Description
A timeless and elegant Classic Vanilla Bundt Cake with a soft, buttery crumb and a rich vanilla flavor. Perfect for any occasion, this cake is delicious on its own or topped with a simple glaze or dusting of powdered sugar.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup sour cream
- 1/4 cup milk
- Powdered sugar or glaze (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy, about 3–5 minutes.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix in sour cream and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Pour batter evenly into the prepared bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with glaze before serving, if desired.
Notes
- Use room temperature ingredients for a smoother batter and better rise.
- Ensure the bundt pan is well-greased and floured to prevent sticking.
- This cake pairs well with fresh berries or whipped cream for serving.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg