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Nothing Bundt Cake

This homemade version of the famous Nothing Bundt Cake delivers a tender, ultra-moist crumb and a silky cream cheese frosting that stays creamy while the cake stays flavorful for days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
Cream Cheese Frosting
  • 12 ounces cream cheese softened
  • 1/2 cup 1 stick unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch salt

Equipment

  • 10 to 12 cup bundt cake pan
  • Two medium mixing bowls
  • one large mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Cooling rack
  • Offset spatula or icing knife
  • Cake tester or toothpick

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and grease a 10 to 12 cup bundt cake pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt to aerate the flour and distribute the leavening.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed for 3 to 4 minutes until pale and fluffy.
  4. Add eggs one at a time to the butter mixture, beating well after each addition to keep the batter emulsified.
  5. Stir in vanilla extract until just combined.
  6. Add the flour mixture and sour cream in three additions, beginning and ending with the flour, mixing gently until just combined.
  7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  8. Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean with a few moist crumbs.
  9. Allow the cake to cool in the pan for 15 minutes, then invert it onto a cooling rack to cool completely.
  10. While the cake cools, beat cream cheese and unsalted butter together for 2 to 3 minutes until smooth.
  11. Gradually add powdered sugar, beating on low speed to combine, then on medium speed until the frosting is fluffy.
  12. Spread the frosting evenly over the cooled cake using an offset spatula, covering all ridges and the center hole.
  13. Chill the frosted cake for at least two hours before serving to allow the frosting to set and ensure clean slices.

Notes

Chill the frosted cake for at least two hours before serving so the frosting sets slightly and the cake slices cleanly.