Ingredients
Vanilla Bundt Cake
- 2 3/4 cups (330 g) all-purpose flour
- 2 tsp baking powder
- 1 1/4 tsp fine sea salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 1/3 cups (267 g) granulated sugar
- 4 large eggs, room temperature
- 1/2 cup (113 g) sour cream, room temperature
- 1 tbsp vanilla extract
- 2/3 cup (160 ml) whole milk, room temperature
Vanilla Glaze
- 1 3/4 cups (210 g) powdered sugar
- 3-4 tbsp (45-60 ml) whole milk or heavy cream
- 1 1/2 tsp vanilla extract
- 1/8 tsp fine sea salt
Combine the Dry Ingredients and Cream the Butter
Preheat your oven to 350°F.
In a medium bowl, whisk the flour, baking powder, and salt together. In a stand mixer bowl using the paddle attachment, combine the room-temperature butter and sugar.
Beat the butter and sugar on medium speed for ~2 minutes; the mixture will be light in color and fluffy. This incorporates air which helps the cake rise.
Mix the Wet Ingredients into the Batter
Add the 4 eggs to the butter mixture and mix on low until they are just combined. The batter may look a little curdled at this point, which is fine.
Mix in the sour cream and vanilla extract until the batter is smooth.
With the mixer on low, add half of the dry ingredients and mix until a thick paste forms. Pour in all of the milk and mix until it’s incorporated, then add the remaining dry ingredients. Mix on low until the batter is smooth and just combined; a few small streaks of flour are okay.
Prep the Pan and Bake the Cake
Grease a 10-12 cup Bundt pan thoroughly with softened butter, making sure to get into all the decorative crevices. Add a few tablespoons of flour to the pan, then tilt and tap it to coat the entire interior surface. Invert the pan over your sink to tap out any excess flour.
Transfer the batter to the prepared pan and spread it evenly. Bake for ~45-55 minutes. The cake is done when the top is golden brown, the edges pull away from the pan, and a toothpick inserted near the center comes out with a few moist crumbs attached.
If the top is browning too quickly, tent the pan loosely with foil for the last 15 minutes of baking.
Cool the Cake and Make the Glaze
Let the cake cool upright in the pan on a wire rack for ~20 minutes. Then, place the rack over the top of the pan and invert it to release the cake. Allow the cake to cool completely before glazing; a warm cake will cause the glaze to melt and run off.
For the glaze, sift the powdered sugar into a medium bowl. Whisk in 3 tablespoons of milk, the vanilla, and the salt. The glaze should be thick but pourable; add the remaining tablespoon of milk a little at a time if it’s too thick to drizzle.
Glaze and Serve the Cake
Drizzle the vanilla glaze over the completely cooled cake. Let the glaze set for ~30-60 minutes at room temperature before slicing.
The cake can be stored in an airtight container at room temperature for 3-4 days.
Classic Vanilla Bundt Cake
Ingredients
Vanilla Bundt Cake
- 2 3/4 cups all-purpose flour 330 g
- 2 tsp baking powder
- 1 1/4 tsp fine sea salt
- 1 cup unsalted butter 226 g, room temperature
- 1 1/3 cups granulated sugar 267 g
- 4 large eggs room temperature
- 1/2 cup sour cream 113 g, room temperature
- 1 tbsp vanilla extract
- 2/3 cup whole milk 160 ml, room temperature
Vanilla Glaze
- 1 3/4 cups powdered sugar 210 g
- 3-4 tbsp whole milk or heavy cream 45-60 ml
- 1 1/2 tsp vanilla extract
- 1/8 tsp fine sea salt
Instructions
- Preheat oven to 350°F.
- Whisk flour, baking powder, and salt in medium bowl.
- Beat butter and sugar in stand mixer on medium speed until light and fluffy, about 2 minutes.
- Mix in eggs on low until just combined.
- Add sour cream and vanilla extract until smooth.
- Mix in half the dry ingredients, then milk, then remaining dry ingredients until just combined.
- Grease 10-12 cup Bundt pan with butter and dust with flour.
- Pour batter into pan and bake 45-55 minutes until golden and toothpick comes out with few crumbs.
- Cool in pan 20 minutes, then invert onto wire rack and cool completely.
- Sift powdered sugar and whisk with 3 tablespoons milk, vanilla, and salt until pourable.
- Drizzle glaze over cooled cake and let set 30-60 minutes before slicing.
