Super Moist Bundt Cake
Indulge in the ultimate dessert experience with this Super Moist Bundt Cake—a perfectly tender and buttery treat that's as delightful to bake as it is to savor! Made with rich sour cream for unparalleled moisture and a hint of creamy tang, this Bundt cake is elevated with the comforting flavors of vanilla and a delicate crumb. The batter is carefully crafted by alternating a blend of all-purpose flour and leavening agents with whole milk and sour cream, ensuring a light, airy texture with every slice. This easy-to-follow recipe is ready in just over an hour and is the perfect centerpiece for any occasion, from casual gatherings to elegant celebrations. Finish it with a light dusting of powdered sugar for an elegant touch, or serve as is for a classic, timeless dessert. Bake this irresistible Bundt cake today and watch it disappear in no time!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 400 grams granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 345 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 240 grams sour cream
- 120 milliliters whole milk
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 175°C (350°F). Generously grease a Bundt pan with butter or non-stick baking spray, ensuring every crevice is coated.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until well combined.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Start and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
Pour the batter evenly into the prepared Bundt pan and smooth the top 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 let it cool in the pan for 15-20 minutes. Carefully invert onto a wire rack and let cool completely.
Once the cake is completely cool, dust the top with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
3647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 687.5 g | 250% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 424.5 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 632 mg | 49% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 850 mg | 18% | |
*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.
