Ingredients

The following ingredients have 12 Servings
  • 1 cup butter, room temperature
  • 3 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 cups all purpose flour
  • 1 cup sour cream

Instruction

  • Preheat oven to 325°F. Coat a 10- cup bundt pan with baking spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and the sugar for 5 minutes on medium speed.
  • Add in the eggs, vanilla, baking soda, and salt and mix until combined, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add in the flour, mixing until just combined. Add in the sour cream and mix on low for 1 minute until incorporated, scarping the sides and bottom of the bowl to ensure everything is mixed evenly.
  • Pour batter into the prepared pan and bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 20 minutes. Loosen the sides of the cake by running a butter knife around the edges. Invert the bundt pan onto a cake or serving plate. Dust with powdered sugar if desired.
  • Serve warm or room temperature.