Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup buttermilk (or milk with 1 tbsp vinegar or lemon juice)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Butter Sauce:
- ¾ cup granulated sugar
- ⅓ cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven:
Preheat your oven to 325°F (160°C). Grease and flour a Bundt pan very well. - Make the Cake Batter:
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract. - Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. - Combine Wet & Dry:
Add the dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix until just combined. - Bake:
Pour the batter evenly into the prepared Bundt pan.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. - Make the Butter Sauce:
While the cake is baking, combine sugar, butter, and water in a small saucepan over medium heat.
Stir until the butter melts and sugar dissolves. Do not boil.
Remove from heat and stir in vanilla. - Add the Sauce:
When the cake is done, remove it from the oven but keep it in the pan.
Use a skewer or toothpick to poke holes all over the cake. Slowly pour the warm butter sauce over the cake so it soaks in. - Cool & Serve:
Let the cake cool completely in the pan to soak up the sauce.
Once cool, invert onto a serving plate. Dust with powdered sugar if you like!
Tip: This cake gets even better the next day when the butter sauce has fully soaked in!
If you’d like, I can help you tweak it for salted caramel or other flavor twists — just ask!