This homemade Vanilla Bundt Cake is rich, buttery and full of delicious vanilla flavor! It’s easy to make, comes together with simple ingredients, and bakes up beautifully every time. Perfect for weeknights, special occasions, or just because!
If you love classic desserts, this Vanilla Bundt Cake is about as timeless as it gets. It’s easy to make, perfect for customizing, and the batter serves as a fantastic base for a variety of flavor combinations. It is perfect with or without the icing.
This is one of those recipes that I find myself coming back to again and again. It's perfectly moist and has the best vanilla flavor. Simple, yet perfect for any occasion! If you’re looking for another bundt cake to try, my Cranberry Orange Bundt Cake is a festive favorite, especially around the holidays!
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Key Ingredients & Substitutions
- Unsalted Butter – Provides richness and flavor. If using salted butter, reduce the added salt in the recipe.
- Buttermilk – Adds moisture and tenderness. If you don’t have buttermilk, substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar.
- Sour Cream – Enhances the flavor and keeps the cake extra moist. You can swap it with plain Greek yogurt if needed.
- Vanilla Extract – The star of the show! Use high-quality pure vanilla extract for the best flavor.
How To Make Vanilla Bundt Cake
This homemade bundt cake is easy to make from scratch, and the results are always incredible!
STEP 1
Cream the butter and sugar until the mixture is light and fluffy, which should take about 5 minutes. Then, add the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the vanilla extract and mix until fully combined.
STEP 2
In a separate bowl whisk together the buttermilk and sour cream. In another bowl whisk together the flour, baking powder, baking soda and salt.
STEP 3
Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
STEP 4
Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
STEP 5
Allow the cake to cool for 5 minutes them invert it onto a cooling rack. While the cake is cooling whisk together the powdered sugar, milk and vanilla extract. Once the cake has completely cooled, pour over the icing. Enjoy!
💡Expert Tips
- Use room temperature ingredients for the best texture.
- Don’t overmix the batter to keep the cake light and fluffy.
- Grease and flour the bundt pan thoroughly to prevent sticking.
- Let the cake cool completely before icing or slicing.
Frequently Asked Questions
Generously grease the bundt pan with oil, then coat it with flour to prevent the bundt cake form sticking to the pan.
You can store bundt cake at room temperature for up to 3 days in an airtight container or refrigerate for up to a week.
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📖 Recipe
Vanilla Bundt Cake
Ingredients
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk room temperature
- ¼ cup sour cream room temperature
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Simple Icing
- 2 cups powdered sugar
- 3 tablespoons milk + 1 teaspoon
- 1 teaspoon vanilla extract
Instructions
- Preheat an oven to 350°F and generously butter and flour a nonstick bundt pan.
- Cream together the butter and sugar until the mixture becomes light and fluffy, which typically takes about five minutes.
- Then, add in the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the vanilla extract and mix until fully combined.
- In a separate bowl whisk together the buttermilk and sour cream. In another bowl whisk together the flour, baking powder, baking soda and salt.
- Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
- Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Allow the cake to cool for 5 minutes them invert it onto a cooling rack. While the cake is cooling whisk together the powdered sugar, milk and vanilla extract. Once the cake has completely cooled, pour over the icing. Enjoy!
Notes
- Use room temperature ingredients for the best texture.
- Don’t overmix the batter to keep the cake light and fluffy.
- Grease and flour the bundt pan thoroughly to prevent sticking.
- Let the cake cool completely before icing or slicing.
Erin says
Will this recipe work in a 12 cup bundt pan? Thanks
Sky Pilgreen says
Yes, it will!