Classic Vanilla Bundt Cake
This vanilla bundt cake uses a specific ratio of butter, eggs, and sour cream to avoid dryness without being greasy; the sour cream is essential for a tender, moist crumb. With just two bowls and basic ingredients, the method is simple and reliable.
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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.
Notes
Store in airtight container at room temperature up to 4 days. Tent with foil during baking if top browns too quickly.
Tried this recipe?Leave a comment below & let me know!