Classic Vanilla Bundt Cake with a Buttery Crumb
Delightful and moist classic vanilla Bundt cake with a buttery crumb, perfect for family gatherings.
Equipment
- Bundt pan
- Mixing Bowl
- whisk
- oven
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 1.5 cups granulated sugar
- 1 cup unsalted butter softened, Halal-certified
- 4 large eggs Halal-friendly
- 1 cup sour cream
- 1 tablespoon vanilla extract Use pure vanilla extract for the best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease the Bundt pan generously with butter and flour.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Gradually add in the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract until smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture without overmixing.
- Pour the batter into the prepared Bundt pan and smooth the top.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Serving
- 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.
Nutrition
Serving: 1sliceCalories: 450kcal
Tried this recipe?Let us know how it was!