Vanilla Nothing Bundt Cake Recipe
Vanilla Nothing Bundt Cake Recipe is a soft, moist cake made with vanilla cake mix, pudding, sour cream, and eggs, topped with creamy cream cheese frosting. It’s simple to make and full of rich vanilla flavor. Perfect for any gathering or sweet craving, this cake delivers a bakery-style treat right at home with minimal effort and delicious results.
Equipment
- Bundt cake pan
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand)
- Spatula
- Whisk
- Cooling rack
Ingredients
For the Cake:
- 1 box 18.25 oz vanilla cake mix
- 1 package 3.4 oz instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 2 teaspoons pure vanilla extract
For the Cream Cheese Frosting:
- 1 package 8 oz cream cheese, softened
- ¼ cup unsalted butter softened
- 3 cups powdered sugar confectioners’ sugar
- 1½ teaspoons vanilla extract
Instructions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking.
Step 2: Mix the Cake Batter
- In a large mixing bowl, combine the vanilla cake mix, instant pudding mix, eggs, sour cream, oil, water, and vanilla extract. Use an electric mixer on medium speed (or a hand whisk) and beat until the batter is smooth and well-blended, about 2–3 minutes.
Step 3: Bake the Cake
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Do not over bake.
Step 4: Cool the Cake
- Allow the cake to cool in the pan for 10–15 minutes, then invert it onto a wire rack and let it cool completely before frosting.
Step 5: Make the Cream Cheese Frosting
- In a medium bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add in the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
Step 6: Frost the Cake
- Transfer the frosting to a piping bag (or use a zip-top bag with the corner snipped off). Pipe the frosting in thick, even stripes from the center down the sides of the cake. You can also spread it with a spatula if preferred.