Of course! A Golden Vanilla Bundt Cake is a timeless classic. It’s a beautifully rich, buttery, and moist cake with a deep, pure vanilla flavor that’s perfect for any occasion.
This recipe is designed to be incredibly simple, reliable, and yield that iconic golden-yellow crumb.
Golden Vanilla Bundt Cake
This cake uses both butter and oil for maximum moisture and flavor, with a touch of sour cream for a tender, velvety crumb.
Prep Time: 20 minutes
Cook Time: 45-55 minutes
Cool Time: 2 hours
Serves: 12-16
Ingredients
For the Cake:
· 3 cups (360g) all-purpose flour, plus more for pan
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 1 teaspoon salt
· 1 cup (2 sticks / 226g) unsalted butter, softened at room temperature
· ½ cup (120ml) vegetable or canola oil
· 2 cups (400g) granulated sugar
· 4 large eggs, at room temperature
· 1 tablespoon pure vanilla extract (use a good one!)
· 1 cup (240g) sour cream or plain full-fat yogurt, at room temperature
For the Vanilla Glaze (Optional):
· 1 cup (120g) powdered sugar, sifted
· 2-3 tablespoons milk or heavy cream
· 1 teaspoon pure vanilla extract
· A pinch of salt
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with non-stick baking spray (the kind with flour in it is best) or butter, making sure to get into all the crevices. Dust lightly with flour, tapping out the excess.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter, Oil, and Sugar: In a large bowl, using an electric mixer on medium speed, beat the softened butter, oil, and sugar together for 3-4 minutes, until the mixture is very light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream in two parts, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix!
- Bake: Spoon the thick batter into the prepared Bundt pan and smooth the top. Tap the pan on the counter a few times to release any large air bubbles.
· Bake for 45-55 minutes, or until a long wooden skewer or toothpick inserted into the center of the cake comes out clean.
· The cake should be golden brown and just starting to pull away from the sides of the pan. - Cool (This is Crucial!):
· Let the cake cool in the pan on a wire rack for 25-30 minutes.
· Then, carefully invert the warm cake onto the wire rack and lift off the pan. Let it cool completely, for at least 1-2 hours, before glazing. - Make the Glaze (if using): Whisk the sifted powdered sugar, 2 tablespoons of milk, vanilla, and salt together until smooth. Add more milk, one teaspoon at a time, until it reaches a thick but pourable consistency.
· Drizzle the glaze over the completely cooled cake. Let the glaze set for 15-20 minutes before slicing.
Tips for a Perfect Bundt Cake
· Room Temperature is Key: Having your eggs, sour cream, and butter at room temperature ensures they emulsify properly, creating a uniform, tender texture. Cold ingredients can lead to a dense cake.
· Don’t Overmix: Once you add the flour, mix until the ingredients are just combined. Overmixing develops gluten and leads to a tough, rubbery cake.
· Grease Your Pan Thoroughly: This is the #1 rule of Bundt cakes. Get into every nook and cranny to ensure a clean release.
· Cooling is Non-Negotiable: If you try to remove the cake from the pan while it’s too hot, it will stick and break. If you glaze it while it’s warm, the glaze will melt and disappear.
· Flavor Variations:
· Lemon Poppy Seed: Add the zest of 2 lemons and 2 tablespoons of poppy seeds to the batter. Use lemon juice in the glaze instead of milk.
· Almond: Substitute 1 teaspoon of almond extract for the vanilla extract. Top with toasted sliced almonds.
· Cinnamon Swirl: Mix ½ cup of sugar with 1 tablespoon of cinnamon. Pour half the batter into the pan, sprinkle with the cinnamon sugar, then top with the remaining batter.
Enjoy this beautiful, simple, and utterly delicious classic cake