Sour Cream Bundt Cake
Indulge in the rich, moist decadence of this Sour Cream Bundt Cake, the perfect combination of simplicity and elegance. This classic dessert features a velvety crumb that's beautifully enhanced by the tangy creaminess of sour cream, while vanilla extract adds a warm, aromatic sweetness. The batter, made with pantry staples like all-purpose flour, granulated sugar, and butter, comes together effortlessly and bakes to golden perfection in just under an hour. Whether dusted with a whisper of powdered sugar for a hint of sweetness or served as-is, this show-stopping Bundt cake is versatile enough for afternoon tea, festive gatherings, or a satisfying weeknight treat. Easy to prepare with a prep time of just 20 minutes, this crowd-pleasing recipe promises to impress with its tender texture and buttery flavor. Perfect for bundt cake enthusiasts and first-time bakers alike!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter, softened
- 4 Eggs
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a Bundt pan to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the creamed mixture, beating well after each addition until fully incorporated.
Mix in the sour cream and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed. Scrape down the sides of the bowl as needed to ensure all ingredients are fully combined. Do not overmix.
Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the Bundt pan on a wire rack for 15 minutes.
Carefully invert the pan onto a serving plate and let the cake cool completely.
Optional: Dust the top of the cooled cake with powdered sugar for a finishing touch.
Slice and serve your Sour Cream Bundt Cake as a dessert or a delicious treat with coffee or tea.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 36.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 54 mg | 1% | |
*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.
