Vanilla Bundt Cake

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This Vanilla Bundt Cake recipe is easy to make from scratch! It’s moist with a rich vanilla flavor, perfect crumb & topped with a delicious vanilla glaze.

Vanilla Bundt Cake with 2 slices cut out of it


This Vanilla Bundt cake is easy to make from scratch! It’s moist with a perfect crumb and just the right amount of sweetness.

Serve it with some fresh berries, homemade whipped cream and the delicious glaze for a tried and true summertime dessert!

a slice of Vanilla Bundt Cake on a plate with a fork

Vanilla Bundt Cake: Ingredients & Substitutions

overhead photo of the ingredients in this Vanilla Bundt Cake recipe
  • All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
  • Granulated sugar. I suggest using regular white sugar or organic cane sugar for the best results. 
  • Salted butter. You can replace half of the salted butter with canola oil. Unsalted butter works well.
  • Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
  • Whole milk. heavy cream or half and half are good substitutes for whole milk.
  • Vanilla extract. You can use a different extract such as almond, peppermint, orange, etc. if you prefer a flavored Bundt cake.
  • Almond extract. You can substitute almond extract with more vanilla, if desired.
a slice of Vanilla Bundt Cake on a plate

How to Make Bundt Cake

Let’s walk through this vanilla bundt cake recipe step-by-step! Be sure to watch the video for additional help!

Begin by combining the flour, baking powder, baking soda and sea salt in a medium bowl, then set it aside to use later.

two photos showing how to make bundt cake - combining dry ingredients

Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter for 1 minute.

Next, add the sugar and beat until light and fluffy – about 5 minutes.

two photos showing how to make bundt cake - beating butter and sugar

Then, add the sour cream, milk, vanilla extract and almond extract and beat until combined.

two photos showing how to make bundt cake - combining wet ingredients

Next, beat in the eggs, one at a time, mixing thoroughly after each addition.

two photos showing how to make bundt cake - adding eggs

Gently stir in the dry ingredients until just incorporated.

two photos showing how to make bundt cake - combining wet and dry ingredients

Prepare a 10-12 cup Bundt pan:

Prepare the bundt pan by rubbing softened butter into every crack and cranny of your pan (I often use a paper towel and my hands).

Then, use a small sifter to lightly dust the butter with flour, turning the pan to evenly distribute the flour.

Bake & Cool

Once the pan is ready, pour the batter into the pan and smooth the top with a spatula.

Bake the vanilla bundt cake for 55-65 minutes until toothpick comes out clean (average baking time is 60 minutes, be sure to check at 55 so you don’t over bake).

2 photos showing vanilla budnt cake in a baking pan before and after baking

Invert the Bundt pan (so the open side is down on the cooling rack) and let it cool completely on a wire rack.

Once cooled completely, remove the cake from the plan and transfer it to a serving plate.

a bund pan on a cooling rack

Make the glaze

I included a delicious vanilla glaze to use on top of this bundt cake. You can also use this chocolate ganache recipe!

To make the glaze, whisk together the powdered sugar, milk and vanilla in a medium bowl until smooth.

two photos showing how to make vanilla glaze for a bundt cake

Immediately drizzle the glaze over cooled cake. Then let sit at room temperature until hardened (about 60 minutes).

Vanilla Bundt Cake on a serving plate with glaze

Serve

Serve this vanilla bundt cake slightly chilled or at room temperature. 

We like eating this cake with a side of homemade vanilla ice cream or a dollop of homemade whipped cream or a drizzle of homemade chocolate sauce.

Vanilla Bundt Cake with 2 slices cut out

Store

Store any leftover vanilla Bundt cake in an airtight container at room temperature for 3-5 days or in the refrigerator for up to 1 week.

Freeze

You can freeze individual slices, or the entire cake, for up to 2 months. Just be sure to wrap it well and store it in an airtight container or plastic bag.

side view of a vanilla bundt cake where a piece has been cut out of it

Vanilla Bundt Cake Recipe FAQs

Can you double this recipe? 

Yes! You can double the recipe and bake it in two separate bundt pans.

What makes a good bundt cake?

The ratio of fat (butter/sour cream) to flour makes this the best vanilla bundt cake ever. Also, using a bundt pan to brown the sides.

What is the difference between a cake and a bundt cake?

Usually a Bundt cake is slightly denser than a regular chocolate cake. But the most important defining feature of a Bundt cake is the shape because it is baked in a Bundt pan!

Why are bundt cakes so moist?

They are made to be moist by using a high ratio of wet ingredients to dry ingredients. This cake uses 1 cup of butter and 1 cup of sour cream, plus eggs and extracts to make it extra moist.

vanilla bundt cake on a plate with a bite taken out of it

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Vanilla Bundt Cake Recipe

Laura
This Vanilla Bundt Cake recipe is easy to make from scratch! It’s moist with a rich vanilla flavor, perfect crumb & topped with a delicious vanilla glaze.
5 from 3 votes
Course cake, Dessert
Cuisine American
Servings 14 Servings
Calories 373
Prep Time15 minutes
Cook Time1 hour
Cooling1 hour
Total Time2 hours 15 minutes

Ingredients 
 

Vanilla Glaze (optional)

Instructions 

  • Butter and flour a 10 to 12 cup Bundt pan, set aside.
  • Preheat oven to 325 degrees F.
  • In a medium bowl, combine flour, baking powder, baking soda and sea salt. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter for 1 minute.
  • Add sugar and beat until light and fluffy (5 min).
  • Then, add the sour cream, milk, vanilla extract and almond extract and beat until combined.
  • Beat in eggs, one at a time, mixing thoroughly after each addition.
  • Stir in the dry ingredients until just incorporated.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 55-65 minutes until toothpick comes out clean (averages at 60).
  • Invert the Bundt pan (so the open side is down on the cooling rack) and let it cool completely on a wire rack.
  • Once cooled completely, remove the cake from the plan and transfer it to a serving plate.

Make the glaze

  • In a medium bowl, whisk together powdered sugar, milk and vanilla until smooth.
  • Immediately drizzle it over cooled cake.
  • Let sit at room temperature until hardened (about 60 minutes).
  • Serve at room temperature.

Video

Notes

Ingredient Substitutions
  • All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
  • Granulated sugar. I suggest using regular white sugar or organic cane sugar for the best results. 
  • Salted butter. You can replace half of the salted butter with canola oil. Unsalted butter works well.
  • Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
  • Whole milk. heavy cream or half and half are good substitutes for whole milk.
  • Vanilla extract. You can use a different extract such as almond, peppermint, orange, etc. if you prefer a flavored Bundt cake.
  • Almond extract. You can substitute almond extract with more vanilla, if desired.
Store
Store any leftover vanilla Bundt cake in an airtight container at room temperature for 3-5 days or in the refrigerator for up to 1 week.
Freeze
You can freeze individual slices, or the entire cake, for up to 2 months. Just be sure to wrap it well and store it in an airtight container or plastic bag.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 317mg | Potassium: 112mg | Fiber: 1g | Sugar: 30g | Vitamin A: 590IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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