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Sour Cream Bundt Cake

Sour Cream Bundt Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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.