Description
A delicious buttermilk bundt cake topped with a warm butter glaze. Perfect for any occasion!
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
- ¾ cup granulated sugar (for glaze)
- ⅓ cup unsalted butter (for glaze)
- 3 tablespoons water (for glaze)
- 2 teaspoons vanilla extract (for glaze)
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan thoroughly, making sure to coat every crevice. For ease and reliability, use a baking spray that includes flour.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Add the softened butter, eggs, buttermilk, and vanilla extract to the bowl with the dry ingredients. Mix on low speed using an electric mixer until just combined, then increase to medium speed and beat for 3 minutes until the batter is smooth and fluffy.
- Pour the batter evenly into the prepared Bundt pan. Smooth the surface with a spatula and bake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the glaze. In a small saucepan over medium heat, combine the sugar, butter, and water. Stir continuously until the sugar is fully dissolved and the mixture reaches a gentle simmer. Remove from heat and stir in the vanilla extract. Do not let the glaze boil.
- When the cake is done, leave it in the pan and place it on a wire rack. While still warm, use a skewer or toothpick to poke holes all over the surface of the cake. Slowly pour the warm glaze over the cake, letting it soak into the holes. Allow the cake to cool completely in the pan, about 2 hours.
- Once fully cooled, carefully invert the cake onto a serving plate or cake stand. Slice and serve as desired. The flavor and texture improve after resting, so consider baking it a day in advance.
Notes
- This bundt cake can be made a day in advance for improved flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg