Ingredients

The following ingredients have 12 Servings
  • 4 cups (560 g) all-purpose flour (see notes)
  • 3 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon kosher salt
  • 1 cup (230 g) unsalted butter, (softened)
  • 2 cups (400 g) granulated sugar
  • 2 cups (500 g) full-fat sour cream
  • ¾ cup (180 ml) milk ((I used 2%))
  • 2 teaspoons pure vanilla extract
  • 2 cups (240 g) confectioners' sugar
  • 3-4 tablespoons (45-60ml) milk

Instruction

  • Preheat the oven to 350º F (180º C). Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In a large bowl, sift flour, baking powder, and cream of tartar. Add salt and mix to combine. Set aside.
  • In a large bowl, beat the sugar and butter until creamy and pale on medium-high speed, for about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add sour cream and vanilla and continue beating to combine for 2 more minutes.
  • Turn the mixer to low and add the flour mixture in three batches, alternating with milk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix this batter.
  • Pour the cake mixture into the prepared pan. Bake for 50 - 60 minutes, or until a skewer comes out clean when poked in the center.
  • Once done, remove from the oven and allow to cool for 10 – 15 minutes inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow cooling completely before slicing.