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
Mixing Dry Ingredients and Mixing Butter and Sugar
Heat the oven to 350 degrees Fahrenheit.
In a small bowl, sift together the flour, baking powder, and salt until blended well. Mix together, with the paddle attachment, the sugar and room temperature butter in the bowl of the stand mixer.
By mixing the butter and sugar at medium speed for about two minutes, you will have created a light, fluffy, and airy mixture. This process helps to give the cake its rise.
Combining Wet Ingredients into Cake Batter
Add the eggs to the butter mixture and mix on low speed until the egg is mixed in. It is alright if the batter appears to be slightly curdled at this point.
Mix the sour cream and vanilla extract into the batter until smooth.
When mixing the half of the dry ingredients into the batter at low speed, you will create a thick paste. Once the thick paste has formed, add the milk and mix until the milk is completely mixed in. Add the remaining half of the dry ingredients to the batter and continue mixing the batter on low speed until it is smooth and completely combined. A few small streaks of flour remaining in the batter are okay.
Greasing the Pan and Baking the Cake
Grease a 10-12 cup bundt pan thoroughly with softened butter, making sure to get into all the decorative crevices. Add flour to the greased bundt pan and tap or tilt it in order to coat the interior of the bundt pan with flour. After doing this, turn the bundt pan upside down over your sink and tap to remove excess flour.
After preparing the bundt pan, add the batter to the prepared bundt pan. Carefully spread the batter evenly throughout the bundt pan before placing into the oven to be baked for approximately 45-55 minutes. You will know that the bundt cake is finished baking when the edges begin to pull away from the sides of the bundt pan and the top of the cake turns a beautiful golden brown. To test, insert a toothpick into the centre of the cake; it will be done when the toothpick pulls out with only a few moist crumbs attached.
If the top of the cake is browning too quickly, tent it loosely with foil for the last 15 minutes of baking to slow the browning process.
Cooling the Cake and Preparing Glaze
Once the cake has finished baking, cool the cake in the pan upright on a wire rack for about 20 minutes before inverting the pan over the wire rack to release the cake. It is very important for the bundt cake to be completely cooled before glazing because the glaze will melt and run off if the cake is still warm.
To prepare the glaze, sift the powdered sugar into a medium mixing bowl. Add three tablespoons of milk, vanilla extract, and salt into the bowl containing the powdered sugar, and whisk together to create a thick but pourable glaze. If the glaze is still very thick and you wish to drizzle it, add the remaining tablespoon of milk into the glaze a little bit at a time until it reaches the desired pourable consistency.
Glazing and Serving the Bundt Cake
Once the glaze has been prepared, drizzle the glaze over the cake that has cooled completely before serving. Allow the glaze to harden for approximately 30-60 minutes at room temperature before slicing the cake.
You may store the bundt cake in an airtight container at room temperature for three to four 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.
