Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup buttermilk, room temperature
- ½ cup sour cream, room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan well, making sure to get into all the grooves.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients in three parts, alternating with the buttermilk and sour cream, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
- Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
- 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, then carefully invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a simple vanilla glaze before serving, if desired.
If you’d like, I can also give you a light and creamy vanilla glaze that pairs perfectly with this cake.