This moist sour cream Bundt cake is layered with a buttery cinnamon streusel swirl and finished with vanilla glaze. An easy coffee cake that stays tender for days — perfect for breakfast, brunch, or holidays.
If you grew up in the Midwest, you know coffee cake isn’t just for company — it’s a way of life. This sour cream Bundt cake has that classic coffee cake vibe: a tender, moist crumb, a sweet cinnamon swirl, and a vanilla glaze that drips just right. Whether you’re serving brunch, bringing a dish to a potluck, or need a “just because” bake, this easy cake fits the bill.
Why you'll love this recipe
- Moist and buttery texture that stays fresh for days
- Sweet cinnamon-streusel swirl for that signature coffee cake flavor
- Bakes in a Bundt pan for a beautiful presentation with minimal effort
- Perfect for holidays, brunches, or midweek treats
If you love this sour cream Bundt cake, try my Lemon Blueberry Bundt Cake or Mom’s Cinnamon Rolls next — both perfect for brunch!
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🧾 Ingredients
Here's what you'll need to pick up at the grocery store.
- Sour cream - I sang the praises of baking with sour cream above. You're gonna have to trust me on this one! Use full-fat sour cream to maximize moisture and richness in your coffee cake. The higher fat content makes to a more tender crumb and a better texture. Is your mouth watering yet? Replace some or all of the sour cream with Greek yogurt for a lighter version.
- Cinnamon & sugar - these, combined with vanilla extract make a cinnamon streusel that goes in the layers of the cake.
- flour
- eggs
- butter
🥣 How to Make This Moist Bundt Cake
You'll need a bundt pan or tube pan to make this recipe. I used a 9.5" inch Wilton pan.
Step #1: Prepare topping: In a small bowl, combine the cinnamon and sugar together. Add vanilla and mix until fully incorporated.
Note: Save about 3-4 tablespoons of this mix for the final step before baking.
Step #2: Make the cake mix: In a mixing bowl, cream butter and sugar together with an electric mixer.
Beat in eggs, then mix in vanilla.
Step #3: Combine dry ingredients. In a separate bowl, combine flour, baking powder, and baking soda.
Step #4: Slowly add this mix to the creamed mixture, alternating with sour cream.
Mix until everything is well combined.
Pro Tip: The secret to a moist Bundt cake is full-fat sour cream and not overmixing once the flour is added.
Step #5: Layer the Batter: Pour just less than half of the batter into the greased bundt pan, spreading it evenly.
Sprinkle the topping mix (excluding the reserved 3-4 tablespoons) over the batter, keeping it away from the center to avoid sticking.
Step #6: Pour the remaining batter over the topping, smooth it out, and sprinkle with the reserved 3-4 tablespoons of topping mix.
Bake: Bake for 35-40 minutes or until a toothpick inserted into the center of the bundt pan comes out clean.
Note: Baking time may vary. Check the cake around the 35 minute mark, and if more time is needed (to ensure cake is fully cooked through, including the center), add by 5 minute increments.
Step #7: Add warmed milk one tablespoon at a time to the powdered sugar. We're looking for a mixture about the consistency of bottled glue. It should be able to drip off the spoon without needing to be be spread.
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Hint: Allow the coffee cake to cool completely before adding any glaze. Applying a glaze to a warm cake can cause it to become too runny and it won't stick.
If you’re in the mood for more bakery-style treats, these bakery style blueberry muffins are soft, moist, and topped with plenty of streusel.
Variations
- Pecan or Walnut Streusel: Mix chopped pecans or walnuts into the streusel topping for added crunch.
- Blueberry Sour Cream Coffee Cake: Fold fresh or frozen blueberries into the batter.
- Make the cake into a loaf: The ingredient measurements stay the same. You can assemble the same way in a 9 x 5 loaf pan. Increase the cooking time by 10 minutes until a toothpick inserted in the center comes out clean.
Make Ahead for Brunch or Holidays
This cake can be made a day or two ahead — and honestly, it’s even better the next day. Bake it, cool completely, then cover tightly with plastic wrap or store in a cake carrier. The flavors meld and the crumb gets even softer.
🥛 Serving Suggestions
Serve as is or with a scoop of vanilla ice cream or how about some bourbon whipped cream?
💭 Top tips
Creaming the butter and sugar together until light and fluffy is key. Doing this incorporates air into the mixture, resulting in a lighter and more delicate cake. This step usually takes a few minutes with an electric mixer. It's well worth the time!
Make sure your eggs, butter and sour cream are at room temperature.
Crack the eggs, one at a time, into a bowl and then add to the mixer. You won't have to fish out any egg shells from the batter. Or, even worse, if it's a bad egg, you won't have to start all over from scratch.
Recipe FAQ
Yes, you can (if it lasts that long), wrap tightly with plastic wrap. Defrost by allowing the cake to come to room temperature.
If you tried this sour cream coffee cake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments.
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Related
Looking for other recipes like this? Try these:
Recipe
Moist Sour Cream Bundt Cake (Easy Cinnamon Streusel Coffee Cake)
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Equipment
- nonstick cooking spray
Ingredients
For the crumb filling
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For the bundt cake
- ½ cup salted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
For the glaze
- 1 cup powdered sugar
- 2-4 Tablespoons warmed whole milk
Instructions
- Preheat the oven to 350°F. Grease a 9" bundt pan with non stick cooking spray.
- Make the streusel topping: To prepare topping, mix 1 teaspoon cinnamon and ½ cup granulated sugar together in a small bowl. Add in 1 teaspoon vanilla extract & mix until fully incorporated.Once this is mixed, set aside 3-4 Tablespoons of this mixture for the later in the recipe.
- In a large bowl cream ½ cup butter & 1 cup granulated sugar with an electric mixer or stand mixer until light and fluffy. Beat in 2 eggs and 2 teaspoons vanilla extract.
- Combine the dry ingredients: In separate bowl combine 2 cups all-purpose flour, 1 teaspoon baking powder and 1 teaspoon baking soda.
- Alternate adding the dry ingredients and 1 cup sour cream to the creamed butter mixture. Mix until everything is combined, scraping the sides with a rubber spatula. Do not over mix or your cake will be tough.
- Spoon half the cake batter into a greased bundt pan (9" in diameter) and spread evenly using a spatula. The mixture will be thick.Sprinkle the topping mix (minus 3-4 Tablespoons reserved) over the batter (try to keep the filling away from center of bundt pan, to avoid it sticking to the pan after baking.Pour the remaining batter into the pan and smooth again using a spatula. Top with the remaining cinnamon streusel mix.
- Bake for 35-40 minutes or until a toothpick inserted into the center of the bundt pan comes out clean. Cool completely.
- Make the glaze: Place 1 cup powdered sugar in a small bowl. Add warmed milk, one tablespoon at a time to reach the desired consistency (like a bottle of glue). Drizzle over the cooled cake.
Notes
- Greek yogurt can be used for all or a portion of the sour cream.
- Half and half can be used for the icing in place of whole milk.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Nancy Mary Stewart says
Cake turned out great. Moist and very flavorful. I did double the glaze recipe, and also added some dark maple syrup to the glaze.
Deanne Frieders says
Sounds perfect!
Carlee says
Sour cream does give baked goods the best texture and the flavor of this cake is amazing too!
Deanne Frieders says
I totally agree Carlee 🙂