Go Back
–+ servings
eggless vanilla bundt cake on cake stand
Print Rate
4.67 from 3 votes

Eggless Vanilla Bundt Cake

By: Jigna
Eggless Vanilla Bundt Cake is rich, moist, and buttery with a soft and tender texture! It is one of the best vanilla bundt cakes without eggs, perfect for tea time, celebrations, get-togethers, or dessert.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 16
Course: Dessert
Cuisine: American
Diet: Eggless, Vegetarian

Ingredients
  

  • 3 cups (360g) cake flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoon (140g) unsalted butter, melted
  • 1½ cups + 2 tablespoon (325g) granulated sugar
  • 1 cup (240g) sour cream
  • 1 tablespoon vanilla extract
  • 1½ cups (360ml) milk

Instructions
 

  • Preheat the oven to 350°F (180°C). Generously grease a 9½-inch bundt pan (10-12 cup bundt pan) with oil spray or butter. Set aside.
  • Sift together flour, baking powder, baking soda, and salt in a medium bowl. Whisk for at least 30 seconds until everything is well combined.
  • Add melted butter, sugar, sour cream, and vanilla to a large bowl. Whisk until everything is well combined and the mixture is smooth.
  • Add the dry ingredients and milk in three parts, alternately to the wet, and mix until just combined. Do not overmix.
  • Pour the batter evenly into the prepared bundt pan. Bake the cake for 40-50 minutes or until the cake tester inserted in the center comes out clean.
  • Because every oven is different, keep an eye on the cake after 40 minutes of baking.
  • Remove the pan from the oven and place it on a cooling rack. Once the cake is thoroughly cooled, invert the bundt cake onto a cake stand or serving dish.
  • You can sprinkle icing sugar or pour the vanilla sugar glaze on the top before slicing and serving.

Storage and Freezing Suggestions

  • Store the cake at room temperature, tightly covered, for three days. It will also stay in the refrigerator for 5-6 days.
  • If you want to freeze the Eggless Vanilla Bundt cake, let it cool completely. Wrap the cake tightly with double layers of freezer-safe plastic wrap. Freeze the cake for up to a month. Thaw the cake completely before slicing and serving.

Notes

  1. Measurements: Use a kitchen scale to measure the ingredients for the best results.
  2. Cake Flour: I highly recommend using cake flour. Otherwise, you can use all-purpose flour or read the FAQ about substituting cake flour.
  3. Sour Cream: Sour cream makes the cake extra tender and moist and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
  4. Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
  5. Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
  6. Mixing the Batter: Do not overmix the batter to get a soft and tender cake.
  7. Baking: Every oven is different, so keep an eye on the cake after 40 minutes of baking. Overbaking will make the cake dry and dense.
  8. Cool The Cake: Allow the cake to cool completely before slicing.

Nutrition (Approximate Values)

Calories : 266kcalCarbohydrates : 39gProtein : 4gFat : 11gSaturated Fat : 6gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.3gCholesterol : 30mgSodium : 177mgPotassium : 77mgFiber : 1gSugar : 22gVitamin A : 336IUVitamin C : 0.2mgCalcium : 77mgIron : 0.3mg
Tried this recipe?Tag @vegehomecooking On Instagram