Imagine a cake so moist, so decadent, that it melts in your mouth with every single bite - this Vanilla Sour Cream Bundt Cake is about to become your new obsession! Whether you're a baking novice or a seasoned pro, this recipe promises a show-stopping dessert that will have everyone begging for seconds. With its tender crumb, rich vanilla flavor, and stunning bundt pan design, this cake isn't just a dessert - it's an experience that transforms an ordinary day into something extraordinary.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 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 vanilla extract
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan, ensuring all curves and ridges are completely coated to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined and no lumps remain. Set aside.
- In a large stand mixer or using an electric hand mixer, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes. The mixture should be pale and increase in volume.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Mix in the vanilla extract, blending thoroughly.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing on low speed just until combined. Do not overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with a simple vanilla glaze if desired.
Tips
- • Room temperature ingredients are crucial! Ensure your butter, eggs, and sour cream are at room temperature for the smoothest, most even batter. • Always thoroughly grease and flour your bundt pan to prevent sticking - pay extra attention to those intricate ridges. • Don't overmix the batter - mix just until ingredients are combined to keep the cake tender. • Use a toothpick test to check doneness: it should come out with just a few moist crumbs. • Let the cake cool in the pan for 15 minutes before inverting to help it release cleanly. • For an extra touch of elegance, consider a vanilla glaze or dusting of powdered sugar before serving.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 58g
Protein: 6g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 130mg
