Moist Sour Cream Bundt Cake: The Perfect Tender Vanilla Cake Every Baker Needs
Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 10 minutes | Serves: 12
Introduction
Sometimes the most beloved recipes are the simplest ones, and this Moist Sour Cream Bundt Cake is proof of that! This incredibly tender, buttery cake has been a favorite in home kitchens for generations, and once you taste it, you’ll understand why. The secret ingredient – sour cream – creates an amazingly moist crumb that stays fresh for days. Perfect for beginner bakers who want to master a classic, foolproof recipe that works for everything from casual coffee mornings to elegant dinner parties. With its beautiful golden color and delicate vanilla flavor, this cake is like a warm hug in dessert form.
Why You’ll Love This Recipe
• Incredibly moist texture: Sour cream creates the most tender, soft crumb imaginable • Beginner-friendly method: Simple creaming technique with clear steps • Versatile flavor base: Perfect plain or with endless flavor variations • Long-lasting freshness: Stays moist and delicious for up to a week • Elegant presentation: The Bundt shape makes any occasion feel special
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 cups | Measured correctly (spoon and level) |
| Baking powder | 1 teaspoon | Fresh for best rise |
| Baking soda | ½ teaspoon | |
| Salt | ½ teaspoon | |
| Unsalted butter | 1 cup (2 sticks) | Room temperature |
| Granulated sugar | 1¾ cups | |
| Large eggs | 3 | Room temperature |
| Vanilla extract | 2 teaspoons | Pure vanilla preferred |
| Sour cream | 1 cup | Full-fat for best results |
| Whole milk | ½ cup | Room temperature |
For the Simple Vanilla Glaze
| Ingredient | Quantity | Notes |
|---|---|---|
| Powdered sugar | 1½ cups | Sifted |
| Whole milk | 3-4 tablespoons | Add gradually |
| Vanilla extract | 1 teaspoon | |
| Salt | Pinch | Enhances sweetness |
Equipment Needed
• 12-cup Bundt pan • Large mixing bowl • Electric mixer (stand or hand mixer) • Medium bowl • Measuring cups and spoons • Wire cooling rack • Rubber spatula • Wire whisk (for glaze)
Step-by-Step Instructions
- Set up for success. Preheat oven to 325°F (163°C). Generously grease your Bundt pan with butter, making sure to get into all the grooves. Dust with flour, tapping out excess. The lower temperature ensures even baking without over-browning.
- Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar. In a large bowl using an electric mixer, beat butter until light and fluffy (about 2 minutes). Gradually add sugar, beating until very light and creamy (3-4 minutes total).
Tip: Properly creamed butter and sugar is the foundation of a tender cake – don’t rush this step!
- Add eggs one at a time. Beat in eggs one at a time, mixing well after each addition. Add vanilla and mix until just combined.
- Alternate wet and dry ingredients. Starting and ending with the flour mixture, alternate adding dry ingredients and the combined sour cream and milk in three additions:
- Add ⅓ of flour mixture, mix until just combined
- Add ½ of sour cream mixture, mix until just combined
- Add ½ of remaining flour, mix until just combined
- Add remaining sour cream mixture, mix until just combined
- Add final flour portion, mix until just combined
- Don’t overmix. Stop mixing as soon as ingredients are combined. Overmixing creates tough cake.
- Bake to perfection. Pour batter into prepared pan, spreading evenly. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool properly. Cool in pan for 15 minutes, then turn out onto wire rack. Cool completely before glazing (about 2 hours).
Make the Vanilla Glaze
- Create smooth glaze. Whisk together powdered sugar, 3 tablespoons milk, vanilla, and salt until smooth. Add more milk 1 teaspoon at a time until you reach the perfect drizzling consistency.
- Glaze beautifully. Drizzle glaze over completely cooled cake, letting it flow naturally down the sides.
Serving Suggestions
This versatile cake shines in many settings:
• Morning coffee: Perfect with your favorite hot beverage • Afternoon tea: Elegant enough for special occasions • Fresh fruit: Serve with berries or sliced peaches • Ice cream pairing: Vanilla or butter pecan complement beautifully • Holiday table: Dust with powdered sugar for a snowy effect • Gift giving: Wrap in cellophane with a ribbon for homemade gifts
Success Tips & Variations
For guaranteed success: • Room temperature ingredients blend more easily and create better texture • Don’t overbake – check at 50 minutes, as oven temperatures vary • Level your flour using the spoon-and-level method to avoid dense cake • Cool completely before glazing to prevent melting • Store covered at room temperature for up to 5 days
Delicious variations to try: • Lemon version: Add 2 tablespoons lemon zest and 1 tablespoon lemon juice • Almond delight: Replace vanilla with almond extract, add ½ cup sliced almonds • Orange cream: Add orange zest and replace milk with orange juice • Cinnamon swirl: Swirl in mixture of ¼ cup sugar, 2 teaspoons cinnamon, and 2 tablespoons melted butter • Berry burst: Fold in 1 cup fresh blueberries tossed in flour • Chocolate chip: Add ¾ cup mini chocolate chips
FAQs
Why is sour cream the secret to moisture?
Sour cream contains both fat and acid. The fat adds richness and moisture, while the acid tenderizes the gluten in flour, creating an incredibly soft texture. It also adds a subtle tang that balances the sweetness perfectly.
Can I substitute Greek yogurt for sour cream?
Yes! Use the same amount of full-fat Greek yogurt. The cake will be slightly less rich but still deliciously moist. Avoid non-fat yogurt as it lacks the necessary fat content.
My cake is dense – what went wrong?
Dense cake usually results from overmixing the batter or using too much flour. Mix only until ingredients are just combined, and measure flour by spooning it into the cup and leveling off.
How do I prevent my Bundt cake from sticking?
Thorough pan preparation is key. Use softened butter to coat every ridge and crevice, then dust with flour. Some bakers swear by a paste made from equal parts butter, flour, and oil for extra insurance.
Can I make this cake ahead of time?
Absolutely! This cake actually improves after a day as the flavors meld. Store covered at room temperature for up to 5 days, or freeze the unglazed cake for up to 3 months.
What’s the best way to store leftovers?
Cover tightly with plastic wrap or store in an airtight container at room temperature. The sour cream keeps it moist for days. Avoid refrigerating as it can dry out the cake.
Conclusion
This Moist Sour Cream Bundt Cake is the kind of recipe every home baker should have in their arsenal. It’s reliable, delicious, and impressive enough for any occasion while being simple enough for beginners to master. The tender crumb and subtle vanilla flavor make it a crowd-pleaser that pairs well with everything from morning coffee to elegant dinner parties. Once you experience how the sour cream transforms an ordinary cake into something extraordinary, you’ll find yourself making this recipe again and again. Ready to create your new go-to cake? I’d love to hear which variation you try first – drop a comment below and share your baking success!
