Easy Buttermilk Bundt Cake
- Prep time: 15 minutes
- Baking time 12 cup bundt pan: 50 to 60 minutes
- Baking time 6 cup bundt pan: 30 to 40 minutes
- Cooling time: 1 hour
Ingredients
For Standard 12-cup bundt pan recipe
(serves 12)
Bundt Pan:
- Standard 12-cup Bundt Pan
Dry Ingredients:
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt (omit if using salted butter)
Butter and Sugar To Be Creamed:
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
Eggs:
Moist Ingredients:
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2-ounces unsweetened baking chocolate
- 3 tablespoons butter
- 1 cup confectioners sugar
- 1 teaspoon vanilla
- 2 tablespoons hot water
Ingredients
For Small 6 cup bundt pan recipe
(serves 6)
Bundt Pan:
Dry Ingredients:
- 1½ cups all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt (omit if using salted butter)
Butter and Sugar To Be Creamed:
- ½ cup (1 stick) butter, softened
- 1 cup sugar
Eggs:
Moist Ingredients:
- ½ cup buttermilk
- ½ teaspoon vanilla extract
- 1-ounces unsweetened baking chocolate
- 1½ tablespoons butter
- ½ cup confectioners sugar
- ½ teaspoon vanilla
- 1 tablespoon hot water
Instructions
-
Preheat oven to 350°.
- Apply thin coating of solid vegetable shortening or softened butter to the bundt pan, then dust surface lightly with flour.
- Set pan aside.
- In a medium bowl whisk dry ingredients; set aside.
- In a large mixing bowl cream butter.
- Add sugar to work bowl.
- Beat butter and sugar on medium-high speed until light and fluffy; about 5 minutes.
- On medium speed add eggs one at a time to butter and sugar mixture.
- In a small mixing bowl, combine buttermilk and vanilla.
- Add the flour mixture and the buttermilk mixture alternately to the work bowl, beginning and ending with the flour mixture. Beat on low speed until smooth, scraping down sides of bowl as necessary.
- Pour the batter into the prepared bundt pan; use a spatula to spread the batter evenly around the center tube.
- For Standard 12 Cup Bundt Pan: Bake for 50 to 60 minutes. Cake is done when skewer inserted in center comes out clean.
- For Small 6 Cup Bundt Pan: Bake for 30 to 40 minutes. Cake is done when skewer inserted in center comes out clean.
- Set the cake pan on a cooling rack for 10 minutes.
- Invert the cake pan over a cooling rack and turn out.
- Allow cake to cool completely; about 1 hour.
- Before glazing, place a sheet pan under the cooling rack.
- Prepare the glaze:
- Heat chocolate and butter in medium saucepan on low heat until melted; remove from heat.
- Whisk in confectioners sugar and vanilla.
- Stir in hot water, 1 teaspoon at a time, until glaze is of desired consistency to be drizzled over the cake.
- Pour the chocolate glaze over the top of the cake and allow it to drizzle down the sides.
- Slide the cake onto a serving platter.
- Serve.
