A rich, dense, and incredibly moist cake with a buttery, sweet glaze that soaks into every crumb. It’s a Southern favorite known for its intense buttery flavor and tender texture.
Ingredients:
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Butter Glaze:
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract.
Instructions:
- Prepare the Cake Batter:
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Butter Glaze:
- While the cake is baking, prepare the glaze. In a medium saucepan, melt the butter over medium heat.
- Add the sugar and water, and bring to a boil, stirring constantly.
- Reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar is completely dissolved.
- Remove from heat, and stir in the vanilla extract.
- Glaze the Cake:
- As soon as the cake comes out of the oven, slowly pour the hot glaze over the entire cake. The hot cake will absorb the glaze.
- Allow the cake to cool completely in the pan before slicing and serving.
Tips for Success:
- Ensure all ingredients are at room temperature for better mixing.
- Don’t overmix the batter, as this can result in a tough cake.
- Pour the glaze over the cake while it’s still hot so it can fully absorb.
- Allow the cake to fully cool before attempting to remove it from the pan.
- For a more intense buttery flavor, use high quality butter.
- For a golden brown top, ensure that your oven temperature is accurate.
- If using a tube pan, be sure that the center tube is also greased and floured.