This vanilla bundt cake bakes up with a golden crust, a soft buttery crumb, and a thin vanilla glaze that slips down the ridges of the pan. Sour cream and buttermilk keep every slice moist, so you can bake it a day ahead and glaze it just before serving. For another rich bundt that holds well overnight, try our Classic Cream Cheese Pound Cake.
Why You’ll Love This Recipe
- The crumb stays tender for days, which makes it an easy make-ahead dessert.
- A simple three-ingredient glaze adds shine without covering the bundt shape.
- Cake flour keeps the texture fine instead of heavy or chewy.
- It slices cleanly for potlucks, birthdays, or an afternoon coffee plate.
Tips for Success
- Bring the butter, eggs, sour cream, and buttermilk to room temperature so the batter emulsifies instead of looking curdled.
- Grease every crease of a 10-inch bundt pan with baking spray so the cake releases in one piece.
- Stop mixing as soon as the flour disappears; extra mixing tightens the crumb.
- Start checking at 60 minutes. A toothpick should come out with a few moist crumbs, not wet batter and not completely clean.
- Cool the cake fully before glazing. Warm cake will melt the glaze into a thin, uneven film.
Ingredients and Substitutions
Salted Butter
This batter uses salted butter and no extra salt. Soften it fully so it creams smooth with the sugar. If you only have unsalted butter, add ¼ to ½ teaspoon kosher salt to the flour.
Granulated Sugar
White sugar helps the crust brown and keeps the crumb fine. Cream it with the butter until the mixture looks pale and smooth before adding eggs.
Eggs
Use large eggs at room temperature. Cold eggs can make the batter look broken. Add them one at a time so each one blends in before the next.
Sour Cream
Full-fat sour cream adds moisture and a light tang. Bring it to room temperature with the butter and eggs. Plain full-fat Greek yogurt can stand in if needed; the crumb will be a little less rich.
Vanilla Extract
This version uses 1 tablespoon in the cake for a clearer vanilla flavor. Pure vanilla extract is best. Vanilla bean paste can replace the extract in the same amount if you want visible specks.
Cake Flour
Cake flour keeps the crumb tender. If you do not have it, measure 3 cups all-purpose flour, remove 6 tablespoons, and replace those 6 tablespoons with cornstarch. Whisk well before adding. The cake will be slightly sturdier, not quite as fine.
Buttermilk
A small amount of buttermilk loosens the thick batter and helps tenderness. Room temperature is important so it mixes in without overworking the flour. No buttermilk on hand? Stir ¾ teaspoon lemon juice or white vinegar into ¼ cup milk and let it sit 5 minutes.
Confectioners’ Sugar
This is the base of the glaze. Sift it if it looks lumpy so the glaze pours instead of clumping.
Whole Milk
Whole milk thins the glaze to a drizzle. Add it gradually. Half-and-half works if you want a slightly richer finish. Non-dairy milk also works; start with 1 tablespoon and add more as needed.
Vanilla in the Glaze
1 ½ teaspoons of vanilla flavors the glaze without making it taste sharp. Use the same extract as the cake, or switch the glaze to vanilla bean paste if you want specks on top.
Storage Tips
Keep the cooled, glazed cake in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed cake tightly wrapped in plastic and foil for up to 2 to 3 months. Thaw in the refrigerator, bring to room temperature, then glaze.
Vanilla Bundt Cake with Vanilla Glaze
Ingredients
Cake
- 1 ¼ cups (2 ½ sticks / 283.5 g) salted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 8 ounces sour cream, room temperature
- 1 tablespoon vanilla extract
- 3 cups (300 g) cake flour
- ¼ cup (61 g) buttermilk, room temperature
Glaze
- 2 cups (250 g) confectioners’ sugar
- 2 tablespoons whole milk, room temperature
- 1 ½ teaspoons vanilla extract
Instructions
Cake
- Preheat the oven to 325°F. Coat a 10-inch bundt pan thoroughly with baking spray.
- Cream the butter and sugar in a stand mixer fitted with the paddle (or with a hand mixer) until smooth and pale.
- Beat in the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and vanilla just until combined.
- Add the cake flour on low speed and mix only until no dry streaks remain.
- Remove the bowl from the mixer. Stir in the buttermilk by hand, scraping the sides of the bowl.
- Spoon the batter into the prepared pan and smooth the top. Bake 75 to 80 minutes, checking at 1 hour. The cake is ready when a toothpick inserted in the center shows a few crumbs and the edges are deep golden.
- Cool the cake in the pan until it is fully set, then turn it out onto a rack and let it cool completely.
Glaze
- Whisk the confectioners’ sugar, milk, and vanilla until smooth and pourable. Add a few extra drops of milk if the glaze is too thick.
- Pour the glaze over the cooled cake and let it drip down the sides. Slice and serve.
This recipe was inspired by the Vanilla Bundt Cake recipe by Iambaker.net