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Vanilla Cream Bundt Cake with Berries & Glaze

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A moist and tender Vanilla Cream Bundt Cake topped with fresh berries and a sweet glaze, perfect for celebrations or afternoon tea.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup sour cream or heavy cream
  • 1/2 cup whole milk
  • 1 1/2 cups fresh mixed berries (strawberries, blueberries, raspberries)
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Combine sour cream and milk in a separate bowl.
  6. Add dry ingredients to the butter mixture in three parts, alternating with the cream mixture, beginning and ending with dry ingredients. Mix until just combined.
  7. Pour batter into prepared Bundt pan and smooth the top.
  8. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
  9. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar, vanilla, and 2–3 tablespoons milk until smooth. Drizzle over the cooled cake.
  11. Top with fresh berries before serving.

Notes

  • Use room temperature ingredients for best texture.
  • Glaze should be thick but pourable—adjust milk accordingly.
  • Can be made a day ahead and stored covered at room temperature.
  • Try lemon zest in the batter for a citrusy twist.

Nutrition

Find it online: https://tastyera.com/vanilla-cream-bundt-cake-with-berries-glaze/