Golden Vanilla Bundt Cake

Preparation Time:

• Prep: 20 minutes

• Bake: 45–55 minutes

• Cooling: 1 hour

Total Time: ~1 hour 30 minutes

Difficulty Level: Easy to Moderate

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Description

Moist, buttery, and rich in classic vanilla flavor, this Golden Vanilla Bundt Cake is a timeless dessert that looks as beautiful as it tastes. Baked in an elegant bundt pan, it offers a golden crust, a tender crumb, and a warm, comforting flavor perfect for birthdays, brunches, or anytime you crave a slice of cake that’s simple yet impressive.

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Ingredients

For the Cake:

• 3 cups (360g) all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp pure vanilla extract or vanilla bean paste

• 1 cup (240ml) whole milk, room temperature

• ½ cup (120ml) sour cream or plain Greek yogurt

Optional Vanilla Glaze:

• 1 cup (120g) powdered sugar

• 2–3 tbsp milk or cream

• 1 tsp vanilla extract

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Equipment Needed

• 10–12 cup Bundt pan

• Electric mixer or stand mixer

• Mixing bowls

• Rubber spatula

• Cooling rack

• Sifter (optional for glaze)

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Instructions

Step 1: Prepare the Pan and Preheat Oven

1. Preheat your oven to 350°F (175°C).

2. Grease your bundt pan generously with butter or baking spray. Dust lightly with flour, tapping out the excess. (You can also use a baking spray with flour included.)

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Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

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Step 3: Cream Butter and Sugar

1. In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3–5 minutes).

2. Scrape down the sides of the bowl to ensure even mixing.

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Step 4: Add Eggs and Vanilla

1. Add the eggs one at a time, beating well after each addition.

2. Stir in the vanilla extract or vanilla bean paste.

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Step 5: Add Dry Ingredients and Dairy

1. Mix the sour cream and milk in a small bowl.

2. Alternately add the flour mixture and milk/sour cream mixture to the batter, starting and ending with the dry ingredients. Mix just until incorporated after each addition—do not overmix.

3. Scrape down the bowl to ensure a smooth, even batter.

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Step 6: Bake the Cake

1. Pour the batter evenly into the prepared bundt pan. Tap the pan on the counter to remove air bubbles.

2. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.

3. Cool the cake in the pan on a wire rack for 15 minutes, then carefully invert onto the rack to cool completely.

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Step 7: Add the Glaze (Optional)

1. Once the cake is fully cooled, whisk together powdered sugar, vanilla, and milk to make the glaze.

2. Drizzle over the top of the cake, allowing it to gently flow over the sides. Let the glaze set for 15–20 minutes before serving.

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Tips for Success

• Room temperature ingredients are key for a smooth, even batter.

• Make sure to grease and flour every crevice of your bundt pan to avoid sticking.

• Don’t overmix the batter; it can lead to a dense cake.

• A toothpick test is the most reliable way to check doneness—look for moist crumbs, not raw batter.

• Let the cake cool in the pan before inverting to avoid breaking the crust.

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Flavor Variations

• Citrus Twist: Add 1 tbsp lemon or orange zest for a fresh burst of flavor.

• Spiced Vanilla: Add ½ tsp cinnamon or cardamom to the dry ingredients for warmth.

• Berries: Fold in 1 cup of blueberries or raspberries for a fruity variation (toss berries with a bit of flour to prevent sinking).

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Serving Suggestions

• Serve warm with whipped cream or vanilla ice cream.

• Pair with coffee, tea, or a glass of dessert wine.

• Slice and layer with fresh strawberries and whipped cream for a strawberry shortcake vibe.

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Storage Instructions

• Room Temperature: Store covered at room temperature for up to 3 days.

• Refrigerator: Store in an airtight container in the fridge for up to 5 days.

• Freezer: Freeze the cake (unglazed) for up to 2 months. Wrap in plastic wrap and foil. Thaw at room temperature.

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Nutrition Information (Per Slice, Based on 12 Servings)

Note: Glaze is included in the calorie count. Values may vary based on specific brands.