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Moist Homemade Bundt Cake

Moist bundt cake with cream cheese glaze
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Learn how to bake the perfect moist bundt cake from scratch with this easy and foolproof recipe. Rich, buttery, and topped with a creamy glaze, this classic bundt cake is ideal for birthdays, brunches, holidays, and everyday treats. With simple ingredients and step-by-step instructions, you’ll create a bakery-quality cake right in your own kitchen!

Ingredients

Scale

Dry Ingrédients:

  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingrédients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • ½ cup whole milk
  • 2 tsp pure vanilla extract

Optional Add-ins:

  • Zest of 1 lemon or orange
  • ½ cup mini chocolate chips or chopped nuts

🥣 For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • 1 tsp pure vanilla extract

Instructions

  • Preheat oven to 350°F (177°C).
    Grease and flour a 10- to 12-cup bundt pan thoroughly.
  • Mix dry ingredients.
    In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream butter and sugar.
    In a large bowl, beat butter and sugar until light and fluffy (3–4 mins).
  • Add eggs one at a time, mixing well between each addition. Scrape down sides of the bowl.
  • Add sour cream and vanilla, mixing until smooth.
  • Alternate adding dry ingredients and milk.
    Mix in the dry mix and milk in three parts, beginning and ending with the flour mixture. Mix until just combined.
  • Pour into pan and bake for 50–60 minutes, or until a skewer comes out clean.
  • Cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely.
  • Make the glaze.
    Beat cream cheese until smooth, then add powdered sugar. Add vanilla and milk until pourable.
  • Drizzle glaze over cooled cake. Let it drip naturally for that classic look.

Notes

  • Preheat oven to 350°F (177°C).
  • Grease and flour a 10- to 12-cup bundt pan thoroughly.
  • Mix dry ingredients.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream butter and sugar.
  • In a large bowl, beat butter and sugar until light and fluffy (3–4 mins).
  • Add eggs one at a time, mixing well between each addition. Scrape down sides of the bowl.
  • Add sour cream and vanilla, mixing until smooth.
  • Alternate adding dry ingredients and milk.
  • Mix in the dry mix and milk in three parts, beginning and ending with the flour mixture. Mix until just combined.
  • Pour into pan and bake for 50–60 minutes, or until a skewer comes out clean.
  • Cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely.
  • Make the glaze.
  • Beat cream cheese until smooth, then add powdered sugar. Add vanilla and milk until pourable.
  • Drizzle glaze over cooled cake. Let it drip naturally for that classic look.

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