Vanilla Butter Bundt Cake Recipe

Name: Vanilla Butter Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter softened; 656 1/4 grams granulated sugar; 2 teaspoons vanilla extract; 4 large eggs; 1/3 cup sour cream; 3 cups all purpose flour; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup whole milk

Servings: persons

1
Preheat the oven to 350u00b0 F.
2
Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
3
Place the butter, sugar, canola oil, and vanilla into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and sour cream, and continue to beat for a minute more, until the mixture is light and fluffy.
4
Sift the flour, baking powder, baking soda, and salt into the bowl. Beat the mixture on low until the ingredients begin to come together. Slowly stream in the buttermilk and continue mixing, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, medium-thick batter forms.
5
Pour the batter into the bundt pan.
6
Transfer the pan to the middle rack of the preheated oven.
7
Bake the bundt cake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
8
Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
9
To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
10
Allow the cake to cool for 1-2 hours before slicing and serving.

1487

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup unsalted butter softened, 656 1/4 grams granulated sugar, 2 teaspoons vanilla extract, 4 large eggs, and more.

Yes, Vanilla Butter Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Butter Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions