A simple and moist Vanilla Bundt Cake recipe topped with powdered sugar or your choice of berries and whipped cream.
Bundt Cake vs Pound Cake
A pound cake is typically made with a pound of each of these ingredients: butter, sugar, eggs, and flour (hence the name pound cake). They’re usually baked in either a loaf pan or a bundt cake pan.
Many different cake batters can be used in a bundt cake pan to make it a bundt cake, including pound cake batter. This vanilla bundt cake recipe is reminiscent of a pound cake made with sour cream for extra moisture. Kind of like a mix between my Classic Vanilla Cake and Lemon Pound Cake.
The Perfect Release
These are the best methods to get your bundt cake to release perfectly every single time! Listen closely, friends.
Grease the heck out of that pan. I mean it. I used cooking spray because it gives a nice even coating that gets in every nook and cranny of the pan regardless of the intricacies of the design. You could in theory use butter but I have found more success with a spray.
Time the cooling period. You don’t want the cake to be too hot (aka tender) before flipping onto a cooling rack and you don’t want it too cool either (aka hard to release on the edges). As soon as you can touch the pan without burning your hands (warm to the touch) invert it.
How to Make Vanilla Bundt Cake
Super simple recipe guys, you make the batter, pour it into a well-greased bundt pan, and bake away! For full details on how to make this Vanilla Bundt Cake, see the recipe card down below 🙂
Preheat + Prep
Spray your 10 cup bundt cake pan with nonstick cooking spray. Preheat the oven to 325 degrees F.
Make Batter
In a stand mixer (or with electric beaters), cream butter and sugars together (5-7 minutes). Add in one egg at a time, mixing well after each addition. Scape the sides of the bowl and mix again. Mix in vanilla then whip the batter for 2 minutes until light and fluffy.
Mix in the baking soda, salt, and half of the flour. Stir in the sour cream until incorporated and then add the rest of the flour. Stop stirring as soon as the flour is mixed in well. Scrape the sides of the bowl and finish stirring by hand to ensure a smooth batter.
Bake + Cool
Pour the batter into the prepared bundt pan and smooth the top. Bake 75-90 minutes or until golden brown and a toothpick comes out clean (a few moist crumbs is fine).
For 15-20 minutes, cool the bundt cake on the counter or until you can handle the pan while still warm. Invert the cake onto the cooling rack and cool completely.
How to Serve Vanilla Bundt Cake
The simplest way to serve this vanilla bundt cake is to place it on a serving platter and dust it with powdered sugar. However, don’t let that stop you from dressing it up even more! Here are a couple of suggestions to get you started:
- whipped cream (homemade or store-bought)
- fresh berries (blueberries, strawberries, whatever is in season)
- lemon curd
- cream cheese frosting
- ice cream
- jam
Storing Vanilla Bundt Cake
You can store this cake at room temp, in the fridge, or in the freezer, making it one of the best bundt cake recipes out there. Whether you’re serving it right away or later down the road, you’ve got options!
- At room temperature: wrapped well with plastic wrap, 3-4 days
- In the fridge: wrapped well with plastic wrap, 5-6 days
- In the freezer: wrapped well with plastic wrap and foil, 3 months
More Cake Recipes to Try!
Be sure to bookmark, pin, or print this recipe out! It’s such a great and simple cake you’ll make it over and over again for just about any occasion. Enjoy!
Vanilla Bundt Cake
Equipment
- 10 cup bundt cake pan
Ingredients
- 1 cup salted butter at room temperature
- 3 cups granulated sugar
- 6 whole eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- powdered sugar for garnish
Instructions
- Spray your 10 cup bundt cake pan with nonstick cooking spray. Preheat the oven to 325 degrees F.
- In a stand mixer (or with electric beaters), cream butter and sugars together (5-7 minutes). Add in one egg at a time, mixing well after each addition. Scape the sides of the bowl and mix again. Mix in vanilla then whip the batter for 2 minutes until light and fluffy.
- Mix in the baking soda, salt, and half of the flour. Stir in the sour cream until incorporated and then add the rest of the flour. Stop stirring as soon as the flour is mixed in well. Scrape the sides of the bowl and finish stirring by hand to ensure a smooth batter.
- Pour the batter into the prepared bundt pan and smooth the top. Bake 75-90 minutes or until golden brown and a toothpick comes out clean (a few moist crumbs is fine).
- For 15-20 minutes, cool the bundt cake on the counter or until you can handle the pan while still warm. Invert the cake onto the cooling rack and cool completely.
- Transfer onto a serving platter and top with powdered sugar (or whatever else your heart desires, berries, whipped cream etc.).
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