There’s something comforting and nostalgic about a slice of homemade Bundt cake—especially when it’s a Golden Vanilla Bundt Cake. With its perfectly tender crumb, sweet buttery aroma, and golden crust, this cake is the kind that brings people together around the table. Whether you’re hosting a brunch, celebrating a birthday, or just indulging in a little afternoon treat, this cake offers that perfect blend of elegance and simplicity. Drizzle it with a glaze or serve it plain with a dusting of powdered sugar—it’s always a hit.
Ingredients:
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3 cups all-purpose flour
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2 ½ teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon salt
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 tablespoon pure vanilla extract (use golden or Madagascar vanilla for best flavor)
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1 cup sour cream or full-fat Greek yogurt
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½ cup whole milk
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Instructions:
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Preheat Oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly.
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Whisk Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
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Add Eggs & Vanilla: Beat in eggs one at a time, scraping the bowl between each. Add vanilla extract.
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Alternate Wet & Dry: On low speed, add the dry ingredients in 3 additions, alternating with sour cream and milk. Start and end with the dry ingredients. Mix just until combined—don’t overmix.
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Bake: Pour batter evenly into prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
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Serve: Dust with powdered sugar, drizzle with vanilla glaze, or enjoy plain!
Optional Vanilla Glaze:
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1 cup powdered sugar
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2–3 tablespoons milk or cream
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½ teaspoon vanilla extract
Whisk until smooth and pour over the cooled cake.
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