Vanilla Bundt Cake

A close-up of a sliced bundt cake with white icing drizzled over the top, displayed on a plate with a blue cloth nearby.

This vanilla bundt cake is soft, buttery, and easy to make without a mixer. Sour cream and oil keep the crumb tender for days, and the cream cheese glaze makes it look like it came straight from a bakery.

Course baked goods, Cake

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 593kcal

Author Kylee Ayotte

Equipment

Bundt pan

Ingredients

Vanilla bundt cake

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt add an extra ¼ teaspoon if you use unsalted butter
1 cup butter melted and slightly cooled.
¼ cup vegetable oil
1¾ cups sugar
4 large eggs
1 cup sour cream
½ cup milk
2 tablespoons vanilla extract

Cream cheese glaze

4 ounces cream cheese softened
¼ cup butter softened
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons milk

Instructions

Get prepped. Preheat the oven to 350°F (175°C). Grease a bundt pan really well, getting into all the edges. Let the eggs, sour cream, and milk sit out so they are not cold. Melt the butter and let it cool slightly.
Mix the dry ingredients. Whisk 3 cups flour, 1 teaspoon baking powder1 teaspoon baking soda, and 1 teaspoon saltin a medium bowl. Set aside.
Mix the wet ingredients. In a large bowl, whisk the melted 1 cup butter, ¼ cup vegetable oil, and 1¾ cups sugar until smooth. Add 4 large eggs one at a time, whisking well after each. Stir in 1 cup sour cream, ½ cup milk, and 2 tablespoons vanilla extract until fully combined.
Combine. Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no streaks of flour remain. Do not overmix.
Fill the pan. Spoon the batter into the prepared bundt pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
Bake. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean and the top is lightly golden. If the top is browning too quickly, loosely cover with foil toward the end.
Cool. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack and cool completely.
Make the glaze. Beat 4 ounces cream cheese and ¼ cup butter until smooth. Add 2 cups powdered sugar and mix until combined. Stir in 1 teaspoon vanilla extract, then add milk a little at a time until the glaze is thick but pourable.

Notes

Take eggs and sour cream out of the fridge before you start.
Do not overmix once the flour is added.
Grease the bundt pan really well, especially the ridges.
Let the cake cool 15 to 20 minutes before inverting.
Cool completely before glazing or it will slide right off.

Nutrition