Classic Vanilla Cream-Filled Bundt Cake

For the Vanilla Bundt Cake:

• 2 ¾ cups (350g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• Non-stick baking spray with flour, or butter and flour for pan preparation

For the Vanilla Cream Filling (Pastry Cream):

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar, divided
• ¼ cup (30g) cornstarch
• 4 large egg yolks
• 2 tablespoons (28g) unsalted butter, cut into small pieces
• 1 ½ teaspoons pure vanilla extract
• Pinch of salt

For the Garnish:

• ¼ cup (30g) powdered sugar (confectioners’ sugar)

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