The classic vanilla bundt cake holds a special place in my heart, just like the joy I feel every time I bake something delicious for friends and family in my cozy kitchen. Growing up, baking was never just a hobby for me. It was how I shared love, connected with people, and made everyday memories. That same love is baked right into this absolute favorite classic vanilla bundt cake recipe. I can’t even count how many times I’ve whipped up this cake for celebrations, random weekends, and just-because days. It’s so simple and rewarding, and I think you’ll find every bite nostalgic, tender, and, honestly, hard to stop at one slice! (If you’re curious about how I keep all my baked goods fresh for longer, I’ve got all my best tips in this guide, it’s a total game changer.)
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What Makes a Classic Vanilla Bundt Cake So Good?
A classic vanilla bundt cake is a golden, buttery cake baked in that iconic ring-shaped pan. Not only does it look impressive (and instantly fancier than regular cakes), but the special shape gives you extra golden edges and the most tender crumb. Each slice is full of deep vanilla flavor with a soft, light texture that makes it perfect for any occasion. This is the dessert that brings everyone together, whether you’re hosting brunch, a birthday, or you just need a pick-me-up with coffee. If you love cakes that are both elegant and totally comforting, this one is always a winner.
What You’ll Need For Classic Vanilla Bundt Cake
- All-purpose flour: The main structure for that classic, tender crumb.
- Baking powder + baking soda: These help the cake rise perfectly.
- Salt: Just enough to balance all that sweetness and vanilla.
- Unsalted butter: Make sure it’s room temperature for creamy, dreamy results.
- Granulated sugar: The right amount for classic sweetness and a fine crumb.
- Eggs: For richness, binding, and a lovely rise.
- Sour cream: My go-to for extra moistness! Greek yogurt is a great sub if you need.
- Whole milk: For a soft texture (you can swap in almond or oat milk, but whole gives the best crumb).
- Pure vanilla extract or vanilla bean paste: Don’t skimp here, this is where the flavor shines!
- Powdered sugar: For dusting or making a super simple glaze.
- Quick swaps: Use Greek yogurt if you’re out of sour cream, and a gluten-free flour blend for a celiac-friendly version. Even buttermilk works if you’re low on milk or sour cream.
If you want more details on different flour options in baking, I share a lot in my guide to alternative flours.
Step-by-Step: Baking Your Classic Vanilla Bundt Cake
- Prep the pan well. Generously grease every nook and cranny of your bundt pan with butter, then dust with flour. Don’t skip this, bundt cakes love to stick!
- Mix your dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar. Beat the butter and sugar together in a large bowl with an electric mixer until pale and fluffy (about 3-4 minutes).
- Add eggs. Beat in the eggs, one at a time, until smooth.
- Stir in vanilla. Add vanilla extract or paste, blending gently.
- Alternate the wet and dry. Add the flour mixture in three parts, alternating with sour cream and milk (beginning and ending with flour). Mix until just combined.
- Pour and bake. Transfer the batter to your prepared pan. Smooth the top, then bake at 350°F (175°C) for 45–55 minutes. It’s done when a toothpick comes out clean.
- Cool and decorate. Cool in the pan for 15 minutes, then invert onto a rack. Once cool, dust with powdered sugar or drizzle on your favorite glaze.
If you want a visual step-by-step for pan prep, I break down all my bundt cake tricks in this cake basics post.
Serving Ideas for Classic Vanilla Bundt Cake
Classic vanilla bundt cake is one of those cakes you can dress up or down. I love serving it with a quick vanilla glaze and a pile of fresh berries on the side. If you’re making it for brunch, scatter sliced almonds on top or pair with a spoonful of spiced apple compote (like I do with my lemon blueberry shortbread bars). For something festive, whipped cream and sprinkles make it party-ready. And honestly? Sometimes I cut a big wedge, toast it lightly, and eat it for breakfast with coffee. Don’t judge, it’s too good to save just for dessert!
Tips for a Perfect Classic Vanilla Bundt Cake
- Bring everything to room temperature so the batter blends smoothly.
- Don’t over-mix or the cake can turn out dense.
- Grease and flour the pan well to avoid sticky situations!
- Switch it up with mini chocolate chips, lemon zest, or even a swirl of berry jam.
- Make a quick glaze with powdered sugar and milk if you want an easy finish.
For even more easy dessert bar and cake ideas, peek at my dessert bar assembly tips!
Common Questions About Classic Vanilla Bundt Cake
Can I make it ahead of time?
Yes! Bake the cake a day ahead, cool completely, and store well-wrapped at room temperature. The vanilla flavor gets even better overnight.
How do I keep it from sticking to the pan?
Grease and flour every corner and crevice, or use a baking spray with flour. For more on this, see my classic pound cake tutorial.
Can I freeze it?
Absolutely. Wrap cooled cake tightly in plastic, then foil. Freeze for up to three months. Thaw at room temp.
What’s the best way to decorate for a special event?
Go simple with a vanilla glaze or try a chocolate drizzle like in my chocolate mousse cake. Edible flowers and berries always look gorgeous, too!
Why This Cake Will Be Your Favorite
You’ll fall for this classic vanilla bundt cake because it’s nostalgic, dependable, and seriously tasty. The crumb is so soft, the vanilla flavor is warm and cozy, and it’s one of those desserts everyone always goes back for seconds. Even if you’re not a “cake person,” this one just wins you over with every bite.
More Baking Inspiration
- Lemon Blueberry Shortbread Bars: Buttery, tangy, and perfect for spring or summer.
- The Best Chocolate Cake Recipe: Ultra moist and rich with deep cocoa flavor.
- Salted Caramel Pecan Chocolate Chip Cookies: Sweet, salty, and totally addictive.
- No-Bake Dubai Chocolate Cheesecake: Silky, rich, and stunning with zero oven time.
- Brown Butter Toffee Chocolate Chip Cookies: Crispy edges, gooey centers, and a nutty twist.
Classic Vanilla Bundt Cake
Equipment
- 10- or 12-cup bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature (or Greek yogurt)
- 1/2 cup whole milk (or any milk of choice)
- 1 1/2 tbsp pure vanilla extract (or vanilla bean paste)
- powdered sugar (for dusting or glaze, optional)
Instructions
- Preheat oven to 350°F (175°C). Generously grease and flour a 10- or 12-cup bundt pan, making sure to get every curve.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar with a mixer until light and fluffy (about 3-4 minutes).
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Add the flour mixture in thirds, alternating with sour cream and milk, beginning and ending with flour. Mix until just combined; don’t over-mix.
- Spoon the batter evenly into the prepared bundt pan. Smooth the top with a spatula.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar or drizzle with glaze before serving.
Notes
Nutrition
Behind The Scenes
Here’s the honest truth: My first attempt at this classic vanilla bundt cake recipe was an adventure. I got distracted, over-mixed the batter, and ended up with a slightly dense cake, but it was still delicious! After a few tweaks (and some well-timed baking advice from my mom), I nailed the fluffy, tender crumb I was after. Now, I always double-check my pan prep and resist the urge to keep mixing. This cake is now my go-to for birthdays, brunches, and even a Tuesday afternoon pick-me-up. If you want to see more of my baking experiments, or just need a little dessert inspiration, don’t forget to follow along on Pinterest.
