Moist Sour Cream Bundt Cake with Vanilla Glaze

This sour cream bundt cake delivers a buttery, tender crumb and a mild tang that keeps the sweetness in check. It is the sort of unfussy cake you can serve with coffee on a Tuesday or dress up for a holiday table.

A quick vanilla glaze drips over the ridges, but a dusting of powdered sugar works just as well. The batter comes together in one bowl with simple pantry staples.

What Makes This Bundt Cake So Good

The sour cream does more than add flavor. It keeps the cake incredibly moist for days, even when stored at room temperature. That means you can bake it on Sunday and enjoy it all week.

There is no creaming butter with a stand mixer required if you don’t have one. Melted butter and a whisk get the job done just as reliably, giving you a cake that feels special without the fuss.

Ingredients

• 2 cups all-purpose flour: spoon and leveled
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, melted: cooled slightly so it won’t cook the eggs
• 1 1/2 cups granulated sugar
• 3 large eggs: room temperature for the smoothest batter
• 1 cup full-fat sour cream: room temperature
• 2 tsp vanilla extract
• 1 cup powdered sugar: for the glaze
• 2 to 3 tbsp milk: whole milk or heavy cream thins the glaze
• 1 tsp vanilla extract: for the glaze

Variations / Substitutions

• Greek yogurt: full-fat Greek yogurt works in place of sour cream, though the cake will be a little less tangy.
• Citrus zest: add the zest of 1 lemon or orange to the batter for a bright, fresh note.
• Chocolate marble: replace 1/4 cup of the flour with unsweetened cocoa powder and swirl it through the batter.
• Almond glaze: swap the vanilla in the glaze with almond extract for a nutty finish.

Moist One-Bowl Vanilla Loaf Cake is another dessert you’d probably love if you enjoy this cake.

How to Make Sour Cream Bundt Cake

Step 1: Whisk the Butter and Sugar

Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan with butter, then dust it with flour, tapping out the excess. In a large bowl, whisk together the 1 cup melted butter and 1 1/2 cups sugar until smooth and well combined, about 1 minute.

The mixture will look a little separated at first, but a good whisk brings it together into a grainy, glossy paste. No mixer needed.

Step 2: Mix in the Eggs and Sour Cream

Whisk in the 3 eggs one at a time, beating well after each addition until the batter lightens a bit. Stir in the 1 cup sour cream and 2 teaspoons vanilla until completely smooth.

The batter will be thick and pale yellow. Using room temperature sour cream helps it blend in without curdling.

Step 3: Add the Dry Ingredients

Add the 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt to the bowl. Stir with a rubber spatula just until no streaks of flour remain. A few small lumps are fine.

Stop as soon as the flour disappears. Overmixing at this stage can make the cake tough. The batter will be thick but pourable.

Step 4: Bake the Cake

Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs.

The kitchen will fill with the smell of browned butter and vanilla. Let the cake cool in the pan on a wire rack for exactly 10 minutes, then loosen the edges with a thin knife and invert it onto the rack to cool completely.

Step 5: Drizzle the Glaze

Once the cake is fully cool, whisk together the 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla in a small bowl. Add more milk a little at a time until the glaze is thick but pourable. Spoon it over the top of the cake, letting it drip down the sides.

The glaze sets to a soft, crackly shell in about 15 minutes. Slice and serve right away, or let it sit for clean, photo-worthy slices.

Tips for the Best Bundt Cake

• Use room temperature eggs and sour cream. Cold ingredients won’t emulsify as smoothly, which can leave pockets of fat.
• Grease the pan thoroughly. Brush softened butter into every crevice, then dust with flour and tap out the excess. A baking spray with flour also works and is foolproof.
• Let the cake rest for 10 minutes in the pan before unmolding. Any longer and the steam may cause sticking.
• Full-fat sour cream gives the deepest flavor. Reduced-fat versions add more water and less tang.

Bake times by pan size:

Storing Leftover Cake

Cover the cooled cake tightly and keep it at room temperature for up to 3 days. The sour cream keeps it moist, so it rarely dries out. You can also freeze individual slices wrapped in plastic for up to 2 months; thaw at room temperature.

What to Serve With This Bundt Cake

A simple dollop of lightly sweetened whipped cream and fresh berries turns a slice into a plated dessert. For a cozy afternoon, pair it with a strong cup of coffee or a pot of Earl Grey tea, whose bergamot notes play nicely against the vanilla.

Frequently Asked Questions

Can I substitute Greek yogurt for the sour cream?

Yes, full-fat Greek yogurt works well. The cake will be slightly less tangy but just as moist.

Why did my cake sink in the middle?

That usually means the oven was too cool, the cake was underbaked, or the oven door was opened too early. Always test with a toothpick and wait until it comes out clean or with a few crumbs.

Can I add chocolate chips or nuts to the batter?

You can fold in up to 1 cup of mini chocolate chips or chopped nuts. Toss them in a little flour first to prevent them from sinking.

Can I make this cake ahead of time?

Yes, it tastes even better the next day. Bake it, cool completely, and wrap it tightly overnight before glazing.

Sour Cream Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 330

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, melted
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1 cup full-fat sour cream, room temperature
• 2 tsp vanilla extract
• 1 cup powdered sugar
• 2 to 3 tbsp milk
• 1 tsp vanilla extract

Method

 

1. Preheat oven to 350°F. Grease a 10-cup Bundt pan with butter and flour, tapping out excess.
2. In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, then sour cream and 2 tsp vanilla, whisking until smooth.
3. Add flour, baking powder, baking soda, and salt. Stir with a spatula just until combined; a few lumps are fine.
4. Pour batter into the pan and smooth the top. Bake 50 to 60 minutes until a toothpick comes out with moist crumbs. Cool in the pan 10 minutes, then invert onto a rack to cool completely.
5. Whisk powdered sugar, 2 tbsp milk, and 1 tsp vanilla. Add more milk if needed. Drizzle over the cooled cake and let set before slicing.

Notes

The cake is even more flavorful the next day. Wrap it well after it cools completely, and hold off on the glaze until just before serving if you like a fresh crackly top.