Bundt Cake

This classic bundt cake is a moist, tender vanilla cake baked in a decorative ring-shaped pan for elegant presentation and even baking. With a soft crumb, buttery flavor, and light dusting of powdered sugar, it’s perfect for celebrations, coffee gatherings, or everyday desserts.

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Course: Dessert

Cuisine: American

Keyword: bundt cake, classic cake, moist cake, ring cake, vanilla bundt cake

Prep Time: 15

Cook Time: 38

Cooling Time: 2

Total Time: 53

Servings: slices

Calories: 285kcal

Author: Lila benett

Cost: 8

Equipment

bundt pan
stand mixer or hand mixer
mixing bowls
rubber spatula
wire cooling rack
measuring cups and spoons
whisk

Ingredients

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
3/4 cup sour cream
1/4 cup whole milk
2 tbsp powdered sugar

Instructions

Preheat oven to 350°F and position the rack in the center of the oven.
Generously coat the bundt pan with nonstick cooking spray containing flour.
Measure flour carefully by spooning into measuring cups and leveling with a knife.
Whisk together flour, baking soda, and salt in a small bowl.
Bring eggs, sour cream, and milk to room temperature before mixing.
Beat softened butter until pale and fluffy, then gradually add sugar.
Continue beating the butter and sugar mixture for 3–4 minutes until light and airy.
Scrape down the sides of the bowl to ensure even mixing.
Add eggs one at a time, beating after each addition until fully incorporated.
Add vanilla extract and mix briefly until combined.
Combine sour cream and milk in a separate bowl.
Alternate adding the flour mixture and sour cream mixture to the batter, beginning and ending with flour.
Mix on low speed after each addition until just combined without overmixing.
Scrape the bowl one final time and mix briefly until smooth.
Pour batter evenly into the prepared bundt pan.
Tap the pan gently on the counter three times to release air bubbles.
Bake for 35–40 minutes until a toothpick inserted into the thickest part comes out clean.
Remove the cake from the oven and cool in the pan for exactly 15 minutes.
Invert the cake onto a wire rack and carefully remove the pan.
Allow the cake to cool completely for at least 2 hours.
Dust the cooled bundt cake with powdered sugar before serving.

Notes

Use room-temperature ingredients for the smoothest batter and best texture. Thoroughly grease and flour the bundt pan to prevent sticking, and allow the cake to cool in the pan for exactly 15 minutes before inverting.

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