My first homemade Butter Bundt Cake…
| Nutrition Facts | |
|---|---|
| Servings: 12 Servings | |
| Amount per serving | |
| Calories | 527 |
| % Daily Value* | |
| Total Fat 27g | 35% |
| Saturated Fat 15g | 73% |
| Cholesterol 126mg | 42% |
| Sodium 788mg | 34% |
| Total Carbohydrate 67g | 24% |
| Dietary Fiber 2g | 8% |
| Protein 6g | |
| Calcium 123mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This rich Kentucky butter cake is incredibly delicious. The butter soaks into the cake, forming an amazingly moist and buttery layer. It really doesn’t need icing, but I sifted some powdered sugar over the top after I unmolded it.
Another thing to love about this cake—the batter ingredients are poured into the mixing bowl and beat together all at once. No need to cream the butter and sugar, add the dry ingredients alternating with the milk, etc.. And the butter-sugar sauce is a snap to prepare. It just involves heating until the butter has melted.
Bake this cake for a special event or party, or take it along to a potluck dinner—everyone will thank you. Oh, and take a few copies of the recipe to share.
Ingredients
- For the Bundt Cake
- 3 cups (or 13 1/2 ounces) all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk (or sour milk)
- 1 cup butter (room temperature)
- 2 teaspoons vanilla
- 4 large eggs
- For the Sauce
- 3/4 cup sugar
- 1/3 cup butter
- 3 tablespoons water
- 2 teaspoons vanilla
Steps to Make It
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- Gather the ingredients.
- Preheat the oven to 325 F (165 C/Gas 3).
- Generously grease and flour a 12-cup Bundt pan or 10-inch tube pan. Make sure you get all the nooks and crannies of the Bundt cake pan.
- In a large bowl, combine the flour, 2 cups of sugar, salt, baking powder and soda, the buttermilk, 1 cup of butter, 2 teaspoons of vanilla, and the eggs; beat on low speed until moistened. Increase the mixer speed to medium and beat for about 3 minutes longer.
- Spoon the batter into the prepared cake pan and spread evenly.
- Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, in a small saucepan over low heat, combine the 3/4 cup of sugar, 1/3 cup of butter, 3 tablespoons of water, and 2 teaspoons of vanilla; cook, stirring, just until butter melts. Do not bring the mixture to a boil.
- Remove the cake to a rack and (while it is still in the pan) pierce it all over with a fork or skewer.
- Pour the hot butter sauce over the warm cake.
- Let the cake stand 5 to 10 minutes, or until sauce is absorbed.
- Then carefully turn it out onto a cake plate and sprinkle with some confectioners’ sugar, if you’d like.
- Serve and enjoy.
