Vanilla Bundt Cake
A simple and moist Vanilla Bundt Cake recipe topped with powdered sugar or your choice of berries and whipped cream.
- 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
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.).
Calories: 513kcalCarbohydrates: 75gProtein: 7gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 132mgSodium: 254mgPotassium: 97mgFiber: 1gSugar: 51gVitamin A: 711IUVitamin C: 1mgCalcium: 43mgIron: 2mg