Vanilla Bundt Cake with Vanilla Glaze
This moist vanilla bundt cake has a tender crumb and a simple vanilla glaze. Bake it ahead and serve with coffee, tea, or dessert!
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.