Bust Your Buttons Butter Bundt Cake
Indulge in the ultimate sweet treat with this Bust Your Buttons Butter Bundt Cake, a rich and velvety dessert that's as irresistible as it sounds. This classic bundt cake recipe combines the creamy goodness of softened butter with the sweetness of granulated sugar, creating a fluffy, moist crumb that's beautifully enhanced by a splash of pure vanilla extract. With its perfectly golden exterior and tender interior, this cake is baked to perfection in just over an hour. Ideal for special occasions or everyday indulgence, it's finished with a light dusting of powdered sugar for that extra touch of elegance. Whether you're hosting a gathering or simply savoring a slice with coffee, this butter bundt cake promises melt-in-your-mouth decadence in every bite.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 0.25 cup powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Generously grease and flour a bundt cake pan to ensure the cake releases easily after baking.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed, until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition to fully incorporate. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until evenly combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry mixture, mixing just until combined after each addition. Avoid overmixing to maintain a tender crumb.
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert the pan onto a wire rack to release the cake and allow it to cool completely.
Once the cake is cooled, optionally dust the top with powdered sugar for a decorative finish. Slice and serve!
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 37.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
