Vanilla Bundt Cake
This Vanilla Bundt Cake is soft, buttery, and gently sweet, making it a perfect dessert for any occasion. It's simple to make and looks impressive thanks to its distinctive Bundt shape.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Gives structure, easy to find.
- 1 tablespoon Baking powder Helps the cake rise, check expiration date.
- 1/2 teaspoon Salt Enhances vanilla flavor.
Wet Ingredients
- 1 cup Unsalted butter Must be softened for best results.
- 1 1/2 cups Sugar Provides sweetness and soft texture.
- 3 large Eggs Brings moisture and structure.
- 1 cup Sour cream Makes the cake moist, plain Greek yogurt can be used as a substitute.
- 1/2 cup Milk Loosens the batter for a tender crumb.
- 1 tablespoon Pure vanilla extract Main flavor, opt for high quality.
---Advertisement---
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease the Bundt pan thoroughly and dust it lightly with flour.
- Bring the butter, eggs, milk, and sour cream to room temperature.
Mixing the Batter
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape the bowl as needed.
- Stir in the vanilla extract.
- Gradually add the flour mixture alternating with the milk, starting and ending with the flour. Mix until just combined.
- Gently fold in the sour cream until the batter is thick and smooth.
Baking and Cooling
- Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan gently to release any air bubbles.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10-15 minutes before carefully flipping onto a wire rack to cool completely.
- Once cool, glaze or dust with powdered sugar if desired.
---Advertisement---
Note
For best results, ensure to grease every curve of the Bundt pan and measure flour correctly to prevent a dry cake. Store leftovers in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. This cake also freezes well.