The “Classic Golden Bundt Cake” is a timeless dessert celebrated for its elegantly fluted shape and delightfully moist, tender crumb. Unlike layered cakes, the bundt cake’s beauty lies in its simplicity and the intricate design imparted by the bundt pan itself, often requiring little more than a dusting of powdered sugar or a simple glaze to finish. This particular recipe focuses on creating a rich, buttery cake with a golden hue, achieving a perfectly balanced flavor that is comforting and universally appealing. The batter, as seen being poured into the pan, is smooth and well-aerated, indicative of a cake that will bake up light yet substantial. Once baked, the cake emerges with a beautiful golden-brown crust, slightly caramelized on the edges, while the interior remains soft and flavorful. It’s a versatile cake that can be enjoyed plain with coffee, served with fresh berries and whipped cream, or dressed up with a variety of glazes and toppings. Its robust structure also makes it an excellent choice for transporting to gatherings or preparing in advance.
Ingredients:
For the Classic Golden Bundt Cake:
- 3 cups (360g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened at room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (optional, for added depth of flavor)
- Zest of 1 large lemon or orange (optional, for brightness)
For the Simple Vanilla Glaze (Optional):
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar), sifted
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon pure vanilla extract
Equipment:
- 10-12 cup bundt pan
- Large mixing bowl
- Electric mixer (stand mixer or hand mixer)
- Medium bowl
- Rubber spatula
- Wire cooling rack
- Pastry brush (for greasing the pan)
Instructions:
Part 1: Prepare the Bundt Cake Batter
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). This lower temperature helps ensure the cake bakes evenly and prevents over-browning. Generously grease and flour your 10-12 cup bundt pan. Be meticulous in coating all the crevices, as this is crucial for easy release and preserving the cake’s decorative shape. You can use a pastry brush to ensure even coverage, and for extra security, some bakers like to dust the greased pan with cocoa powder for chocolate cakes or fine semolina for lighter cakes, instead of flour.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Sifting the flour helps aerate it and prevents lumps, contributing to a tender cake crumb. Set this dry mixture aside.
- Cream Butter and Sugar: In a large mixing bowl with an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until the mixture is very light, pale, and fluffy. This process incorporates air into the batter, which is essential for a light texture. Continue beating for about 5-7 minutes, scraping down the sides of the bowl frequently to ensure everything is evenly mixed.
- Add Eggs: Add the large eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This prevents the mixture from curdling.
- Incorporate Extracts and Zest: Beat in the pure vanilla extract, optional almond extract, and lemon or orange zest (if using).
- Alternate Wet and Dry Ingredients: With the mixer on low speed, begin adding the dry ingredients mixture alternately with the buttermilk to the wet ingredients. Start by adding about one-third of the dry ingredients, mix just until combined, then add half of the buttermilk, mix, then another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Mix just until combined after each addition. Be very careful not to overmix the batter once the flour is added, as this can develop the gluten too much, resulting in a tough or dry cake. Use a rubber spatula to give the batter a final gentle fold by hand to ensure no pockets of unmixed ingredients remain at the bottom of the bowl. The batter should be smooth and pourable, as seen in the image.
- Fill Pan: Pour the cake batter evenly into the prepared bundt pan. Gently tap the pan on the counter a few times to release any trapped air bubbles and help the batter settle evenly in the pan’s crevices.
- Bake: Place the bundt pan in the preheated oven. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake (away from the center tube) comes out clean or with only a few moist crumbs attached. The top of the cake should be a beautiful golden brown.
- Cool: Allow the cake to cool in the bundt pan on a wire rack for 15-20 minutes. This cooling period in the pan is crucial as it allows the cake to firm up slightly, making it less likely to break when inverted.
- Invert and Cool Completely: After 15-20 minutes, carefully invert the bundt cake onto a wire cooling rack to cool completely. If the cake sticks, gently tap the bottom of the pan. If it still resists, you can try placing a warm, damp cloth over the bottom of the pan for a few minutes. Ensure the cake is entirely cool before adding any glaze or serving, to prevent the glaze from melting or the cake from crumbling.
Part 2: Prepare the Simple Vanilla Glaze (Optional)
- Combine Ingredients: In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk or cream, and vanilla extract until smooth.
- Adjust Consistency: If the glaze is too thick, add more milk/cream, ½ teaspoon at a time, until you reach your desired drizzling consistency. If it’s too thin, add a bit more sifted powdered sugar.
- Drizzle Over Cake: Once the cake is completely cool, drizzle the vanilla glaze generously over the top of the bundt cake, allowing it to naturally drip down the sides.
Part 3: Serve and Store
- Serve: Slice the Classic Golden Bundt Cake and serve at room temperature. It’s delicious on its own, or you can serve it with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream.
- Storage: Store leftover bundt cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, it can be frozen (unglazed) for up to 2-3 months. Thaw at room temperature before serving.
Tips for Success:
- Proper Pan Preparation: A well-greased and floured bundt pan is the most critical step for easy release and a beautiful cake. Don’t rush this!
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature. This helps them emulsify properly, creating a smooth, cohesive batter and a tender crumb.
- Don’t Overmix: Overmixing the batter after adding flour can lead to a tough cake. Mix only until ingredients are just combined.
- Accurate Measuring: Baking is a science! Use proper measuring techniques (e.g., spooning flour into a measuring cup and leveling it off, rather than scooping directly from the bag) for best results.
- Patience with Cooling: Resist the urge to remove the cake from the pan too early. Cooling in the pan for the recommended time allows the cake to firm up, preventing breakage.
- Sweet Treat: This Classic Golden Bundt Cake is a sweet dessert. It belongs to a category of sweet dishes also including Lemon Layer Cake, Classic German Chocolate Cake, Ultimate Triple Chocolate Decadence Cake, Classic Vanilla Soufflé, No-Bake Cherry Cheesecake Lasagna, Strawberry Crunch Cookies, Blender Sponge Cake, other chocolate truffle cakes, Yogurt Cake, Caramel Cream Cheese Pound Cake, Southern-Style Peach Cobbler, Fresh Strawberry Pie, Cinnamon Swirl Apple Loaf Cake, No-Bake Chocolate Eclair Cake, Pineapple Upside Down Loaf Cake, Elvis Presley Cake, Chocolate Covered Peanut Clusters, Toffee Candy Bar Dessert, and Chocolate Trifle. This contrasts with savory dishes such as Savory Meatloaf with Caramelized Onion Gravy, Creamy Cheesy Baked Chicken Casserole, Crispy Pepperoni French Bread Pizzas, Simple Mediterranean Cucumber & Tomato Salad, Classic Homestyle Chicken Pot Pie, Braised Oxtail, Fresh Napa Cabbage Salad, Savory Sheet Pan Egg Muffins, Irresistible Marinated Feta Cheese, Cheesy Biscuit Bake with Pepper Topping, Sticky Honey Garlic BBQ Ribs, Savory Sausage and Cheese Breakfast Casserole, Crispy Fried Cauliflower, and Southern-Style Popcorn Chicken Tenders.
- Other Non-Food Related Images: The context also contains images related to computer history, ginger root and skin health, dead mice and cockroaches around rice, and a Clove-Studded Orange Pomander Ball, which are not directly relevant to the cake recipe.
- Parsley Tea: There’s also an image of Parsley Diuretic Tea.