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Vanilla Bundt Cake

A moist and tender vanilla bundt cake infused with rich flavors and a secret ingredient of sour cream, perfect for family gatherings or cozy afternoons.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/4 cups salted butter, room temperature (recommended: Kerry Gold for a rich flavor)
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 8 ounces sour cream, room temperature (use full-fat for best texture)
  • 1 tablespoon vanilla extract (choose a good quality vanilla like Nielsen-Massey)
  • 3 cups cake flour (or all-purpose flour for a denser cake)
  • 1/4 cup buttermilk, room temperature
Glaze Ingredients
  • 2 cups confectioners' sugar
  • 2 tablespoons whole milk, room temperature
  • 2 teaspoons vanilla extract (for the glaze)

Method
 

Preparation
  1. Preheat your oven to 325 degrees F (163 degrees C). Spray a 10-inch bundt pan with baking spray.
Mixing
  1. In a stand mixer, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
  2. Add the eggs one at a time, mixing well after each addition. Incorporate the sour cream and vanilla extract.
  3. Slowly add in the cake flour and mix on low speed until just combined.
  4. Gently fold in the buttermilk until just combined.
Baking
  1. Pour the batter into the prepared bundt pan and smooth the top. Bake for 75-80 minutes, checking for doneness at the 1-hour mark.
Cooling and Glazing
  1. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack. Prepare the glaze by whisking together confectioners' sugar, milk, and vanilla until smooth. Pour the glaze over the cooled cake.

Notes

Store at room temperature, covered for about 3-4 days. It can be refrigerated for up to a week or frozen for three months.