Vanilla Bundt Cake with Glaze

Name: Vanilla Bundt Cake with Glaze
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 tbsp (14 g) unsalted butter, very soft; 2 tbsp (16 g) all-purpose flour, for dusting; 3 cups (375 g) all-purpose flour, spooned and leveled; 1 tsp (4 g) baking powder; ½ tsp (3 g) baking soda; ¾ tsp (4 g) fine salt; 1 cup (227 g) unsalted butter, at room temperature, cut into 1-inch pieces; 1¾ cups (350 g) granulated sugar; 4 (200 g) large eggs, at room temperature; 1 tbsp (15 ml) pure vanilla extract; 1 cup (230 g) full-fat sour cream, at room temperature; ½ cup (120 ml) whole milk, at room temperature; 1½ cups (180 g) powdered sugar, sifted; 2½ tbsp (37 ml) whole milk, plus up to 1 tbsp (15 ml) more if needed; 1 tsp (5 ml) pure vanilla extract; ⅛ tsp (0.7 g) fine salt, a pinch

From the MyKitchenBank Kitchen

A tender, buttery vanilla bundt cake with a fine, moist crumb from sour cream, finished with a simple vanilla glaze that sets into a soft shell.

Prep: 30 min
Cook: 1 hr
Wait: 1 hr 40 min
Total: 3 hr 10 min
Makes: 1 bundt cake (12 slices)

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Ingredients

12 servings

For the pan
1 tbsp (14 g) unsalted butter, very soft
2 tbsp (16 g) all-purpose flour, for dusting
For the cake
3 cups (375 g) all-purpose flour, spooned and leveled
1 tsp (4 g) baking powder
½ tsp (3 g) baking soda
¾ tsp (4 g) fine salt
1 cup (227 g) unsalted butter, at room temperature, cut into 1-inch pieces
1¾ cups (350 g) granulated sugar
4 (200 g) large eggs, at room temperature
1 tbsp (15 ml) pure vanilla extract
1 cup (230 g) full-fat sour cream, at room temperature
½ cup (120 ml) whole milk, at room temperature
For the glaze
1½ cups (180 g) powdered sugar, sifted
2½ tbsp (37 ml) whole milk, plus up to 1 tbsp (15 ml) more if needed
1 tsp (5 ml) pure vanilla extract
⅛ tsp (0.7 g) fine salt, a pinch

Equipment (8)

10–12 cup (2.4–2.8 L) bundt pan
Stand mixer with paddle, or hand mixer and large bowl
Medium bowl and whisk
Rubber spatula
Pastry brush
Wire cooling rack
Toothpick or cake tester
Small bowl for glaze

Steps

Before you start

Take the butter, eggs and sour cream out of the fridge 1 hour ahead so they are at room temperature (about 68–70°F / 20–21°C).
Measure flour by spooning it into the cup and leveling it, or better, weigh it. Packed flour makes a dry cake.
Grease the pan thoroughly, getting into every ridge, or the cake may stick.
Allow about 3 hours in total, including cooling before glazing.

1
Heat oven, prep panOven 325°F / 165°C
- Position a rack in the center and heat the oven to 325°F (165°C).
- Brush the 1 tbsp very soft butter into every ridge and the center tube of the bundt pan, then add the 2 tbsp flour, tilt and tap to coat evenly, and tap out the excess.
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Ready when: Pan looks evenly coated with no wet butter pools or bare spots.
Tip: Use a pastry brush so butter reaches the tight details.
2
Whisk dry ingredients
- In a medium bowl, whisk together the 3 cups (375 g) flour, baking powder, baking soda and ¾ tsp salt until evenly combined.
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Ready when: No streaks or clumps of leavener remain.
3
Mix milk and sour cream
- In a measuring cup or small bowl, whisk the sour cream and ½ cup (120 ml) milk until smooth and pourable.
- Set aside.
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Ready when: Mixture is smooth with no lumps.
4
Cream butter and sugar
- In the bowl of a stand mixer fitted with the paddle, beat the butter and granulated sugar on medium-high speed for 4–5 minutes, stopping once to scrape the bowl, until pale, fluffy and noticeably increased in volume.
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Ready when: Mixture is pale ivory and light, like thick frosting.
Tip: Don't rush this step; it creates the air that lifts the cake.
5
Add eggs and vanilla
- With the mixer on medium-low, add the eggs one at a time, beating about 30 seconds after each until fully absorbed.
- Add the 1 tbsp vanilla and beat 15 seconds more, scraping the bowl well.
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Ready when: Batter looks smooth and glossy with no egg streaks.
Tip: If it looks slightly curdled, it's fine; it will come together when flour is added.
6
Alternate flour and sour cream
- On low speed, add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with flour.
- Mix just until each addition disappears.
- Finish by folding a few times with a spatula, scraping the bottom of the bowl.
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Ready when: Batter is thick, smooth and fluffy with no dry flour pockets.
Tip: Overmixing develops gluten and makes the cake tough.
7
Fill the pan
- Scrape the batter into the prepared pan, spreading it evenly and pushing it into the grooves.
- Rap the pan firmly on the counter 3–4 times to release large air bubbles.
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Ready when: Batter surface is level and fills the pan about two-thirds.
8
Bake the cakeOven 325°F / 165°C
- Bake at 325°F (165°C) for 55–65 minutes.
- Start checking at 55 minutes.
- If the top browns too quickly, tent loosely with foil for the last 15 minutes.
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Ready when: Top is deep golden and springs back when pressed; a toothpick inserted near the center tube comes out clean or with a few dry crumbs (about 205–210°F / 96–99°C inside).
Tip: Avoid opening the oven in the first 45 minutes.
9
Cool and unmold
- Cool the cake in its pan on a wire rack for exactly 15 minutes.
- Run a thin spatula around the edges if needed, place the rack over the pan, and invert in one confident motion.
- Lift off the pan and cool the cake completely on the rack, about 1½ hours.
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Ready when: Cake releases cleanly and feels at room temperature to the touch.
Tip: Waiting longer than 20 minutes in the pan risks sticking; unmolding too early can cause tearing.
10
Make and apply glaze
- Whisk the powdered sugar, 2½ tbsp milk, 1 tsp vanilla and the pinch of salt in a small bowl until smooth.
- Add more milk, ½ tsp at a time, until the glaze falls from the whisk in a thick ribbon that slowly disappears.
- Set the cake on a serving plate and spoon the glaze over the top, letting it drip down the ridges.
- Let set 20 minutes before slicing.
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Ready when: Glaze is opaque and no longer wet or tacky to a light touch.
Tip: Glaze a warm cake and it will soak in and vanish; make sure it is fully cool.

Good to know

Tips

Room-temperature ingredients blend into a smooth emulsion, giving a finer, more even crumb.
Use a light-colored pan if possible; dark nonstick pans brown faster, so check 5–10 minutes earlier.
Pour glaze over a cake set on a rack over parchment for easy cleanup, then move to a plate once set.
Test for doneness near the center tube, which is the last spot to bake through.

Make ahead

"Bake the cake up to 1 day ahead, cool completely, and wrap tightly at room temperature. Glaze on the day of serving. Unglazed cake can be frozen for up to 2 months."

Storage & reheating

"Room temperature: covered, up to 3 days. Fridge: up to 5 days in an airtight container; bring slices to room temperature for 30 minutes before eating. Freezer: wrap unglazed cake or individual slices well, up to 2 months; thaw overnight at room temperature, then glaze."

Substitutions

full-fat sour cream → full-fat plain Greek yogurt. Use the same amount; the cake will be slightly tangier but equally moist.
whole milk → buttermilk. Swap 1:1 for a slightly more tender, tangy crumb.
pure vanilla extract → vanilla bean paste. Use the same amount for visible vanilla specks and deeper flavor.
whole milk → lemon juice. Replace 1 tbsp of the milk for a bright lemon-vanilla glaze.