Ingredients
For the Cake:
- 3 cups (375g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (240ml) buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Glaze:
- 1/3 cup (75g) granulated sugar
- 1/4 cup (57g) unsalted butter
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
Prepare the Cake:
- Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan, ensuring all crevices are well-coated.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and well combined.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Make the Butter Glaze:
- In a small saucepan, combine sugar, butter, and water over medium heat. Stir until the butter is melted and the sugar is dissolved. Do not boil.
- Remove the glaze from heat and stir in the vanilla extract.
Glaze the Cake:
- Allow the cake to cool in the pan for 10 minutes. Use a skewer or toothpick to poke holes all over the cake.
- Pour the warm butter glaze slowly over the cake, letting it seep into the holes.
- Let the cake cool completely in the pan, allowing the glaze to soak in.
Serve:
- Invert the cooled cake onto a serving plate. Slice and enjoy the rich, buttery goodness!
This cake stores beautifully and tastes even better the next day as the flavors meld. Enjoy! 🥮