Buttermilk Bundt Cake with Buttermilk Glaze
Buttermilk Bundt Cake is a perfect snack cake. The tangy-sweet buttermilk glaze forms an ultra-thin coating over the melt-in-your-mouth cake.
Table of contents
Why you’ll love this 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.
For this recipe, we guild the lily with an absolutely fabulous buttermilk glaze that crackles and melts in your mouth.
To make the cake even more tender, this recipe uses the reverse creaming method of mixing rather than the traditional “cream the butter and sugar” method.
If you keep a Sourdough Starter, you should definitely try my Sourdough Bundt Cake with Buttermilk Glaze.
Ingredients
Ingredient Notes
- Cake Flour – Low protein cake flour makes a cake with a tender crumb. I prefer to use bleached cake flour for the softest cake.
- Buttermilk – For this cake I don’t suggest swapping 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, the best substitute is buttermilk powder.
- Unsalted Butter – If you use salted butter eliminate the salt in the recipe.
- Eggs/Yolks – Using extra yolks in the batter makes a cake with a tender crumb. Learn more about eggs in cake batter in this post.
Process Photos
See the recipe card for detailed measurements and instructions.
- Butter and flour the Bundt pan. Be careful to coat the entire inside of the pan to avoid the cake sticking in the contours of the pan.
- Whisk half the buttermilk with the eggs, yolks and vanilla.
- Sift the dry ingredients into the mixing bowl. Add room temperature butter.
- Mix the butter into the dry ingredients, then add the reserved buttermilk.
- Whip on medium high for 2 minutes until the batter is aerated. Scrape the bowl and beater.
- With the mixer running, add the egg mixture in 3 increments. Scrape the bowl between each addition.
- Scrape the bowl well to make sure there are no lumps of unmixed batter.
- Transfer the batter to the prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean. Cool 10-15 minutes in the pan before turning the cake out onto a cooling rack set over a clean sheet pan.
- Whisk buttermilk and vanilla into the powdered sugar.
- The glaze should be the texture of thin pancake batter.
- Drizzle the glaze over the slightly warm cake.
- You can leave the glaze with drip lines over the cake or you can scrape the glaze off the pan to fill in all the gaps to entirely glaze the cake. Let the glaze set then transfer the cake to a cake plate for serving.
Storage
- Buttermilk Bundt cake will keep at room temperature for 4-5 days. Make sure to cover the cut end of the cake with plastic wrap.
- Left over slices can be individually wrapped and frozen for up to a month.
Serving Suggestion
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.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Buttermilk Bundt Cake with Buttermilk Glaze
Ingredients
Buttermilk Cake
- 2 large eggs
- 2 large yolks
- 2 teaspoons vanilla extract
- 8 oz buttermilk (1 cup)
- 11 ¼ oz cake flour (2 ½ cups, see note)
- 11 oz granulated sugar (1 ⅓ cups)
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 6 oz unsalted butter (room temperature, cut into 1″ chunks)
Buttermilk Glaze
- 8 oz confectioner sugar (2 cups)
- 1 teaspoon vanilla
- 2 oz buttermilk (¼ cup)
Instructions
- Preheat the oven to 350 °F. Butter and flour a 12 cup Bundt pan.
Make the batter
- Whisk together 2 large eggs, 2 large yolks, 2 teaspoons vanilla extract and 1/2 of the buttermilk, set aside.
- Sift 11 ¼ oz cake flour, 11 oz granulated sugar, 1 tablespoon baking powder and ½ teaspoon table salt into a mixer bowl. Mix on low speed to combine the dry ingredients. Toss 6 oz unsalted butter into the flour mixture and mix until the butter begins to break down.
- With the mixer running on low, add the reserved 1/2 cup of buttermilk. Increase the speed to medium. Mix on medium high for 2 minutes to aerate the batter. Scrape the bowl.
- Add the eggs in 3 batches, scraping the bowl between each addition. Pour the batter into the prepared pan.
- Bake until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean, about 45 minutes.
- Cool for 10 minutes in the pan. Invert the cake onto a cooling rack set over a clean sheet pan.
Make the Glaze
- Combine 8 oz confectioner sugar, 1 teaspoon vanilla and 2 oz buttermilk and whisk until smooth.
- Pour the glaze over the still slightly warm cake (see note). You can scoop up the glaze from the sheet pan and use it to fill in any gaps in the glaze or just leave the glaze with the drip effect.
- Cool completely and allow the glaze to set. Transfer to a serving plate.
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Have you ever tried vanilla extract and almond extract?
I’m trying to get a stronger butter flavor. Thank you for the recipe, the texture is amazing.
I haven’t tried it but I’m sure it would be delicious.