The Golden Vanilla Bundt Cake is the ultimate comfort dessert—moist, rich, and infused with a warm, buttery vanilla flavor that’s hard to resist. This classic Bundt cake is perfect for celebrations, casual gatherings, or even a quiet afternoon with tea. With a tender crumb, a golden crust, and the captivating aroma of real vanilla, this cake captures the essence of simple homemade baking at its best. Whether you’re a seasoned baker or just starting out, this recipe delivers foolproof results and mouthwatering satisfaction.
Ingredients:
• 2½ cups (310g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon vanilla bean paste (optional, for extra depth)
• 1 cup (240ml) sour cream or full-fat plain yogurt, room temperature
• ¼ cup (60ml) whole milk, room temperature
• Confectioners’ sugar for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with butter or non-stick spray, making sure to get into all the crevices. Lightly dust it with flour and tap out the excess.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents throughout the cake.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium-high speed. Beat for 3–5 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air into the batter for a lighter texture.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well incorporated. This helps create a smooth and stable batter.
- Add the vanilla extract and, if using, vanilla bean paste. These ingredients are key to delivering the deep, aromatic vanilla flavor that gives this cake its signature richness.
- Mix in the sour cream and milk. These ingredients keep the cake moist and add a subtle tang that balances the sweetness.
- Gradually add the dry flour mixture to the wet ingredients in three parts. Beat on low speed until just combined. Do not overmix, as this can lead to a dense cake. The batter should be thick and smooth.
- Pour the batter evenly into the prepared Bundt pan. Use a spatula to level the surface and remove air bubbles by gently tapping the pan on the counter.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs. The cake should have a deep golden color and a slightly springy texture.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack and let it cool completely.
- Once fully cooled, dust the cake lightly with confectioners’ sugar for an elegant finish, or serve it plain to enjoy its rich vanilla flavor in its purest form.