🍰 Butter Bundt Cake Recipe (Soft, Moist & Classic)

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  • January 28, 2026
Breakfast

This Butter Bundt Cake is rich, soft, buttery, and perfectly golden on the outside with a tender crumb inside. It’s a classic homemade cake that’s easy to prepare and ideal for tea time, family gatherings, or special occasions.

⭐ Why You’ll Love This Butter Bundt Cake

  • Super moist and fluffy texture

  • Rich buttery flavor

  • No frosting needed

  • Perfect for beginners

  • Ideal for bundt pans or tube pans

🧈 Ingredients for Butter Bundt Cake

Dry Ingredients

  • 2 ž cups (350 g / 12 oz) all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

Wet Ingredients

  • 1 cup (225 g) unsalted butter, softened

  • 2 cups (400 g) granulated sugar

  • 4 large eggs (room temperature)

  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp vinegar)

  • 1 tablespoon vanilla extract

👩‍🍳 How to Make Butter Bundt Cake (Step-by-Step)

Step 1: Prepare the Pan

  • Preheat oven to 170°C / 340°F

  • Grease a bundt cake pan generously with butter and flour

Step 2: Mix Dry Ingredients

  • In a bowl, whisk together:
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Set aside

Step 3: Cream Butter & Sugar

  • Beat butter until creamy (2–3 minutes)

  • Add sugar gradually and beat until light and fluffy

Step 4: Add Eggs

  • Add eggs one at a time

  • Beat well after each addition

  • Mix in vanilla extract

Step 5: Combine Wet & Dry

  • Add dry ingredients in 3 batches

  • Alternate with buttermilk

  • Start and end with dry ingredients

  • Mix gently—do not overmix

Step 6: Bake the Cake

  • Pour batter into prepared pan

  • Smooth the top

  • Bake for 50–60 minutes

  • Toothpick should come out clean

Step 7: Cool & Serve

  • Cool in pan for 15 minutes

  • Invert onto a wire rack

  • Cool completely before slicing

🍽 Serving Suggestions

  • Dust with powdered sugar

  • Serve with tea or coffee

  • Add fresh berries or whipped cream

🧁 Tips for Perfect Butter Bundt Cake

  • Use room temperature ingredients

  • Do not overmix the batter

  • Grease bundt pan very well to avoid sticking

  • Let cake cool before removing from pan

❓ Frequently Asked Questions (FAQ)

1. Can I use milk instead of buttermilk?

Yes. Mix 1 cup milk + 1 tablespoon vinegar or lemon juice and rest for 5 minutes.

2. Why is my bundt cake dry?

Overbaking or too much flour can cause dryness. Measure ingredients carefully.

3. Can I use salted butter?

Yes, but reduce salt to Âź teaspoon.

4. How do I store Butter Bundt Cake?

  • Room temperature: up to 3 days (covered)

  • Refrigerator: up to 7 days

  • Freezer: up to 2 months

5. Can I add flavors?

Absolutely! You can add:

  • Lemon zest

  • Almond extract

  • Chocolate chips

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