganache to cool and thicken until spreadable before icing (you can leave it at room temperature or refrigerate briefly, stirring occasionally).
- After the cake has cooled in the tin for 20 minutes, invert it onto a plate. While the cake is still slightly warm, brush the entire surface with the Amarula syrup, allowing the syrup to soak in. Repeat brushing as desired until the syrup is absorbed.
- Let the syrup-brushed cake cool completely at room temperature.
- Once the cake is fully cool and the ganache has thickened to a spreadable consistency, pour or spread the ganache over the top of the cake, allowing some to run down the sides. Let the ganache set before serving.
Why This Recipe Belongs in Your Rotation
This cake is reliable. The method is classic: cream butter and sugar, alternate dry and wet ingredients, and bake until a skewer comes out clean. That means predictable texture and structure, every time.
It also hits several useful notes for a home baker: it’s impressive visually, keeps well, and is forgiving with timing. The Amarula syrup adds a level of flavor that feels elevated without complicating the bake. If you want a celebration cake that isn’t fussy, this is it.
Vegan & Vegetarian Swaps
For vegetarians this recipe is already suitable, since it contains no meat products. For a vegan version you’ll need a few substitutions and to expect textural differences:
- Butter — use a plant-based block margarine designed for baking, measured 1:1 for the 285gm Kerrygold butter.
- Eggs — replace each egg with a flax or chia egg (1 tbsp ground flaxseed + 3 tbsp water, chilled for 10 minutes) or use a commercial egg replacer per package directions.
- Buttermilk — make a vegan buttermilk: 1 cup plant milk plus 1 tbsp white vinegar or lemon juice, let sit 5–10 minutes.
- Amarula — Amarula is dairy-based liqueur but usually vegetarian; for a fully vegan approach swap it for a vegan-friendly cream liqueur alternative or a splash of vanilla and orange liqueur to mimic the fruity creaminess.
Note: ganache made with dairy milk chocolate and cream is not vegan; there are vegan chocolate and cream alternatives if you want a glossy finish.
Equipment & Tools
- 22 cm x 12 cm bundt tin — the pan size the timing is based on.
- Electric mixer — handheld or stand mixer to cream butter and sugar efficiently.
- Sieve or fine mesh for sifting flour and leaveners.
- Large mixing bowls and a jug for combining wet ingredients.
- Spatula — for folding and for smoothing the batter in the pan.
- Small saucepan and a spoon — to make the Amarula syrup.
- Heatproof bowl and a small saucepan — to assemble ganache using a hot cream pour.
- Kitchen thermometer (optional) — useful for checking cream temperature for ganache.
Avoid These Mistakes
Don’t under- or over-cream the butter and sugar. Under-creamed butter won’t trap enough air; over-creamed mixtures can collapse during baking. Aim for pale and fluffy in 4–6 minutes as stated.
Do not add all wet or all dry at once. Follow the specified alternating additions to avoid overworking the batter, which can make the crumb dense.
Resist the urge to open the oven repeatedly in the first half hour. That can drop oven temperature and affect rise. Check only when you’re near the minimum bake time.
When brushing the Amarula syrup, do it while the cake is slightly warm so it absorbs evenly. If you wait until it’s fully cold the syrup will pool instead of soaking in.
Fresh Seasonal Changes
Small seasonal touches keep this cake feeling new. In winter, zest a small orange into the batter for brightness — orange and Amarula play well together. In summer, fold in 100–150g chopped toasted nuts or dried apricots for texture and a fruity lift.
If stone fruit is in season, serve slices with lightly macerated peaches or a spoonful of roasted plums on the side; the neutral vanilla-Amarula base takes those pairings beautifully.
Pro Tips & Notes
Room temperature ingredients
Make sure the butter and eggs are at room temperature. Cold butter won’t cream properly; cold eggs can cause the batter to seize and reduce volume.
Don’t overmix
Once the dry ingredients go in, mix only until just combined. Overmixing develops gluten and makes the cake tough.
Checking for doneness
Use a skewer or knife in the center; it should come out clean or with a few moist crumbs, not wet batter. If the top browns too much, tent foil as directed and finish baking.
Ganache handling
If you add the optional 30ml Amarula to the ganache, stir it in after the chocolate has melted and the mixture is smooth. Chill briefly if it’s too runny; stir occasionally so it cools evenly to a spreadable texture.
Make Ahead Like a Pro
This cake is very make-ahead friendly. You can bake the cake a day ahead, brush with the Amarula syrup, and leave it un-iced, wrapped in plastic at room temperature. On the day you plan to serve, make the ganache and glaze.
For longer storage, freeze the cooled, un-iced cake (wrapped tightly in plastic and foil) for up to 3 months. Thaw overnight in the fridge, bring to room temperature, then brush with syrup and add ganache.
Ganache keeps well in the refrigerator for 3–4 days. Warm it gently in short bursts, stirring, to bring it back to a spreadable consistency.
Your Top Questions
- Can I skip the ganache? — Yes. The cake is delicious with just the Amarula syrup brushed over it. Ganache adds richness and a glossy finish.
- What if I don’t have Amarula? — You can substitute a similar cream liqueur or use a mix of vanilla and a splash of brandy or orange liqueur, though the flavor will shift.
- Why both baking powder and bicarb? — The combination balances rise and tender crumb. Bicarb reacts with the acid in buttermilk for lift; baking powder gives an extra, gentler rise.
- Can I use a different pan? — A bundt is preferred for presentation and baking time. If you change pan size, expect to adjust bake time accordingly.
- How do I keep the cake moist? — The syrup is the key. Brush while the cake is warm, and repeat until absorbed. Store wrapped at room temperature for short periods.
Final Thoughts
This Vanilla and Amarula bundt cake is one of those recipes that feels like a small celebration each time you make it. The method is dependable, the flavors are balanced, and the finish is adaptable — skip, simplify, or dress it up depending on the occasion. Follow the steps, respect the temperatures and timing, and you’ll have a cake that looks and tastes like you spent more time on it than you did.
Happy baking. Keep notes on any minor tweaks you make; bundt cakes reward small experiments. If you try a variation — whether a vegan swap, a citrus twist, or an added texture — note the changes so you can replicate what you love next time.
Vanilla and Amarula bundt cake
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Spray a bundt tin (approx. 22 cm x 12 cm) generously with cooking spray and set aside.
- In a large mixing bowl, use an electric mixer to cream 285gm Kerrygold butter (room temperature) and 380gms sugar together until pale and fluffy, about 4–6 minutes.
- Add the 3 large free-range eggs one at a time, beating well after each addition so each egg is fully incorporated before adding the next.
- Sift together 450gms flour, 1 tsp baking powder and 1 tsp bicarb into a bowl.
- In a separate bowl or jug, combine 1 cup buttermilk, 100ml sunflower oil and 2 tsp vanilla extract.
- With the mixer on low speed, add the sifted dry ingredients and the buttermilk mixture to the creamed mixture in three additions, alternating and beginning and ending with the dry ingredients (for example: 1/3 dry, 1/2 wet; repeat, finishing with the remaining dry). Mix only until each addition is just incorporated. Scrape down the sides and bottom of the bowl and give a brief final mix to ensure an even batter.
- Spoon the batter into the prepared bundt tin and smooth the top with a spatula.
- Bake in the preheated oven for 50–60 minutes. About 20 minutes into baking, if the top is browning too quickly, loosely cover the cake with a piece of tin foil for the remainder of the bake. The cake is done when the top is golden and a knife or skewer inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the tin for about 20 minutes. Meanwhile, make the syrup (step 10) and prepare the ganache (step 11).
- Make the Amarula syrup while the cake is baking or cooling: place ¼ cup sugar and ¼ cup water in a small saucepan, bring to a gentle simmer and cook for 5 minutes. Remove from heat, allow to cool slightly, then stir in ¼ cup Amarula. Set the syrup aside to cool until lukewarm.
- Prepare the ganache while the cake cools: finely chop 200gms milk chocolate and place it in a heatproof bowl. Heat 250ml (1 cup) cream until just simmering, then pour the hot cream over the chopped chocolate. Let sit 30–60 seconds, then stir until smooth and fully combined. If you want Amarula in the ganache, stir in up to 30ml Amarula now. Allow the ganache to cool and thicken until spreadable before icing (you can leave it at room temperature or refrigerate briefly, stirring occasionally).
- After the cake has cooled in the tin for 20 minutes, invert it onto a plate. While the cake is still slightly warm, brush the entire surface with the Amarula syrup, allowing the syrup to soak in. Repeat brushing as desired until the syrup is absorbed.
- Let the syrup-brushed cake cool completely at room temperature.
- Once the cake is fully cool and the ganache has thickened to a spreadable consistency, pour or spread the ganache over the top of the cake, allowing some to run down the sides. Let the ganache set before serving.
