Vanilla Bundt Cake

1 h 10 min | intermediate | vegetarian

Vanilla Bundt cake on a white pedestal stand, drizzled with thick vanilla glaze; a large wedge is cut out, revealing a moist yellow crumb against the golden-brown crust on a marble countertop.

Recipe by Eunice Published Mar 26, 2025

Prep Time	Cook Time	Total Time
25 min	45 min	1 h 10 min

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Introduction

This classic vanilla Bundt cake bakes up incredibly moist, buttery, and full of rich vanilla flavor in every bite.

It’s the kind of simple, crowd-pleasing dessert that feels just right for birthdays, holidays, or easy weekend baking.

A generous sour cream batter keeps the crumb tender, while a sweet vanilla glaze adds a pretty, bakery-style finish.

Close-up of a partially eaten slice of vanilla Bundt cake on a white plate, showing a moist yellow crumb and golden-brown crust with a thick vanilla glaze dripping down the side; the glazed Bundt cake sits blurred in the background.

How to Make Vanilla Bundt Cake

Prep mode (keeps screen active)

Preheat oven and prepare Bundt pan

Preheat your oven to 350°F with a rack in the center position.
Generously grease a 10 to 12 cup Bundt pan with butter or baking spray, coating every groove.
Lightly dust the greased pan with flour, then tap out any excess.
Mix the dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.

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Cream butter and sugar

In a large bowl, beat softened butter and granulated sugar with a mixer on medium speed until light and fluffy.
Scrape down the bowl and beater once or twice so everything mixes evenly.
Add eggs and vanilla

Add the eggs one at a time, beating well after each addition until the mixture looks smooth and creamy.
Beat in the vanilla extract until fully incorporated.
Combine wet and dry ingredients

On low speed, mix in half the dry ingredients just until combined.
Mix in the sour cream and milk until the batter looks smooth, then add the remaining dry ingredients.
Stop mixing as soon as no dry streaks remain so the cake stays tender.

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Fill the pan and bake

Spread the batter into the prepared Bundt pan, smoothing the top with a spatula.
Tap the pan firmly on the counter a few times to release any large air bubbles.
Bake for 40 to 50 minutes, until a toothpick comes out clean or with a few moist crumbs.
Cool and remove the cake

Let the cake cool in the pan on a wire rack for about 15 minutes.
Place a cooling rack over the pan, invert both, and gently lift the pan off the cake.
Allow the Bundt cake to cool completely before glazing so the glaze does not slide off.
Make the vanilla glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Add a few extra drops of milk if needed for a thick, pourable consistency.

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Glaze and serve

Place the cooled cake on a serving plate, then slowly drizzle the glaze over the top and down the sides.
Let the glaze set for at least 15 minutes before slicing and serving.

Close-up of a golden vanilla Bundt cake on a white plate, drizzled with glossy vanilla glaze that runs down the ridges; a wedge is cut out, showing a pale, tender crumb, with a little glaze pooled in the center.

Substitutions

Sour cream -> full-fat Greek yogurt: Use full-fat Greek yogurt in the same amount for a slightly tangier but still rich cake. The texture stays tender and moist, very close to the original sour cream version.
Whole milk -> buttermilk: Swap whole milk for buttermilk to add extra tang and a very soft, velvety crumb. The batter may look slightly thicker, but the cake bakes up beautifully moist.
Butter -> half butter, half neutral oil: Replace one stick of butter with an equal amount of neutral oil for an ultra moist, softer crumb. You keep buttery flavor from the remaining stick, while the oil guards against dryness after storing.

Close-up of a slice of vanilla Bundt cake on a white plate, showing a moist golden crumb and browned crust, topped with thick white vanilla glaze dripping over the edge; the rest of the glazed Bundt cake is blurred in the background.

Tips

Bring ingredients to room temperature: Let butter, eggs, sour cream, and milk sit out until cool room temperature for the best emulsion. Cold ingredients can cause a dense, uneven crumb and tunnels through the cake.
Grease the Bundt pan carefully: Use a pastry brush to work softened butter or spray into every ridge and center tube area. Missed spots cause sticking, so take a minute to double check the pan before filling.
Avoid overmixing the batter: Once the flour goes in, mix only until everything is just combined and no dry pockets remain. Overmixing develops gluten, which can make the Bundt tough instead of soft and tender.
Check for doneness in several spots: Test the cake with a toothpick near the center tube and toward the outer edge. If you have one, aim for an internal temperature around 200°F to 205°F in the center.
Glaze at the right temperature: The cake should be completely cool, or the glaze will melt and soak instead of draping. If the glaze seems thin, whisk in a spoon of powdered sugar before pouring.

Nutrition Facts ^*

Energy	452	kcal
Protein	7	g
Total Fat	20	g
Carbohydrates	61	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my Bundt cake stick to the pan?: Sticking usually means the pan was not fully greased and floured, especially in the detailed ridges. Next time, use a pastry brush and get into every corner, then dust with flour and tap out excess. Let the cake rest 10 to 15 minutes, then loosen the edges gently with a thin spatula before inverting.
Why is my cake dry or crumbly?: The most common cause is overbaking, even by just a few minutes. Check early, pull the cake once a toothpick has a few moist crumbs, and avoid using a dark pan. Overmixing the batter can also squeeze out moisture, so mix gently after adding flour.
Can I make this vanilla Bundt cake ahead of time?: Yes, the cake stays moist for two days when wrapped well at room temperature. For longer storage, wrap the cooled, unglazed cake tightly and freeze for up to two months. Thaw wrapped at room temperature, then glaze right before serving for the freshest texture.
Can I bake this in regular cake pans instead of a Bundt pan?: You can bake the batter in two 8 inch or 9 inch round cake pans. Start checking around 25 to 30 minutes, since thinner layers bake faster than a deep Bundt. Grease and line the pans with parchment rounds to prevent sticking.
Can I add mix-ins like chocolate chips or berries?: You can fold in up to one cup of small mix-ins without upsetting the structure. Toss chips or berries with a spoon of flour first, which helps them stay suspended in the batter. Avoid very juicy fruit chunks, which can create gummy pockets around the pieces.