Simple Buttermilk Bundt Cake

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.

Get it?

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.
Heaven.

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!

This glaze? Click here for the recipe for the perfect bundt cake glaze.

Simple Buttermilk Bundt Cake

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4.8 from 5 reviews

• Author: Tux Loerzel
• Yield: 10–12 servings 1x

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Description

The ingredeints and instructions are simple, but this buttermilk bundt cake tastes truly spectacular.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup (2 sticks) best quality unsalted butter, at room temperature
• 1/4 cup peanut oil or vegetable oil
• 1 1/2 cups sugar
• 5 large eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3/4 cup buttermilk
• 1 tablespoon vanilla extract

Vanilla Glaze

• 1 1/2 cups (180 g) confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• 2 to 2 1/2 tablespoons half-and-half (or substitute whole milk)

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Instructions

1. Preheat oven to 325°F. Butter and lightly flour a 10–12 cup bundt pan. Tap out excess flour. Refrigerate the pan until ready to use.
2. Beat the butter in the bowl of a stand mixer until very light, about 1–2 minutes. Scrape down the bowl, add the oil, and beat until smooth and combined. Add the sugar and beat until fluffy and pale, about 3 minutes.
3. Add the eggs one at a time, mixing just until combined after each.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Stir the vanilla into the buttermilk.
5. Add the flour and buttermilk mixtures to the butter alternately, beginning and ending with the flour. Scrape the bowl after each addition. Do not overmix.
6. Pour the batter into the prepared pan, leaving at least an inch of space from the top. Tap the pan on the counter several times to settle the batter and release any air bubbles.
7. Bake for about 60 minutes (±5 minutes), until a toothpick inserted in the center comes out clean.
8. Cool on a wire rack for 30 minutes before turning out. Invert onto the rack and cool completely before glazing.

Vanilla Glaze

1. In a medium bowl, whisk together the sifted confectioners’ sugar, 3 tablespoons of milk, vanilla extract, and salt until smooth. Add the remaining tablespoon of milk if needed to reach a slowly dripping, pourable consistency.
2. Pour the glaze slowly over the top of the cooled bundt, letting it drip naturally down the sides. Allow to set for 10–15 minutes before slicing.

Notes

Because butter is the star flavor here, it is worth spending a little extra on good quality. This cake is the perfect base for experimentation — add citrus zest to the sugar, fold in a cup of berries or chocolate chips, or infuse the buttermilk with herbs. For a summer version, skip the glaze and serve thick slices with fresh whipped cream and macerated strawberries.

• Category: Baking, Cake

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