Moist Buttermilk Vanilla Bundt Cake with Butter

Moist Buttermilk Vanilla Bundt Cake with Butter is a classic, rich dessert that stays soft for days thanks to buttermilk and butter. It has a tender crumb, deep vanilla flavor, and a beautifully golden crust from baking in a Bundt pan. This recipe is straightforward and reliable, perfect for both beginners and experienced bakers.

Ingredients

For the cake:

• 2 ½ cups (315 g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226 g) unsalted butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (240 ml) buttermilk, room temperature

Optional butter glaze:

• ¼ cup (56 g) unsalted butter
• ⅓ cup (65 g) sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 175°C (350°F). Grease and flour a 10-cup Bundt pan thoroughly, making sure all crevices are coated to prevent sticking.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This usually takes 3 to 5 minutes using an electric mixer on medium speed.
4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Mix in the vanilla extract until fully combined.
6. Add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed just until combined. Do not overmix, as this can make the cake dense.
7. Pour the batter evenly into the prepared Bundt pan. Tap the pan lightly on the counter to release any air bubbles.
8. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Allow the cake to cool in the pan for 10 to 15 minutes, then carefully invert onto a wire rack to cool completely.

Optional butter glaze

1. In a small saucepan, melt the butter over medium heat.
2. Stir in sugar and milk, bringing the mixture to a gentle simmer for 1 to 2 minutes until slightly thickened.
3. Remove from heat and stir in vanilla extract.
4. Brush or drizzle the warm glaze over the cooled cake for extra moisture and flavor.

Serving suggestions

This Bundt cake is excellent on its own, but it also pairs well with fresh berries, whipped cream, or a light dusting of powdered sugar. It keeps well at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days.