Simple, elegant, and delightfully moist, this Vanilla Bundt Cake is a timeless classic that brings warmth and comfort with every bite. With its light and fluffy texture and a sweet vanilla glaze that drips beautifully down the sides, this cake is perfect for any occasion, whether it’s a family gathering or a cozy afternoon treat.
What Makes This Vanilla Bundt Cake Special
The beauty of this Vanilla Bundt Cake lies in its simplicity and flavor. The cake itself is light and fluffy, with a rich vanilla aroma that fills the kitchen as it bakes. The sweet vanilla glaze adds just the right amount of sweetness and creates a beautiful presentation that’s sure to impress. It’s a cake that’s as delightful to look at as it is to eat.
A Classic Treat for Any Time
Picture this: It’s a peaceful afternoon, and you’ve just sliced into a freshly baked Vanilla Bundt Cake. The soft, moist cake and the sweet, creamy glaze create a moment of pure comfort. The simple, elegant flavor of vanilla shines through in every bite, making this cake a perfect treat for any time of day.
Perfect for Any Occasion
Whether you’re celebrating a birthday, hosting a tea party, or simply craving a sweet treat, this Vanilla Bundt Cake is a versatile choice. It’s easy to make ahead and keeps well, so you can enjoy it fresh or serve it the next day. Pair it with a cup of coffee or tea for a classic combination that’s always a hit.
Ingredient Notes
All-Purpose Flour: Provides structure for a soft yet sturdy bundt cake.
Baking Powder & Baking Soda: Work together to give the cake a light, fluffy texture.
Fine Sea Salt: Enhances flavor and balances sweetness.
Salted Butter (Softened): Adds richness, moisture, and a tender crumb.
Granulated Sugar: Sweetens the cake while helping with structure and browning.
Sour Cream (Room Temperature): Keeps the cake moist and adds a slight tang for balance.
Pure Vanilla Extract: Delivers a deep, warm vanilla flavor.
Almond Extract: Provides a subtle nutty undertone that complements the vanilla.
Whole Milk: Adds moisture and richness for a smooth batter.
Eggs: Bind the ingredients and contribute to the cake’s airy texture.
Vanilla Glaze (Optional):
Powdered Sugar: Creates a smooth, sweet topping.
Whole Milk: Thins the glaze for a silky consistency.
Vanilla Extract: Enhances the glaze with a rich, aromatic sweetness.
Serving Suggestions
Enjoy your Vanilla Bundt Cake with:
- A cup of hot or iced tea to complement the sweet flavors.
- A side of fresh berries for a burst of color and freshness.
- A dollop of whipped cream or a scoop of vanilla ice cream for added creaminess.
- A dusting of powdered sugar for an elegant touch.
Tips for Baking Perfection
- Use high-quality vanilla extract: This ensures a rich, authentic vanilla flavor.
- Don’t overmix the batter: Overmixing can make the cake dense; mix just until combined.
- Grease the Bundt pan well: This helps the cake release easily and keeps the shape intact.
- Let the cake cool before glazing: This helps the glaze set beautifully on the cake.
- Store properly: Keep the cake covered to maintain its moisture and freshness.
A Timeless Dessert Worth Sharing
This Vanilla Bundt Cake is a celebration of simplicity and elegance. With its light texture, rich vanilla flavor, and beautiful presentation, it’s sure to become a favorite dessert for any occasion. One bite, and you’ll understand why this cake is a beloved classic.
Vanilla Bundt Cake
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup salted butter softened
- 2 cups granulated sugar
- 1 cup sour cream room temperature
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp fine sea salt
- 2 tsp pure vanilla extract
- ¼ tsp almond extract
- ½ cup whole milk
- 4 eggs
- Vanilla Glaze optional
- 1 ½ cups powdered sugar
- 3 tbsp whole milk
- 1 ½ tsp vanilla extract
Instructions
- Generously butter and flour a Bundt pan (10 to 12 cups) to prevent sticking, then set it aside.
- Preheat your oven to 325°F, allowing it to reach the perfect temperature for baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and a pinch of sea salt. Set this dry mixture aside.
- Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter for about a minute until creamy. Add the sugar and continue beating for about 5 minutes until the mixture is light and fluffy.
- Next, blend in the sour cream, milk, vanilla extract, and almond extract until everything is well incorporated. Add the eggs one at a time, mixing thoroughly after each addition.
- Gradually stir in the dry ingredients, mixing just until combined—avoid overmixing to keep the cake tender.
- Pour the batter into your prepared Bundt pan, spreading it evenly with a spatula. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, invert the pan onto a wire rack (so the open side faces down) and allow the cake to cool completely before removing it from the pan. Transfer to a serving plate when ready.
Make the glaze
- In a medium bowl, mix powdered sugar, milk, and vanilla until the glaze is velvety smooth. Pour it generously over the cooled cake, letting it cascade beautifully. Allow it to rest for about an hour at room temperature until the glaze sets to perfection.
- Slice, serve, and savor every bite. Enjoy!
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