Description
A moist and tender Vanilla Cream Bundt Cake topped with fresh berries and a sweet glaze, perfect for celebrations or afternoon tea.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup sour cream or heavy cream
- 1/2 cup whole milk
- 1 1/2 cups fresh mixed berries (strawberries, blueberries, raspberries)
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine sour cream and milk in a separate bowl.
- Add dry ingredients to the butter mixture in three parts, alternating with the cream mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar, vanilla, and 2–3 tablespoons milk until smooth. Drizzle over the cooled cake.
- Top with fresh berries before serving.
Notes
- Use room temperature ingredients for best texture.
- Glaze should be thick but pourable—adjust milk accordingly.
- Can be made a day ahead and stored covered at room temperature.
- Try lemon zest in the batter for a citrusy twist.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 31g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg