Vanilla Bundt Cake
User Reviews
5
Vanilla Bundt Cake
Description
The Vanilla Bundt Cake features a blend of butter, sugar, sour cream, and eggs with vanilla and optional almond extract for flavor depth. The batter is carefully mixed to maintain lightness and structure, alternating flour and eggs to achieve a smooth, cohesive mix. Baking in a well-greased Bundt pan ensures a cake with a golden crust and tender interior.
The cake’s flavor is straightforward yet layered by the vanilla and almond notes, complemented by the creamy texture from sour cream and milk. After baking, a vanilla glaze made from powdered sugar, milk, and vanilla extract coats the top, adding a pleasant sweetness and sheen.
This cake serves well sliced on its own or paired with tea or coffee. Its moist crumb and mild flavor make it versatile for various occasions without overpowering other dishes or beverages.
Ingredients
- 3 ticks butter at room temperature, unsalted
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- ½ cup sour cream
- 6 large egg at room temperature
- 3 cups all-purpose flour
- ¾ cup milk whole
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Place oven rack in the middle of the oven.
- Grease a 10 - 12 cup Bundt cake pan, using non-stick baking spray or shortening. Flour the pan, and tap excess flour. Set aside.
- In a mixing bowl, beat butter and sugar at medium speed until light and fluffy. Scrape the sides and bottom of the bowl with a spatula.
- Add the baking powder, baking soda and salt. Add vanilla extract, almond extract and sour cream, mixing just until combined.
- With the mixer running on medium speed, add 2 eggs and beat just until combined.
- Add ⅓ cup of flour and beat just until combined.
- Repeat again: 2 more eggs, followed by ⅓ cup of flour and the remaining 2 more eggs, followed by ⅓ cup of flour.
- Gently beat in half of the milk. Followed by half of the remaining flour, then the remaining milk. Turn off the mixer and and stir in the remaining flour.
- Scrape the sides and bottom of the bowl with a spatula. Beat batter on medium-high speed for 20 to 30 seconds, until smooth.
- Scoop the batter into the prepared pan, smoothing the top with a spatula.
- Bake the cake for 50 to 60 minutes, until it's starting to brown and a toothpick inserted into the center comes out clean.
- If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
- Remove the cake from the oven, and place it onto a cooling rack. After 10-20 minutes, invert the cake onto a plate, and allow it to cool completely.
- Let the cake cool completely before glazing.
Glaze:
- Add all the glaze ingredients to a medium bowl and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar, ¼ cup at a time. If the mixture is too thick, add more milk, 1 tablespoon at a time.
- Spread the glaze over the cooled cake. Let it settle.
- Slice and serve.
- Store leftover cake, well wrapped, at room temperature for 2-3 days. Freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387 | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 111mg | 37% |
| Sodium | 324mg | 14% |
| Potassium | 131mg | 3% |
| Sugar | 27g | 54% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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