This post is sponsored by Nordic Ware, a valued partner of The Vanilla Bean Blog. We’re also hosting a giveaway together on my Instagram channel for a $250 shopping spree to Nordicware.com, a copy of my new cookbook, Baking for the Holidays, and a Nordic Ware anniversary braided Bundt pan. Restrictions due apply.
This Bundt cake is a wonderful recipe from Baking for the Holidays, my third cookbook that was just released.
I’ve been making Bundt cakes since I started my baking career 20+ years ago, and this particular cake evolved from a variety of sources, including bakeries I worked in and decades of making Bundt cakes in my own kitchen. This is why you’ll find it titled the “Everything Bundt Cake” in my cookbook, as it has a bit of everything in terms of flavor profile and techniques from all of the recipes I worked with.
Sour cream adds a slight tang here, and a little canola oil keeps the cake moist over several days. I prefer this cake on the second and third days; the flavor develops and the crumb is tender and perfectly buttery.
Baking with a Bundt Pan
Over the last decade of making Bundt cakes, I’ve come to rely on Nordic Ware for almost all my baking pans; their Bundt pans are not only beautiful, but durable and well-made, and they create an even cake-bake.
A few years ago I was invited to the Nordic Ware factory and was able to see how Bundt cakes were made. I love that their pans are not only made here in America, but also in Minnesota, and that they are a family run business. If you get a chance to check out their Factory Store (located in St. Louis Park, MN), I highly recommend it!
For recipe testing in my book, I used their 16 cup ProForm Heavyweight Angel Food and Pound Cake Pan (which is a dream to work with). As well as their 75th Anniversary Braided Bundt Pan that I’ve used in this post, which is absolutely gorgeous. In honor of their 75th Anniversary, the Minneapolis’ family-owned company made this exclusive pan with an intricately woven design, commemorating community, togetherness, and collaboration over the years.
The braided Bundt pan holds 12 cups (batter amount is still the same for the recipe) and turned out the most gorgeous cake that released perfectly.
Worried about sticking?
Nordic Ware Bundt pans are made of cast aluminum which is superior for baking, and the nonstick surface means clean release and easy cleaning. One of the many reasons I swear by their pans!
More Bundt Cake Recipes:
Buttery Vanilla Bundt Cake
- 3 cups [426 g] all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup [120 g] sour cream at room temperature
- 1/2 cup [120 g] whole milk at room temperature
- 1 1/4 cups [2 1/2 sticks or 283 g] unsalted butter at room temperature, plus more for greasing the pan
- 3 cups [600 g] granulated sugar
- 1 1/4 teaspoons salt
- 6 large eggs at room temperature
- 2 tablespoons canola oil
- 1 tablespoon pure vanilla extract
- Adjust an oven rack to the middle position and preheat the oven to 350°F [180°C]. Generously grease a 10 in [25 cm] tube or Bundt pan*. In a medium bowl, whisk together the flour and baking soda.
- In a medium bowl or liquid measuring cup, whisk together the sour cream and whole milk until combined.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and salt and beat on medium speed until very light and fluffy, 4 to 6 minutes.
- Scrape down the sides of the bowl and add the eggs one at a time, beating on medium speed until incorporated and stopping to scrape down the sides of the bowl after each addition. Add the canola oil and vanilla and mix on low speed to combine. Add half of the flour mixture and mix on low speed until combined. Add the sour cream mixture and mix on low speed until combined. Scrape down the sides of the bowl, add the remaining flour mixture, and mix on low speed until combined. Increase the speed to medium and beat for 15 to 20 seconds.
- Pour the batter into the prepared pan and use a spatula to even out the top. Bake for 50 to 65 minutes, until a wooden skewer or toothpick inserted near the center comes out clean.
- Transfer the pan to a wire rack and gently run a knife around the edge of the cake to loosen it. Let cool for 20 minutes in the pan, then invert the cake onto the rack and remove the pan to finish cooling. The cake can be wrapped in plastic wrap and kept at room temperature for 2 days, or refrigerated for up to 4 days.
- Use baking spray with flour or melted shortening — not butter. The milk solids in butter can lead to sticking.
- Use a pastry brush to grease your Bundt pan to get into all the nooks and crannies, including the tube.