Vanilla Bundt Cake Recipe
Vanilla Bundt Cake is a classic, moist, and buttery cake with a delicate vanilla flavor. Its iconic shape, thanks to the bundt pan, gives it a beautiful presentation, making it perfect for special occasions or simple family desserts. This rich cake is ideal for serving on its own or with a dusting of powdered sugar, glaze, or fresh berries.
Equipment
- Bundt pan (10-12 cup capacity)
- Electric mixer or stand mixer
- Large mixing bowls
- Measuring Cups and Spoons
- Cooling rack
- Spatula
- Whisk
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream room temperature
- 1/2 cup whole milk room temperature
Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour your bundt pan to ensure easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a separate large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate dry and wet ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Add sour cream (optional): Fold in the sour cream to enhance the cake's moisture.
- Bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a cooling rack to cool completely.
- Serve: Once cooled, dust the cake with powdered sugar, drizzle with vanilla glaze, or serve with fresh berries and whipped cream.
Video
Notes
- For a moist cake, don’t overbake. Start checking for doneness at the 50-minute mark.
- Ensure all ingredients are at room temperature to achieve a smooth batter.
- Add a teaspoon of almond extract for an extra layer of flavor.
- You can freeze leftover slices by wrapping them in plastic wrap and placing them in an airtight container for up to 3 months.