Signing you in…

Southern Buttermilk Vanilla Bundt Cake

Southern Buttermilk Vanilla Bundt Cake

This tender southern-style buttermilk bundt cake has a rich vanilla crumb and a simple powdered sugar glaze. It is baked until deeply golden, cooled carefully, and finished with a glossy drizzle for a classic dessert fit for a family table.

Prep: 25 min · Cook: 55 min · Total: 80 min · Serves: 8

Ingredients

  • 1 cup unsalted butter (softened, plus more for greasing)
  • 4 each large eggs (room temperature)
  • 3 cups all-purpose flour (spooned and leveled, plus more for dusting)
  • 2 tsp baking powder
  • 1 cup powdered sugar (sifted)
  • 2 cups granulated sugar
  • 0.5 tsp baking soda
  • 1 tsp lemon juice (fresh)
  • 0.75 tsp fine salt
  • 2 tsp vanilla extract
  • 2 tbsp whole milk
  • 1 cup whole buttermilk (room temperature)

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 350°F (175°C) for at least 15 minutes so the temperature is stable before baking.
  2. Brush a 10- to 12-cup Bundt pan thoroughly with softened butter, reaching into every groove with a pastry brush, then dust it with all-purpose flour and tap out the excess over the sink.
  3. In a medium mixing bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, and 0.75 tsp fine salt for 30 seconds, until the leavening is evenly distributed.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 2 cups granulated sugar on medium speed for 4-5 minutes, scraping the bowl once, until the mixture is pale, fluffy, and visibly increased in volume.
  5. Add 4 large eggs one at a time to the mixer bowl on medium-low speed, beating for about 30 seconds after each egg until fully incorporated and scraping the bowl as needed so no streaks of butter remain.
  6. Stir 2 tsp vanilla extract into 1 cup whole buttermilk in a liquid measuring cup, then keep the mixture nearby for alternating additions.
  7. With the mixer on low speed, add one-third of the flour mixture and mix for about 15 seconds, then add half of the buttermilk mixture and mix for another 15 seconds; repeat with another third of the flour, the remaining buttermilk, and the final flour, mixing just until the batter is smooth with no dry pockets.
  8. Use a flexible spatula to scrape the bottom and sides of the bowl for 20-30 seconds, folding the batter by hand to make sure it is evenly mixed without overworking the flour.
  9. Spoon the batter into the prepared Bundt pan, smooth the top with an offset spatula, and tap the pan firmly on the counter 3-4 times to release large air bubbles.
  10. Bake the cake on the center rack at 350°F (175°C) for 50-55 minutes, rotating the pan once after 35 minutes, until the top is deep golden, the edges pull slightly from the pan, and a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  11. Transfer the Bundt pan to a wire rack and let the cake cool in the pan for 15 minutes; the cake should feel firm enough to pull gently from the sides but still be warm.
  12. Place the wire rack over the pan, invert the cake in one steady motion, lift off the pan, and let the cake cool on the rack for 45-60 minutes until it is no longer warm to the touch.
  13. In a small bowl, whisk 1 cup sifted powdered sugar, 2 tbsp whole milk, and 1 tsp fresh lemon juice for 1 minute until the glaze is smooth, thick, and pourable; add a few drops more milk only if it is too stiff to drizzle.
  14. Set the cooled cake on a serving plate, drizzle the glaze over the top with a spoon so it runs down the ridges, and let it stand for 10 minutes at room temperature until the glaze is lightly set before slicing.

Nutrition (per serving)

  • Calories: 585
  • Protein: 8 g
  • Fat: 27 g
  • Carbohydrates: 80 g
  • Fiber: 1 g
  • Sugar: 53 g
  • Sodium: 470 mg

More Recipes