Vanilla Bundt Cake
1 h 20 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
No dry bundt on my watch: real vanilla, plenty of butter, and sour cream make a plush, tight crumb with a golden crust.
Perfect for brunch, birthdays, or potlucks, it slices clean, travels like a champ, and gets a quick glossy glaze that sets just right.
Ingredients (12 servings)
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Ingredients for the Cake:
- 2½ cups all-purpose flour all-purpose flour 0.69 lb
- 2½ tsp baking powder baking powder 0.42 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- 2 sticks unsalted butter, softened unsalted butter 8 oz
- 1¾ cups granulated sugar granulated sugar
- 4 large eggs large eggs 4 ct
- 1 Tbsp pure vanilla extract pure vanilla extract 3 tsp
- 1 cup sour cream sour cream 8 oz
- ¼ cup whole milk whole milk 2 fl oz
Ingredients for the Glaze:
- 1 cup powdered sugar powdered sugar 4.41 oz
- 2 Tbsp whole milk (adjust for desired consistency) whole milk 1 fl oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
How to Make Vanilla Bundt Cake
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Prep the pan and oven
Heat the oven to 350 F or 175 C and set a rack in the lower third.
Thoroughly grease a 10 to 12 cup Bundt pan with baking spray that contains flour, then use a pastry brush to get into every curve and knock out any excess.
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Whisk the dry mix
In a medium bowl whisk together the flour, baking powder, baking soda, and salt until fully combined.
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Cream butter and sugar like you mean it
In a stand mixer with paddle, beat the softened butter and granulated sugar on medium speed until very light and fluffy, 3 to 5 minutes, scraping the bowl once or twice.
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Add the eggs and vanilla
Beat in the eggs one at a time, letting each fully incorporate before adding the next, then mix in the vanilla.
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Combine sour cream and milk
Stir the sour cream and milk together in a small bowl until smooth.
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Alternate dry and wet
With the mixer on low, add one third of the dry mix, then half the sour cream mixture, repeating and finishing with the last third of dry, mixing just until no dry streaks remain.
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Fill the pan
Scrape the batter into the prepared pan and smooth the top, then tap the pan firmly on the counter 3 to 4 times to release big air bubbles.
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Bake
Bake 50 to 60 minutes until a skewer comes out clean or an instant read thermometer reads about 205 to 210 F in the center.
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Cool and unmold
Cool the cake in the pan on a rack for 12 to 15 minutes until the edges start to pull away slightly.
Invert onto the rack, give the pan a confident tap if needed, then let the cake cool completely before glazing.
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Make the vanilla glaze
Whisk powdered sugar, milk, and vanilla until smooth and pourable, adding milk by the teaspoon until it ribbons slowly off the whisk.
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Glaze and set
Place the cooled cake on a rack over parchment and drizzle the glaze over the crown, letting it drip naturally, then let it set 20 minutes before slicing.
Substitutions
- Sour cream -> Full fat Greek yogurt
- Swap 1 cup sour cream for 1 cup full fat Greek yogurt for the same moisture and tang, yielding a tender crumb with a slightly lighter feel.
- Vanilla extract -> Vanilla bean paste
- Replace the 1 tablespoon extract with 1 tablespoon vanilla bean paste for bolder vanilla flavor and those sexy specks throughout each slice.
- Unsalted butter -> Brown butter
- Use 2 sticks butter browned and cooled to room temp solids, then add 1 tablespoon extra milk to the batter to offset water loss, giving the cake a toasty, nutty depth without drying it out.
Tips
- Grease like a pro
- Use baking spray with flour and a soft brush to paint every ridge, then chill the pan 5 minutes to set the coating so nothing sticks.
- Room temp matters
- Bring butter, eggs, sour cream, and milk to room temperature so the batter emulsifies smoothly and rises evenly.
- Cream to pale and fluffy
- Stop creaming when the mixture looks noticeably lighter and airy, because this trapped air is your first leavening and keeps the crumb delicate.
- Do not overmix after flour
- Once the dry ingredients go in, mix on low just until incorporated, since overworking develops gluten and turns a plush cake into a tough one.
- Aim for temperature, not just time
- Start checking at 48 minutes and pull the cake when the center reads 205 to 210 F or a skewer comes out clean with a few moist crumbs.
- Release with patience
- Let the cake sit 12 to 15 minutes in the pan before inverting, because the crumb needs to set but the sugar is still warm enough to release cleanly.
- Glaze consistency control
- For thick ribbons add sugar by the tablespoon, and for sheer drips add milk by the teaspoon so you do not flood the design.
Nutrition Facts *
| Energy | 530 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 21 | g |
| Carbohydrates | 77 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cake turn out dense?
- Either the butter and sugar were not creamed enough, the flour was overmixed, or your leaveners were tired; cream until very fluffy, fold gently after flour, and use fresh baking powder and soda.
- My cake stuck to the pan, now what?
- Let it cool a full 15 minutes, tap the sides all around with a wooden spoon, then invert and let gravity work for a minute; next time, use baking spray with flour and brush every crevice.
- The top cracked, did I mess up?
- Cracks are normal with Bundts because the exterior sets before the center finishes rising, and it gets covered beautifully by the glaze anyway.
- How do I keep it from drying out?
- Bake until just done, cool fully, then store airtight at room temperature; you can also brush the warm cake with a little simple syrup for guaranteed moisture.
- Can I make it ahead?
- Yes, bake the day before, cool completely, wrap tightly, and glaze the day you serve; the flavor actually deepens overnight.
- Can I bake it in loaf pans instead?
- Yes, divide batter between two greased 8.5 by 4.5 inch loaf pans and start checking at 40 minutes, pulling when they test done.
Serving Suggestions
This cake loves company with macerated berries and softly whipped cream, or go full New York and serve it with a shot of hot espresso for contrast.
For a sultry twist, brush the warm cake with a quick vanilla rum syrup, or pair slices with grilled peaches so the caramelized fruit plays off the vanilla like a summer rooftop vibe.
More pairings:
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