Description

This technical Bundt cake recipe features a dense, velvety crumb achieved through precise mechanical aeration and the tenderizing power of full-fat sour cream. It is a sophisticated dessert designed for those who appreciate the science of thermal mass and structural integrity in baking.

Ingredients

1 cup (226g) unsalted butter, softened to 65°F/18°C
2 ½ cups granulated sugar
6 large eggs, room temperature
1 cup full-fat sour cream, room temperature
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground nutmeg
2 teaspoons high-quality vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and thoroughly grease a 10-inch Bundt pan, coating it with flour and tapping out the excess.
In a stand mixer, cream the softened butter and sugar on medium-high speed for 5–7 minutes until the mixture is pale and aerated.
Add the eggs one at a time, beating thoroughly after each addition until the emulsion is smooth, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg.
Reduce mixer speed to low and alternate adding the flour mixture and sour cream in two batches, mixing just until the streaks of flour disappear.
Transfer the batter to the prepared pan, smooth the surface, and firmly tap the pan on the counter three times to remove large air bubbles.
Bake until a toothpick inserted into the thickest part near the center tube comes out clean.
Cool the cake in the pan for 15–20 minutes to let the structure set before inverting it onto a wire rack to cool completely.

Notes

To achieve a flawless release, ensure your pan is greased into every crevice and use room temperature ingredients to prevent the batter from breaking. If you notice large holes in the finished crumb, try reducing your mixing speed once the flour is added or ensure your butter was properly creamed in the initial step.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: British