Ingredients
Units
Scale
CAKE:
- 1 cup butter, cubed at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
BUTTER GLAZE: (SEE NOTES)
- 1/3 cup butter
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
Instructions
CAKE:
- Preheat the oven to 325°.
- Grease a 10″ bundt pan with butter (or shortening works too) dust the pan with flour and set aside.
- Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for about 30-45 seconds and then increase the speed to medium and mix for 3 minutes.
- Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick entered into the center comes out clean.
GLAZE:
- After the cake is done, make the glaze ingredients by combining the sugar, butter, vanilla, and the water. Cook over medium heat, until fully melted and combined, BUT DO NOT BOIL!
- Poke holes all over the warm cake and pour the glaze slowly over the cake while still in the pan.
- Let the cake to cool completely in the pan and then run a butter knife around the inside edges of the cake before inverting it onto a serving plate.
Notes
- I’ve made this several times and the last time I made it I decided to 1 1/2 the butter sauce recipe (so I made a full recipe plus half the recipe). . . . best decision ever! It’s delicious made as the recipe is written, but just that little bit of extra sauce made it even all the more better.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Cakes & Cupcakes