Introduction
If you’re searching for a timeless homemade cake that’s both elegant and easy to make, this Vanilla Cream Glazed Bundt Cake is the perfect recipe. With its soft, buttery crumb and silky vanilla glaze, every slice is rich, moist, and full of comforting flavor.
Whether you’re looking for easy cake recipes, a dessert for family gatherings, or a beautiful treat for holiday celebrations, this classic Bundt cake comes together with simple pantry ingredients while delivering bakery-quality results.
Perfect for birthdays, brunches, afternoon coffee, or special occasions, this vanilla cake is sure to become a favorite you’ll bake again and again.
Why You’ll Love This Recipe
- Soft, buttery, and incredibly moist
- Elegant enough for holidays and celebrations
- Simple ingredients from any grocery store
- Perfect for family gatherings and afternoon coffee
- Beginner-friendly with bakery-style results
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream
- ½ cup whole milk
For the Vanilla Cream Glaze
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- Pinch of salt
Optional Garnishes
- Fresh berries
- White chocolate shavings
- Toasted sliced almonds
- Powdered sugar
- Fresh mint leaves
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Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10- to 12-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Alternately add the dry ingredients and the sour cream mixed with the milk, beginning and ending with the flour mixture. Mix only until combined.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, heavy cream, vanilla extract, melted butter, and salt until smooth. Adjust the consistency with a little more cream if needed.
- Drizzle the glaze generously over the cooled cake, allowing it to cascade down the sides. This cake is perfect for holiday entertaining, great for meal prep, and an elegant budget-friendly homemade dessert.
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Pro Tips & Variations
For the softest, most tender Bundt cake, make sure all refrigerated ingredients are at room temperature before mixing. Creaming the butter and sugar thoroughly incorporates air into the batter, creating a lighter texture. Avoid overmixing once the flour is added, as this can make the cake dense instead of soft.
For healthy substitutions, replace part of the all-purpose flour with whole wheat pastry flour or substitute Greek yogurt for the sour cream. You can also reduce the sugar slightly without sacrificing the cake’s moist texture. For a citrus twist, add fresh lemon or orange zest to both the batter and glaze.
This recipe offers several budget-friendly tips, including using pantry staples and decorating with seasonal fruit instead of expensive toppings. It’s also one of the best meal prep ideas, as the cake stays moist for several days and freezes beautifully.
If you’re cooking for beginners, be sure to grease every detail of the Bundt pan thoroughly to ensure the cake releases cleanly. Allow it to cool slightly before inverting, and wait until it’s completely cool before adding the glaze for the best presentation.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. It stays moist for several days and is an excellent make-ahead dessert.
What can I substitute for sour cream?
Plain Greek yogurt or full-fat plain yogurt works very well.
How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Is this recipe good for meal prep?
Absolutely. The cake freezes well for up to 3 months and tastes just as delicious after thawing.
Can beginners make this recipe?
Yes. This classic Bundt cake uses simple techniques and is perfect for beginner bakers.
Nutritional Information
| Nutrient | Approximate Amount (Per Slice, based on 16 servings) |
|---|---|
| Calories | 360 kcal |
| Protein | 5 g |
| Carbohydrates | 48 g |
| Fat | 17 g |
| Saturated Fat | 10 g |
| Cholesterol | 82 mg |
| Sodium | 170 mg |
| Fiber | 1 g |
| Sugar | 32 g |
Nutrition values are estimates and may vary depending on the ingredients used.
Serving Suggestions
Serve this Vanilla Cream Glazed Bundt Cake with fresh berries, whipped cream, or a scoop of vanilla ice cream for an elegant dessert. It pairs beautifully with coffee, tea, or hot chocolate, making it ideal for holiday celebrations, family gatherings, brunches, birthdays, or a cozy afternoon treat.
Conclusion
This Vanilla Cream Glazed Bundt Cake is everything a classic homemade cake should be—soft, buttery, moist, and finished with a silky vanilla glaze that makes every slice irresistible. Whether you’re celebrating a special occasion or simply baking for loved ones, this timeless recipe is sure to become one of your favorites.
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