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Ingredients
Cake
- 3 cups All-purpose flour, 360 g
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Fine salt
- 1 cup Unsalted butter, 227 g, softened
- 2 cups Granulated sugar, 400 g
- 4 Large eggs, room temperature
- 2 tsp Pure vanilla extract
- 1 cup Cultured buttermilk, room temperature
Butter Glaze
- 5 tbsp Unsalted butter, 71 g
- 3/4 cup Granulated sugar, 150 g
- 1/4 cup Water
- 2 tsp Pure vanilla extract
Instructions
Heat oven to 325°F. Thoroughly grease and flour a 10- to 12-cup Bundt pan, reaching every ridge.
Whisk flour, baking powder, baking soda, and salt.
Beat butter and sugar until very light and fluffy, about 4 minutes.
4 minBeat in eggs one at a time, then vanilla.
Add dry ingredients in three additions, alternating with buttermilk in two additions. Mix only until combined.
Spoon batter into the prepared pan and smooth the top. Bake 60–70 minutes, until a long tester comes out clean.
65 minWhile the cake finishes baking, combine butter, sugar, and water for the glaze in a small saucepan. Heat over medium-low until butter melts and sugar mostly dissolves, about 2–3 minutes; do not boil hard.
2 minRemove glaze from heat and stir in vanilla.
With the cake still in its pan, poke holes all over the exposed surface with a skewer. Slowly spoon about two-thirds of the warm glaze over the cake.
Let cake stand in pan 15 minutes, then invert onto a rack or serving plate.
15 minBrush or spoon the remaining glaze over the warm exterior. Cool before slicing.
Nutrition per serving
500
Calories
6g
Protein
66g
Carbs
24g
Fat
Chef's Notes & Storage
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