Barley Free Vanilla Bean Bundt Cake
Total time1 hr 45 min
Prep time20 min
Cook time55 min
5.0(6)
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Learn more →Ingredients
12 servings
For the cake
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tbsp vanilla bean paste
- 1 cup whole milk, at room temperature
- ½ cup sour cream, at room temperature
For the pan
- 2 tbsp unsalted butter, melted
- 2 tbsp all-purpose flour
For the glaze
- 1 cup powdered sugar, sifted
- 3–4 tbsp whole milk
- 1 tsp vanilla bean paste
Instructions
- 1
Preheat the oven to 325°F (165°C). Using a pastry brush, coat every crevice of a 10–12 cup bundt pan with the 2 tbsp melted butter, then dust with the 2 tbsp flour, tapping out any excess. Set aside.
- 2
In a medium bowl, whisk together the 3 cups all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
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