This Vanilla Bundt Cake is a classic, rich dessert with a tender, moist crumb, and a delightfully sweet and buttery flavor.To elevate its sweetness, a simple vanilla glaze is poured over the cooled cake, drizzling down the sides for an enticing finishing touch.Whether for a special occasion or as a snack alongside a cup of coffee or tea, this cake is a perfect treat! For another vanilla cake that never disappoints, try my Vanilla Pound Cake, too! Ingredients & Substitutions Butter: Unlike many of my baking recipes where I use unsalted butter, I used salted butter in this cake.

(You will notice that no other salt is added to the batter.) If using unsalted butter, you may want to add about 1/4 teaspoon to 1/2 teaspoon of kosher salt to the batter.Sour Cream: Sour cream adds moisture and a creamy texture to the cake.It also provides a subtle tangy flavor, which complements the sweetness of the cake and enhances its overall richness.

Cake Flour: Cake flour is a low-protein flour that results in a tender and delicate crumb texture.It contains less gluten, which helps prevent the cake from becoming too dense or chewy.If you don’t have any on hand, you can make your own to use in this recipe.

Buttermilk: Buttermilk contributes to the cake’s moisture and tenderness.Glaze: Adding the glaze enhances the overall flavor and appearance of the bundt cake.In addition, it also helps in maintaining its moisture and freshness.

Testing Vanilla Bundt Cake F

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