Southern Bundt Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1 cup (240 ml) buttermilk
02 -
1 tablespoon vanilla extract
03 -
4 large eggs
04 -
2 1/2 cups (500 g) granulated sugar
05 -
1 cup (225 g) unsalted butter, softened
06 -
1/4 teaspoon salt
07 -
1/2 teaspoon baking soda
08 -
3 cups (375 g) all-purpose flour
→ Cream Cheese Drizzle
09 -
1/2 teaspoon vanilla extract
10 -
2–3 tablespoons milk (adjust for consistency)
11 -
1 cup (120 g) powdered sugar
12 -
4 oz (115 g) cream cheese, softened
# Instructions:
01 -
Set your oven to 325°F (160°C) and prepare a 10-cup bundt pan or loaf pan by greasing and flouring it.
02 -
Use a medium bowl to combine the flour, salt, and baking soda. Mix them together well, then set aside.
03 -
Whisk the softened butter with the sugar in a big bowl until it gets light and fluffy—this should take 3-4 minutes.
04 -
Add the eggs one at a time, making sure each one is fully blended before moving to the next. Stir in the vanilla at the end.
05 -
Add the dry mixture and buttermilk to the butter mixture, alternating between the two and starting with the dry ingredients. Don't overmix; stop when just combined.
06 -
Spoon the batter into the prepped pan and even out the surface. Bake for 60-70 minutes, checking with a toothpick to see if it comes out clean. Let cool for 10 minutes in the pan, then move to a rack to finish cooling.
07 -
Beat the cream cheese until it’s smooth, then gradually add the powdered sugar and milk until it’s the right consistency. Stir in vanilla extract.
08 -
Once the cake has cooled all the way, drizzle the glaze on top.
09 -
Cut into slices and dig in! Keep leftovers in a sealed container at room temperature for 2 days or store in the fridge for up to 5 days.
# Notes:
01 -
A tablespoon of lemon zest can add extra zing to the batter.
02 -
You can keep the cake (without glaze) frozen for 3 months. Just thaw in the fridge overnight and glaze before serving.
03 -
No buttermilk? Mix 1 cup of milk with a tablespoon of lemon juice or vinegar as a substitute.