Vanilla Bundt Cake


Ingredients
- 3 sticks unsalted butter at room temperature
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- ½ cup sour cream
- 6 large eggs at room temperature
- 3 cups all purpose flour
- ¾ cup whole milk
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F.
- 2
Place oven rack in the middle of the oven.
- 3
Grease a 10 - 12 cup Bundt cake pan, using non-stick baking spray or shortening. Flour the pan, and tap excess flour. Set aside.
- 4
In a mixing bowl, beat butter and sugar at medium speed until light and fluffy. Scrape the sides and bottom of the bowl with a spatula.
- 5
Add the baking powder, baking soda and salt. Add vanilla extract, almond extract and sour cream, mixing just until combined.
- 6
With the mixer running on medium speed, add 2 eggs and beat just until combined.
- 7
Add ⅓ cup of flour and beat just until combined.
- 8
Repeat again: 2 more eggs, followed by ⅓ cup of flour and the remaining 2 more eggs, followed by ⅓ cup of flour.
- 9
Gently beat in half of the milk. Followed by half of the remaining flour, then the remaining milk. Turn off the mixer and and stir in the remaining flour.
- 10
Scrape the sides and bottom of the bowl with a spatula. Beat batter on medium-high speed for 20 to 30 seconds, until smooth.
- 11
Scoop the batter into the prepared pan, smoothing the top with a spatula.
- 12
Bake the cake for 50 to 60 minutes, until it's starting to brown and a toothpick inserted into the center comes out clean.
50 min - 13
If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
- 14
Remove the cake from the oven, and place it onto a cooling rack. After 10-20 minutes, invert the cake onto a plate, and allow it to cool completely.
- 15
Let the cake cool completely before glazing.
- 16
Add all the glaze ingredients to a medium bowl and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar, ¼ cup at a time. If the mixture is too thick, add more milk, 1 tablespoon at a time.
- 17
Spread the glaze over the cooled cake. Let it settle.
- 18
Slice and serve.
- 19
Store leftover cake, well wrapped, at room temperature for 2-3 days. Freeze for longer storage.
Glaze
Nutrition
Per serving (based on 16 servings)




