Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients With Exact Amount
For the Vanilla Bundt Cake
You will need 2 and 1/2 cups of all purpose flour, 2 and 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt for the dry base. For the wet ingredients, gather 1 cup of unsalted butter softened at room temperature, 1 and 3/4 cups of granulated sugar, 4 large eggs, 1 cup of sour cream, and 2 teaspoons of pure vanilla extract. You will also need 1/2 cup of whole milk to bring the batter together into a smooth, pourable consistency.
For the Cream Cheese Frosting
For the frosting, use 8 ounces of full fat cream cheese that has been softened, along with 1/2 cup of unsalted butter, also softened. You will need 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and 2 to 3 tablespoons of heavy cream, which you add gradually to reach a thick, pipeable texture that mimics the signature bakery finish.
Step By Step Recipe Method
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F and generously grease a 10 to 12 cup bundt pan, making sure to coat every groove and edge, then dust it lightly with flour and tap out the excess. This step matters more than people expect, since a bundt cake has a lot of surface area that can stick, and a cake that tears while unmolding is one of the most common disappointments with this recipe.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 3 minutes, until the mixture turns pale and fluffy. This step incorporates air into the batter, which gives the finished cake that soft, tender crumb that bundt cakes are known for, so do not rush through it.
Step 3: Add the Eggs, Sour Cream, and Vanilla
Add the eggs one at a time, beating well after each addition so the mixture stays smooth and does not curdle. Mix in the sour cream and vanilla extract until fully combined, and you will notice the batter becoming rich and slightly thicker, which is exactly what gives this cake its dense, moist texture instead of a light, airy one.
Step 4: Combine the Dry Ingredients and Milk
In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture into the wet ingredients in three additions, alternating with the milk, starting and ending with the flour mixture. Mix on low speed just until everything is combined, since overmixing at this stage can make the finished cake dense and tough instead of soft.
Step 5: Bake the Cake
Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula so it bakes evenly. Bake for 50 to 60 minutes, checking with a toothpick inserted into the center, which should come out clean or with just a few moist crumbs attached. Every oven runs a little differently, so start checking around the 50 minute mark to avoid overbaking.
Step 6: Cool and Unmold the Cake
Let the cake cool in the pan for about 15 to 20 minutes before running a thin knife or offset spatula gently around the edges to loosen it. Place a wire rack over the pan, flip it over carefully, and lift the pan away, then let the cake cool completely before frosting, since warm cake will melt the frosting right off.
Step 7: Make and Apply the Frosting
Beat the softened cream cheese and butter together until completely smooth, then gradually add the powdered sugar one cup at a time, mixing well between additions. Add the vanilla and enough heavy cream to reach a thick, pipeable consistency, then transfer the frosting into a piping bag or a plastic bag with the corner snipped off. Pipe the frosting in ribbons around the top of the cake, letting it drape down the sides naturally for that signature bakery look.
Variations in the Recipe
Chocolate Chocolate Chip Bundt Cake
For a chocolate version, swap the vanilla cake base for a rich chocolate batter and fold in 1 cup of mini chocolate chips before baking. This variation gives you that same fudgy, chocolate lover favorite you often see at the bakery, and the cream cheese frosting balances the richness of the chocolate beautifully.
Lemon Bundt Cake
Add the zest of two lemons and 2 tablespoons of fresh lemon juice into the batter for a bright, citrusy twist on the classic recipe. This version pairs wonderfully with the tangy cream cheese frosting, since the lemon and cream cheese flavors complement each other in a way that feels both refreshing and indulgent.
Red Velvet Bundt Cake
Add 2 tablespoons of unsweetened cocoa powder and 1 tablespoon of red food coloring to the batter, along with a teaspoon of white vinegar to help activate the color and flavor. The cream cheese frosting on top is what makes red velvet taste complete, so this variation barely needs any adjustment to the frosting recipe at all.
Marble Bundt Cake
Split the finished vanilla batter into two bowls, mixing a few tablespoons of cocoa powder into one half, then alternate spoonfuls of each batter into the pan and swirl gently with a knife. This gives you a beautiful marbled pattern once sliced, offering the best of both vanilla and chocolate in a single cake.
Mistakes to Avoid
Not Greasing Every Groove of the Pan
Bundt pans have deep ridges and details that are easy to miss when greasing, and any spot you skip is where your cake is likely to stick and tear when you flip it out. Take your time coating every curve with butter or baking spray, then dust with flour, tapping out any extra, to guarantee a clean release.
Overmixing the Batter
Continuing to mix the batter after the flour has just been incorporated develops too much gluten, which leads to a dense, rubbery texture instead of a soft, tender crumb. Mix only until you no longer see streaks of flour, and stop there, even if the batter still looks slightly lumpy in places.
Frosting a Warm Cake
Piping frosting onto a cake that is still even slightly warm will cause the frosting to melt and slide right off instead of holding its shape in neat ribbons. Always let the cake cool completely, ideally for at least an hour, before you begin frosting, so the cream cheese frosting sets properly on the surface.
Skipping the Cooling Rest in the Pan
Trying to flip the cake out immediately after baking, before it has had a chance to firm up slightly in the pan, often results in a cake that breaks apart. Give it the full 15 to 20 minutes of resting time in the pan before attempting to unmold it, which allows the structure to set enough to hold its shape.
Conclusion & FAQs
This copycat Nothing Bundt Cakes recipe proves that you do not need a trip to the bakery to enjoy that same soft, moist cake wrapped in ribbons of cream cheese frosting. With a few pantry staple ingredients and some patience during the cooling and frosting steps, you can recreate that bakery style dessert right in your own kitchen, and customize it into whichever flavor variation your family loves most. Keep the tips above in mind, especially around pan preparation and cooling time, and you will have a bundt cake that looks and tastes like it came straight from the display case.
Can I use a boxed cake mix instead of making the batter from scratch? Yes, many home bakers use a boxed cake mix as a shortcut base and still get great results, especially when adding sour cream and an extra egg to enrich the texture. The from scratch version in this post gives you a bit more control over flavor and density, but either approach can work well.
How do I store a finished bundt cake with cream cheese frosting? Because the frosting contains cream cheese, the finished cake should be stored in the refrigerator, covered, for up to 5 days. If you have an unfrosted cake, it can be kept at room temperature, well wrapped, for a few days instead.
Can I freeze this bundt cake? Yes, you can freeze the frosted cake by placing it in the freezer uncovered for about 5 minutes to set the frosting, then wrapping it tightly in plastic wrap and foil for up to 3 months. Thaw it in the refrigerator overnight before bringing it to room temperature to serve.
Why did my bundt cake stick to the pan? This usually happens when the pan was not greased thoroughly enough in every groove and detail. Make sure to coat the entire inside of the pan generously with butter or baking spray, then dust it with flour, tapping out any excess before pouring in the batter.