Description
A rich, moist butter cake with tender layers and a glossy vanilla glaze, ready in under an hour. Perfect for weeknight desserts with customizable options and no dietary compromises.
Ingredients
3 cups all-purpose flour
1 tsp salt
¾ tsp baking powder
½ tsp baking soda
1 cup (227g) unsalted butter, softened, plus 5 tbsp
2¾ cups granulated sugar
4 large eggs, room temperature
1 cup (240ml) whole milk
3 tbsp unsalted butter (or dairy-free alternative) for glaze
½ cup granulated sugar for glaze
2 tbsp water for glaze
Instructions
Preheat oven to 325°F (163°C). Butter and flour a Bundt pan.
Whisk flour, salt, baking powder, and baking soda in a bowl.
Beat softened butter and sugar until fluffy (3-4 minutes).
Add eggs one at a time, scraping bowl after each addition.
Alternate adding flour mixture and milk into batter, beginning and ending with flour.
Spoon batter into prepared pan and smooth the surface.
Bake 1 hour or until a toothpick inserted in the center comes out clean.
For the glaze, heat 3 tbsp butter, ½ cup sugar, and 2 tbsp water in a saucepan until opaque (2 minutes). Remove from heat, add 1 tsp vanilla extract.
Pour glaze over the hot cake immediately. Cool 15 minutes, then invert onto a rack and cool completely before serving.
Notes
Use cake flour for extra tenderness.
Replace baking soda with cream of tartar if sodium-free is needed.
Substitute dairy-free butter or plant-based milk for dietary restrictions.
Dissolve baking soda in warm water before adding to prevent clumping.
Ensure butter is softened but not melted (70°F for 30 minutes).
Do not overfill the pan to prevent overflow.
Allow cake to cool fully before inverting to avoid breaking.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1 serving of 12)
- Calories: 500
- Sugar: 54g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 18g
- Carbohydrates: 80g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 75mg