Vanilla Bundt Cake Recipe
This Vanilla Bundt Cake recipe yields a moist, tender cake with a rich vanilla flavor. Made with butter, sugar, eggs, flour, and sour cream, it's easy to prepare and perfect for any occasion. Baked in a Bundt pan for a beautiful shape, it's delicious plain or topped with a glaze, icing, or powdered sugar.
Equipment
- Bundt pan (10-12 cup capacity)
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon cornstarch
- 1/2 cup sour cream
- 1 tablespoon pure vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter melted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Grease your bundt pan thoroughly with butter or non-stick spray and lightly dust it with flour. This ensures the cake releases easily after baking.
- Set your oven to 350°F (175°C) so it’s ready by the time your batter is mixed. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set aside.
- Using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes. Beat in the sour cream, buttermilk, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Be careful not to over mix; a few lumps are okay.
- Pour the batter evenly into the prepared bundt pan. Place in the oven and bake for about 55-65 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.
- Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Meanwhile, make the glaze by whisking powdered sugar, melted butter, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before serving.
Notes
| Nutrition | Amount |
|---|---|
| Calories | 380 |
| Fat | 18g |
| Carbohydrates | 52g |
| Protein | 4g |
| Sugar | 32g |
