Indulge in the rich, buttery goodness of this classic Butter Cake, topped with a luscious brandy-infused butter glaze. Perfectly moist and tender, this Bundt cake is a crowd-pleaser for any occasion. Whether you’re serving it as a dessert or a sweet treat with your afternoon tea, this cake is sure to impress. Follow the steps below to create this decadent delight, and don’t forget to check out the tips and nutrition information for the best results!
Ingredients
Butter Cake
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (softened)
2 cups sugar
1 cup milk
1 tablespoon white vinegar
4 large eggs
2 teaspoons vanilla extract
Butter Glaze
1 cup sugar
½ cup unsalted butter
3 tablespoons brandy (or water as a substitute)
1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan (12 cups) or use a nonstick baking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment or using a hand mixer, cream the softened butter and sugar until light and fluffy (about 5 minutes).
In a small bowl or measuring cup, mix the milk and vinegar together.
Add the eggs to the butter mixture one at a time, mixing just until incorporated. Stir in the vanilla extract.
Alternately add the dry ingredients and the buttermilk mixture (milk and vinegar) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, scraping down the bowl and beater as needed.
Step 2: Bake the Cake
Spoon the batter into the prepared Bundt pan, spreading it evenly.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven but leave it in the pan.
Step 3: Prepare the Butter Glaze
In a small saucepan, combine the sugar, butter, and brandy (or water). Heat over medium-low heat, stirring frequently, until melted. Do not let it boil.
Remove from heat and stir in the vanilla extract. Reserve ⅓ cup of the glaze for later.
Step 4: Glaze the Cake
Using the smaller end of a chopstick or a similar tool, poke holes all over the cake (close to but not through the bottom).
Slowly pour the warm glaze over the cake, allowing it to seep into the holes.
Let the cake cool in the pan on a wire rack for 30 minutes.
Step 5: Finish and Serve
Invert the cake onto a serving plate and gently brush the reserved glaze over the top.
Slice and serve warm or at room temperature.
Serving Suggestions
Top with fresh berries like strawberries, raspberries, or blueberries.
Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Pair with a cup of coffee or tea for a delightful treat.
Tips for Success
Grease the Pan Well: Ensure the Bundt pan is thoroughly greased and floured to prevent sticking.
Buttermilk Substitute: You can use 1 cup of buttermilk instead of the milk and vinegar mixture.
Poke Holes Carefully: Use a chopstick, skewer, or straw to poke holes evenly throughout the cake.
Watch the Glaze: Keep a close eye on the butter glaze to prevent it from boiling.
Cooling Time: Let the cake cool for 30 minutes before inverting to ensure it releases cleanly.
Storage: Store the cake wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Information (per serving)
Calories: 416kcal
Carbohydrates: 56g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 1g
Cholesterol: 89mg
Sodium: 158mg
Potassium: 70mg
Fiber: 1g
Sugar: 38g
Vitamin A: 616IU
Calcium: 49mg
Iron: 1mg
Enjoy this buttery, moist, and flavorful Butter Cake—it’s a dessert that’s even better the next day! 🍰✨
