Classic Vanilla Bundt Cake

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Sometimes, simplicity steals the show—and this Classic Vanilla Bundt Cake proves it. With a tender crumb, rich buttery flavor, and just the right touch of sweetness, it’s the kind of timeless dessert that never goes out of style.

Dress it up with a glaze, fresh berries, or a dusting of powdered sugar, and you’ve got a crowd-pleaser that’s elegant, effortless, and endlessly versatile.

this recipe ⇨

Ingredients

  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract (or 1 vanilla bean, seeds scraped)
  • 1 cup (240ml) sour cream
  • 1/2 cup (120ml) whole milk

Vanilla Glaze:

  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
Molina Mexican Vanilla Blend Extract - Original, 8.3 Fl Oz
Molina Mexican Vanilla Blend Extract – Original, 8.3 Fl Oz
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How to Make Classic Vanilla Bundt Cake

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract (or vanilla bean seeds).
  6. In a separate bowl, combine sour cream and milk.
  7. Gradually add flour mixture to butter mixture in three parts, alternating with sour cream mixture, beginning and ending with flour mixture. Mix just until combined.
  8. Pour batter into prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the glaze: Whisk together powdered sugar, milk, vanilla extract, and salt until smooth. Add more milk if needed to reach desired consistency.
  12. Pour glaze over cooled cake and let set before serving.
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Classic Vanilla Bundt Cake

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This Classic Vanilla Bundt Cake is pure buttery bliss—moist, tender, and rich with real vanilla flavor. Finished with a silky vanilla glaze, it’s the perfect go-to cake for brunches, celebrations, or just because.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract (or 1 vanilla bean, seeds scraped)
  • 1 cup (240ml) sour cream1/2 cup (120ml) whole milk
Vanilla Glaze:
  • 2 cups (240g) powdered sugar
  • 3–4 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract (or vanilla bean seeds).
  6. In a separate bowl, combine sour cream and milk.
  7. Gradually add flour mixture to butter mixture in three parts, alternating with sour cream mixture, beginning and ending with flour mixture. Mix just until combined.
  8. Pour batter into prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the glaze: Whisk together powdered sugar, milk, vanilla extract, and salt until smooth. Add more milk if needed to reach desired consistency.
  12. Pour glaze over cooled cake and let set before serving.
  • Author: Jordan
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes

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