Ready to bake a cake that’s as fun to make as it is to eat? This Butter Bundt Cake is your ticket to dessert heaven. Rich, buttery, and perfectly moist, it’s a crowd-pleaser that never goes out of style.
Why This Recipe Works
- The combination of butter and buttermilk ensures a moist, tender crumb that’s hard to resist.
- Baking in a Bundt pan not only makes for a stunning presentation but also allows for even baking and a delightful texture.
- A simple glaze adds the perfect amount of sweetness without overpowering the buttery flavor of the cake.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Equipment Needed
- 10-inch Bundt pan
- Electric mixer
- Mixing bowls
- Whisk
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease your Bundt pan thoroughly with butter or non-stick spray, ensuring every nook and cranny is covered to prevent sticking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your cake has a uniform texture and rises evenly.
Cream Butter and Sugar
Using an electric mixer, cream the softened butter and sugar together until light and fluffy. This step is crucial for incorporating air into the batter, making your cake light and airy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Adding eggs gradually ensures they’re fully incorporated, contributing to the cake’s structure.
Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. This method prevents the batter from becoming too thick or too thin.
Bake to Perfection
Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a cooling rack.
Tips and Tricks
For an extra moist cake, substitute half of the buttermilk with sour cream. Always ensure your ingredients are at room temperature to achieve a smooth, homogenous batter. To prevent the cake from sticking, consider using a baking spray with flour. For a decorative touch, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
Recipe Variations
- Chocolate Chip Bundt Cake: Fold in 1 cup of chocolate chips into the batter before baking.
- Lemon Bundt Cake: Add the zest of two lemons to the batter and substitute the vanilla extract with lemon extract.
- Spiced Bundt Cake: Mix in 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves for a warm, spiced flavor.
Frequently Asked Questions
Can I use a different type of pan?
Yes, but baking times may vary. A Bundt pan is recommended for its design, which promotes even baking and a beautiful presentation.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free as well.
Summary
This Butter Bundt Cake is a timeless classic that’s perfect for any occasion. With its rich flavor, moist texture, and stunning appearance, it’s sure to impress. Follow the tips and variations to make it your own.