Butter Bundt Cake
Rich, moist, and irresistibly buttery, this Classic Butter Bundt Cake is the ultimate crowd-pleaser for any occasion. Made with wholesome ingredients like unsalted butter, pure vanilla extract, and a hint of salt to enhance its flavor, this cake bakes to golden perfection in just one hour. The tender crumb is achieved through a careful blend of wet and dry ingredients, added alternately for a perfectly balanced texture. Whether dusted with powdered sugar, drizzled with a sweet glaze, or served plain, this elegant Bundt cake shines as the centerpiece of dessert tables. With its straightforward preparation and timeless charm, it’s ideal for everything from family gatherings to celebratory events. Add this buttery masterpiece to your recipe collection for a reliable, delicious treat every time!
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 400 grams granulated sugar
- 5 large eggs
- 2 teaspoons pure vanilla extract
- 360 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 240 milliliters whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, ensuring all crevices are coated to prevent sticking.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter mixture, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until evenly distributed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine.
With the mixer on low speed, alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. (Add the dry ingredients in three parts and the milk in two parts.) Mix just until combined—do not overmix.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the Bundt pan from the oven and let the cake cool in the pan for 15-20 minutes. Then, carefully invert the pan onto a wire rack to release the cake and allow it to cool completely.
Once fully cooled, dust the cake with powdered sugar, drizzle with a glaze, or serve plain. Slice and enjoy!
Nutrition Facts
Calories |
3360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 692.3 g | 252% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 412.8 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 493 mg | 38% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1106 mg | 24% | |
*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.
