The ingredeints and instructions are simple, but this soft buttermilk bundt cake tastes truly spectacular.
I have an unnatural love for bundt cakes. A love that may even be illegal in certain states.
While I absolutely relish the interesting and creative challenges thrown my way by the #bundtbakers group over the past few years, I’ve been thinking lately that I’d really like to spend some time perfecting some simpler, easier, more traditional bundt cakes with a broader appeal and a more familiar flavor profile.
I still plan on getting jiggy with the #bundtbakers every now and again, but for the first time in several years I’d like to share some cakes that don’t necessarily fit in with their creative themes.
I’m hoping to eventually follow this post up with a an entire series of bundt cake recipes featuring simple, familiar flavors; vanilla, lemon, chocolate, spice, etc.
The basic bundt series.
To kick the whole thing off, I thought I’d go with the simplest, and most potentially versatile cake that I could think of. The plain ol’ pound cake. Butter. Eggs. Buttermilk. Vanilla.
This cake is delicately sweet and super buttery. Since the butter is the standout flavor in this recipe, I’d recommend springing for the best you can find. I promise it’s worth the extra buck or two.
Because I use buttermilk rather than sour cream, this recipe is a little lighter and more delicate than some other pound cakes you may have had, but I actually prefer it this way. As a cake rather than a loaf, sliced thick and served with fresh fruit, I think the lighter crumb is just the ticket.
In the Summer a big thick slice of pound cake is heaven with fresh whipped cream and macerated strawberries or fresh ripe blueberries.
If you want to kick this cake up to the next level though, feel free to experiment a little!
This recipe is the perfect base for almost any flavor you could want to pair with it. Add a few tablespoons of your favorite booze to add another layer of flavor. Toss in a cup of fresh (or frozen) berries to make a fruity, summery pound cake. Instead of fruit, why not stir in a cup of chocolate chips and some chopped walnuts? Or infuse the butter (or buttermilk) with tea leaves, lavender flowers, fresh herbs, or dried spices. You could even stir some fresh citrus zest into the sugar before creaming it into the butter.
Once you get the basics down, the skies the limit folks!
- 1 cup (2 sticks) best quality unsalted butter, at room temperature
- ¼ cup peanut oil (or vegetable oil)
- 1½ cups sugar
- 5 large eggs
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons salt
- ¾ cup buttermilk
- 1 tablespoon vanilla extract
- Click the link above for the recipe
- Preheat oven to 325 F. Butter and lightly flour a 10-12 cup bundt pan. Tap out excess flour. Refrigerate pan until ready for use.
- Beat butter in the bowl of a stand mixer until very light, about a minute or two. Scrape the sides of the bowl with a silicone spatula and add oil and beat until smooth and combined. Add sugar and beat until fluffy and pale, about 3 minutes.
- Add eggs, 1 at a time, mixing just until combined.
- In a separate bowl, whisk together flour, baking powder and salt. Mix vanilla into buttermilk.
- Alternate additions of the flour and buttermilk mixtures to the butter, beginning and ending with flour. Scrape the bowl after each addition. Do not over-mix.
- Pour batter into prepared pan, leaving at least an inch from the top of the pan. Tap the pan on the counter several times to smooth out the batter and remove any air bubbles.
- Bake for about 60 minutes, give or take 5 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.
- Cool for 30 minutes on a wire rack before turning out of pan. Turn out onto the rack and cool completely before glazing.
- Click the link above for the recipe.