Butter Bundt Cake is a timeless dessert known for its rich buttery flavor, soft crumb, and beautiful shape. This cake is perfect for afternoon tea, birthdays, family gatherings, or as a simple yet elegant dessert. Made with basic pantry ingredients, this recipe delivers a moist, tender cake with a golden crust every time.
The secret to a perfect butter bundt cake lies in properly creaming the butter and sugar and using room-temperature ingredients. When baked correctly, the cake stays moist for days and pairs wonderfully with tea, coffee, or a light glaze.
Ingredients
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2¼ cups (550 g / 19.4 oz) all-purpose flour
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1½ teaspoons baking powder
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¼ teaspoon baking soda
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½ teaspoon salt
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1 cup (225 g) unsalted butter, softened to room temperature
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1¾ cups (350 g) granulated sugar
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4 large eggs, room temperature
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1 cup (240 ml) buttermilk
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2 teaspoons vanilla extract
Instructions
Preheat your oven to 170°C (340°F). Generously grease a Bundt pan with butter, making sure to reach all the grooves. Lightly dust with flour and tap out the excess.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light, pale, and fluffy. This process usually takes about 3 to 4 minutes and is essential for creating a soft texture.
Add the eggs one at a time, beating well after each addition. This helps the batter emulsify properly and prevents curdling. Stir in the vanilla extract.
Add the dry ingredients to the batter in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently until just combined. Avoid overmixing, as this can make the cake dense.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes. Carefully invert the cake onto a wire rack and let it cool completely before serving.
Serving Ideas
This butter bundt cake tastes wonderful on its own, but you can also dust it with powdered sugar for a classic finish. Serve it with whipped cream, fresh berries, vanilla ice cream, or a light lemon or vanilla glaze for extra flavor.
Storage Tips
Store the cake in an airtight container at room temperature for up to 3 days. If refrigerated, it will stay fresh for up to 5 days. Bring the cake to room temperature before serving for the best texture and flavor.
Frequently Asked Questions (FAQ)
Why is my butter bundt cake dry?
A dry cake is usually caused by overbaking or using too much flour. Always measure flour correctly by spooning it into the measuring cup and leveling it off. Also, check the cake a few minutes before the recommended baking time.
Can I use milk instead of buttermilk?
Yes, you can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. This helps maintain the cake’s soft and moist texture.
How do I prevent the cake from sticking to the Bundt pan?
Grease the pan very well, especially in the corners and grooves. Using softened butter and flour works best. You can also use a baking spray that contains flour for extra safety.
Can I add flavors to this recipe?
Absolutely. You can add lemon zest, orange zest, almond extract, or even chocolate chips to customize the cake. Make sure not to overload the batter with heavy add-ins.
Can this cake be frozen?
Yes, butter bundt cake freezes very well. Wrap the fully cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Why did my cake sink in the middle?
This can happen if the cake is underbaked, the oven door is opened too early, or too much liquid is added. Always bake until fully set and avoid opening the oven during the first 40 minutes.
Can I make this cake without a Bundt pan?
Yes, you can bake this cake in a loaf pan or round cake pan. Baking time may vary, so keep an eye on it and check for doneness with a toothpick.
