Sour Cream Bundt Cake: Moist Classic Recipe

This sour cream bundt cake is a classic American dessert known for its incredibly moist, tender crumb and subtle tang. The sour cream in the batter adds richness and helps create a beautifully dense yet soft texture, while the vanilla glaze provides the perfect sweet finish. It’s a simple, reliable cake that’s perfect for any occasion, from a casual coffee break to a holiday dessert table.

Ingredients

1 cup (227 g) unsalted butter, softened, plus more for greasing the pan
3 cups (360 g) all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (400 g) granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup (240 g) sour cream, at room temperature

For the Glaze (optional but recommended):

1 cup (120 g) powdered sugar
2 tablespoons (30 ml) milk or heavy cream
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Generously grease a 10-inch (12-cup) bundt pan with butter or non-stick spray, making sure to get into all the crevices. Dust with flour, tap out the excess, and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream, starting and ending with the flour. Mix until just combined after each addition; do not overmix. The batter will be thick and smooth.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be deep golden brown. If the top starts browning too quickly, loosely cover with foil after 45 minutes.
Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert the pan onto the rack to release the cake. Let it cool completely before glazing, about 1 hour.
To make the glaze: whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake. Let the glaze set for about 10 minutes before slicing.

Tips

Room temperature ingredients are crucial. Cold eggs and sour cream can make the batter curdle and affect the cake’s rise. Take them out of the fridge 30 minutes before starting.
Don’t overmix the batter. Once you add the flour, mix just until it disappears. Overmixing develops gluten, which will make the cake tough instead of tender.
Grease the pan thoroughly. Bundt pans have intricate designs that love to stick. Use a pastry brush to ensure every nook and cranny is coated with butter or a baking spray with flour.
Check for doneness early. Ovens vary. Start checking at 55 minutes with a toothpick. If it comes out with wet batter, bake longer; if it has a few moist crumbs, it’s done.

Serving Suggestions

Serve this cake at room temperature, either plain or with the vanilla glaze. It pairs beautifully with a cup of coffee or tea. For an extra indulgent treat, serve slices with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of macerated berries. The tangy flavor of the cake also works well with a dusting of powdered sugar and a side of fresh fruit.

Variations

Lemon Sour Cream Bundt Cake: Add 1 tablespoon of lemon zest to the sugar and rub it in with your fingers before creaming with the butter. Use lemon juice instead of vanilla in the glaze.
Chocolate Chip Sour Cream Bundt Cake: Fold 1 cup of mini chocolate chips into the batter at the end. Toss them in a tablespoon of flour first to prevent them from sinking to the bottom.
Poppy Seed Sour Cream Bundt Cake: Add 2 tablespoons of poppy seeds and 1 teaspoon of lemon zest to the batter. This is a classic combination that adds a nice texture and flavor.
Spiced Sour Cream Bundt Cake: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves to the dry ingredients for a warm, cozy flavor.

Storage and Reheating

Store the unglazed cake in an airtight container at room temperature for up to 4 days. If you’ve already glazed it, store it in the same way, but the glaze may become slightly sticky. For longer storage, wrap the unglazed cake tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To reheat individual slices, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5-10 minutes. Reheat only the amount you plan to eat, as the cake will dry out if reheated multiple times.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream? Yes, you can substitute an equal amount of plain Greek yogurt for the sour cream. The cake will be slightly less tangy and a bit lighter, but it will still be moist and delicious.

Why did my bundt cake stick to the pan? This usually happens when the pan isn’t greased thoroughly enough. Use a pastry brush or paper towel to apply a generous layer of softened butter or a baking spray that contains flour. Make sure to get into all the details of the pan’s design.

Can I make this cake in a regular loaf pan? Yes, you can. Pour the batter into two 9×5-inch loaf pans and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The baking time will be slightly shorter than the bundt pan.

Why did my cake sink in the middle? A sunken middle is often caused by underbaking or opening the oven door too early. Make sure your oven is at the correct temperature and don’t open the door until at least 50 minutes of baking time has passed. Also, be sure not to overmix the batter, which can weaken the structure.

Can I use a different type of pan? Yes, you can use a tube pan or a 9-inch springform pan. If using a springform pan, be aware that the cake may not rise as high and the baking time will be shorter. Check for doneness around 45-50 minutes.

Can I skip the glaze? Absolutely. The cake is delicious on its own. If you prefer a less sweet finish, simply dust the cooled cake with powdered sugar or serve it with fresh fruit and whipped cream.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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