Bundt cake

Here’s a classic Vanilla Bundt Cake recipe that’s rich, moist, and perfect for any occasion:

🍰 Classic Vanilla Bundt Cake

Ingredients:

For the cake:

• 3 cups (360g) all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 1 cup (226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp vanilla extract

• 1 cup (240ml) sour cream or Greek yogurt

• ½ cup (120ml) whole milk

Optional glaze:

• 1 cup (120g) powdered sugar

• 2–3 tbsp milk or lemon juice

• ½ tsp vanilla extract (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar: In a large bowl, beat butter and sugar together with a mixer on medium speed until light and fluffy (about 3–5 minutes).

4. Add eggs: Beat in eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Alternate wet and dry: Add the dry ingredients in 3 parts, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until just combined—don’t overmix.

6. Bake: Pour batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

8. Optional glaze: Mix powdered sugar, vanilla, and milk/lemon juice until smooth. Drizzle over cooled cake.