Classic Vanilla Bundt Cake: The Crowd-Pleaser You’ll Bake Twice

Picture this: one golden ring of cake that steals the show before you’ve even sliced it.

No gimmicks, no fancy fillings—just buttery vanilla perfection with a tender crumb that melts on cue. It’s the kind of dessert people “just try a sliver of,” then come back wielding a bigger plate.

Bake this once, and suddenly you’re the person who “does desserts” at every gathering. And honestly? You won’t mind.

Why This Recipe Works

This Bundt isn’t just pretty—it’s engineered for flavor and texture.

The combo of butter and oil delivers both rich taste and a moist crumb that stays soft for days. Sour cream adds a subtle tang and structure, so your cake bakes tall and proud.

A balanced ratio of sugar to eggs gives a fine, tight crumb that slices cleanly without crumbling.

And a touch of vanilla bean paste (or extract) keeps it classic but never boring.

Servings, Prep Time, Cooking Time, Calories

• Servings: 12–16 slices
• Prep Time: 20 minutes
• Cook Time: 50–60 minutes
• Total Time: About 1 hour 20 minutes
• Calories: ~360 per slice (based on 14 slices)

Classic Vanilla Bundt Cake: The Crowd-Pleaser You’ll Bake Twice

Recipe by Wendy CarterCourse: Dessert, Vegetarian

Servings

12–16 slices

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

360

kcal

Ingredients

• All-purpose flour (3 cups/360 g): The structure. Spoon and level for accuracy.

• Baking powder (2 tsp) + baking soda (1/2 tsp): Lift and tenderness.

• Kosher salt (1 tsp): Balances sweetness and boosts flavor.

• Unsalted butter (1 cup/226 g, room temp): Richness and flavor.

• Granulated sugar (1 3/4 cups/350 g): Sweetness and moisture retention.

• Neutral oil (1/4 cup/60 ml): Ensures long-lasting moistness.

• Large eggs (4, room temp): Structure and a silky batter.

• Sour cream (1 cup/240 g, room temp): Tender crumb and subtle tang.

• Whole milk (1/2 cup/120 ml, room temp): Smooth batter consistency.

• Pure vanilla extract (2 1/2 tsp) or vanilla bean paste (2 tsp): Signature aroma.

• Optional glaze: Powdered sugar (1 cup/120 g), milk (1–2 tbsp), vanilla (1/2 tsp), pinch salt.

• For pan prep: Softened butter + flour, or baking spray with flour.

Step-by-Step Instructions

• Prep the oven and pan. Heat oven to 350ºF (175ºC). Generously grease every crease of a 10–12 cup Bundt pan with softened butter, then dust with flour, tapping out the excess. A well-coated pan is non-negotiable.
• Whisk dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside like a pro mise-en-place machine.
• Cream butter and sugar. In a large bowl or stand mixer, beat butter and sugar on medium-high for 3–4 minutes until pale and fluffy. Don’t rush—this is air you can taste.
• Add oil and eggs. Beat in the oil. Add eggs one at a time, mixing well and scraping the bowl after each. The batter should look glossy and cohesive.
• Flavor base. Mix in vanilla extract or paste. If using paste, admire those specks—chef’s kiss.
• Alternate dry and wet. On low speed, add the dry ingredients in three additions, alternating with sour cream and milk. Start and end with dry. Mix just until combined—no streaks, no overmixing.
• Fill the pan. Spoon batter evenly into the Bundt pan and smooth the top. Tap the pan firmly on the counter 2–3 times to pop air bubbles.
• Bake. Bake 50–60 minutes until a skewer comes out mostly clean with a few moist crumbs. The top should spring back lightly. If it’s browning too fast, tent with foil.
• Cool correctly. Cool in the pan for 12–15 minutes, then invert onto a wire rack. If it hesitates, gently tap the pan and let gravity work—no prying.
• Glaze (optional). Whisk powdered sugar, milk, vanilla, and salt to a pourable glaze. Drizzle over cooled cake. Let set 15 minutes. Slice and serve.

Storage Made Simple

• Room temp: Keep covered at room temperature for 3–4 days.
  

  A cake dome or wrapped slices help retain moisture.

• Freezer: Wrap slices tightly in plastic, then foil. Freeze up to 2 months. Thaw at room temp, then refresh with a quick 10-second microwave zap if desired.
• Glaze note: Glazed cake stores best once the glaze sets; for longer storage, glaze after thawing.

Wholesome Benefits

Is this a salad?

No. But it is a dessert with simple, recognizable ingredients and zero artificial weirdness. A slice satisfies cravings without the “I just ate a sugar bomb” regret.

Plus, vanilla’s nostalgic aroma is basically aromatherapy for your taste buds. Moderation is the power move, IMO.

Nutrition Stats

• Per slice (approx., 1/14 cake): 360 calories
• Carbs: ~47 g
• Protein: ~5 g
• Fat: ~16 g (Saturated ~8 g)
• Sugar: ~28 g
• Sodium: ~250 mg
• Fiber: ~1 g

Values vary by ingredient brands, glaze usage, and slice size—aka your definition of “just a small piece.”

Mistakes That Ruin the Recipe

• Skipping the pan prep: Bundt pans have drama. Grease and flour every nook, or the cake will cling like it pays rent.
• Cold ingredients: Room-temp butter, eggs, sour cream, and milk blend smoothly.
  

  Cold ingredients lead to a curdled, uneven batter.

• Overmixing: Tough cake alert. Mix just until combined once flour goes in.
• Underbaking or overbaking: Check at 48 minutes. Look for a few moist crumbs, not wet batter or a dry skewer.
• Unmolding too soon/late: The 12–15 minute rest is the sweet spot.
  

  Too hot, it tears; too cool, it sticks.

Creative Twists

• Lemon-Vanilla Lift: Add 1 tbsp lemon zest and replace 2 tbsp milk with lemon juice. Finish with a lemon glaze.
• Brown Butter Boost: Brown half the butter, cool, and use as directed. Nutty, magical, slightly addictive.
• Vanilla Almond: Swap 1 tsp vanilla for 1 tsp almond extract.
  

  Sprinkle toasted sliced almonds over the glaze.

• Marble Moment: Fold 2 tbsp cocoa + 1 tbsp milk into 1 cup batter; dollop and swirl for a subtle marble.
• Cinnamon Sugar Crunch: Dust the greased pan with cinnamon sugar instead of flour for a crackly crust.
• Berry Glow-Up: Fold in 1 cup small berries tossed in 1 tbsp flour. Bake a few minutes longer.

FAQ

Can I make this without sour cream?

Yes. Substitute full-fat Greek yogurt 1:1.

The texture stays tender, and the tang still shines.

What if I don’t have a Bundt pan?

Use two 8-inch loaf pans or a 9×13-inch pan. Start checking at 40–45 minutes for loaves and 35–40 minutes for a 9×13. The glamour factor drops, but the flavor doesn’t.

How do I prevent a dense cake?

Cream butter and sugar thoroughly, use room-temp ingredients, and avoid overmixing once flour is added.

Also, measure flour accurately—too much flour equals doorstop cake.

Can I reduce the sugar?

You can cut up to 1/4 cup without major fallout. Any more and you risk a drier, less tender crumb and muted vanilla notes.

Does this work gluten-free?

Use a reputable 1:1 gluten-free baking blend with xanthan gum. Add 1 extra tablespoon milk if the batter feels stiff, and don’t overbake.

What’s the best vanilla to use?

Vanilla bean paste gives gorgeous specks and deep flavor.

Pure extract is classic and reliable. Avoid imitation if you can; life’s too short.

How far ahead can I bake it?

Up to 2 days ahead, wrapped well at room temp. For longer, freeze (unglazed), then thaw and glaze the day you serve.

End Notes

A Classic Vanilla Bundt Cake is proof that simple done right beats complicated done “meh.” Treat the basics with respect—room-temp ingredients, good vanilla, proper pan prep—and you’ll have a cake that turns ordinary moments into celebration.

Make it once for practice. Make it twice because everyone asked. FYI: leftovers at breakfast are a power move.