Butter Cake
HB-6273 · Hand-built original · American
A classic butter-rich Bundt cake with a warm vanilla butter glaze poured over it while it is still in the pan.
AmericanDessert1 hr12 servingsVegetarian
Main ingredient: butter
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- For the Cake: 3 cups all-purpose flour
- For the Cake: 1 teaspoon salt
- For the Cake: ¾ teaspoon baking powder
- For the Cake: ½ teaspoon baking soda
- For the Cake: 1 cup unsalted butter, softened
- For the Cake: 2 cups granulated sugar
- For the Cake: 4 large eggs
- For the Cake: 1 cup whole milk
- For the Glaze: 5 tablespoons unsalted butter
- For the Glaze: ¾ cup granulated sugar
- For the Glaze: ¼ cup water
- For the Glaze: 1½ teaspoons vanilla extract
Method
- Heat the oven to 325°F, then butter and flour a 10- to 12-cup Bundt pan for the butter cake batter.
- Stir the flour, salt, baking powder and baking soda together in a large bowl and set the dry mixture aside.
- Beat the softened butter with the granulated sugar until pale and fluffy, about 3 to 4 minutes, then work the eggs in one at a time.
- Add the flour mixture and the whole milk to the butter mixture in turns, starting and ending with flour, mixing only until each addition disappears, and spoon the batter into the Bundt pan.
- Bake the butter cake for about 1 hour, until a wooden pick pushed near the centre comes out clean.
- Simmer the glaze butter, glaze sugar and water in a small saucepan for about 2 minutes until opaque and slightly thick, then take it off the heat and stir in the vanilla extract.
- Pour the warm vanilla glaze over the hot cake in its pan, leave the butter cake for 15 minutes, then invert it onto a wire rack and let it cool completely.
Total: 1h 20m
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).