Really Moist Bundt Cake
Treat yourself to the ultimate dessert indulgence with this Really Moist Bundt Cake, a rich and tender masterpiece that’s sure to impress. Perfectly balanced between buttery sweetness and a subtle tang from sour cream, this cake achieves its incredible moisture through a blend of creamy ingredients and a careful mixing technique. Baked to golden perfection in a classic bundt pan, it promises a stunning presentation with effortless flair. Each slice is soft, flavorful, and lightly dusted with powdered sugar for an elegant finish. With just 20 minutes of prep time, this easy yet decadent bundt cake is perfect for everything from casual family gatherings to special occasions. Serve it with coffee or tea for a delightful treat that'll keep guests coming back for more!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup sour cream
- 0.5 cup whole milk
- 0.25 cup powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup bundt pan or spray it with nonstick baking spray.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium-high speed until smooth, light, and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In another small bowl or measuring cup, mix the sour cream and whole milk together until smooth.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream and milk mixture. Begin and end with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
Spoon the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10-15 minutes. Then carefully invert the cake onto the wire rack and let it cool completely.
Once cooled, dust the bundt cake with powdered sugar for a finishing touch. Slice and serve!
Nutrition Facts
Calories |
5504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.5 g | 340% | |
| Saturated Fat | 160.9 g | 804% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1390 mg | 463% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 736.4 g | 268% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 453.5 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 667 mg | 51% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
