The Golden Vanilla Bundt Cake is the ultimate comfort dessert—moist, rich, and infused with a warm, buttery vanilla flavor that’s hard to resist.
This classic Bundt cake is perfect for celebrations, casual gatherings, or even a quiet afternoon with tea.
With a tender crumb, a golden crust, and the captivating aroma of real vanilla, this cake captures the essence of simple homemade baking at its best.
Whether you’re a seasoned baker or just starting out, this recipe delivers foolproof results and mouthwatering satisfaction.
Ingredients:
• 2½ cups (310g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon vanilla bean paste (optional, for extra depth)
• 1 cup (240ml) sour cream or full-fat plain yogurt, room temperature
• ¼ cup (60ml) whole milk, room temperature
• Confectioners’ sugar for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with butter or non-stick spray, making sure to get into all the crevices. Lightly dust it with flour and tap out the excess.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents throughout the cake.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium-high speed. Beat for 3–5 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air into the batter for a lighter texture.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well incorporated. This helps create a smooth and stable batter.
Add the vanilla extract and, if using, vanilla bean paste. These ingredients are key to delivering the deep, aromatic vanilla flavor that gives this cake its signature richness.
Mix in the sour cream and milk. These ingredients keep the cake moist and add a subtle tang that balances the sweetness. Gradually add the dry flour mixture to the wet ingredients in three parts.
Beat on low speed until just combined. Do not overmix, as this can lead to a dense cake. The batter should be thick and smooth.
Pour the batter evenly into the prepared Bundt pan. Use a spatula to level the surface and remove air bubbles by gently tapping the pan on the counter.
Bake for 45 to 55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
The cake should have a deep golden color and a slightly springy texture. Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Then carefully invert it onto a wire rack and let it cool completely. Once fully cooled, dust the cake lightly with confectioners’ sugar for an elegant finish, or serve it plain to enjoy its rich vanilla flavor in its purest form.
