Vanilla Bundt Cake
Posted Aug 04, 2023, Updated Feb 12, 2024
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This Vanilla Bundt Cake recipe is easy to make from scratch! It’s moist with a rich vanilla flavor, perfect crumb & topped with a delicious vanilla glaze.
This Vanilla Bundt cake is easy to make from scratch! It’s moist with a perfect crumb and just the right amount of sweetness.
Serve it with some fresh berries, homemade whipped cream and the delicious glaze for a tried and true summertime dessert!
Vanilla Bundt Cake: Ingredients & Substitutions
- All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
- Granulated sugar. I suggest using regular white sugar or organic cane sugar for the best results.
- Salted butter. You can replace half of the salted butter with canola oil. Unsalted butter works well.
- Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
- Whole milk. heavy cream or half and half are good substitutes for whole milk.
- Vanilla extract. You can use a different extract such as almond, peppermint, orange, etc. if you prefer a flavored Bundt cake.
- Almond extract. You can substitute almond extract with more vanilla, if desired.
How to Make Bundt Cake
Let’s walk through this vanilla bundt cake recipe step-by-step! Be sure to watch the video for additional help!
Begin by combining the flour, baking powder, baking soda and sea salt in a medium bowl, then set it aside to use later.
Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter for 1 minute.
Next, add the sugar and beat until light and fluffy – about 5 minutes.
Then, add the sour cream, milk, vanilla extract and almond extract and beat until combined.
Next, beat in the eggs, one at a time, mixing thoroughly after each addition.
Gently stir in the dry ingredients until just incorporated.
Prepare a 10-12 cup Bundt pan:
Prepare the bundt pan by rubbing softened butter into every crack and cranny of your pan (I often use a paper towel and my hands).
Then, use a small sifter to lightly dust the butter with flour, turning the pan to evenly distribute the flour.
Bake & Cool
Once the pan is ready, pour the batter into the pan and smooth the top with a spatula.
Bake the vanilla bundt cake for 55-65 minutes until toothpick comes out clean (average baking time is 60 minutes, be sure to check at 55 so you don’t over bake).
Invert the Bundt pan (so the open side is down on the cooling rack) and let it cool completely on a wire rack.
Once cooled completely, remove the cake from the plan and transfer it to a serving plate.
Make the glaze
I included a delicious vanilla glaze to use on top of this bundt cake. You can also use this chocolate ganache recipe!
To make the glaze, whisk together the powdered sugar, milk and vanilla in a medium bowl until smooth.
Immediately drizzle the glaze over cooled cake. Then let sit at room temperature until hardened (about 60 minutes).
Serve
Serve this vanilla bundt cake slightly chilled or at room temperature.
We like eating this cake with a side of homemade vanilla ice cream or a dollop of homemade whipped cream or a drizzle of homemade chocolate sauce.
Store
Store any leftover vanilla Bundt cake in an airtight container at room temperature for 3-5 days or in the refrigerator for up to 1 week.
Freeze
You can freeze individual slices, or the entire cake, for up to 2 months. Just be sure to wrap it well and store it in an airtight container or plastic bag.
Vanilla Bundt Cake Recipe FAQs
Yes! You can double the recipe and bake it in two separate bundt pans.
The ratio of fat (butter/sour cream) to flour makes this the best vanilla bundt cake ever. Also, using a bundt pan to brown the sides.
Usually a Bundt cake is slightly denser than a regular chocolate cake. But the most important defining feature of a Bundt cake is the shape because it is baked in a Bundt pan!
They are made to be moist by using a high ratio of wet ingredients to dry ingredients. This cake uses 1 cup of butter and 1 cup of sour cream, plus eggs and extracts to make it extra moist.
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Vanilla Bundt Cake Recipe
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup salted butter softened
- 2 cups granulated sugar
- 1 cup sour cream room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- ½ cup whole milk
- 4 eggs
Vanilla Glaze (optional)
- 1 ½ cups powdered sugar
- 3 Tablespoons whole milk
- 1 ½ teaspoons vanilla extract
Instructions
- Butter and flour a 10 to 12 cup Bundt pan, set aside.
- Preheat oven to 325 degrees F.
- In a medium bowl, combine flour, baking powder, baking soda and sea salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter for 1 minute.
- Add sugar and beat until light and fluffy (5 min).
- Then, add the sour cream, milk, vanilla extract and almond extract and beat until combined.
- Beat in eggs, one at a time, mixing thoroughly after each addition.
- Stir in the dry ingredients until just incorporated.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 55-65 minutes until toothpick comes out clean (averages at 60).
- Invert the Bundt pan (so the open side is down on the cooling rack) and let it cool completely on a wire rack.
- Once cooled completely, remove the cake from the plan and transfer it to a serving plate.
Make the glaze
- In a medium bowl, whisk together powdered sugar, milk and vanilla until smooth.
- Immediately drizzle it over cooled cake.
- Let sit at room temperature until hardened (about 60 minutes).
- Serve at room temperature.
Video
Notes
- All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
- Granulated sugar. I suggest using regular white sugar or organic cane sugar for the best results.
- Salted butter. You can replace half of the salted butter with canola oil. Unsalted butter works well.
- Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
- Whole milk. heavy cream or half and half are good substitutes for whole milk.
- Vanilla extract. You can use a different extract such as almond, peppermint, orange, etc. if you prefer a flavored Bundt cake.
- Almond extract. You can substitute almond extract with more vanilla, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
