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Classic Vanilla Bundt Cake

A delightful and moist vanilla Bundt cake with a buttery crumb that melts in your mouth, perfect for family gatherings and special occasions.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, softened Make sure it’s Halal-certified.
  • 4 large eggs Halal-friendly.
  • 1 cup sour cream
  • 1 tablespoon vanilla extract Use pure vanilla extract for the best flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease the Bundt pan generously with butter and flour.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  3. Gradually add in the eggs, one at a time, mixing well after each addition.
  4. Stir in the sour cream and vanilla extract until smooth and creamy.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  6. Gradually fold the dry ingredients into the wet mixture without overmixing.
  7. Pour the batter into the prepared Bundt pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Serving
  1. Slice the cake and add your favorite toppings before serving.

Notes

For a lighter version, substitute half of the butter with unsweetened applesauce. Ensure your butter and eggs are at room temperature. Store tightly covered for up to 3 days at room temperature or a week in the refrigerator. Can be frozen for up to 3 months.