A moist and tender bundt cake with a simple, sweet glaze. Perfect for any occasion!
Ingredients:
- For the Cake:
- 221 cups all-purpose flour
- 121 cups granulated sugar
- 1 teaspoon baking powder
- 21 teaspoon baking soda
- 21 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Glaze:
- 2 cups powdered sugar
- 4−6 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract (optional)
Instructions:
- Prepare the Oven and Pan:
- Preheat oven to $350^\circ$F ($175^\circ$C).
- Grease and flour a 10-inch bundt pan. You can also use baking spray with flour.
- Combine Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate Dry and Wet Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Bake the Cake:
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze:
- In a medium bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract (if using) until smooth. Add more milk as needed to reach desired consistency.
- Glaze the Cake:
- Once the cake is completely cooled, pour or drizzle the glaze over the top.
- Let the glaze set before serving.
Enjoy your delicious classic glazed bundt cake!