Ingredients
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) sour cream, room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in half of the dry ingredients, then add the buttermilk. Stir in the remaining dry ingredients, followed by the sour cream. Mix just until combined—do not overmix.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with glaze before serving, if desired.
If you want, I can also give you a simple vanilla glaze recipe that pairs perfectly with this cake. Would you like me to add it?