Fluffy Vanilla Bundt Cake

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🧁 Fluffy Vanilla Bundt Cake Recipe

🍽 Yield:

1 standard 10–12 cup Bundt cake (serves ~12)

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📝 Ingredients

Dry Ingredients

• 3 cups (375g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients

• 1 cup (226g) unsalted butter, softened to room temperature

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 1 tablespoon pure vanilla extract

• 1 cup (240ml) sour cream or full-fat plain Greek yogurt

• ½ cup (120ml) whole milk, room temperature

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🥣 Optional Glaze (Vanilla Glaze)

• 1 cup (120g) powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

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🔪 Instructions

1. Preheat and Prepare

• Preheat your oven to 350°F (175°C).

• Generously grease and flour a Bundt pan or use a baking spray with flour to prevent sticking.

2. Mix Dry Ingredients

• In a medium bowl, whisk together:

  • 3 cups flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt
    Set aside.

3. Cream Butter and Sugar

• In a large bowl or stand mixer, beat:

  • 1 cup butter

  • 2 cups sugar
    Beat on medium-high for 3–5 minutes until light, fluffy, and pale in color. This step helps create the fluffy texture.

4. Add Eggs and Vanilla

• Add eggs one at a time, beating well after each addition.

• Mix in 1 tbsp vanilla extract.

5. Add Sour Cream and Milk Alternately with Flour

• Reduce speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream and milk:

  1. Add ⅓ of the dry mixture

  2. Add ½ of the sour cream

  3. Add ⅓ of the dry mixture

  4. Add all the milk

  5. Add remaining flour

  6. Add remaining sour cream
     Mix just until combined — do not overmix.

6. Pour and Smooth

• Pour batter evenly into the prepared Bundt pan.

• Tap the pan gently on the counter to remove air bubbles and level the top.

7. Bake

• Bake for 50–60 minutes or until:

  • A toothpick inserted in the center comes out clean.

  • The top is golden and springs back when lightly touched.

8. Cool and Release

• Let the cake cool in the pan for 15–20 minutes.

• Carefully invert it onto a wire rack and let it cool completely before glazing or serving.

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🍯 Optional Vanilla Glaze

• Whisk together:

  • 1 cup powdered sugar

  • 2–3 tbsp milk

  • ½ tsp vanilla extract
    Drizzle over the cooled cake.

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💡 Tips for Success

• Use room temperature ingredients to help everything blend smoothly.

• Thorough creaming of butter and sugar is key to fluffiness.

• Don’t skip greasing every crevice of the Bundt pan!

• For extra flavor, add 1 tsp almond extract or scrape in vanilla bean seeds.

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Let me know if you’d like variations (like adding lemon zest, berries, or a chocolate swirl), or a gluten-free version!