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.
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.
StoreStore 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.FreezeYou 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.