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Classic Bundt Cake with powdered sugar on a white plate, placed on a wooden table

Bundt Cake: 10 Best Recipes You Need to Try Today

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This Bundt Cake recipe is a must-try for any baking enthusiast. Moist, flavorful, and beautifully shaped, it’s perfect for breakfast, brunch, or dessert. With endless variations like chocolate, lemon, and pumpkin spice, this versatile cake is a timeless classic that never disappoints.

  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 servings 1x

Ingredients

Scale

Dry Ingredients:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 cup unsalted butter (softened)
  • 4 large eggs
  • 1 cup sour cream or buttermilk
  • 1 tablespoon vanilla extract

Optional Add-ins:

  • 1 cup chocolate chips, nuts, or fruit
  • Zest of 1 lemon or orange for extra flavor

For the Glaze (Optional):

  • 1 cup powdered sugar
  • 2 tablespoons milk or fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat the Oven: Set your oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter and a light dusting of flour to prevent sticking.

  • Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  • Cream the Butter and Sugar: In another bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy. This process helps create a soft texture.

  • Add the Eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.

  • Incorporate the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or buttermilk). Stir in the vanilla extract and any optional add-ins like chocolate chips, nuts, or citrus zest.

  • Transfer to Bundt Pan: Pour the batter into the greased Bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.

  • Bake the Cake: Place the pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

  • Cool Before Releasing: Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack. Allow it to cool completely before adding any glaze or toppings.

  • Prepare the Glaze (Optional): Whisk together powdered sugar, milk (or lemon juice), and vanilla extract. Drizzle over the cooled Bundt Cake for a sweet finish.

  • Serve and Enjoy: Slice and serve with coffee, tea, or a scoop of vanilla ice cream for a perfect treat!

Notes

  • For extra moisture, replace half of the butter with Greek yogurt.
  • If using fresh fruit, toss it in a bit of flour before adding it to the batter to prevent sinking.
  • Store at room temperature for up to 3 days, in the fridge for a week, or freeze slices for up to 3 months.
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 442.58
  • Sugar: 129.0g
  • Sodium: 150mg
  • Fat: 21.0g
  • Saturated Fat: 10.5g
  • Unsaturated Fat: 8.58g
  • Trans Fat: 0g
  • Carbohydrates: 57.42g
  • Fiber: 0.75g
  • Protein: 5.83g
  • Cholesterol: 62.0mg