Step 1: Preheat the Oven and Prepare Your Bundt Pan
Before you start mixing, preheat your oven to 350°F (175°C). While the oven is warming up, grease and lightly flour your Bundt pan. This will ensure that your cake releases easily once it’s baked, preventing any sticking that could ruin the beautiful shape.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a stand mixer or a hand mixer to cream together 2 cups of softened butter and 3 cups of sugar. Mix on medium speed until the mixture becomes light and fluffy, which usually takes about 3-5 minutes. The butter and sugar mixture should be pale in color and have a smooth texture.

Step 3: Add the Eggs and Vanilla Extract
Once the butter and sugar are well-combined, add 6 large eggs, one at a time. Make sure each egg is fully incorporated before adding the next. This helps maintain the structure of the batter. After all the eggs are mixed in, stir in 2 teaspoons of vanilla extract to give the cake a warm, aromatic flavor.

Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1/4 tsp baking soda, 1/2 tsp salt, and a pinch of nutmeg. The nutmeg is optional but highly recommended for a subtle depth of flavor. Slowly add half of this dry mixture to the wet ingredients, mixing just until combined.

Step 5: Add the Sour Cream
Next, fold in 1 cup of sour cream to the batter. The sour cream is the secret ingredient that keeps this cake moist and tender, creating a delicate crumb. Mix it until just incorporated, then add the remaining dry ingredients and mix again until smooth. Be careful not to overmix the batter at this stage.

Step 6: Pour the Batter into the Bundt Pan
Once your batter is ready, pour it evenly into the prepared Bundt pan. Smooth the top with a spatula to ensure the batter is level. To release any trapped air bubbles, gently tap the Bundt pan on the countertop.

Step 7: Bake the Cake
Place the Bundt pan in the preheated oven and bake for 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. It’s important to check both the outer edges and the inner tube area, as the center takes longer to cook.

Step 8: Cool and Invert the Cake
After baking, allow the cake to cool in the pan for 15-20 minutes before inverting it onto a cooling rack. Let it cool completely before adding any icing or glaze, or simply enjoy it plain. The cooling process ensures that the cake retains its structure and doesn’t fall apart