This Vanilla Bundt Cake is a classic, rich dessert with a tender, moist crumb, and a delightfully sweet and buttery flavor. To elevate its sweetness, a simple vanilla glaze is poured over the cooled cake, drizzling down the sides for an enticing finishing touch. Whether for a special occasion or as a snack alongside a cup of coffee or tea, this cake is a perfect treat! For another vanilla cake that never disappoints, try my Vanilla Pound Cake, too!

Whole Vanilla Bundt Cake on a White Cake Plate on a White Table from Overhead.
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Ingredients & Substitutions

Butter: Unlike many of my baking recipes where I use unsalted butter, I used salted butter in this cake. (You will notice that no other salt is added to the batter.) If using unsalted butter, you may want to add about 1/4 teaspoon to 1/2 teaspoon of kosher salt to the batter.

Sour Cream: Sour cream adds moisture and a creamy texture to the cake. It also provides a subtle tangy flavor, which complements the sweetness of the cake and enhances its overall richness.

Cake Flour: Cake flour is a low-protein flour that results in a tender and delicate crumb texture. It contains less gluten, which helps prevent the cake from becoming too dense or chewy. If you don’t have any on hand, you can make your own to use in this recipe.

Buttermilk: Buttermilk contributes to the cake’s moisture and tenderness.

Glaze: Adding the glaze enhances the overall flavor and appearance of the bundt cake. In addition, it also helps in maintaining its moisture and freshness.

Drizzling Frosting Over a Vanilla Bundt Cake.

Testing Vanilla Bundt Cake For Doneness

A common question when it comes to baking cakes is how to know when it is done. To check for the doneness of this vanilla bundt cake, insert a clean toothpick into the cake. If the toothpick comes out with a few crumbs, but no wet batter, it is done. If the toothpick is completely clean, the cake is probably overdone. You could also use a finger to lightly press on the cake; it should feel firm. As for appearance, the cake should be golden brown and the edges may have slightly pulled away from the sides of the pan.

Picking up a Piece of Vanilla Bundt Cake with a Cake Server.

Can I Use A Different Pan?

Sure! If you don’t have a bundt pan, you could use a different baking dish. A few options are a 9×13-inch baking dish, 2, 9-inch cake pans, or a springform pan, just to name a few. Keep in mind that depending on the baking dish you use, the baking times may need to be adjusted, so watch the cake carefully.

Piece of Vanilla Bundt Cake Laying on a Plate with a Bite Removed and the Fork Resting on the White Plate.

How To Store Vanilla Bundt Cake

Once the cake has set and is completely cooled, store it in an airtight container at room temperature. You can also wrap the cake in plastic wrap and aluminum foil, but be careful not to disturb the glaze. It will last up to 2 days. For longer storage, freeze the cake.

To Freeze: If possible, freeze the vanilla bundt cake without the glaze. (You can always add that when ready to serve.) After the cake has cooled completely, wrap it in plastic wrap. Then, for extra protection, wrap the cake in aluminum foil. It will last up to 2-3 months in the freezer. When ready to enjoy the cake, remove it from the freezer and allow it to thaw in the refrigerator for several hours or overnight. Thawing in the refrigerator helps maintain the cake’s texture and flavor. After the cake has thawed, you can apply the frosting or glaze as desired. Make sure the cake is at room temperature or slightly chilled before adding the frosting or glaze.

This recipe, originally posted in 2014, is updated as of September 2023.

Whole Vanilla Bundt Cake on a White Cake Plate on a White Table from Overhead.
5 from 1 vote

Vanilla Bundt Cake

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
This Vanilla Bundt Cake is a classic, rich dessert with a tender (SO TENDER), moist crumb and a sweet, buttery flavor. To add an extra layer of subtle sweetness, a simple vanilla glaze is poured over the cooled cake. It drizzles down the sides to add a sweet finishing touch to the cake. It's a perfect dessert for any occasion, or delicious paired with a cup of coffee or tea for a delightful snack!




  • 2 cups (250 g) confectioners' sugar
  • 2 tablespoons whole milk, room temperature
  • 2 teaspoons vanilla extract



  • Preheat oven to 325°F. Spray a 10-inch bundt pan with baking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until smooth.
  • Add the eggs, one at a time, mixing well after each addition.
  • Add in the sour cream and vanilla. Mix until just incorporated.
  • Slowly add the cake flour and mix until just incorporated. Be careful not to overmix the batter.
  • Remove the bowl from the stand mixer and pour in the buttermilk. Stir by hand until just incorporated, scraping down the sides of the bowl as needed.
  • Pour batter into the prepared bundt pan. Bake for 75-80 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.
  • Allow the cake to cool completely.


  • In a medium bowl, combine the confectioners’ sugar, milk, and vanilla. Whisk until you achieve a smooth and pourable glaze. Add more milk if necessary to reach the desired consistency.
  • After the cake has cooled completely, pour the glaze over the top of the bundt cake, allowing it to drizzle down the sides.
  • Cut and serve. Enjoy!


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What the Test Kitchen had to say about this recipe:


Oh my goodness. The texture of this bundt cake is the stuff dreams are made of! Velvety and smooth, it almost melts right in your mouth. So good!


This is such a deliciously dense and flavorful cake! And then, the simple glaze really elevates the flavor and presentation of it!


A wonderful texture on this bundt cake, it is so soft! Vanilla glaze puts it over the top!


This cake is so dense and soft, it's crazy, and the flavor is just incredible!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

      1. I just made it. I think she means that when she made it the butter didn’t complete emulsify and stayed chunky giving it a curdled appearance.

  1. Taste great! If you only have a regular round cake pan it takes about 20min more to cook. The icing needs about 1/4 c of milk and once it’s on it’ll harden.

  2. I made this yesterday. My cake was moist and delicious, and I had absolutely no problem getting it out of the pan! I used Pam for baking and flour. I did not use your glaze, but instead made a hot vanilla sauce, making holes in the cake with the end of a wooden spoon, and filling it with sauce.. Thank You!

  3. I will definitely be using some of these recipes. I have been looking for some new and interesting deserts. Thank you for posting!

  4. Not sure why- but my cake has been in the oven for over an hour and still doesn’t look baked— I was having oven problems but I cooked a whole pot of turkey wings today and they were perfect??? I hope it still turns out— the recipe was followed thoroughly—

  5. Just baked this today. I followed recipe exactly and it came out perfectly. This is a keeper. Thank you so much for sharing.

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