Ingredients
For the Cake:
- 1 tablespoon melted butter (for greasing pan)
- 1 tablespoon unbleached all-purpose flour (for dusting pan)
- 3 cups unbleached all-purpose flour
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter (softened)
- 2 cups white sugar
- 4 large eggs (at room temperature)
- 1 cup buttermilk (at room temperature)
- 2 teaspoons vanilla extract
For the Glaze:
- 3/4 cup white sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
For Serving (Optional):
- Homemade whipped cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325℉ (160℃). Brush an even layer of melted butter on the inside of a 12-cup bundt pan, making sure to avoid pooling. Then add 1 tablespoon of flour and turn the pan to coat it evenly; tap out any excess flour. This step ensures the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream 1 cup softened unsalted butter with 2 cups white sugar until light and fluffy, about 3 minutes. This step creates the base texture for the cake.
- Add Wet Ingredients: Beat in 4 large eggs one at a time, then add 1 cup buttermilk and 2 teaspoons vanilla extract. Mix until combined, scraping the bowl with a rubber spatula as needed. The batter may appear lumpy or curdled — this is normal.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until combined, scraping the sides and bottom of the bowl between additions to ensure even mixing without overmixing.
- Transfer Batter and Bake: Spoon the batter into the prepared bundt pan, tapping it gently on the counter to remove air bubbles and settle the batter. Place it on the middle rack of the oven and bake for 50-60 minutes, or until a cake tester inserted into the center comes out clean.
- Prepare the Glaze: When there are about 5 minutes left on the timer, combine 3/4 cup white sugar, 1/3 cup unsalted butter, 3 tablespoons water, and 2 teaspoons vanilla extract in a small saucepan. Heat over low heat, stirring occasionally until the sugar dissolves and the butter melts. Do not boil the glaze.
- Pierce Cake and Apply Glaze: Remove the cake from the oven and while still hot, poke holes all over the cake using a skewer or toothpick. Spoon about one-third of the warm glaze evenly across the top, allowing it to seep into the holes deeply for maximum moisture and flavor.
- Cool and Remove Cake: Let the cake cool in the pan for 15 to 20 minutes. Then invert it onto a serving plate or cake stand and carefully remove the bundt pan.
- Brush Cake with Glaze Coats: Reheat the remaining glaze over low heat if necessary. Using a pastry brush, apply two coats of glaze over the entire surface of the cake for a shiny, buttery finish. Reserve any leftover glaze for serving.
- Serve: Slice the cake and serve warm or at room temperature. Add a dollop of homemade whipped cream and drizzle with reserved glaze for a decadent presentation.
Notes
- Be sure all refrigerated ingredients like eggs and buttermilk are at room temperature to ensure smooth batter mixing.
- Use a 12-cup bundt pan for even baking and best results.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- The glaze should not be boiled to prevent separation; just melt until sugar dissolves.
- The cake is best enjoyed on the day it is made but can be stored covered at room temperature for up to 2 days.
- Whipped cream adds a light, creamy contrast to the rich buttery cake and glaze.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
