1950s-present - Nordic Ware, Hadassah Society home bakers, and Pillsbury Bake-Off contestants

Bundt Cake

Name: Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 cup unsalted butter, softened; 2 cups sugar; 4 large eggs; 1 cup sour cream; 2 teaspoons vanilla extract; 1 cup powdered sugar; 2 tablespoons milk or lemon juice, for glaze

Bundt cake is as much about the pan as the batter. Nordic Ware created the Bundt pan in 1950 for home bakers seeking a kugelhopf-style shape, and Ella Helfrich's 1966 Tunnel of Fudge cake sent Bundt baking into American kitchens.

Community-powered photos. Reviewers can upload dish photos, and the highest-rated community image may be featured here.

Difficulty

Easy

Prep time

20 minutes

Cook time

55 minutes

Total time

1 hour 15 minutes

Servings

12 servings

Region

United States home kitchens and bake sales

Era introduced

1950s-present

Introduced by

Nordic Ware, Hadassah Society home bakers, and Pillsbury Bake-Off contestants

Recipe tools

Save to a Collection

The Story

The Bundt pan made a plain cake look special. The shape comes from European ring-cake traditions, but the American Bundt story runs through Minnesota manufacturer Nordic Ware and the Pillsbury Bake-Off. After the Tunnel of Fudge cake became a sensation in 1966, Bundt cakes became staples of parties, church suppers, and family dessert tables. This version is a simple sour-cream vanilla Bundt with a glaze.

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1 cup powdered sugar
2 tablespoons milk or lemon juice, for glaze

Equipment

Bundt pan
Oven
Hand mixer or stand mixer
Mixing bowl
Whisk
Spatula
Measuring cups and spoons

Directions

Heat oven to 350 F and grease and flour a 10- to 12-cup Bundt pan thoroughly.
Whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar until light.
Beat in eggs one at a time, then vanilla.
Add dry ingredients alternately with sour cream.
Scrape batter into the pan and smooth the top.
Bake until a tester comes out clean, 50 to 60 minutes.
Cool in pan 15 minutes, then invert onto a rack.
Whisk powdered sugar with milk or lemon juice and drizzle over cooled cake.

Community Recipes

Share family changes, regional twists, or pantry-friendly adaptations as full community recipes.

No community recipes yet. Submitted recipes are published right away.

Community Reviews

Rate this recipe and share how it worked at your table.

No reviews yet. Be the first to rate this recipe.

Related Recipes

Recipes matched by era, region, occasion, ingredients, and cultural roots from the archive.

Same era

America's Melting Pot

Breakfast Casserole photo coming soon

1950-2026

Breakfast Casserole

Breakfast casserole is built for mornings when the cook wants the work done early. Midcentury casserole culture, church cookbooks, and holiday hosting made the overnight egg, bread, sausage, and cheese bake a reliable American brunch dish.

United States brunch and holiday tables1950-2026

America's Melting Pot

Broccoli Rice Casserole photo coming soon

1950-2026

Broccoli Rice Casserole

Broccoli rice casserole is a classic convenience-era side dish. Frozen broccoli, quick rice, condensed soup, and processed cheese made it easy for home cooks to put a green vegetable, starch, and creamy sauce into one holiday or potluck pan.

Midwest and United States potluck tables

Setting the table...

Bundt Cake

Save to a Collection

The Story

Ingredients

Equipment

Directions

Community Recipes

Community Reviews

Related Recipes

Breakfast Casserole

Broccoli Rice Casserole

Caramel Apples

Air Fryer Cheese Curds

Air Fryer Tater Tots

Almond Chicken

Buttermilk Pie

Bread Pudding

Banana Bars