Embark on a delightful baking journey to create the ultimate vanilla Bundt cake – a true masterpiece of tender texture and rich flavor. After countless hours of testing and meticulous adjustments, I’ve perfected a recipe that strikes an impeccable balance between butter, fat, and eggs, ensuring a cake that is neither too dry nor excessively oily. The secret to its unparalleled tenderness and luxurious moisture, I proudly discovered, lies in the inclusion of sour cream. This humble ingredient elevates the cake’s texture, giving it a melt-in-your-mouth quality that will impress everyone.
What makes this recipe truly special is its incredible simplicity. Crafted with just two bowls and readily available pantry staples, it’s a reliable and straightforward guide to Bundt cake perfection. Whether you’re a seasoned baker or just starting out, you’ll find these detailed instructions easy to follow, promising consistently beautiful and delicious results every single time. Prepare to fall in love with your new go-to Bundt cake recipe!
This is a perfect bundt cake recipe! The detailed instructions are very helpful. Turned out beautifully on my first try. My whole family loved it! The glaze recipe is the best I’ve ever had. Look no further, this one is a keeper!
-Jen
My quest for the perfect Bundt cake involved rigorous experimentation. I meticulously fine-tuned the ratios of butter, various fats, and eggs, understanding that this delicate balance is paramount to achieving a cake that boasts a supremely tender crumb without ever being dry or oily. It’s a precise science, and I’m thrilled to share the culmination of that effort with you.
Through careful trial and joyful error, I also uncovered the transformative power of sour cream. This ingredient isn’t just about adding moisture; it imparts a subtle, tangy richness that deeply enhances the cake’s overall texture and depth of flavor. It’s truly the secret weapon for a Bundt cake that remains incredibly moist and flavorful for days.
Beyond its exquisite taste and texture, this recipe is designed for ease. Forget about complicated techniques or an overwhelming array of dirty dishes. With just two mixing bowls and a handful of common pantry items, you can create a show-stopping Bundt cake with minimal fuss. It’s a dependable recipe that consistently delivers outstanding results, making it an ideal choice for bakers of all skill levels, from those taking their first steps in the kitchen to seasoned pros.
To ensure your baking success, I’ve included several key tips: always beat the butter and granulated sugar for a full 2 minutes until the mixture is light, pale, and fluffy—this aeration is crucial for a light cake. When adding eggs, incorporate them three at a time, mixing well after each addition to maintain the batter’s emulsion and speed up the process without compromising the final texture. My philosophy in baking is to empower home bakers to confidently master classic desserts, and this vanilla Bundt cake recipe perfectly embodies that approach, guiding you to a triumphant bake every time.
The Best Vanilla Bundt Cake Recipe You’ll Ever Make
Often, the most cherished recipes are the ones that are beautifully simple yet deliver extraordinary results. This easy vanilla Bundt cake recipe is a prime example, consistently earning rave reviews from everyone who tries it. Even if you’re a complete novice in the kitchen, you can achieve a perfect bake on your very first attempt by diligently following my comprehensive, step-by-step instructions provided below. This isn’t just a cake; it’s an experience waiting to happen!
This wonderfully moist cake features a rich, buttery flavor that forms the perfect canvas for a simple, yet exquisitely sweet glaze. And here’s the best part: you get to choose your culinary adventure! Whether you prefer a classic vanilla glaze to enhance its natural sweetness or a decadent chocolate glaze for a delightful contrast, both recipes are included to customize your Bundt cake to your heart’s desire.
Keep reading to unlock all my expert tips and tricks, from flawlessly prepping your Bundt pan to baking the cake with the ideal consistency, ensuring it releases perfectly and bakes evenly every single time. Your journey to Bundt cake mastery starts here.
Craving more amazing creations from your versatile Bundt pan? Don’t miss out on this incredibly easy Monkey Bread recipe—it’s another crowd-pleaser!
Why You’ll Absolutely Adore This Moist Vanilla Bundt Cake Recipe
Here are just a few compelling reasons why this vanilla Bundt cake will become a cherished favorite in your recipe collection:
- Effortlessly Elegant: This cake is perfectly simple yet impressively elegant, making it ideal for both everyday treats and special celebratory occasions. Its classic shape and delicate glaze always make a statement.
- Unrivaled Texture: Enjoy a truly tender cake with a moist, fine crumb that practically melts in your mouth. The texture is consistently perfect, promising a delightful bite every time.
- Customizable Glaze Options: Personalize your cake with a choice of two incredible glazes—a classic, sweet vanilla or a rich, indulgent chocolate. Both recipes are included, offering versatility and catering to different preferences.
- Minimal Prep Time: Despite its impressive appearance, this Bundt cake requires only about 20 minutes of active prep time, fitting easily into your busy schedule.
- Pure Vanilla Bliss: Savor the exquisite, authentic vanilla flavor that shines through in every bite, making this cake a timeless classic that appeals to all palates.
- Beginner-Friendly: With clear, step-by-step instructions and helpful tips, this recipe is incredibly approachable for bakers of all experience levels, ensuring success from your very first attempt.
- Pantry Staple Ingredients: You won’t need any exotic or hard-to-find items. All ingredients are common pantry staples, making this recipe convenient and accessible.
Gather Your Simple Vanilla Bundt Cake Ingredients
You’ll be delighted to know that creating this decadent and wonderfully moist Bundt cake doesn’t require any exotic or specialty ingredients. All you need are basic staples you likely already have in your pantry or can easily find at any grocery store. For precise measurements and detailed instructions, refer to the full recipe card below. Here’s a breakdown of what you’ll need to create this culinary delight:
Essential Bundt Cake Ingredients
- All-purpose flour: The foundation of our cake, providing structure and tender crumb.
- Baking powder: Our primary leavening agent, ensuring a light and airy texture.
- Salt: A crucial flavor enhancer that balances the sweetness and brings out the vanilla.
- Unsalted butter: Softened to room temperature, it provides richness and helps create that light, fluffy batter.
- Granulated sugar: Sweetens the cake and helps tenderize the crumb.
- Large eggs: At room temperature, they emulsify better, adding richness and binding the ingredients.
- Sour cream: The star ingredient for ultimate moisture and a subtle tang that elevates the flavor.
- Vanilla extract: Essential for that classic, aromatic vanilla flavor. Don’t skimp on quality!
- Whole milk: Also at room temperature, it contributes to the cake’s moistness and smooth texture.
Best Glaze Options for this Vanilla Bundt Cake Recipe
A beautifully glazed Bundt cake is a true delight, and this vanilla Bundt cake is versatile enough to pair perfectly with either a classic vanilla or an indulgent chocolate glaze. Both options are incredibly simple to prepare, yielding glossy, flavorful finishes that will elevate your cake. Below, you’ll find the ingredients and straightforward instructions for crafting each delicious glaze:
Ingredients for Classic Vanilla Glaze
- Powdered sugar: The base for our smooth, sweet glaze. Sifting is key for a lump-free finish.
- Milk or heavy whipping cream: Used to thin the glaze to the perfect drizzling consistency and add richness.
- Vanilla extract: Infuses the glaze with a delicate, fragrant vanilla aroma.
- Salt: Just a pinch to enhance the overall flavor and balance the sweetness.
Ingredients for Decadent Chocolate Glaze
- Semi-sweet chocolate chips: The foundation of our rich chocolate flavor. Quality matters here!
- Heavy whipping cream: Creates a silky smooth ganache-like texture for the glaze.
- Corn syrup: Adds a beautiful shine to the glaze and helps prevent crystallization.
How to Bake the Perfect Vanilla Bundt Cake: A Step-by-Step Guide
Whether you’re celebrating a special occasion or simply craving a sweet, comforting treat, this vanilla Bundt cake is always the answer. Imagine a slice of this fresh, moist cake paired with a warm cup of coffee – it’s truly what dreams are made of! For the complete recipe, including all ingredients, precise measurements, and detailed glaze instructions, please refer to the recipe card below. Follow these easy steps to achieve Bundt cake perfection:
Baking the Vanilla Bundt Cake
- Prepare Your Oven: Begin by preheating your oven to 350°F (175°C). Ensuring your oven is at the correct temperature before the cake goes in is crucial for an even bake and proper rise.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these ingredients are thoroughly combined and evenly distributed throughout the batter. Set this bowl aside for later.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, combine the room-temperature unsalted butter and granulated sugar. Beat them together on medium speed for 1-2 minutes until the mixture becomes notably light in color and fluffy in texture. This creaming process incorporates air, which contributes significantly to the cake’s tender crumb.
- Incorporate Eggs Gradually: Add the eggs to the butter and sugar mixture, three at a time. Mix thoroughly after each addition until just combined. Adding eggs gradually helps them emulsify properly into the batter, preventing curdling and ensuring a smooth, well-blended mixture.
- Add Sour Cream and Vanilla: Gently mix in the sour cream and vanilla extract until they are just incorporated. Be careful not to overmix at this stage. The sour cream is your secret weapon for that incredibly moist texture!
- Alternate Dry and Wet Ingredients: Begin by adding half of the reserved dry ingredients to the wet mixture, beating on low speed until just combined. Next, pour in the whole milk and beat on low speed until it’s fully incorporated. Finally, add the remaining dry ingredients, mixing on low speed until the batter is smooth and no streaks of flour remain. Avoid overmixing, as this can lead to a tough cake.
- Prepare Your Bundt Pan Meticulously: This step is critical for easy cake release. Liberally grease a 9-inch Bundt pan (confirming your pan size is important for baking times) with softened butter. Ensure you get into all the intricate nooks and crannies of the pan with a pastry brush or your fingers. Once the pan is thoroughly coated with butter, add a few tablespoons of all-purpose flour. Hold the pan over a sink and rotate it, gently tapping the sides as you go, to evenly distribute the flour, ensuring the entire interior surface is covered with a thin, even layer. Turn the pan upside down over the sink or trash can to tap out any excess flour. This creates a perfect non-stick surface.
- Add Batter and Bake: Carefully transfer the prepared cake batter into your meticulously prepped Bundt pan. Bake for 50-55 minutes, or until the cake begins to brown lightly on top, appears set, and a wooden skewer or toothpick inserted into the center comes out clean. If you notice the cake browning too quickly during the last 15 minutes of baking, loosely tent it with aluminum foil to prevent over-browning.
- Cool the Cake Properly: Once baked, remove the Bundt cake from the oven and allow it to cool in its pan (do not invert it yet) on a wire cooling rack for precisely 15 minutes. This crucial resting period allows the cake to firm up slightly, making it easier to release. After 15 minutes, carefully invert the pan over a piece of parchment paper or a serving plate, gently tapping the bottom of the pan to help release the cake. Allow the cake to cool completely to room temperature before applying any glaze. The instructions for both vanilla and chocolate glaze are provided in detail below and in the recipe card.
Crafting the Perfect Vanilla Glaze
- Combine and Whisk: Begin by sifting the powdered sugar. This step is essential for achieving a truly silky-smooth glaze, free from any lumps. In a bowl, add 3 tablespoons of milk or heavy cream and the vanilla extract to the sifted sugar. Whisk thoroughly until well combined and smooth.
- Adjust Consistency: If your glaze appears too thick, add another tablespoon of milk or heavy cream, one at a time, until you reach your desired drizzling consistency. If it’s too thin, gradually whisk in a bit more powdered sugar. Taste and adjust the sweetness and vanilla, then whisk in the pinch of salt to balance the flavors.
- Glaze and Set: Drizzle the prepared vanilla glaze generously over your completely cooled Bundt cake, allowing it to artfully cascade down the sides. Let the glaze set at room temperature for 30-60 minutes before slicing and serving to ensure it’s firm and beautiful.
Creating a Decadent Chocolate Glaze
- Prepare Chocolate: Place your semi-sweet chocolate chips into a medium, heat-proof bowl.
- Heat Cream: In a small saucepan, gently heat the heavy cream over low heat, stirring occasionally, just until it reaches a gentle boil. Remove immediately from heat.
- Pour Over Chocolate: Pour the hot heavy cream directly over the chocolate chips in the bowl. Allow the mixture to stand undisturbed for 1-2 minutes; this allows the heat from the cream to melt the chocolate.
- Mix and Add Corn Syrup: Using a spatula, stir the chocolate and cream mixture gently from the center outwards until it becomes completely smooth and glossy. Stir in the corn syrup, which adds a beautiful sheen and helps prevent the glaze from crystallizing.
- Cool and Drizzle: Allow the chocolate glaze to cool to room temperature. This is important; if the glaze is too warm, it will simply run off the cake. Once cooled, drizzle it generously over your fully cooled Bundt cake. Let the glaze set for 30-60 minutes before slicing and serving for the best presentation and texture.
Exciting Variations for Your Vanilla Bundt Cake Recipe
While this vanilla Bundt cake recipe is truly perfect as is, sometimes you might want to explore creative twists or accommodate dietary needs. Here are a few fantastic ideas to customize your cake:
- Sour Cream Substitutes: Sour cream is integral to this cake’s moist and rich texture. However, if you’re looking for an alternative, full-fat plain Greek yogurt can be a good substitute. It offers a similar tang and richness, though the texture might vary slightly. Ensure it’s plain and full-fat for the best results.
- Gluten-Free Vanilla Bundt Cake: Adapting this recipe for a gluten-free diet is straightforward! Simply swap out the all-purpose flour for a high-quality gluten-free all-purpose flour blend. I highly recommend King Arthur Gluten Free Measure for Measure Flour, as it is designed as a direct 1:1 substitute for regular flour, making the conversion incredibly easy without compromising on taste or texture.
- Citrus Zest Infusion: For a bright, refreshing twist, add the zest of one lemon or orange to your cake batter. The citrus notes pair beautifully with vanilla and the glazes.
- Nutty Crunch: Fold in ½ cup of finely chopped pecans or walnuts into the batter for an added layer of texture and a nutty flavor profile.
- Chocolate Chip Delight: For chocolate lovers, stir in ½ to 1 cup of mini chocolate chips into the batter before baking.
Pro Tips for Vanilla Bundt Cake Recipe Success
Achieving a consistently perfect Bundt cake involves a few key techniques. For the absolute best results, pay close attention to these invaluable tips:
- Gradual Ingredient Incorporation is Key: As detailed in step 6 of the instructions, it’s vital to add your dry and wet ingredients in stages. Begin with half of the dry ingredients, mix on low, then add the milk, mix again, and finally, incorporate the remaining dry ingredients. This method helps to prevent the formation of gluten, ensuring a wonderfully tender cake, and significantly reduces the chance of pesky lumps in your batter, leading to a smoother, more uniform texture.
- Master the Bundt Pan Preparation: The success of your Bundt cake hinges significantly on how you prepare your pan. Follow the meticulous greasing and flouring method outlined in step 7 above to the letter. A properly prepped pan is your insurance against sticking, guaranteeing a clean and effortless release of your beautiful cake without any damage or breakage. Don’t rush this step!
- Allow for Complete Cooling Before Glazing: Patience is a virtue, especially when it comes to glazing your Bundt cake. If you apply the glaze while the cake is still warm, it will simply melt and run right off, creating a messy puddle rather than an elegant drizzle. Allowing the cake to cool completely to room temperature ensures that the glaze adheres beautifully and sets up properly, providing that perfect finishing touch.
- Use Room Temperature Ingredients: Ensure your butter, eggs, milk, and sour cream are all at room temperature. This allows them to emulsify more effectively, creating a smoother, more cohesive batter that bakes evenly and results in a lighter, fluffier cake.
- Do Not Overmix: After adding the flour, mix the batter only until the ingredients are just combined. Overmixing develops gluten, which can lead to a dense, tough cake. A few small lumps are perfectly fine.
How to Properly Grease a Bundt Pan for Perfect Release
The secret to effortlessly releasing your Bundt cake without a hitch lies in thorough pan preparation. The best method involves a combination of generous greasing and a light dusting of flour. Start by liberally greasing your 9-inch Bundt pan with softened unsalted butter. Use a pastry brush or your fingertips to ensure every single crevice, nook, and cranny is thoroughly coated with butter. This is especially important for intricate Bundt pan designs. Once the entire interior surface of the pan is evenly coated with butter, add a few tablespoons of all-purpose flour. Hold the pan over your sink and rotate it, gently tapping the sides as you go. This motion helps to evenly distribute the flour, creating a thin, consistent layer that covers the entire buttered surface. Finally, turn the pan upside down over the sink or a trash can and tap out any excess flour. This meticulous preparation creates a perfectly non-stick surface, ensuring your cake will slide out beautifully every time.
Foolproof Method to Get Your Cake Out of a Bundt Pan
If you’ve followed the pan greasing instructions carefully, getting your Bundt cake out should be a breeze! First and foremost, resist the urge to immediately invert the hot cake. Allow the baked Bundt cake to cool in its pan, right-side up, on a wire cooling rack for a crucial 15 minutes. This cooling period allows the cake structure to set and firm up, making it less fragile. After 15 minutes, place a piece of parchment paper or a flat serving plate over the top of the Bundt pan. With confidence, invert the pan onto the paper or plate. You may need to give the bottom of the pan a few gentle taps to encourage the cake to release. If you encounter any stubborn spots where the cake seems slightly stuck, you can very carefully run a thin, flexible butter knife or offset spatula along the edges where the cake meets the pan, gently loosening it. With proper greasing and cooling, your beautiful Bundt cake should slide out perfectly every time.
Mastering How to Glaze a Bundt Cake
One of the most appealing characteristics of Bundt cakes is their effortlessly elegant glaze, which gracefully cascades down their fluted sides. Glazing a Bundt cake is wonderfully simple. Once your cake has cooled completely to room temperature (this step is non-negotiable for a perfect glaze!), all you need to do is generously drizzle your prepared vanilla or chocolate glaze over the top center of the cake. Allow gravity to do its work as the glaze flows beautifully down the cake’s intricate grooves, creating an artful finish. For the best results and a firm, non-sticky coating, let the glaze set at room temperature for approximately 30-60 minutes before you proceed to slice and serve your stunning creation. This resting time ensures the glaze adheres properly and looks its absolute best.
Storing Your Delicious Vanilla Bundt Cake
Proper storage ensures your vanilla Bundt cake stays fresh and moist, allowing you to enjoy its delightful flavor for days. Here’s how to best store any leftover cake:
Storing at Room Temperature
To preserve its optimal taste and texture, store your cooled vanilla Bundt cake at room temperature. It will remain fresh and delicious for up to 3-4 days. For proper storage, wrap the cooled cake tightly in aluminum foil or plastic wrap. Alternatively, you can place it inside an airtight container. This prevents the cake from drying out and keeps it soft and flavorful.
Can You Freeze Bundt Cake? Absolutely!
Yes, Bundt cakes freeze wonderfully, making them perfect for meal prepping desserts or saving for a future treat. If you plan to freeze your cake, it’s crucial to do so *before* glazing it. Allow the cake to cool completely after baking. Once cooled, wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil. For extra protection, place the securely wrapped cake in an airtight freezer-safe container or a large freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to serve, simply thaw the cake on your kitchen counter at room temperature. Once fully thawed, you can proceed with preparing and applying your chosen glaze as per the instructions.
Moist Bundt Cake Recipe Frequently Asked Questions (FAQs)
The primary distinction lies in the pan used. A Bundt cake is baked in a specialized Bundt pan, which gives it its signature decorative, fluted, and often circular shape with a characteristic hole in the middle, resembling a large donut. Beyond the shape, Bundt cakes are typically known for being denser, richer, and inherently more moist than many standard layer cakes due to their unique baking dynamics.
Bundt pans offer a significant advantage in baking deeper cakes more evenly. The central tube of the Bundt pan allows heat to penetrate the cake from both the outer edges and the center simultaneously. This ensures that the cake bakes more uniformly, reducing the risk of uncooked centers while preventing the edges from over-baking and drying out, a common challenge with deep traditional cake pans.
While the recipe is perfected for optimal results, some substitutions can be made. For instance, full-fat plain Greek yogurt can replace sour cream for a similar tang and moisture. For gluten-free options, a reliable 1:1 gluten-free flour blend is recommended. However, for best results, stick to the recipe as closely as possible, especially for beginners.
The best way to tell if your Bundt cake is done is by its appearance and a simple test. The cake should be golden brown on top and feel firm to the touch. Insert a long wooden skewer or toothpick into the thickest part of the cake. If it comes out clean with no wet batter or moist crumbs attached, your cake is ready. If it’s not clean, bake for a few more minutes and retest.
Explore More Delicious Bundt Cake Recipes
If you’ve fallen in love with the ease and elegance of Bundt cakes, you’re in for a treat! Here are a few more fantastic Bundt cake recipes to expand your baking repertoire:
- Best Chocolate Bundt Cake Recipe
- Banana Nut Bundt Cake
- German Chocolate Bundt Cake
- Chocolate Peppermint Bundt Cake
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The Best Vanilla Bundt Cake Recipe
Equipment
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9 Inch Bundt Pan
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KitchenAid 9-Speed Mixer
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Glass Mixing Bowl
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My favorite spatula!
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Kitchen Scale
Ingredients
Bundt Cake
- 3 cups (360g) all-purpose flour
- 2 ¼ tsp baking powder
- 1 ½ tsp salt
- 1 cup (226g) unsalted butter, room temperature
- 1 ½ cups (298g) granulated sugar
- 6 large eggs, room temperature
- ½ cup (113g) sour cream
- 1 Tbsp vanilla extract
- ¾ cup (177ml) whole milk, room temperature
Vanilla Glaze
- 2 cups (227g) powdered sugar, sift after measuring, 227 grams before sifting
- 4-8 Tbsp (59-118ml) milk or heavy whipping cream
- 2 tsp vanilla extract
- ⅛ tsp salt
Chocolate Glaze
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (118ml) heavy whipping cream
- 1 Tbsp corn syrup
Instructions
Bundt Cake
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Preheat the oven to 350°F.
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In a mixing bowl, combine the flour, baking powder and salt. Set aside.3 cups (360g) all-purpose flour, 2 ¼ tsp baking powder, 1 ½ tsp salt
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In a large mixing bowl, combine the butter and sugar on medium speed with an electric mixer. Beat until light in color and fluffy, 1-2 minutes.1 cup (226g) unsalted butter, 1 ½ cups (298g) granulated sugar
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Add in the eggs, 3 at a time, mixing until combined.6 large eggs
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Mix in the sour cream and vanilla extract.½ cup (113g) sour cream, 1 Tbsp vanilla extract
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Add half of the dry ingredients, beating on low. Next add the milk, beat again on low. Then add the remaining dry ingredients, mixing on low until fully combined.¾ cup (177ml) whole milk
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Liberally grease a 9-inch bundt pan with butter. Get the butter in all the nooks. Once the pan is evenly coated with butter, add a few tablespoons of all-purpose flour to the pan. Hold the pan over the sink and rotate it, tapping the sides as you go, to evenly distribute the flour. Ensure the entire interior is covered with a thin layer of flour. Turn the pan upside down over the sink or trash can to remove any excess flour.
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Transfer the batter to the pan and bake for 50-55 minutes or until it’s starting to brown, appears set on top, and a toothpick inserted in the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
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Remove the bundt cake from the oven and allow it to cool (not inverted) for 15 minutes on a cooling rack. Then invert the pan over a piece of parchment paper or a plate, tapping on the bottom of the pan to release the cake. Allow the cake to cool completely before adding the glaze. I’ve provided a vanilla glaze and chocolate glaze.
Vanilla Glaze
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Sift the powdered sugar, this helps to create a silky, smooth glaze. Add in 3 tbsp of milk or heavy cream and vanilla extract, whisk to combine. Add another tbsp of milk or heavy cream to thin out the glaze or more powdered sugar to thicken the glaze. Taste and adjust, whisk in the salt.2 cups (227g) powdered sugar, 4-8 Tbsp (59-118ml) milk or heavy whipping cream, 2 tsp vanilla extract, ⅛ tsp salt
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Drizzle generously over the cake. Allow the glaze to set for 30-60 minutes before slicing and serving.
Chocolate Glaze
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Place chocolate chips in a medium heat-proof bowl.1 cup (170g) semi-sweet chocolate chips
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In a small pot over low heat, heat the heavy cream just until boiling.½ cup (118ml) heavy whipping cream
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Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
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Use a spatula to stir the mixture until smooth. Stir in the corn syrup.1 Tbsp corn syrup
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Allow the glaze to come to room temperature before adding it to the cake. Then drizzle generously over the cake. Allow the glaze to set for 30-60 minutes before slicing and serving.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.