Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter (softened)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 4 large eggs
For the Butter Sauce:
- ¾ cup sugar
- ⅓ cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
- Add wet ingredients: Add butter, buttermilk, vanilla, and eggs. Beat with a mixer on low for 30 seconds, then on medium for 3 minutes until the batter is smooth.
- Pour batter into pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Make the butter sauce: While the cake is baking, combine sugar, butter, and water in a small saucepan. Cook over medium heat until butter is melted and sugar is dissolved. Remove from heat and stir in vanilla.
- Poke holes in warm cake: Once the cake is out of the oven, leave it in the pan. Poke holes all over using a skewer or fork.
- Pour the butter sauce slowly over the cake, letting it soak in. Let the cake cool in the pan for at least 1 hour to absorb the sauce.
- Invert the cake onto a serving plate once completely cooled. Optional: dust with powdered sugar or serve with whipped cream.
Let me know if you’d like a glazed version or to add bourbon for a boozy twist!