Description
This classic vanilla Bundt cake is easy, moist, and perfect every time, with a buttery crumb and warm vanilla flavor. It’s a show-stopping dessert that’s simple enough for beginners and impressive enough for celebrations.
Ingredients
Scale
- 3 cups all-purpose flour (375g), sifted
- 1 cup unsalted butter (226g), softened
- 2 cups granulated sugar (400g)
- 4 large eggs, room temperature
- 2 tablespoons pure vanilla extract (30ml)
- 2 teaspoons baking powder (8g)
- 1/2 teaspoon baking soda (2g)
- 1 cup sour cream (240g), room temperature
- 1/2 cup whole milk (120ml), room temperature
- 1/2 teaspoon salt (3g)
- Butter and flour for greasing the pan
- Powdered sugar or vanilla glaze for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-12 cup Bundt pan thoroughly with softened butter, making sure to get every crevice. Dust lightly with flour and tap out the excess.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or stand mixer, beat softened butter on medium speed until creamy, about 1 minute.
- Gradually add granulated sugar and beat until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
- Mix in vanilla extract until just combined.
- With the mixer on low, add the flour mixture in three parts, alternating with sour cream and milk (beginning and ending with flour). Beat just until smooth after each addition; do not over-mix.
- Spoon the batter evenly into the prepared Bundt pan. Smooth the top and tap the pan gently on the counter to release air bubbles.
- Bake in the center of the oven for 50-60 minutes, or until the cake is golden, springs back lightly, and a toothpick inserted comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
- Let the cake cool in the pan on a wire rack for 15 minutes. Gently loosen the edges and invert onto the rack to cool completely.
- Once cool, dust with powdered sugar or drizzle with vanilla glaze if desired. Slice and serve.
Notes
Grease the Bundt pan thoroughly to prevent sticking. Let the cake cool in the pan for exactly 15 minutes before unmolding. Room temperature ingredients blend better and yield a lighter crumb. You can substitute Greek yogurt for sour cream or use buttermilk for a tangier flavor. For a dairy-free version, use vegan butter, plant-based yogurt, and almond or oat milk.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 32
- Sodium: 260
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 54
- Fiber: 1
- Protein: 6
Keywords: vanilla bundt cake, classic bundt cake, easy vanilla cake, moist bundt cake, American dessert, party cake, vanilla cake recipe