A timeless, moist 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:
- 121 cups powdered sugar
- 3−4 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.
- Let the cake cool in the pan for 10 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 and desired consistency is achieved. Add more milk to thin, or more powdered sugar to thicken.
- Glaze the Cake:
- Once the cake is completely cooled, pour the glaze over the top, allowing it to drip down the sides.
- Serve and Enjoy:
- Let the glaze set for a few minutes before slicing and serving.