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Step 1
Preheat oven to 350º F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
Step 2
In a large bowl, sift flour, baking powder, and cream of tartar. Add salt and mix to combine. Set aside.
Step 3
In a large bowl, beat the sugar and butter until creamy and pale on medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add sour cream, milk, and vanilla and continue beating to combine.
Step 4
Reduce speed to low and add the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until combine. Do not overmix this batter.
Step 5
Pour the cake mixture into the prepared pans. Bake for 50 - 60 minutes, or until a skewer comes out clean when poked in the center.
Step 6
Once done, remove from the oven and allow to cool for 10 – 15 minutes inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow cooling completely before slicing.
Step 7
Glaze: whisk confectioners' sugar and 3 tablespoons of milk together. Add extra milk, 1 tablespoon at the time, as needed.
Step 8
Drizzle glaze over cake, sprinkle with your favorite sprinkles, if desired, and serve.