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Buttery Bundt cake recipe

Buttery Bundt cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Bundt cakes

This deliciously moist cake is easy to make and exceedingly good. Enjoy for afternoon tea or dessert.

865 people made this

IngredientsMakes: 1 26cm cake

  • 375g plain flour
  • 400g caster sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 250ml buttermilk
  • 225g butter
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 150g caster sugar
  • 75g butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 170 C / Gas 3. Grease and flour a 26cm Bundt tin or tube cake tin.
  2. In a large bowl, mix the flour, 400g sugar, salt, baking powder and bicarbonate of soda. Blend in buttermilk, 225g butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared tin.
  3. Bake in preheated oven for 60 minutes or until a skewer inserted into centre of cake comes out clean. Let cool.
  4. Meanwhile, make the butter sauce. In a saucepan combine the remaining 150g sugar, 75g butter, 2 teaspoons vanilla and water. Cook over medium heat, until fully melted and combined, but do not boil.
  5. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool fully before removing from tin.

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Reviews & ratingsAverage global rating:(1192)

Reviews in English (982)


I've baked this cake at least a dozen times & always get rave reviews. The cake is very moist with great flavor. It tastes even better the next day! I use Baker's Joy spray to prep Bundt (non-stick or regular) & NEVER have problems with cake breaking up when inverted. I usually cool the cake 40-45 min. at most. Sometimes butter/shortening & flour combo used to prep pans can be a problem when the cake cools completely. This "paste" is almost like a glue when it completely cools. For round cake pans, you can heat pan bottom for 5-10 seconds on stove eye (electic or gas) & it will release when the butter or shortening melts slightly. This is difficult for Bundt pans. I'm huge fan of Baker's Joy spray-it always works! Also, the chopstick idea is awesome. After the cake has cooled for 5 min, I poke 30-35 holes in the cake all the way to the bottom of the Bundt pan with the smaller, tapered end of the chopstick. Then I spoon or pour on the butter sauce (I make 1 1/2 times the sauce recipe). Adding 1/2 to 1 tsp cinnamon is a great variation. Also, I recommend creaming the butter & sugar for 5 min then creaming another 5 min after adding eggs/vanilla. Then I alternate dry ingredients with buttermilk. The cake rises like a charm (you can use a 12 cup Bundt pan). What a cake!!!-14 Oct 2002

by bensmum

I have been making this cake for 20+ years. It was originally in the Pillsbury Bake off contest in 1963 by Nell Lewis (I'm looking at the book now) The recipe is exact except that it gives the option of Rum Extract, and says to just combine all cake ingredients together, no doing dry ingredients first, or anything like that.Today I used 1 cup splenda and 1 cup sugar to see if taste was affected at all, and no one can tell the difference. In the past I have added almond extract to both sauce and cake, as well as peppermint and orange flavors to change it up. All yummy. It does say to use a long tined fork to pierce cake several times, I use kebab skewers and try to widen it a little. I also let it go down the sides so that there are streaks of sauce 3/4 down the cake, just take your time and do it slowly.Finally it says to let stand 5-10 minutes or until absorbed and then invert onto plate.-25 Jan 2007


Wonderful and easy cake. I creamed the butter and sugar first, don't likebuttermilk, so added plain milk, beat in eggs one at a time, then added otherdry ingredients. Sprayed a non-stick bundt pan with PAM - no sticking problems.Next time I'll poke holes in the cake with the handle of a wooden spoonbecause the butter sauce really didn't soak into the cake much. Will doublesauce so I can glaze top of cake too. Also added 1/2 tsp cinnamon to buttersauce.-03 Mar 2003

Kentucky Butter Bundt Cake – A Moist & Delicious Recipe

Whether you’re hosting Easter dinner, a Kentucky Derby party, or you’re just looking for a delicious dessert to serve to friends and family, this Kentucky Butter Cake is a winner!

It’s rich and moist with plenty of sweet flavor that would satisfy any sweet tooth!

The secret to this decadent dessert is the butter sauce which is poured right into the cake after baking. It’s the trick to the luxurious texture and flavor.

A bundt cake without butter

When it comes to baking, I am definitely a butter girl - a buttery piecrust can't be beat.

But for savory cooking, olive oil is my go-to 99 percent of the time, from my eggs in the morning to my oven-roasted vegetables at night.

Some of it's for health, but mostly it's for flavor. I love discovering new brands of olive oil, each with unique nuances. It seems every time I go to the store there's another one I haven't heard of.

Although I will never give up my love of butter, I do occasionally experiment with olive oil in baking. It's a nice to switch things up, but you have to be careful to use the right olive oil. It can have a dominant presence and the flavor varies considerably between bottles. Different brands aren't as interchangeable as different brands of butter.

My new favorite olive oil is Seka Hills. It's estate-grown, milled and processed by the Yocha Dehe Wintun Nation Indians in the Capay Valley. The Arbequina olive oil has a floral and citrus flavor followed by a nice balance of bitterness at the end, which works well in sweet as well as savory recipes.

Olive oil in baking is best in cakes, where it produces a moist, tender crumb with a nice crust. It can be used in recipes that call for melted butter or other oils. You can't use it in recipes where the butter needs to be creamed with sugar.

The accompanying recipe for bundt cake is a good example where olive oil can shine. It calls for a relatively large amount of grated lemon zest, which stands up well to the olive oil flavor.

Bundt cakes themselves are great choices for dinner parties - put one on a cake stand and it shows off your handiwork during cocktails and dinner.

The pans come in a wide range of shapes and ornamentation, but whichever one you use, be sure grease and flour it well - you don't want the cake to stick when you unmold it. I grease and flour mine in an open dishwasher, making clean up a non-issue.

Serve the cake with this season's beautiful strawberries and whipped cream. The next day, leave it uncovered on the counter with a sharp knife next to it. It will disappear, a sliver at a time.

Almond Olive Oil Lemon Cake

Serves 10-12

Leftovers are delicious the next morning, toasted under the broiler and topped with Greek yogurt.

  • -- Nonstick cooking spray
  • 2 cups unbleached all-purpose flour + more for the pan
  • 1 cup sliced almonds, toasted
  • 2 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup Greek plain full-fat yogurt
  • 1 cup good-quality fruity extra-virgin olive oil
  • 2 teaspoons baking soda
  • 1/8 teaspoon kosher salt
  • -- Grated zest of 4 lemons, about 3 tablespoons
  • -- Sliced strawberries and whipped cream, for serving

Instructions: Move a rack to the middle of the oven and preheat the oven to 350°. Thoroughly coat a 9-cup (10-inch) bundt pan with nonstick cooking spray. Turn the pan upside down to drain off any pooling spray. Coat the sides, bottom, and tube with flour, rotating and tilting the pan to coat well. Invert the pan to let excess flour fall from the pan. (I grease and flour the pan in the sink or in an open dishwasher to contain the mess.)

In a food processor, process the almonds with 1 cup of the flour until finely ground.

In a medium bowl, whisk the eggs with the sugar until combined. Whisk in the yogurt and then the olive oil. Add the flour-nut mixture, the remaining 1 cup flour, baking soda, salt and lemon zest stir until well combined.

Spread the batter into the prepared pan. Bake until a bamboo skewer inserted in the middle comes out clean, 35-45 minutes.

Let cool on a rack for about 20 minutes. Unmold by giving the pan a sharp tap on the counter to help release the cake, then invert the pan onto a cake plate or platter.

Cool fully before slicing with a serrated knife. Serve with strawberries and whipped cream.

Per serving: 414 calories, 6 g protein, 44 g carbohydrate, 24 g fat (4 g saturated), 38 mg cholesterol, 255 mg sodium, 2 g fiber.

Whipping Cream Cake: The Vintage Dessert the Internet Can't Stop Baking

Step aside, baked oats, there&aposs a new viral recipe in town-one that&aposs been delighting lucky dessert-lovers for generations.

The latest recipe to take the Internet by storm popped up on Reddit&aposs /Old_Recipes forum about a month ago, courtesy of St. Louis resident Jamie Moranz.  

Moranz shared a photo of her go-to birthday cake, the so-called Whipping Cream Cake, along with a recipe passed down by her mother-in-law from an Iowan town&aposs centennial anniversary in 1979.

Hungry Redditors were eager to duplicate the simple, vintage dessert and the decadent Bundt cake immediately took off. "I can&apost tell if I wanna eat this cake or be this cake," one commenter wrote.

So, why the hype? It probably has to do with the fact that it only has six ingredients and, as one happy baker put it: "It&aposs DIVINE. Crispy and buttery on the outside, moist and decadent on the inside."

Speaking with Today, Moranz described her favorite dessert similarly. "The cake itself is heavy, but not in an overly decadent way," she said. "The bottom layer always seems to be just slightly undercooked, leaving the last few bites perfectly gooey."

The original Whipping Cream Cake recipe is as follows:

  • 1 cup butter
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 1 carton (1/2 pint) whipping cream
  • 2 tsp vanilla

Leave butter to soften at room temperature. Add sugar and cream well. Add one egg at a time, beating after each egg. Add flour and whipping cream (do NOT whip) alternately and add vanilla. Start in a COLD oven at 325 degrees. Bake one hour and 15 mins. Test for doneness.

Note that the recipe calls to start by putting the cake in a cold oven. As Courtney Kassel explains via Food52, this is an important step in a cake like this one, which is meant to be dense. "Baking from cold and warming up only to a relatively low heat (325ଏ) ensures the cake can slowly cook all the way through, before the outside browns or burns," she writes.

Chocolate Butter Bundt Cake Recipe

I have no idea why this cake is called Lunch Lady Cake. I’ve seen recipes all over the internets, claiming to be lunch lady brownies, lunch lady peanut butter bars, lunch lady cookies… I’m not sure what the lunch ladies served at your school, but delicious treats were not part of my school lunch.

But since I’m all about jumping on the bandwagon, I decided to make a cake that was in the same vein as the lunch lady brownies of pinterest fame.This is a sweet, chocolate cake that is buttery, dotted with chocolate chips and topped with a pourable, chocolate icing. AND this cake is even better the next day. Trust me on that!

The cake batter is very simple. And delicious. I have to try my hardest to keep my fingers out of this one…

Recipe Summary

  • 1 cup butter
  • 6 eggs
  • 3 cups white sugar
  • 3 cups all-purpose flour
  • 1 pint heavy whipping cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons lemon extract

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.

With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.

Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.

Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.

Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.


My Buttery Sour Cream & Buttermilk Pound Cake

No embellishments necessary.  There is nothing like the first slice of a perfectly baked, slightly-warm pound cake.  With or without a dusting of Confectioners' sugar or a drizzling of sweet creamy glaze, it's the perfect foil for berries, ice cream, whipped cream or all three.  For me, just as pictured here, it is all I need for breakfast or brunch with a cup of coffee or tea.  It's irresistible.

Pound cake is personal.  I'd never proclaim to have the best recipe because almost everyone's mother or grandmother made the best pound cake they ever tasted.  I'm no exception:  My grandmother made the best pound cake I ever tasted.  Like all pound-cake-baking grandmas, she used the same basic ingredients as everyone (flour, sugar, butter and eggs plus vanilla), then she incorporated two tangy ingredients common to her Eastern European heritage:

Sour cream & buttermilk teamed up w/a double dose of vanilla.

My grandmother didn't own a bundt pan, she owned a tube pan.  Why? Because she was baking long before two women from Minneapolis approached the Nordic Ware founder, H. David Dalquist (in the 1940's), to ask him if he would produce a modern version of the  German Gugelhupf pan.  In 1950, the bundt pan (the "t" was added to the name for trademarking purposes) was sold for the first time. My mom bought one sometime in the latter 1950's and this is her pan -- one of the originals -- cast in unembellished aluminum.

The bundt pan itself, didn't gain in popularity until a woman by the name of Ella Heifrich won second place in the 1966 Pillsbury Bakeoff with her "Tunnel of Fudge" cake.

I only remember my mom using this   pan during the 1960's to make bundt cakes from recipes she clipped out of magazines like Redbook and Women's Day.  She never made my grandmother's pound cake in a bundt pan, and, until today, neither did I.

I just bought a Nordic Ware Platinum Collection "Anniversary" 10-15  cup nonstick bundt pan and I can't wait to try it.

To learn the difference between a bundt pan and a tube pan, read my post 

Bakeware Essentials:  A Bundt Pan & A Tube Pan

 simply by clicking on the Related Article link below.

A bit about pound cake ("quatre-quarts" in French, meaning "four fourths" :  Originally, this fine-textured loaf-shaped cake was made with 1-pound each of flour, sugar, butter and eggs, plus a flavoring, most commonly vanilla.  That is the original recipe, nothing more, nothing less.  Over the years, variations evolved, mostly adding leaveners like baking powder and baking soda to encourage rising, resulting in a less dense cake.  Vegetable oil is sometimes substituted in place of some of the butter, to produce a moister cake.  "Sour cream pound cake" and "buttermilk pound cake" recipes substitute sour cream or buttermilk in place of some of the butter to produce a moister cake with a pleasant tang too.  My grandmother's recipe uses a bit of both.

It's time to bake old-school pound cake in a new bundt pan!

This is an easy cake to bake.  That said, it's important to make sure that the butter is very soft and the eggs are at room temperature.  I remove the butter 2 1/2-3 hours prior to baking the cake and my eggs about an hour in advance.  The extra step of separating the eggs and whipping the whites before folding them in the batter is well worth the extra few moments it takes.  That said, before whipping those whites, be sure to wash and dry the beaters or they won't whip. 

6 large eggs, at room temperature, separated

1  cup salted butter (yes, salted butter), at room temperature, very soft (2 sticks)

3  cups unbleached, all-purpose flour

1  tablespoon baking powder

1/4  teaspoon salt

1/2  cup sour cream

1/2  cup buttermilk

1  tablespoon vanilla extract ( Note :  Sometimes I add a tablespoon of butter-rum flavoring too. Yes, that's correct: ف tablespoon each vanilla and butter-rum -- yum.)

no-stick cooking spray, for preparing pan

  Step 1 .  Place the egg whites in a medium bowl, cover with plastic wrap and set aside.  In a second medium bowl, stir together the flour, baking powder and salt and set aside.  In a 1 cup measuring container, stir together the sour cream, buttermilk and vanilla extract, until smooth.  Set aside. Spray a 15-cup bundt pan with no-stick cooking spray and preheat oven to a moderate 325°-330°.

Step 2 .  In a large bowl, place butter, sugar, egg yolks and vanilla.  Beat on medium-high speed of mixer for three minutes. Reduce mixer speed to medium and in a thin stream add and thoroughly incorporate the sour cream and buttermilk mixture, increase speed to medium-high and beat another minute.  

Step 3 .  Lower mixer speed.  In 3 increments, incorporate the flour mixture, scraping down sides of bowl with a rubber spatula constantly.  Increase mixer speed to medium-high again and beat three more full minutes.  Set batter aside.

Step 4 .  Wash and  thoroughly dry beaters.  On  high speed, whip the egg whites until soft curly peaks form, about 3 minutes.  Using the spatula, gently fold the egg whites into the batter.

Step 5 .  Transfer batter by large scoopfuls to prepared pan.  Bake on center rack of preheated 325° oven 50-55 minutes or until a cake tester inserted into the center comes out clean. Remove from oven and place on a cooling rack to cool, in pan, 10-15 minutes.  Invert cake onto rack to cool completely, about 2-3 hours.

Pound cake going into 325° oven to bake for 50-55 minutes:

Pound cake out of oven, cooling in pan for 15 minutes:

Poundcake inverted on rack to cool completely, 2-3 hours:

That very first irresistible slightly-warm slice:

My Buttery Sour Cream & Buttermilk Pound Cake :  Recipe yields 12-16-20 servings, depending on how thick or thin you slice it.

Special Equipment List :  plastic wrap 1-cup measuring container spoon hand-held electric mixer large rubber spatula 12-cup bundt pan wire cooling rack cake tester

Cook's Note :  When it comes to dessert, I don't like things overly sweet or over embellished.  For example, when I want a chocolate cookie, I keep it simple. My recipe for,

I'm in the Mood for:  Plain-Jane Chocolate Cookies

can be found in Category 7.

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017) 

Bakeware Essentials: A Bundt Pan & A Tube Pan

My Buttery Sour-Cream Sour-Cherry Pound-Cake

A Sweet Cream Cake: A Dream of an Easy Cake

Sugar 'n Cinnamon Toasted-Pound-Cake Sticks

For the Love of Vanilla: Double-Vanilla Cupcakes

Delightfully Double-Vanilla Sour-Cream Frosting

David's Devilishly Dark & Dense Devil's Food Cake

Dehydrated Pie Cherry & Pistachio Zucchini Bread

Cheese-Filled Blintzes with Sour-Cherry Topping

Powdered Buttermilk: What it is & How to use it.


Angela -- Thanks for bringing this to my attention. I went back into the recipe and added the 1/4 teaspoon salt. No matter how many times I proofread (which is a lot), occasionally I miss something, and, I appreciate it when a reader reports it to me. Hope you enjoyed your cake!

Hi Melanie, thanks for this recipe. I am making the cake now, and at the point where I'm supposed to mix the flour, salt, and baking powder together. I don't see salt listed in the ingredients so unsure how much to add? I will take a guess and hope it turns out okay!

Bundt Cake Flavors and Recipes

See over 15 easy bundt cake recipes for the absolute best bundt cakes. You can make impressive desserts all year with any of these different Bundt cake flavors.

There is not any one bundt cake recipe but there are literally thousands and thousands of recipes for bundt cake flavors. The bundt cake is not about bundt cake ingredients but the shape of the pan. It usually has fluted sides but to be a true bundt cake pan, it must had the hole in the center. Bundt cakes are usually topped with a glaze or dusted with powdered sugar but some are not topped with anything.

This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.

The cast aluminum bundt cake pans that we are familiar with were created in 1950 by Nordic Ware. They became very popular all during the 1950&rsquos and majorly so in the 1960&rsquos. And they reached a new popularity when a bundt cake took second place in Pillsbury bake-off in. 1966. Even so . A bundt cake is one of the easiest cakes to bake and is always more impressive. so today we have gather together over 15 recipes of various Bundt Cake flavors.

Generously grease a 12-cup bundt pan. (I like to use block butter to grease the pan.) Sprinkle powdered sugar on the bottom of the pan. In a bowl, combine all cake ingredients beat with a mixer at low speed until moistened then beat 2 more minutes at high speed. Pour batter into prepared pan. Bake at 350°F for 50 to 60 minutes until foodpick inserted in center comes out clean. Using long-tined fork, pierce cake 10 to 12 times.

In small saucepan, combine all sauce ingredients except vanilla. Cook over medium heat, stirring constantly until mixture boils. Stir in vanilla. Slowly pour hot sauce over warm cake. Let stand 10 to 15 minutes or until sauce is absorbed. Invert cake onto serving plate. Makes 10 to 12 servings

Approximate Nutrient Analysis per serving (Based on 12 servings):
430 calories, 22 g fat, 11 g saturated fat, 110 mg cholesterol, 475 mg sodium, 55 g carbohydrate, 0 g fiber, 39 g sugar, 4 g protein


Preheat oven 350°F. Prepare cake mix as directed on package, stirring in orange extract. Divide batter evenly among 4 bowls. Tint each bowl a different color. Stir 50 drops (about 1/2 teaspoon) red, green or blue food color into each of 3 of the bowls. Stir 25 drops (about 1/4 teaspoon) yellow food color into last bowl.

Pour red then yellow, green and blue batters into greased and floured 12-cup Bundt pan. Pour each color batter gently into pan so the batter is layered over instead of mixed into the previous one.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.

Meanwhile, mix confectioners’ sugar, water and vanilla until smooth. Drizzle glaze over cooled cake. Serve with Vanilla Whipped Cream, if desired.