If you’re searching for a Vanilla Bundt Cake that’s soft, buttery, and beautifully simple, this recipe delivers every time. With rich vanilla flavor, a tender crumb, and a silky glaze that drapes perfectly over the curves of a Bundt pan, this cake is equally at home on a brunch table or served as a cozy after-dinner dessert.
Why You’ll Love This Vanilla Bundt Cake
This cake is a true classic — no fancy techniques, no complicated ingredients, just reliable, delicious results. The combination of butter, milk, and sour cream (or Greek yogurt) creates a moist texture that stays fresh for days. The vanilla glaze adds sweetness without overpowering the cake, making it ideal for family gatherings, holidays, or simple baking days when you want something timeless and comforting.
Ingredients You’ll Need
For the Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- ½ cup sour cream or plain Greek yogurt
- 1 tablespoon + 1 teaspoon pure vanilla extract
For the Vanilla Glaze
- 1½ cups powdered sugar
- 2 tablespoons whole milk or heavy cream
- ½ tablespoon pure vanilla extract
How to Make Vanilla Bundt Cake (Step-by-Step)
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Generously grease and lightly flour a Bundt pan, making sure to coat all the grooves to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3–4 minutes. This step helps create a tender cake texture.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Step 5: Combine Wet and Dry
Add the dry ingredients in three parts, alternating with the milk. Mix just until combined. Gently fold in the sour cream or Greek yogurt.
Step 6: Bake
Pour the batter evenly into the prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
Step 7: Cool and Glaze
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Whisk together glaze ingredients and drizzle over the cooled cake.
Tips & Variations
- Extra Moist: Don’t overmix once the flour is added.
- Flavor Boost: Add vanilla bean paste for deeper vanilla notes.
- Citrus Twist: Add lemon or orange zest to the batter.
- Dairy-Free Option: Use dairy-free butter and plant-based milk.
- Make It Festive: Top with berries or a dusting of powdered sugar.
Serving Ideas & Storage
Serve this Vanilla Bundt Cake with fresh fruit, whipped cream, or a scoop of vanilla ice cream. Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. It also freezes well (unglazed) for up to 2 months.
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Easy Vanilla Bundt Cake with a Perfect Glaze
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Moist, buttery, and rich with warm vanilla flavor, this Vanilla Bundt Cake is a timeless dessert that looks elegant but is easy to make. Finished with a smooth vanilla glaze, it’s perfect for brunch, family gatherings, or a simple homemade treat any day of the week.
Ingredients
Cake:
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp + 1 tsp pure vanilla extract (1 1/3 tbsp total)
1 cup whole milk
1/2 cup sour cream or plain Greek yogurt
Vanilla Glaze:
1 1/2 cups powdered sugar
2 tbsp whole milk or heavy cream
1/2 tbsp pure vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan very well.
2. Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. Beat butter and sugar until light and fluffy, about 3–4 minutes.
4. Add eggs one at a time, mixing well after each addition. Mix in vanilla.
5. Add dry ingredients in 3 additions, alternating with milk (dry–milk–dry–milk–dry). Mix just until combined.
6. Fold in sour cream (or Greek yogurt) gently until smooth—do not overmix.
7. Pour batter into prepared pan and smooth the top.
8. Bake 50–60 minutes, or until a toothpick comes out clean and the cake springs back lightly.
9. Cool in pan 15 minutes, then invert onto a wire rack and cool completely.
10. Whisk powdered sugar, milk/cream, and vanilla until smooth. Drizzle over cooled cake, let set, then slice and serve.
Notes
Pan prep matters: Grease every groove of the Bundt pan to prevent sticking.
Don’t overmix: Once flour is added, mix just until combined for a tender crumb.
Cool completely before glazing: Warm cake can melt the glaze and make it runny.
Flavor twist: Add 1–2 tsp lemon zest for a bright vanilla-citrus version.
Storage: Cover and store at room temp up to 3 days or refrigerate up to 5 days. Freeze (unglazed) up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~420 | 6g | 58g | 18g | 1g | 220mg |
Final Thoughts
This Vanilla Bundt Cake proves that simple baking can still feel special. It’s reliable, elegant, and endlessly versatile — the kind of recipe you’ll bookmark and bake again and again whenever you need something warm, familiar, and homemade.