Southern Bundt Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1 cup (240 ml) buttermilk
02 -
1/4 teaspoon salt
03 -
3 cups (375 g) all-purpose flour
04 -
4 large eggs
05 -
1 tablespoon vanilla extract
06 -
1/2 teaspoon baking soda
07 -
2 1/2 cups (500 g) granulated sugar
08 -
1 cup (225 g) unsalted butter, softened
→ Cream Cheese Topping
09 -
4 oz (115 g) cream cheese, softened
10 -
2–3 tablespoons milk (just enough to get a pourable texture)
11 -
1 cup (120 g) powdered sugar
12 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Set your oven to 325°F (160°C). Lightly grease a 10-cup bundt or loaf pan, then dust it with flour.
02 -
In a bowl, combine salt, flour, and baking soda, giving them a good whisk. Leave them for later use.
03 -
Place softened butter and sugar in a large bowl and beat them together for 3-4 minutes until they’re fluffy and light.
04 -
Beat in the eggs one by one, making sure you mix well before adding the next. Then stir in the vanilla.
05 -
Alternate between adding the dry ingredients and buttermilk to the butter mix, starting and finishing with the dry ones. Don’t overmix.
06 -
Pour your batter into the pan. Smooth it out on top. Bake for 60-70 minutes, and once a toothpick comes out clean, remove. Cool in the pan for 10 minutes before transferring to a cooling rack.
07 -
Beat cream cheese until smooth in a medium bowl. Add powdered sugar one bit at a time. Mix in milk until the glaze is silky and easy to pour. Toss in vanilla last.
08 -
When the cake is completely cooled, drizzle the cream cheese glaze generously over the top.
09 -
Slice, serve, and dig in! Store leftovers in a sealed container at room temp for 2 days or in the fridge for up to 5 days.
# Notes:
01 -
Brighten it up by adding a tablespoon of lemon zest to the mix.
02 -
Skip the glaze for now and freeze the cake for up to 3 months. Thaw in the fridge overnight and glaze when ready to eat.
03 -
No buttermilk? Just mix 1 cup of milk with a tablespoon of lemon juice or vinegar as a replacement.