After many test bakes, I perfected this Bundt cake by balancing butter, eggs, and other fats to avoid a dry or greasy crumb. Sour cream proved essential for a tender, moist texture. The recipe uses simple pantry ingredients and only two bowls, making it both easy and dependable for bakers of any level.
This is a perfect bundt cake recipe! The detailed instructions are very helpful. Turned out beautifully on my first try. My whole family loved it! The glaze recipe is the best I’ve ever had. Look no further, this one is a keeper!
-Jen
I worked through multiple rounds of adjustments to dial in the right proportions of butter, eggs, and other ingredients so the cake is neither dry nor oily. That balance creates a fine, tender crumb and a pleasant buttery flavor.
Sour cream is the secret ingredient: it keeps the cake moist while adding a subtle richness that improves the overall texture. Using room-temperature ingredients and simple techniques yields consistent results.
The method is intentionally straightforward. With just two mixing bowls and common pantry staples, you can make a reliable Bundt cake that looks and tastes special. Follow the tips below for the best outcome.
Quick tips: beat butter and sugar until light and fluffy (about 1–2 minutes), add the eggs gradually, and be sure to prepare the pan thoroughly so the cake releases cleanly. These simple steps will help even a novice baker achieve great results.
This is the best Bundt Cake Recipe
Simple recipes often make the best cakes, and this vanilla Bundt is no exception. It’s moist, tender, and easy to follow. Even a first-time baker can produce a beautiful cake by following the step-by-step directions.
The cake has a rich, buttery flavor and a soft crumb. You can finish it with either a vanilla or a chocolate glaze—both are quick and delicious.
Read on for tips on preparing your pan, mixing the batter, and glazing the finished cake.
What you’ll love about this Moist Vanilla Bundt Cake Recipe
Why this Bundt cake works so well:
- Simple, elegant dessert for gatherings
- Tender crumb that stays moist
- Choice of vanilla or chocolate glaze
- About 20 minutes prep time
- Classic, comforting vanilla flavor
Simple Vanilla Bundt Cake ingredients
No special items required—just common ingredients. The recipe card below lists full measurements. You’ll need:
Bundt Cake
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (room temperature)
- Granulated sugar
- Eggs (room temperature)
- Sour cream
- Vanilla extract
- Whole milk (room temperature)
Best Frosting for this Vanilla Bundt Cake Recipe
Either a vanilla glaze or a chocolate glaze complements this cake. Both are quick to make and require minimal ingredients.
Ingredients for Vanilla Glaze
- Powdered sugar
- Milk or heavy whipping cream
- Vanilla extract
- Pinch of salt
Ingredients for Chocolate Glaze
- Semi-sweet chocolate chips
- Heavy whipping cream
- Corn syrup
How to make Vanilla Bundt Cake
This cake is perfect for special occasions or a simple treat with coffee. The full ingredient list, exact measurements, and glazing instructions are provided in the recipe card below. Key steps are summarized here:
Bundt Cake
- Preheat. Heat the oven to 350°F.
- Mix dry ingredients. Whisk flour, baking powder, and salt in a medium bowl and set aside.
- Cream butter and sugar. Beat butter and sugar on medium speed until light and fluffy, about 1–2 minutes.
- Add eggs. Add the eggs in batches, mixing until combined.
- Fold in sour cream and vanilla. Mix until smooth.
- Combine wet and dry. Add half the dry ingredients, mix on low, add the milk, then the remaining dry ingredients, mixing until just combined.
- Prepare the pan. Liberally grease a 9-inch Bundt pan with butter and coat with flour, tapping out the excess so the interior is evenly dusted.
- Bake. Pour the batter into the prepared pan and bake 50–55 minutes, or until the top is set and a toothpick comes out clean. If it browns too quickly, tent with foil for the last 15 minutes.
- Cool. Cool the cake in the pan on a rack for 15 minutes (do not invert). Then invert onto a plate or parchment, tap the pan to release the cake, and cool completely before glazing.
Vanilla Glaze Instructions
- Combine. Sift the powdered sugar, then whisk in 3 tablespoons milk or cream and vanilla. Add more liquid to thin or more powdered sugar to thicken. Finish with a pinch of salt to balance the sweetness.
- Glaze. Drizzle over the cooled cake and let set 30–60 minutes before slicing.
Chocolate Glaze Instructions
- Heat cream. Place chocolate chips in a heatproof bowl. Heat heavy cream just to boiling.
- Combine. Pour the hot cream over the chocolate and let sit 1–2 minutes, then stir until smooth. Stir in corn syrup for shine.
- Cool and glaze. Bring the glaze to room temperature, then drizzle over the cake. Let set 30–60 minutes before serving.
Best Vanilla Bundt Cake Recipe Variations
Small swaps you can make without changing the recipe’s character:
- Sour cream swap: Substitute full-fat plain Greek yogurt if you prefer. It keeps the cake moist with a slight tang.
- Gluten-free option: Use a cup-for-cup gluten-free measure-for-measure flour blend as a one-to-one replacement for the all-purpose flour.
Vanilla Bundt Cake Recipe Tips
Follow these tips for the best results:
- Add dry and wet ingredients gradually: Alternate dry ingredients and milk in batches to avoid over-mixing and lumps.
- Prep the pan thoroughly: Grease every nook of the Bundt pan and dust with flour so the cake releases cleanly.
- Cool completely before glazing: Applying glaze to a warm cake will cause it to run off instead of setting nicely.
How to Grease a Bundt Pan
Generously coat the pan with butter, making sure to reach all crevices. Add a few tablespoons of flour, tilt and tap the pan to spread it evenly, then invert and tap out the excess. A well-prepared pan makes unmolding easy.
How to Get Cake Out of Bundt Pan
Let the cake cool in the pan for 15 minutes, then invert onto parchment or a plate and tap the bottom to release. If needed, run a thin knife gently around any tight spots to help loosen the cake.
How to Frost a Bundt Cake
Drizzle glaze generously over the top and allow it to cascade down the sides. Let the glaze set for 30–60 minutes before slicing and serving for a clean presentation.
How to Store Vanilla Bundt Cake
Store leftover cake at room temperature, wrapped in foil or plastic wrap or kept in an airtight container, for 3–4 days.
Can you Freeze Bundt Cake?
Yes. Do not glaze before freezing. Wrap the cooled cake tightly in plastic wrap and place it in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before glazing and serving.
Moist Bundt Cake Recipe FAQs
A Bundt cake is baked in a Bundt pan, which creates a distinctive ring shape with a hole in the center. The pan’s design often produces a deeper, moister cake and allows for more even baking.
The central tube of a Bundt pan conducts heat into the middle of the cake, helping deeper cakes bake more evenly and reducing the risk of an undercooked center.
More Easy Bundt Cake Recipes
- Best Chocolate Bundt Cake Recipe
- Banana Nut Bundt Cake
- German Chocolate Bundt Cake
- Chocolate Peppermint Bundt Cake
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The Best Vanilla Bundt Cake Recipe
Equipment
- 9 Inch Bundt Pan
- Electric mixer
- Mixing bowls
- Spatula
- Measuring tools
Ingredients
Bundt Cake
- 3 cups (360g) all-purpose flour
- 2 ¼ tsp baking powder
- 1 ½ tsp salt
- 1 cup (226g) unsalted butter, room temperature
- 1 ½ cups (298g) granulated sugar
- 6 large eggs, room temperature
- ½ cup (113g) sour cream
- 1 Tbsp vanilla extract
- ¾ cup (177ml) whole milk, room temperature
Vanilla Glaze
- 2 cups (227g) powdered sugar, sifted
- 4–8 Tbsp milk or heavy whipping cream
- 2 tsp vanilla extract
- ⅛ tsp salt
Chocolate Glaze
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (118ml) heavy whipping cream
- 1 Tbsp corn syrup
Instructions
Bundt Cake
- Preheat the oven to 350°F.
- Whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar on medium speed until light and fluffy (1–2 minutes).
- Add the eggs in batches, mixing until combined.
- Mix in sour cream and vanilla extract.
- Add half the dry ingredients and mix on low, then add the milk and mix, then add the remaining dry ingredients and mix until just combined.
- Grease and flour a 9-inch Bundt pan thoroughly.
- Transfer batter to the pan and bake 50–55 minutes, or until a toothpick comes out clean. Tent with foil if browning too fast.
- Cool in the pan on a rack for 15 minutes, then invert onto parchment or a plate and cool completely before glazing.
Vanilla Glaze
- Sift powdered sugar, whisk in 3 Tbsp milk or cream and vanilla. Adjust thickness with more liquid or sugar; finish with salt.
- Drizzle over cooled cake and allow to set 30–60 minutes before slicing.
Chocolate Glaze
- Put chocolate chips in a heatproof bowl.
- Heat cream until just boiling, pour over chocolate, let sit 1–2 minutes, then stir until smooth.
- Stir in corn syrup, cool to room temperature, then drizzle over the cake. Let set 30–60 minutes.
Video
Nutrition
Carbohydrates: 45 g |
Protein: 6 g |
Fat: 24 g
Nutrition Disclosure
All nutritional values are approximate. Changing ingredients or quantities will alter the estimates.