Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup buttermilk, room temperature
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together on medium-high speed until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, alternately add the flour mixture and the buttermilk, beginning and ending with the flour. Mix just until combined—do not overmix.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a simple vanilla glaze if desired. Slice and enjoy!
Would you like a simple glaze recipe or serving suggestions?