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Moist Vanilla Bundt Cake with vanilla glaze on white kitchen counter

Vanilla Bundt Cake Recipe

This moist and fluffy Vanilla Bundt Cake is the ultimate classic dessert. Made with sour cream, buttermilk, and real vanilla extract, it bakes up beautifully golden with a tender crumb that melts in your mouth. Perfect for birthdays, holidays, or anytime you crave a simple, homemade cake that impresses every time.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12 slices
Calories: 410kcal
Cost: $8–$10

Equipment

  • 10–12 cup bundt pan Grease and flour thoroughly before use
  • Stand mixer or hand mixer For creaming butter and sugar
  • Medium mixing bowl For dry ingredients
  • Wire cooling rack To cool cake evenly
  • Offset spatula To smooth batter and glaze
  • Measuring cups and spoons Accurate measurement ensures perfect texture

Ingredients

For the Cake

  • 3 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup sour cream or full-fat Greek yogurt
  • 0.5 cup buttermilk room temperature
  • 2 tablespoon pure vanilla extract don’t skimp for best flavor
  • 1 tablespoon vanilla bean paste optional, for deeper flavor

For the Glaze

  • 2 cups powdered sugar sifted
  • 3-4 tablespoon whole milk adjust for desired consistency
  • 1 teaspoon vanilla extract
  • 1 pinch salt enhances flavor

Instructions

  • Preheat oven to 325°F (163°C) and grease bundt pan with butter and flour.
  • Whisk flour, baking powder, baking soda, and salt in a bowl.
  • Beat butter and sugar until light and fluffy, about 4–5 minutes.
  • Add eggs one at a time, then mix in vanilla extract and paste.
  • Alternate adding flour mixture and buttermilk-sour cream mixture.
  • Pour batter into pan, smooth top, and tap to release air bubbles.
  • Bake 55–65 minutes or until toothpick comes out with moist crumbs.
  • Cool in pan 15 minutes, then invert onto a wire rack.
  • Whisk glaze ingredients and drizzle over cooled cake.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 410kcal | Carbohydrates: 54g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 220mg | Potassium: 110mg | Fiber: 1g | Sugar: 33g | Vitamin A: 600IU | Calcium: 60mg | Iron: 1.3mg