The humble Bundt cake was a staple at my house growing up. Every time, we used the same pan. Most of the time the cake wasn’t quite cooked right—there were gooey parts and burnt parts and always a part that would stick.
Despite all this, rarely a weekend went by that a Bundt cake did not appear on our table. My mom loved the Bundt cake because it was simple to make, especially with a box of cake mix.
She thought the fluted shape was lovely and did not need extensive decorating. A simple dusting of powdered sugar was just right. My dad liked the Bundt cake because it was not easy to frost. As a self-proclaimed hater of frosting, that was just fine with him. My brother and I were always just excited to get to eat cake, no matter the shape, uneven cooking or lack of frosting.
As I have gotten older, I started baking more and challenging myself to bake from scratch. I have gone through decorating cakes using fondant and buttercream frosting. I have experimented with wacky flavors and strange ingredients.
Through that journey of deliciousness, I have rediscovered the humble Bundt cake and grown to appreciate its simplicity and ease.
A few quick notes on ingredients before we dive into the recipe. First, always use quality ingredients, especially your butter. I love unsalted European-style butter. I also use duck eggs instead of chicken eggs. They are a little larger and yield a richer taste, in my opinion. I purchase mine at local farmer’s market. I also recommend a high-quality vanilla extract. Spend your money on these staples and you will never go wrong. My current favorite cake to use in a Bundt pan is the Brown Sugar Sour Cream Cake, courtesy of King Arthur Flour.
- 16 tablespoons (1 cup) butter, at cool room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup sour cream
- 1 1/2 teaspoons vanilla extract
- Preheat the oven to 350°F. Lightly grease a 9- or 10-cup Bundt pan.
- In a large bowl, beat the butter and sugars until light and fluffy.
- Add the eggs one at a time, beating for a minute or two between additions. Scrape the sides and bottom of the bowl, and beat briefly to recombine any residue.
- Add the baking powder, salt, and baking soda, then gently beat in half the flour.
- Gently mix in the sour cream and vanilla, then add the remaining flour, mixing just until blended.
- Scoop the batter into the prepared pan, and bake for 55 to 60 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Remove the cake from the oven. Cool it in the pan for 15 minutes before turning it out of the pan onto a rack to finish cooling. Cool completely before slicing.