This recipe yields a moist and tender classic bundt cake, perfect for any occasion. The simple glaze adds a touch of sweetness and elegance.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup milk (or heavy cream for a richer glaze)
- 1 teaspoon vanilla extract
Instructions:
Preparing the Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly. Alternatively, you can use a baking spray with flour included.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Start by adding about 1/3 of the dry mixture, then 1/2 of the buttermilk, another third of the dry, the other half of the buttermilk, and ending with the last third of the dry. Mix until just combined after each addition. Do not overmix.
- Bake: Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Preparing the Glaze:
- Combine Ingredients: In a medium bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth.
- Glaze the Cake: Once the cake is completely cooled, pour the glaze over the top, allowing it to drip down the sides.
- Set: Let the glaze set for a few minutes before slicing and serving.
Tips and Variations:
- For a lemon bundt cake, add 2 tablespoons of lemon zest to the batter and substitute lemon juice for some of the milk in the glaze.
- For a chocolate bundt cake, add 1/2 cup of cocoa powder to the dry ingredients.
- Make sure all your cold ingredients, such as eggs and buttermilk, are at room temperature. This helps them to incorporate better into the batter.
- For extra insurance that your cake will release from the bundt pan, after greasing and flouring, you can also dust the inside of the pan with powdered sugar.
Enjoy your delicious classic glazed bundt cake!