Ingredients
Equipment
Method
Prep the oven and pan
- Preheat the oven to 350°F (175°C) and position a rack in the center. Grease and flour a 10-inch Bundt pan.
Mix dry ingredients
- Whisk together all-purpose flour, baking powder, baking soda, and salt in a mixing bowl. Mix until the dry ingredients are evenly combined.
Cream butter and sugar
- Beat unsalted butter and granulated sugar until light and fluffy in a large mixing bowl. This should look paler and slightly airy.
Add eggs and flavor
- Add the large eggs one at a time, mixing well after each addition. Stop to scrape the bowl if needed so the batter stays smooth.
Add vanilla
- Mix in vanilla extract until the batter is uniform. The batter should be creamy and well blended.
Alternate flour mixture with dairy
- Alternate adding the flour mixture and sour cream with milk until just combined. Mix gently to avoid overworking the batter.
Bake
- Pour the batter into the prepared Bundt pan and spread it level. Bake for 45–55 minutes until a toothpick comes out clean.
Cool and release
- Cool the cake in the pan for 15 minutes. Transfer to a wire rack to finish cooling completely.
Make the vanilla glaze
- Whisk powdered sugar, milk, and vanilla extract until smooth. Adjust with a tiny splash more milk if needed for a pourable consistency.
Glaze and decorate
- Drizzle the glaze over the cooled cake. Let the glaze set for a few minutes before adding fruit.
- Decorate with sliced fresh strawberries and fresh blueberries before serving. Add fresh mint leaves if using, for a fresh green accent.
Notes
Pro tip: Grease and flour the Bundt pan thoroughly (including the ridges) so the cake releases cleanly. Store covered in the refrigerator up to 4 days; the glaze is best the same day. Freezing: freeze the unfrosted cake tightly wrapped up to 2 months; thaw and glaze after thawing. Dietary swap: for a lighter option, use low-fat sour cream and 1% milk—texture may be slightly less rich but still works.