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A golden-brown Vanilla Bundt Cake topped with a thick, silky white glaze dripping down the sides, served on a white plate.

Vanilla Bundt Cake

A classic homemade vanilla Bundt cake that’s soft, moist, and rich with buttery vanilla flavor. Perfect for gatherings, celebrations, or a simple dessert with coffee or tea.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract pure
  • 1 cup plain yogurt or sour cream
  • 1/2 cup whole milk
  • butter and flour for greasing the pan

Equipment

  • Bundt Pan
  • Mixing bowls
  • Electric Mixer

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cream the butter and sugar together until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract until combined.
  6. Add dry ingredients in three additions, alternating with yogurt and milk, beginning and ending with dry ingredients.
  7. Mix gently until just combined, being careful not to overmix.
  8. Pour batter into the prepared Bundt pan and smooth the top.
  9. Bake for 45–50 minutes, until a toothpick inserted comes out clean.
  10. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Notes

This cake pairs beautifully with a simple vanilla glaze, powdered sugar dusting, or fresh berries. Store covered at room temperature for up to 3 days.