Get ready to transform your kitchen into a bakery paradise with this mouthwatering Buttery Vanilla Bundt Cake that will make your taste buds dance and your guests beg for the recipe! Imagine cutting into a perfectly golden, incredibly moist cake with a delicate vanilla aroma that fills your entire home with warmth and comfort. This isn't just a cake - it's a culinary masterpiece that promises to become your new go-to dessert for every occasion, from casual family gatherings to elegant dinner parties.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Sift the dry ingredients to remove any lumps and ensure a smooth cake texture.
- In a large stand mixer or using an electric hand mixer, cream the softened unsalted butter and granulated sugar together. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Mix in the vanilla extract, blending thoroughly until completely combined.
- Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk. Begin and end with the flour mixture, mixing on low speed just until each addition is incorporated. Do not overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 50-55 minutes. Test for doneness by inserting a wooden skewer or toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire cooling rack and allow to cool completely.
- Once cooled, dust generously with powdered sugar using a fine-mesh sieve for an elegant finish.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for the smoothest, most well-incorporated batter.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan, using a pastry brush to get into all those intricate crevices. This prevents sticking and ensures a beautiful cake release.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Check for Doneness Carefully: Use the toothpick test, but remember that a few moist crumbs are okay - they ensure a wonderfully moist cake.
- Cooling Technique: Allow the cake to cool in the pan for 15 minutes before inverting. This helps the cake settle and reduces the chance of breaking.
- Powdered Sugar Tip: Use a fine-mesh sieve for the most elegant and even dusting of powdered sugar.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 127mg
