Last Updated on July 19, 2025 by Kimberly Stroh

There’s something undeniably comforting about a classic bundt cake, especially one that’s been passed down through generations. This Old Fashioned Sour Cream Bundt Cake is one of those timeless recipes that never goes out of style. With a buttery, tender crumb and just a hint of nutmeg, it’s the kind of cake that doesn’t need frosting to shine. My Grandmother always said it just needs a dusting of powdered sugar!

Whether you’re serving it with afternoon coffee, bringing it to a potluck, or just baking it “just because,” this cake brings warmth, nostalgia, and a whole lot of flavor to the table.

What Is A Sour Cream Bundt Cake?

Baking with sour cream is rooted in Southern tradition. Sour cream as a key ingredient in the batter, adding moisture, richness, and a subtle tang to the flavor. Sour cream’s high fat content contributes to a tender, velvety crumb, while its slight acidity helps activate the baking soda, resulting in a light and fluffy texture.

Old-Fashioned Sour Cream Bundt Cake Ingredients:

• All-Purpose Flour: The base of the dry ingredient mixture
• Salt
• Baking Soda
• Nutmeg: Adds depth of flavor
• Sweet Cream Butter: I used unsalted
• Granulated Sugar
• Eggs: Size Large
• Vanilla Extract
• Sour Cream: Use full fat sour cream
• Optional Garnish: Powdered Sugar (alternates: fresh fruit or a chocolate ganache)

How To Store Leftovers

Store the cake tightly covered with plastic wrap or in an airtight container at room temperature for up to 3 days. This cake stays soft and flavorful thanks to the sour cream.

If you live in a warm or humid climate, or want to keep it longer, refrigerate the cake in an airtight container. It will keep well for up to 5–6 days. Let it come to room temperature before serving for the best texture.

You can also freeze slices or the entire cake. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. It will keep for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

Tips For Removing Your Bundt Cake From The Pan

Here’s the key – be patient. Let your cake cool completely before you flip your bundt cake over. If you’re still having issues, which can happen, there are certain tricks that you can do. The more ornate the bundt pan design is, the harder it might be to remove your cake. Don’t despair – here are some tips to follow:

• Generously use non-stick cooking spray in every nook-and-cranny. Use a spray that has flour in it. I prefer Baker’s Joy.
• Let the cake cool completely before you even attempt to remove it from the pan.
• If it sticks, hit the bundt cake pan with a spoon to loosen it.
• If the sides are sticking, use a knife around the edges.
• Flip it onto the cooling rack and walk away – let gravity take over.
• If all else fails, hide the imperfections! That powdered sugar should hide any mistake.

Do you love bundt cakes just as much as me? They’re so pretty! Try my Gingerbread Bundt Cake for the Christmas season, Pumpkin Toffee Bundt Cake for fall, or Cream Cheese Pound Cake any time of the year!

How To Make An Old-Fashioned Sour Cream Bundt Cake

Preheat oven to 325ºF and grease and flour a 10″ bundt pan. Set aside.  Mix together flour, salt, baking soda and nutmeg and set aside. 

Beat together butter and sugar until light and fluffy, about 8 minutes. Add eggs and vanilla and beat well.

Add half the flour mixture and half of the sour cream and fold until combined. Repeat with remaining flour and sour cream, stirring by hand until folded in . 

Spoon batter into prepared pan and spread evenly on top. 

Bake for 50-60 minutes or until browned and a toothpick inserted in the center comes out clean. Remove from oven and let stand for 10 minutes before inverting pan onto a serving plate and removing cake from the pan.

Cool completely before topping with sugar and slicing to serve.