Buttermilk Bundt Cake with Buttermilk Glaze is a perfect snack cake. The tangy-sweet buttermilk glaze forms an ultra-thin coating over the melt-in-your-mouth cake.
If you read my blog with any frequency, by now you know that buttermilk is one of my favorite ingredients. I use it in all sorts of recipes from mashed potatoes to scones. But I absolutely love using buttermilk in cake batter, not only for the special flavor, but mostly for the tenderizing effect that the slightly acidic ingredient has on the cake crumb. No other ingredient makes as soft and tender a cake as buttermilk does.
Buttermilk is a great all-purpose ingredient to have on-hand!
Don’t be tempted to swap out yogurt or soured milk, it’s really not the same. If you don’t want to buy buttermilk because you don’t want left overs in the fridge (seriously though, use it in mashed potatoes. It will change your life!!) the best substitute is buttermilk powder. The buttermilk powder will keep in the pantry for months and you just mix the amount needed for your recipe.
Otherwise, this is a pretty straightforward butter cake recipe. As always, I use my favorite reverse creaming method. If you’re interested in learning why I use this method for mixing butter cakes rather than the traditional “cream the butter and sugar” method, check out my Cake Batter Mixing Methods post (I’m talking to you, baking science geeks!).
The cake is delicious all by itself, but I love to serve it with fresh berries or seasonal fruit. I find it pairs especially well with apricots or peaches.
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