Decadent Sour Cream Bundt Cake
This Decadent Sour Cream Bundt Cake is a cherished family recipe that has been passed down through generations. Its rich, buttery texture and tangy sour cream create a perfect balance of flavors that is sure to impress at any gathering. With a beautifully crisp crust on top and an impossibly moist interior, this cake does not only look gorgeous but also tastes out of this world. Whether served during the holidays or at birthday celebrations, it's a crowd favorite that you'll find yourself making again and again. Best enjoyed the day after baking when the flavors have melded beautifully, this cake is a delightful treat you won't want to miss.
12
Servings
N/A
Calories
6
Ingredients
Ingredients
sweet unsalted butter
1 cup (softened)
sour cream
8 ounces (full-fat)
granulated sugar
3 cups (none)
Swans Down cake flour
3 cups (sifted)
large eggs
6 (none)
pure vanilla extract
2 teaspoons (none)
Instructions
1
Begin by allowing the unsalted butter to sit at room temperature until it becomes soft.
2
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy.
3
Add the full-fat sour cream and pure vanilla extract to the butter-sugar mixture, mixing until thoroughly combined.
4
Gradually add the eggs, one at a time, mixing well after each addition. Then, slowly incorporate the sifted cake flour, alternating with additional mixing until the batter is smooth and well combined.
5
Grease a Bundt pan generously to prevent sticking. Pour the batter into the prepared pan, smoothing the top with a spatula.
6
Place the Bundt pan into a cold oven and set the temperature to 260°F (127°C). Bake for 2 hours, or until a toothpick inserted into the center comes out clean.
7
Once baked, allow the cake to cool in the pan for about 30 minutes before inverting it onto a cooling rack. Let it cool completely before serving for the best texture and flavor.