Vanilla Bundt Cake
Ingredients
- 1 tbsp unsalted butter – softened (for greasing pan)
- 1 tbsp all-purpose flour – for dusting pan
- 3 cups all-purpose flour (360g)
- 2 tsp baking powder (8g)
- 1/2 tsp baking soda (2.3g)
- 3/4 tsp kosher salt
- 1 cup unsalted butter – softened
- 2 cups granulated sugar
- 4 large eggs – at room temperature
- 2 tsp vanilla extract
- 1 cup sour cream – at room temperature
- 1 1/2 cups confectioners' sugar (180g)
- 3 tbsp whole milk
- 1/2 tsp vanilla extract – for glaze
Instructions
- 1.
Preheat the oven to 350°F (175°C). Grease a 12-cup Bundt pan with 1 tbsp softened butter, then dust evenly with 1 tbsp flour; tap out the excess.
- 2.
In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt.
- 3.
In a large bowl (or stand mixer with paddle), cream 1 cup softened butter and the granulated sugar on medium speed until very light and fluffy, 3–4 minutes, scraping the bowl once.
- 4.
Beat in the eggs one at a time, mixing 20–30 seconds after each addition until fully incorporated. Mix in 2 tsp vanilla extract.
- 5.
Add the dry ingredients in three additions, alternating with the sour cream in two additions, beginning and ending with dry. Mix on low just until the batter is smooth and no dry streaks remain; do not overmix.
- 6.
Scrape the batter into the prepared Bundt pan and smooth the top. Tap the pan once or twice on the counter to release large air bubbles.
- 7.
Bake until the top is deep golden, the cake springs back lightly, and a toothpick inserted near the center comes out clean or with a few moist crumbs, 50–60 minutes.
- 8.
Cool in the pan on a rack for 15 minutes. Invert onto the rack, lift off the pan, and let the cake cool completely, about 1 hour.
- 9.
For the glaze, whisk the confectioners' sugar with 2 tbsp of the milk and 0.5 tsp vanilla extract until smooth and thick but pourable; add more milk as needed (a few teaspoons at a time) to reach a slow-ribbon consistency.
- 10.
Set the cooled cake on a rack over a sheet of parchment. Drizzle the glaze over the cake, letting it run down the ridges. Let the glaze set for 15–20 minutes before slicing and serving.
Vanilla Bundt Cake is a rich, buttery cake with a fine, tender crumb and a pronounced vanilla aroma that shines without distraction. Baked in a sculpted Bundt pan, it delivers a beautiful golden crust and dramatic ridges that catch a simple vanilla glaze. The result is a crowd-pleasing dessert that pairs well with coffee, tea, or fresh berries, offering both elegance and comfort in every slice.
The Bundt cake traces its identity to the American-made Bundt pan, inspired by Central European kugelhopf molds but popularized in the United States in the mid-20th century. Introduced by Nordic Ware in the 1950s, the pan rose to fame after the 1966 Pillsbury Bake-Off, when the Tunnel of Fudge Cake captivated home bakers. While countless flavors now exist, the vanilla version endures as a staple, showcasing pure dairy richness and vanilla flavor in an iconic American form.