This Moist Vanilla Bundt Cake recipe is perfectly sweet, tender, and filled with real vanilla flavor. It’s one of my best homemade bundt cakes, with an easy-to-follow recipe that’s ready to be whipped up for any occasion! Don’t forget to top your slices with fresh berries and whipped cream.
If you’re after a chocolate version, check out my recipe for the best Chocolate Bundt Cake!
Moist and Tender Vanilla Bundt Cake
Testing cake recipes is always such a double-edged sword. On the one hand, you get to eat a lot of cake. On the other hand, you have to eat SO. MUCH. CAKE. While testing this vanilla bundt cake, in my quest to make it perfect, I thought I might explode.
It was totally worth it, though. Every bite of this cake is better than the last. It’s moist, fluffy, and spongey all at once, a bit like a mash-up of my favorite Moist Vanilla Cake and a Pound Cake (only less dense).
I’m so thrilled with how this cake came out, I’ve been making it ever since for holidays like Easter, Memorial Day, or just because. This vanilla bundt cake recipe is such an easy dessert. Serve your slices topped with some fresh macerated berries and homemade whipped cream!
Key Ingredients
Bundt cakes are some of my favorite desserts to make, as they don’t need any complicated ingredients. Aside from your usual baking suspects like flour, leavening, and sugar, there are just a few key ingredients that make this cake perfect. Find these below, and don’t forget to refer to the recipe card for the full details at the bottom of this post.
- Egg Whites – You’ll need 4 large egg whites, whipped before combining them with the other ingredients.
- Oil – Using oil in place of butter results in a tender, moist cake.
- Vanilla Extract – A high-quality vanilla extract makes all the difference in terms of flavor.
- Sour Cream – Sour cream is my essential ingredient for keeping cakes moist (more on this below).
- Milk – I make this bundt cake using nonfat or skim milk, but you can use full fat if you prefer.
- Mixed Berries – I’ve included a simple recipe for macerated blackberries, raspberries, and strawberries. All you need is some sugar, vanilla, and lemon juice! Fresh berries are perfect for serving over top of the cake.
What Does Sour Cream Do In Cakes?
Sour cream is a MUST for an incredibly soft, rich cake. It contributes loads of additional moisture to the cake crumb. Don’t skip it! I prefer to use full-fat sour cream. If you don’t have sour cream at all, use a nonfat Greek or plain yogurt instead.
How to Make the Best Vanilla Bundt Cake
Who’s ready to bake a perfect vanilla bundt cake? Be sure to allow time for the necessary ingredients to come to room temperature.
- Combine the wet ingredients. You’ll start by whipping the egg whites until they’re fluffed and foamy. Next add the sugar, oil, and vanilla extract and beat until well combined. Add the sour cream and blend into the batter.
- Add the dry ingredients. Sift and whisk the dry ingredients together in a separate bowl, then alternate adding the dry ingredients and milk to the batter, mixing until combined.
- Bake. Pour the vanilla cake batter into a generously greased and floured bundt pan. Bake at 350ºF for 35-40 minutes. The exact baking time can vary depending on pan size, so keep an eye on the cake during its final minutes in the oven.
- Cool. Allow the cake to cool in the pan for a few minutes before running a knife around the center and edges of the pan. Afterward, turn the cake out onto a parchment-lined cooling rack to cool completely.
Toppings for Vanilla Bundt Cake
I had to serve this cake with fresh berries and whipped cream. These are some basic toppings that anyone can make, but they really bring something extra special to this cake! Scroll for more easy serving suggestions.
Macerating the Fresh Berries
These aren’t just plain ol’ mixed berries. These are JUICY mixed berries. Macerated berries are a cinch to prepare and definitely up the flavor factor:
- Toss. In a bowl, combine and toss your mixed berries with sugar, vanilla extract, and the juice of half a lemon.
- Let sit. Leave the berries to macerate for 10 minutes or so, but the longer the better. The sugar helps release the natural juices in the fruit that you can spoon over the cake.
- Serve. You can serve your berries over the bundt cake with traditional whipped cream, or you can prepare your own (see below).
Homemade Whipped Cream
The homemade whipped cream for this recipe was inspired by a past trip to Vegas, where I had the most amazing whipped cream with a dessert there. The chef’s secret? A couple of spoonfuls of sour cream. Trust me. It’s genius! Here’s how to make it:
- Chill the bowl. Before you whip your cream, you’ll need to chill your mixing bowl in the freezer for 5-10 minutes. This is the key to fluffy homemade whipped cream.
- Combine. Once your bowl is cold, pour in the heavy whipping cream and beat until the consistency has thickened slightly. Add sour cream and vanilla extract.
- Whip. Continue to beat the mixture until stiff peaks form. You can check out my tutorial for How To Make Whipped Cream which walks you through how to get a nice, stiff consistency.
Baking Tips for Bundt Cakes
I love bundt cakes because it’s really one of the easiest ways to turn out a cake that looks impressive but is actually SO simple to make. With a few easy tips, you’ll have a gorgeous vanilla bundt cake in no time:
- To test if your bundt cake is done, insert a toothpick (or a small knife) into the center of the cake in multiple spots. It should be completely clean. If the top of your cake still has areas that are glossy or shiny, it may need to stay in the oven a few minutes longer.
- Check on the cake. The baking times will differ by your oven as well as the size and type of bundt pan you’re using. Check your cake for doneness at the 30-minute mark and adapt the time accordingly, adding 5 or so minutes at a time as needed. Sometimes just a minute or two longer is all you need.
- Remove the cake from the pan to cool. Not right away, but after 5 minutes or so, pop the cake out of the pan. Do not allow your cake to cool completely in the bundt pan or it might stick.
Common Questions
If you’re new to baking bundt cakes, don’t worry. Here are some common bundt cake FAQs:
What type of bundt pan can I use?
I tested this recipe with my beautiful Nordic Ware bundt pan, as well as a traditional bundt cake pan (also 10 cups). You can also make this cake in a 12-cup bundt pan, just remember to adjust the baking time accordingly.
How do I prevent a bundt cake from sticking?
The key is to really grease and flour your pan. I recommend using shortening, like Crisco, over cooking spray. Also, don’t let the cake cool fully in the pan once it’s out of the oven, as it is more likely to stick. Give it 5-10 minutes or so in the pan, then flip it out.
How do I get a cake out of a bundt pan?
The easiest way to do this is to run a knife around the edges of the bundt pan. Then, carefully invert it onto a sheet of parchment paper. If your cake is not releasing, tap the top of the pan a couple of times to loosen it. Don’t shake the pan, as this risks breaking the cake.
Variations and Serving Suggestions
This tender vanilla bundt cake is a perfect cake to serve with fresh fruit. I often leave mine unglazed, dusted with powdered sugar, so I can spoon the macerated mixed berries over slices and top them with freshly prepared whipped cream. It makes the best summertime dessert.
You can also serve this bundt cake with ice cream. Or, finish it with a simple vanilla glaze, and add a tablespoon of lemon or orange zest to kick it up a notch (I’ll sometimes borrow the lemon glaze from my Lemon Bundt Cake!). It would be delicious topped with Mascarpone Whipped Cream, too.
You can also drizzle your cake with chocolate glaze, sprinkle over some rainbow sprinkles, or crushed nuts for a bit of texture. There are endless possibilities for decorating a traditional vanilla bundt cake!
How to Store Homemade Bundt Cake
Store your baked vanilla bundt cake airtight on the counter for up to 3 days. I use a cake carrier and I cannot recommend it enough! You can also keep this cake in the fridge for up to 5 days. You’ll want to take the cake out of the fridge ahead of serving, though, to let it come to room temperature again.
If you don’t have a cake carrier, you can slice your cake into individual slices so that they’re easy to store in another airtight container. It will still stay moist and soft.
Can I Freeze Vanilla Bundt Cake?
Yes, once your cake has cooled completely, it can be frozen for up to 1 month. Since the bottom of a bundt cake is very moist, I recommend placing it on top of a piece of parchment paper or on a cake board if you have one, before wrapping it tightly for freezing. You can also wrap slices to freeze them individually. Thaw the cake in the fridge or at room temperature prior to serving.
Print
Vanilla Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Total Time: 53 minutes
- Yield: 10 slices
- Category: Cake
- Method: Baked
- Cuisine: American
Description
This tender and moist Vanilla Bundt Cake is flavored with real vanilla and is so easy to make! Serve slices of rich vanilla cake with fresh berries and homemade whipped cream for an easy summer dessert.
Ingredients
- 4 large egg whites, at room temperature
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 1 ½ tablespoons (22ml) vanilla extract
- ¾ cup (180g) full-fat sour cream, at room temperature
- 2 ½ cups (350 g) all-purpose flour, sifted
- 2 teaspoons (7.5 g) baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (296 ml) milk at room temperature
For the berries
- 1 pint of blackberries
- 1 pint of raspberries
- 8–10 strawberries, sliced
- Juice 1/2 a lemon
- 1 teaspoon (5ml) vanilla extract
- 1/4 cup (48g) granulated sugar
For the whipped cream
- 1 cup (236ml) heavy whipping cream, cold
- 2 tablespoons (30g) full-fat sour cream, cold
- 1 teaspoon (5ml) vanilla extract
Instructions
For the cake
- Preheat the oven to 350°F. Generously grease and flour your bundt pan.
- In a large mixing bowl, beat the egg whites for approximately 2 minutes until foamy.
- Next add the sugar, vegetable oil, and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients: sifted flour, baking powder, baking soda and salt. Add half the dry ingredients and half of the milk and mix just until the flour starts to incorporate, then add the remaining dry ingredients and milk and mix to combine at a low speed. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into the prepared bundt pan and bake at 350°F for 40-45 minutes, keeping a careful eye on the baking during the last few minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.
- Remove from the oven and place on a cooling rack, and after 5 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.
Macerated berries
- Combine all the berries and toss them with the sugar, vanilla extract, and lemon juice. Allow to sit for at least 10 minutes, the longer the better until the berries release their juice. Serve with berries and traditional whipped cream or prepare the sour cream whipped cream.
For the whipped cream
- First place the metal mixing bowl in the freezer for 5 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until the cream starts to thicken. Add the sour cream and vanilla and continue beating until stiff peaks form.
Notes
- Baking times will vary by oven and type of pan.
- To substitute the sour cream, use plain or non-fat Greek yogurt.
- Storing: Store your baked vanilla bundt cake airtight on the counter for up to 3 days.
- Freezing: Yes, once your cake has cooled completely, it can be frozen for up to 1 month. See blog post for specifics.
Nutrition
- Serving Size: 1 slice
- Calories: 287
- Sugar: 31.9g
- Sodium: 328.8mg
- Fat: 3.5g
- Saturated Fat: 2.1g
- Carbohydrates: 57.8g
- Fiber: .9g
- Protein: 5.8g
- Cholesterol: 6.7mg
Will the batter be thin? I sifted my flour twice
Yes it’s quite thin as it’s a liquid-heavy batter
Hello! I made this several times and the first few times it was perfection. The last 2 times, it did not rise a lot and the inside was not light and airy. It was darker and denser than usual. What could I have done wrong?
Hi Sharon, are you weighing the dry ingredients? If not, that could be a factor. It’s also possible you’re over mixing? I would need some additional details to try and figure out why might be happening.
Hi there!
This is the first bundt cake recipe I’ve seen that calls for egg whites – will the cake change completely if you were to use egg yolks instead? Just curious
Thank you the cake looks fantastic!!
Hi Candace, yes it would change the cake quite a bit.
So glad I found your site! I was looking for an easy, delicious, moist, flavorful cake and this fits the bill perfectly! Thank you for a great recipe and can’t wait to make more of your recipes!
Aww yes Sharon! So happy you found me here and enjoyed this recipe!
This makes a wonderful cake, with the perfect texture and flavor for enjoying with fresh berries. My family really enjoyed how unique it is, and it’s not too sweet either. We used the egg yolks to make a Bavarian cream pudding to enjoy on top of the cake. Delicious! Thanks for the fabulous recipe!
Bavarian Cream Pudding: In a large microwave safe bowl whisk together 2/3 cup sugar, 1/2 tsp. salt, 3 Tbsp. cornstarch, 2 Tbsp. flour. Add 3 cups whole milk, mix well and cook in microwave on high for 5 minutes, stir, then cook 2 more minutes. Slowly add 4 slightly beaten egg yolks mixed with some of the hot mixture before mixing into the rest of the pudding. Cook 1 more minute in the microwave. Add 1 Tbsp. vanilla and mix in well. Serve warm or chill first. Great served over this cake, that uses the four egg whites.
That sounds delicious!! Thank you so much!
can I substitute apple sauce for sugar?
I am not sure, I’ve never tested that.
I made this cake today and it was so good! Thanks for sharing your recipe!
Out of curiosity, what do you usually do with your leftover egg yolks?
Hi Sara- I add them to my breakfast in the morning usually. Or sometimes if I am baking again later in the week I set them aside
I made this today and it was great. I took half of the vanilla batter and added orange flavoring and a drop of orange coloring, I layered it within the pan, I also made an orange glaze. Good stuff.
That sounds like a wonderful update! thanks for sharing!
Why not use the entire egg as I’ve seen in other vanilla bundt cake recipes?
This recipe was specifically developed with egg whites which are whipped to help make a lighter texture for the cake. Every recipe is different.
I made this today. I did add a vanilla bean because i have had it for awhile and thought it would even add more vanilla flavor. I’ve never had a cake with this type of spongy texture. It’s so moist and delicious. I made it in an aluminium lasagne pan because i dreaded preparing my bundt pan, lol. Thank you for a wonderful cake recipe. Take care
Thank you so much Penny! That’s great to hear!
I just made this cake over the weekend and paired it with apple pie filling and the homemade whipped topping that the recipe uses. It was wonderful! This is the type of cake that you generally have all ingredients on hand and can make up rather quickly if you have unexpected guest showing up! The cake was very moist and had great flavor. Will definitely make again!
This looks amazingly good! I have only used my relatively new bundt pan once and I’m eager to use it again soon 🙂 This cake looks like a good option! I was wondering whether it would be possible to incorporate lemon (zest and/or juice) and either raspberries or blueberries to the batter to make a lemon and berry bundt cake? Unfortunately, most people in my family aren’t huge fans of plain vanilla anything; they like something unique, special, or exciting in their desserts, so it can be pretty hard to please them at times! But I would still love to try this recipe, because it really does look delicious. And I’m curious about the sour cream whipped cream thing; doesn’t it make the cream taste overly sour without the addition of sugar?
Hi Erin- YES! Definitely easy to incorporate lemon or orange, use a combination of extracts and zest. Regarding adding berries, I haven’t tested it yet, but I do have some berry bundt cakes on my blog with a different base recipe. The sour cream does not make the whipped cream sour because we are using so little