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.

Vanilla Bundt Cake with Vanilla Glaze pictured from above next to a white plate, a cloth napkin, and a small bowl of glaze

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.

Vanilla Bundt Cake on a white plate with vanilla glaze being drizzled on top

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.

a slice of Vanilla Bundt Cake with Vanilla Glaze on a server being held over a white plate with the full bundt cake in the back

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.

This recipe was inspired by the Vanilla Bundt Cake recipe by Iambaker.net

Vanilla Bundt Cake with Vanilla Glaze