Vanilla Bundt Cake

may need to be adjusted so watch the cake carefully.
How To Store Vanilla Bundt Cake
Once the cake has set and is completely cooled store it in an airtight container at room temperature. You can also wrap the cake in plastic wrap and aluminum foil but be careful not to disturb the glaze. It will last up to 2 days. For longer storage freeze the cake.
To Freeze If possible freeze the vanilla bundt cake without the glaze. You can always add that when ready to serve. After the cake has cooled completely wrap it in plastic wrap. Then for extra protection wrap the cake in aluminum foil. It will last up to 23 months in the freezer. When ready to enjoy the cake remove it from the freezer and allow it to thaw in the refrigerator for several hours or overnight. Thawing in the refrigerator helps maintain the cakes texture and flavor. After the cake has thawed you can apply the frosting or glaze as desired. Make sure the cake is at room temperature or slightly chilled before adding the frosting or glaze.
Vanilla Bundt Cake
PREP TIME15MINUTES MINS
COOK TIME1HOUR HR 15MINUTES MINS
TOTAL TIME1HOUR HR 30MINUTES MINS
This Vanilla Bundt Cake is a classic rich dessert with a tender SO TENDER moist crumb and a sweet buttery flavor. To add an extra layer of subtle sweetness a simple vanilla glaze is poured over the cooled cake. It drizzles down the sides to add a sweet finishing touch to the cake. Its a perfect dessert for any occasion or delicious paired with a cup of coffee or tea for a delightful snack!
Ingredients
1 ¼ cups 2 ½ sticks 283 5 g salted butter room temperature3 cups 600 g granulated sugar6 large eggs room temperature8 ounces sour cream room temperature1 tablespoon vanilla extract3 cups 300 g cake flour¼ cup 61 g buttermilk room temperature
Glaze
2 cups 250 g confectioners sugar2 tablespoons whole milk room temperature2 teaspoons vanilla extract
Instructions
Preheat oven to 325F. Spray a 10inch bundt pan with baking spray.
In the bowl of a stand mixer fitted with the paddle attachment cream together butter and sugar until smooth.
Add the eggs one at a time mixing well after each addition.
Add in the sour cream and vanilla. Mix until just incorporated.
Slowly add the cake flour and mix until just incorporated. Be careful not to overmix the batter.
Remove the bowl from the stand mixer and pour in the buttermilk. Stir by hand