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5 from 20 votes

Moist Vanilla Bundt Cake

This Vanilla bundt cake recipe yields a deliciously moist, buttery, and sweet cake. It is a classic cake that you need up your recipe book.. like now!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 499Calories


  • 3 & ⅔ cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 sticks butter at room temperature
  • 1 & ⅔ cup granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoon vanilla extract
  • ¼ tsp almond extract
  • ½ cup buttermilk at room temperature
  • ½ cup sour cream at room temperature
  • ½cup + 2 tablespoon vegetable oil at room temperature


  • Preheat the oven to 350F then grease a 12 cup bundt cake pan using shortening, butter, or nonstick spray. Flour the pan, making sure to tap out excess flour then set aside.
  • In a medium bowl, mix the flour, baking soda, baking powder, and salt together and set aside
  • In another bowl or large measuring cup, mix the buttermilk, sourcream, and oil together and set asdie.
  • In a mixing bowl, using the paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy. Add in the vanilla extract, almond extract, and one egg at a time, making sure that it's fully incorporated before adding the next one. Scrape the bowl as you go.
  • Lower the mixer speed to low, add in ⅓ of the flour mixture and ⅓ of the buttermilk mixture and mix until combined. Repeat this process 2 more times, making sure to scrape the bowl as you go. Mix just until the flour mixture disappears to avoid overmixing the batter.
  • Pour the batter into the prepared bundt cake pan, spread the batter evenly, and bake in the preheated oven for 45-50 minutes. My cake took 50 minutes. You can check for doneness by inserting a wooden skewer in the center, if it comes out clean the cake is ready if not, bake it for a little longer.
  • Let the cake cool down for 20 minutes before flipping it onto a cooling rack to cool down completely before slicing into it.


What do to if your cake is darkening too quickly?
If the top of the bundt cake is darkening too quickly, you can cover the top of the bundt pan with aluminum foil. This will keep the cake from browning too much while it's still baking in the oven.
How to check a bundt cake for doneness?
To check your cake for doneness, insert a knife or a wooden skewer in the highest part of the cake, then pull it out.
If the knife or wooden skewer comes out clean then you will know the cake is done. If it's still covered in batter, then the cake needs a little longer in the oven.
How to store a bundt cake?
You can wrap the cake in saran wrap and place it in an airtight container and leave it at room temperature for up to 2 days.
I usually like to wrap the cake in saran wrap and then place it in an airtight container in the fridge for up to a week.
Make sure to pull the vanilla bundt cake out of the fridge and bring it back to room temperate before enjoying it.


Calories: 499Calories | Carbohydrates: 58g | Protein: 6g | Fat: 27g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 394mg | Potassium: 98mg | Fiber: 1g | Sugar: 28g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg