White Cake Bundt Cakes
These moist Vanilla White Bundt Cakes are so pretty and delicious! They are made with sour cream to give them an amazing soft, yet dense texture. Made from scratch, it's the perfect white cake recipe for all of your mini bundt cakes, cupcakes, wedding and birthday cake celebrations!
Servings: 6 Servings
Calories:
Ingredients
Vanilla White Cake
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup shortening
- ⅛ cup unsalted butter room temperature
- ½ cup sour cream full fat
- ¼ cup milk of choice whole milk if you can get it
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon almond extract
- 3 egg whites large eggs
Vanilla Glaze
- 1 cup confectioners sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk of choice or heavy cream
- Optional sprinkles
Instructions
Vanilla White Cake
- Preheat the oven to 325 degrees.
- In a bowl, mix together the sour cream, milk, vanilla extract, almond extract and egg whites together. Whisk until smooth and set aside.
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt. Whisk together.
- Add the shortening and butter in chunks or cubes to the flour mixture and use mixer to mix until the flour is coated with the shortening and butter. The mixture will be crumbly.
- Add in half the liquid mixture and mix just until combined.
- Add in the last half of the liquid mixture and mix just until combined.
- Scrape down the sides of the bowl and then mix again, only for 10-15 seconds.
- You want to be careful not to over-beat the batter.
- Pour into the greased and floured cake pans and bake at 325 degrees for 18-25 minutes
- Cover with glaze or buttercream & sprinkles!
Vanilla Glaze
- Place the confectioners sugar in a small bowl. Add the vanilla extract and about 2 tablespoons of the cream and whisk until you have a thick and smooth glaze. Add more cream or powdered sugar, if needed, to get the correct pouring consistency. Slowly pour the glaze over the tops of the cakes, allowing it to drip down the sides, add sprinkles if desired. Let the frosting dry before covering and storing. The cakes will keep about 4 days at room temperature or about 5 to 7 days in the refrigerator. Can also be frozen.
Notes
Double the recipe to makes 24 cupcakes, bundt cakes or 1 bundt cake pan, 2 - 8 inch round (2 inch deep) cake pans.