Ingredients:
• 2½ cups (310g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon vanilla bean paste (optional, for extra depth)
• 1 cup (240ml) sour cream or full-fat plain yogurt, room temperature
• ¼ cup (60ml) whole milk, room temperature
• Confectioners’ sugar for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with butter or non-stick spray, making sure to get into all the crevices. Lightly dust it with flour and tap out the excess.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents throughout the cake.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium-high speed. Beat for 3–5 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air into the batter for a lighter texture.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well incorporated. This helps create a smooth and stable batter.
Add the vanilla extract and, if using, vanilla bean paste. These ingredients are key to delivering the deep, aromatic vanilla flavor that gives this cake its signature richness.
Mix in the sour cream and milk. These ingredients keep the cake moist and add a subtle tang that balances the sweetness. Gradually add the dry flour mixture to the wet ingredients in three parts.
Beat on low speed until just combined. Do not overmix, as this can lead to a dense cake. The batter should be thick and smooth.
Pour the batter evenly into the prepared Bundt pan. Use a spatula to level the surface and remove air bubbles by gently tapping the pan on the counter.
Bake for 45 to 55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
The cake should have a deep golden color and a slightly springy texture. Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Then carefully invert it onto a wire rack and let it cool completely. Once fully cooled, dust the cake lightly with confectioners’ sugar for an elegant finish, or serve it plain to enjoy its rich vanilla flavor in its purest form.
Variations
For a citrusy twist, add the zest of one lemon or orange to the batter. The bright, tangy notes complement the vanilla beautifully and add a refreshing layer of flavor. You could also drizzle the finished cake with a simple citrus glaze made from powdered sugar and fresh juice.
Chocolate lovers can fold in ½ cup of mini chocolate chips or swirl melted chocolate into the batter before baking. For a marbled effect, reserve a portion of the batter, mix it with cocoa powder, then alternate spoonfuls in the pan and gently swirl with a knife. This creates a stunning visual contrast while keeping the cake’s tender texture.
For a nutty crunch, mix in ½ cup of finely chopped toasted pecans, walnuts, or almonds. You could also sprinkle the greased Bundt pan with cinnamon sugar before adding the batter for a spiced, caramelized crust. Another option is to replace part of the vanilla with almond extract for a subtle nutty aroma.
Tips
Room-temperature ingredients are crucial for a smooth, well-emulsified batter. Cold eggs or dairy can cause the batter to curdle, leading to a dense cake.
If you forget to take them out in advance, warm eggs in a bowl of lukewarm water for 5–10 minutes, and microwave cold sour cream or milk in short bursts until just lukewarm.
Properly preparing the Bundt pan ensures the cake releases cleanly. Use a pastry brush to coat every crevice with softened butter or non-stick spray, then dust lightly with flour. Alternatively, use a baking spray with flour already included. Let the cake cool in the pan for 15 minutes before inverting—this helps it set without sticking.
Avoid overmixing the batter once the flour is added, as this develops gluten and can make the cake tough. Mix just until no dry streaks remain. If using a stand mixer, finish folding by hand to ensure even incorporation without overworking the batter.
How to Store
At room temperature, the cake stays fresh for up to 3 days when stored in an airtight container or wrapped tightly in plastic wrap. For longer storage, refrigerate it for up to a week, though this may slightly dry out the crumb. Let chilled slices come to room temperature before serving for the best texture.
For freezing, wrap the cooled cake (or individual slices) in plastic wrap, then aluminum foil to prevent freezer burn. It will keep well for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving. A light dusting of powdered sugar or a quick glaze can refresh its appearance.
If the cake dries out, revive it by warming slices briefly in the microwave or oven, then serve with a dollop of whipped cream or a drizzle of warm vanilla sauce. Storing it with a piece of bread in the container can also help retain moisture.
Conclusion
The Golden Vanilla Bundt Cake is a timeless dessert that delivers warmth and comfort in every bite. Its tender crumb, rich vanilla flavor, and foolproof method make it a go-to recipe for any occasion, from festive gatherings to cozy nights in.
Whether you stick to the classic version or experiment with variations, this cake is sure to impress. Simple yet elegant, it’s a testament to the magic of homemade baking—where quality ingredients and a little love create something truly unforgettable.