Cream the butter and sugar until the mixture looks aerated and significantly lighter. This step traps microscopic air pockets, which later expand in the oven and give the cake lift. A dense Bundt almost always points back to under-creamed butter, so don’t rush it.

Add the eggs one by one, letting each blend in fully. The batter will gradually thicken and gain structure. Stir in the vanilla to anchor the flavour; its warmth balances the richness of the butter and keeps the cake tasting clean rather than overly sweet.

Whisk the flour, baking powder, and salt together to prevent uneven pockets of leavening. Add this mixture to the creamed batter in alternating rounds with the milk. This steady pattern helps the batter absorb liquids evenly without becoming gummy or overworked.

Fold the oil into the batter; it ensures the crumb stays soft for days. Pour the batter into the pan, smoothing the top. Bake until a skewer comes out with a few moist crumbs. Bundt cakes take time to finish at the centre, so resist opening the oven too early.

Cool the cake in the pan for exactly 15 minutes; this short pause firms the edges but keeps the centre pliable. Flip the pan onto a rack in one confident motion. Let it cool entirely before cutting so the crumb sets properly and the slices stay neat.