Vanilla Bundt Cake Recipe

There's something magical about pulling a perfectly golden Vanilla Bundt Cake from the oven. The aroma of butter and vanilla fills your kitchen, and that beautiful ridged shape looks like it came straight from a bakery. Whether you're baking for a birthday, holiday gathering, or just because you deserve something sweet, this Vanilla Bundt Cake delivers every single time.

I've spent years perfecting this recipe, and I'm excited to share it with you today. This isn't just any Vanilla Bundt Cake; it's the kind that stays moist for days, has a tender crumb that melts in your mouth, and tastes like pure comfort. The best part? You don't need fancy ingredients or professional skills to make this classic Vanilla Bundt Cake recipe work beautifully in your own kitchen.

Background & Why This Recipe Stands Out

The Vanilla Bundt Cake has been a beloved dessert since the 1950s when Nordic Ware introduced the bundt pan to American kitchens. What makes this particular recipe special is how it balances richness with lightness. Unlike dense pound cakes, this Vanilla Bundt Cake achieves that perfect texture through a combination of sour cream and buttermilk, creating moisture without heaviness.

This recipe has become my go-to for every occasion because it's wonderfully adaptable. You can dress up your Vanilla Bundt Cake with a simple vanilla glaze, drizzle it with chocolate ganache, or dust it with powdered sugar for an elegant finish. The vanilla flavor shines through without being overwhelming, making it the perfect canvas for seasonal berries, whipped cream, or even ice cream. Plus, this homemade Vanilla Bundt Cake stays fresh at room temperature for several days, which makes it ideal for make-ahead entertaining or weekly meal prep.

Jump to:

• Background & Why This Recipe Stands Out
• Ingredients
• Instructions
• Expert Cooking Tips
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Grandma's Secret That Changed Everything
• FAQ
• Your Perfect Vanilla Bundt Cake Awaits
• Related
• Pairing
• Vanilla Bundt Cake Recipe

Ingredients

For the Cake:

• All-purpose flour (spooned and leveled)
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened to room temperature
• Granulated sugar
• Eggs, at room temperature
• Sour cream, at room temperature
• Buttermilk, at room temperature
• Pure vanilla extract (don't skimp on this!)
• Vanilla bean paste (optional, for extra vanilla flavor)

For the Vanilla Glaze:

• Powdered sugar
• Whole milk
• Vanilla extract
• Pinch of salt

Substitution Notes: You can swap sour cream with full-fat Greek yogurt for a tangier flavor. If you don't have buttermilk, mix ½ cup regular milk with 1½ teaspoons lemon juice and let it sit for 5 minutes. For a dairy-free version, use plant-based butter and coconut cream.

See recipe card for quantities.

Instructions

Step 1: Prepare Your Pan and Ingredients

1. Preheat your oven to 325°F (163°C). This lower temperature helps the cake bake evenly without over-browning.
2. Thoroughly grease your 10-12 cup bundt pan with butter or baking spray, making sure to get into every crevice and ridge.
3. Dust the greased pan lightly with flour, tapping out any excess. This double coating prevents sticking.
4. Take all refrigerated ingredients out 30 minutes before baking. Room temperature ingredients blend more smoothly and create better texture.

Step 2: Mix the Dry and Wet Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this aside.
2. In your stand mixer (or large bowl with hand mixer), beat the softened butter on medium speed for 2 minutes until creamy.
3. Gradually add sugar and continue beating for 4-5 minutes until the mixture is light and fluffy. This incorporates air for a tender crumb.
4. Add eggs one at a time, beating well after each addition. Scrape down the bowl sides between additions.
5. Mix in the vanilla extract and vanilla bean paste until fully combined.

Step 3: Combine Everything and Bake

1. With mixer on low speed, alternate adding the flour mixture and the liquid ingredients (sour cream and buttermilk), beginning and ending with flour. Add in three parts: flour, liquids, flour, liquids, flour.
2. Mix each addition just until combined. Don't overmix or your cake will be tough.
3. Pour the batter into your prepared bundt pan, spreading it evenly with a spatula.
4. Tap the pan gently on the counter 2-3 times to release any air bubbles.
5. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
6. The top should be golden brown and spring back when lightly pressed.

Step 4: Cool and Glaze Your Cake

1. Remove the cake from the oven and place the pan on a wire rack.
2. Let it cool in the pan for exactly 15 minutes. Too short and it'll break; too long and it'll stick.
3. Place your serving plate upside down over the pan, then flip both together in one smooth motion.
4. Gently lift the pan away. If any bits stick, use a butter knife to carefully loosen them.
5. Allow the cake to cool completely before glazing (about 1 hour).
6. For the glaze, whisk powdered sugar, milk, vanilla, and salt until smooth. Drizzle over the cooled cake.

Expert Cooking Tips

Making a perfect Vanilla Bundt Cake requires attention to a few key details that make all the difference:

• Room Temperature Matters: Cold ingredients don't blend well and can cause your batter to curdle or create a dense texture. Take butter, eggs, sour cream, and buttermilk out of the fridge at least 30 minutes before you start. If you're in a hurry, place eggs in warm water for 5 minutes and microwave sour cream for 10 seconds.
• Don't Skimp on Pan Prep: The number one complaint about bundt cakes is sticking. Use a pastry brush to apply melted butter into every ridge and corner, then dust with flour. Some bakers swear by a mixture of equal parts flour, oil, and shortening brushed on instead.
• The Toothpick Test Timing: Start checking your cake at 50 minutes. Bundt pans vary, and ovens run differently. You want the toothpick to come out with a few moist crumbs, not completely clean, which actually means it's overdone.
• Cooling Time Is Critical: The 15-minute cooling window isn't arbitrary. During this time, the cake firms up just enough to hold its shape but hasn't cooled so much that condensation causes sticking. Set a timer so you don't forget.
• Altitude Adjustments: If you're baking above 3,000 feet, reduce sugar by 2 tablespoons, increase flour by 2 tablespoons, and raise oven temperature to 350°F. High altitude causes cakes to rise faster and dry out more quickly.
• Check Your Leavening Agents: Baking powder and baking soda lose potency over time. If yours are more than 6 months old, they might not give you the rise you need. Test baking powder by mixing a teaspoon with hot water; it should fizz vigorously.

Recipe Variations & Substitutions

This classic Vanilla Bundt Cake is incredibly versatile. Here are my favorite ways to customize it:

• Chocolate Marble Swirl: Reserve 1 cup of batter and mix in 3 tablespoons cocoa powder and 2 tablespoons milk. Drop spoonfuls of chocolate batter into the pan alternating with vanilla, then swirl with a butter knife. This creates a stunning chocolate and vanilla bundt cake.
• Lemon Vanilla Version: Add 2 tablespoons lemon zest to the batter and replace 1 tablespoon of vanilla with lemon extract. Top with lemon glaze instead of vanilla for a bright, citrusy twist that's perfect for spring.
• Berry Bliss Cake: Fold 1½ cups of fresh or frozen berries (blueberries, raspberries, or cherries) tossed in 1 tablespoon flour into the finished batter. The flour coating prevents them from sinking. Try this as a cherry-vanilla bundt cake during summer.
• Cream Cheese Filling: Make a simple filling with 8 oz softened cream cheese, ¼ cup sugar, and 1 egg. Pour half the cake batter in the pan, add the cream cheese mixture in a ring, then top with remaining batter.
• Mini Bundt Adaptations: This recipe works beautifully for mini bundt cakes from cake mix boxes style, but use this from-scratch batter instead. Fill mini bundt cups ⅔ full and bake for 25-30 minutes. Perfect for individual servings at parties.
• Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour blend. Add an extra 2 tablespoons of sour cream for moisture, as gluten-free flours can be drier.
• Spiced Vanilla Variation: Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cardamom to the dry ingredients. This creates a warm, cozy vanilla bundt cake with cinnamon swirl vibes that's perfect for fall.
• Almond Extract Twist: Replace 1 tablespoon of vanilla extract with almond extract for a vanilla almond bundt cake that tastes like classic wedding cake. Top with amaretto glaze.

Equipment Recommendations

• Bundt Pan: Invest in a quality 10-12 cup bundt pan, preferably Nordic Ware, which invented the design. Non-stick coating helps, but proper greasing matters more. Intricate designs look beautiful but require extra careful pan prep. For this Vanilla Bundt Cake, a classic fluted design works perfectly.
• Stand Mixer or Hand Mixer: While you can mix by hand, an electric mixer incorporates air better, creating that fluffy texture we want. A stand mixer lets you multitask while it creams butter and sugar for the full 4-5 minutes needed.
• Cooling Rack: A wire rack with legs allows air to circulate under the pan, preventing condensation. This helps your cake release cleanly and cool evenly.
• Offset Spatula: Perfect for spreading batter evenly in the pan and smoothing the glaze. The angled design gives you better control than a regular spatula.
• Instant-Read Thermometer: The most accurate way to check doneness. Your cake is done when the internal temperature reaches 205-210°F in the center.

Storage & Meal Prep Tips

Proper storage keeps your Vanilla Bundt Cake moist and delicious for days:

• Room Temperature Storage: Store your cooled, unglazed cake wrapped tightly in plastic wrap for up to 4 days at room temperature. The high butter and sugar content acts as a preservative. Once glazed, store under a cake dome or inverted bowl.
• Refrigerator Storage: If your kitchen is warm or you've added cream cheese frosting, refrigerate the cake wrapped in plastic wrap for up to 1 week. Let it come to room temperature before serving for the best flavor and texture.
• Freezing Instructions: This Vanilla Bundt Cake freezes beautifully for up to 3 months. Wrap the completely cooled, unglazed cake tightly in plastic wrap, then aluminum foil. Label with the date. Thaw overnight in the refrigerator, then bring to room temperature before glazing.
• Make-Ahead Tips: Bake the cake up to 2 days ahead and store wrapped at room temperature. Add glaze the day of serving for the freshest look. The batter can also be made and poured into the pan, covered, and refrigerated overnight, then baked the next morning (add 5-10 minutes to baking time).
• Slice and Freeze: Cut individual slices, wrap each in plastic wrap, then store in a freezer bag. Pull out single servings as needed for quick desserts. Microwave frozen slices for 20-30 seconds.

FAQ

Your Perfect Vanilla Bundt Cake Awaits

You now have everything you need to create a show-stopping Vanilla Bundt Cake that'll have everyone asking for your recipe. This classic dessert proves that simple ingredients, when combined with the right techniques, create something truly special. The buttery vanilla flavor, tender crumb, and beautiful presentation make this Vanilla Bundt Cake perfect for everything from casual weekend brunches to elegant dinner parties.

Don't stop with just this recipe; your baking adventure can continue. Try pairing a slice of your homemade Vanilla Bundt Cake with coffee and Vanilla French Beignets Recipe for an indulgent brunch spread. Or serve it alongside Vanilla Cream Tarts Recipe at your next gathering for a stunning dessert table. The beauty of mastering this Vanilla Bundt Cake recipe is that it opens the door to countless variations and serving possibilities. Trust the process, follow the tips I've shared, and you'll pull that perfect golden cake from your oven every time.

With love from my kitchen to yours,
Aubrey James

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Pairing

These are my favorite dishes to serve with this Vanilla Bundt Cake recipe: