Buttermilk Bundt Cake

Buttermilk Bundt Cake is a delightful dessert that is perfect for any occasion. This moist and tender cake has a rich flavor that comes from the combination of butter, sugar, and buttermilk. It’s easy to make and looks beautiful when served straight from the Bundt pan. Whether it’s a family gathering, a birthday celebration, or just a treat for yourself, this cake will surely impress!

Why Make This Recipe

This Buttermilk Bundt Cake is not only delicious but also simple to prepare. The ingredients are easy to find, and the steps are straightforward. The use of buttermilk keeps the cake moist, while the texture is airy and light. Plus, Bundt cakes have a gorgeous shape that makes them stand out on any dessert table. If you want a cake that’s both impressive and comforting, this recipe is a must-try!

How to Make Buttermilk Bundt Cake

Ingredients:

1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (240ml) buttermilk

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and sugar until it becomes light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a small bowl, whisk together the buttermilk and a splash of vanilla.
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

How to Serve Buttermilk Bundt Cake

Once your Buttermilk Bundt Cake has cooled completely, it’s ready to be served. You can enjoy it as it is, or dust it with powdered sugar for a simple yet elegant touch. For extra flavor, consider serving it with fresh berries or a dollop of whipped cream.

How to Store Buttermilk Bundt Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. To enjoy later, you can also freeze slices of the cake. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be kept in the freezer for up to 3 months.

Tips to Make Buttermilk Bundt Cake

Make sure all your ingredients are at room temperature for better mixing.
Do not overmix the batter; mix just until combined for a lighter cake.
Greasing the Bundt pan thoroughly is key to ensure an easy release once baked.
You can add a glaze or icing for additional sweetness and flavor.

Variation

Feel free to customize this Bundt cake by adding lemon zest for a citrusy twist or mixing in chocolate chips for a decadent treat! You could also incorporate nuts or dried fruits for added texture and flavor.

FAQs

Q: Can I use regular milk instead of buttermilk?
A: Yes, buttermilk can be substituted with regular milk mixed with a tablespoon of vinegar or lemon juice to achieve a similar acidity.

Q: How long should I bake the cake if I use a different pan?
A: Baking time may vary depending on the size and shape of the pan. Check for doneness about 10 minutes earlier than suggested.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake stays fresh for several days and tastes even better after a day or two, allowing the flavors to develop.