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Vanilla Bundt Cake

A soft and fragrant Vanilla Bundt Cake that is rich, moist, and perfect for any occasion, bringing comfort and joy to your gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 1/4 cups salted butter, at room temperature Soften your butter for easier creaming
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature Room temperature eggs incorporate better
  • 8 ounces sour cream, at room temperature
  • 1 tablespoon vanilla extract The star of the show!
  • 3 cups cake flour For that fluffy texture — all-purpose flour can work in a pinch!
  • 1/4 cup buttermilk, at room temperature Adds moisture and tang
For the Glaze
  • 2 cups confectioners' sugar For the delicious glaze
  • 2 tablespoons whole milk, at room temperature For the glaze
  • 2 teaspoons vanilla extract Because you can never have too much vanilla!

Method
 

Preparation
  1. Preheat your oven to 325 degrees F and spray a 10-inch bundt pan with baking spray to ensure easy release.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until it’s smooth and fluffy—about 3 minutes.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Add in the sour cream and vanilla extract, mixing until just blended.
  5. Gradually mix in the cake flour until just combined.
  6. Remove from the mixer, pour in the buttermilk, and gently stir by hand until combined.
  7. Pour the batter into your prepared bundt pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 75-80 minutes.
  2. Check for doneness at the one-hour mark—insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
  3. Allow the cake to cool in the pan for about 20 minutes, then carefully invert onto a wire rack to cool completely.
Glazing
  1. In a medium bowl, combine confectioners' sugar, milk, and 2 teaspoons vanilla extract. Whisk until the glaze is smooth and drizzleable.
  2. Pour the glaze over the cooled cake, allowing it to drip elegantly down the sides.

Notes

Store your bundt cake at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months! Just thaw at room temperature before enjoying.