The Best Bake Classic Butter Bundt Cake Recipe
There’s something truly magical about a perfectly baked Bundt cake. The symmetrical shape, the golden crust, and the anticipation of uncovering its delightful flavors make it a dessert that never fails to impress. And when it comes to Bundt cakes, few recipes can rival the timeless elegance and irresistible taste of a Classic Butter Bundt Cake. With its moist crumb, velvety texture, and rich buttery aroma, this cake is a true testament to the art of baking.
Whether you’re a seasoned baker or just starting your culinary journey, this tried and true recipe will guide you through the process, ensuring that your creation turns out flawless. From the first bite to the last, every morsel will transport you to a realm of pure satisfaction. So, grab your apron, preheat that oven, and let’s embark on a delicious adventure as we delve into the world of the Classic Butter Bundt Cake. Get ready to impress your loved ones with this delightful masterpiece that is sure to become a staple in your dessert repertoire.
The Best Bake Classic Butter Bundt Cake
Ingredients
Classic Butter Bundt Cake
- 3 cups all-purpose flour 360 grams
- 2 1/2 teaspoons baking powder 12.5 grams
- 1/2 teaspoon salt 2.5 grams
- 1 1/2 cups unsalted butter softened
- 2 cups granulated sugar 400 grams
- 4 large eggs
- 1 teaspoon vanilla extract 5 grams
- 1 cup whole milk
Powder Sugar Glaze
- 1 cup powdered sugar 120 grams
- 2 tablespoons unsalted butter melted
- 2-3 tablespoons milk 2.5 grams
- 1/2 teaspoon vanilla extract
Instructions
- Prepare your ingredients for the Classic Butter Bundt Cake.
- Preheat your oven to 350°F (175°C). Grease the Bundt pan well. and flour a Bundt cake pan to prevent sticking.
- Flour the Bundt Pan to prevent sticking.
- In a medium bowl, combine flour, baking powder and salt.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl or stand mixer, add the sugar and softened butter.
- Cream together the softened butter and granulated sugar until light and fluffy. This can be done with an electric mixer, a stand mixer using the paddle, or by hand using a wooden spoon.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on the cake and start checking for doneness around 50 minutes.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely.
Powder Sugar Glaze
- While the cake is cooling, prepare the ingredients for the glaze.
- In a small bowl, add the powdered sugar, melted butter, milk, and vanilla extract.
- Whisk the powdered sugar, melted butter, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if necessary.
- Once the cake has cooled, place it on a serving plate and drizzle the glaze over the top. You can also dust the cake with powdered sugar for an extra touch.
- Allow the glaze to set before serving the cake. Slice and enjoy!
- This butter Bundt cake is moist, rich, and full of flavor. It’s perfect for any occasion or simply as a sweet treat. Enjoy!
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Notes
Tips and Tricks
- Room Temperature Ingredients: Make sure to have your butter, eggs, and milk at room temperature before starting. Room temperature ingredients blend together more easily, resulting in a smoother batter and better incorporation of flavors.
- Properly Grease and Flour the Pan: To ensure the cake easily releases from the pan, thoroughly grease the Bundt pan with butter or cooking spray, making sure to reach into all the crevices. Dust the greased pan with flour, tapping out any excess. This step will prevent sticking and help the cake maintain its shape.
- Cream the Butter and Sugar Well: When creaming the softened butter and sugar, beat them together until light and fluffy. This process incorporates air into the mixture, resulting in a lighter and more tender cake.
- Alternate Dry and Wet Ingredients: When adding the dry ingredients (flour mixture) and wet ingredients (milk) to the butter mixture, do it in several additions, starting and ending with the dry ingredients. This alternating method ensures thorough mixing without overworking the batter.
- Do Not Overmix: Be careful not to overmix the batter once you’ve added the dry ingredients. Overmixing can lead to a denser texture in the finished cake. Mix until the ingredients are just combined.
- Check for Doneness: To avoid overbaking, start checking the cake for doneness around 50 minutes. Insert a toothpick into the center of the cake, and if it comes out clean or with a few crumbs, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and retest.
- Cool Completely Before Glazing: Allow the cake to cool in the pan for 10 minutes after removing it from the oven. Then, carefully invert the cake onto a wire rack to cool completely. Applying the glaze to a completely cooled cake will ensure that it sets properly.
- Customize the Glaze: Feel free to add your own personal touch to the glaze. You can incorporate citrus zest, such as lemon or orange, or add a tablespoon of flavored liqueur for a hint of sophistication.
- Storage and Serving: Store the cake in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage. When serving, dust the cake with powdered sugar or add a dollop of whipped cream or a scoop of ice cream for an extra treat.
Storing Tips
Here are some tips for storing the Classic Butter Bundt Cake: 1. Cool Completely: Ensure that the cake has cooled completely before storing it. If you store the cake while it’s still warm, it can create condensation and make the cake soggy. 2. Airtight Container: Place the cooled cake in an airtight container to protect it from moisture and to keep it fresh. You can also use a cake carrier or cover the cake tightly with plastic wrap. 3. Room Temperature Storage: The cake can be stored at room temperature for up to 3 days. Make sure to keep it away from direct sunlight or heat sources, which can cause it to spoil faster. 4. Freezing Option: If you want to store the cake for a longer period, you can freeze it. Wrap the cooled cake tightly in plastic wrap, followed by aluminum foil or place it in a freezer-safe container. The cake can be frozen for up to 2-3 months. 5. Thawing: When you’re ready to enjoy the frozen cake, remove it from the freezer and let it thaw at room temperature. It’s best to keep the cake wrapped while thawing to prevent moisture loss. Thawing can take several hours or overnight depending on the size of the cake. 6. Freshen Up: If the cake seems slightly dry after storage, you can freshen it up by brushing it with a simple syrup or a flavored glaze before serving. This will add moisture and enhance the taste. Remember, storing times may vary based on factors such as humidity and temperature conditions. Always use your judgment and rely on visual and sensory cues to ensure the cake is still fresh before consuming. By following these storing tips, you can enjoy the Classic Butter Bundt Cake over multiple days or save it for a special occasion without compromising its taste and texture.Creation Time
The total time required to make the Classic Butter Bundt Cake can vary depending on your baking experience and preparation speed. Here’s a general breakdown of the time involved: Preparation Time: Approximately 20 minutes– This includes gathering and measuring the ingredients, preheating the oven, and preparing the Bundt pan. Baking Time: Around 50-60 minutes
– The cake needs to bake in the preheated oven for this duration. Keep in mind that baking times can vary, so it’s recommended to start checking for doneness around the 50-minute mark by inserting a toothpick into the center of the cake. Cooling Time: About 1 hour
– After removing the cake from the oven, it needs to cool in the pan for 10 minutes before being inverted onto a wire rack to cool completely. The total cooling time may take around 1 hour, depending on the room temperature. Glazing and Final Touches: 10-15 minutes
– Once the cake is fully cooled, you can prepare the glaze, which takes just a few minutes. Drizzling the glaze over the cake and allowing it to set may take an additional 5-10 minutes. Overall, you can expect the entire process, from preparation to serving, to take approximately 2 to 2.5 hours. It’s important to note that these times are estimates and can vary based on individual circumstances. Taking your time and enjoying the process will ensure the best results.
History:
Butter cake, also known as pound cake, has a rich history that dates back several centuries. Its origins can be traced to Northern Europe, particularly England, where it was known as “pound cake” due to its traditional recipe ratios of one pound each of butter, sugar, flour, and eggs.
The original pound cake was a dense, buttery cake that was often served as a luxurious treat for wealthy individuals. It gained popularity in the 18th and 19th centuries, thanks to its simplicity and long shelf life, which made it a practical choice for long journeys and celebrations.
As time passed, variations of pound cake emerged, and recipes began to evolve. Different regions and cultures added their own unique touches, incorporating flavors such as vanilla, citrus zest, or spices. Bakers also experimented with different techniques, like beating the butter and sugar together to create a light and airy texture.
With the advancements in leavening agents and baking technology, pound cakes started to become lighter and more tender. The traditional one-to-one-to-one-to-one ratio of ingredients began to change, allowing for more flexibility and variation in recipes.
Today, butter cakes come in various forms and flavors, but they all retain the rich, buttery taste that has made them a beloved classic. They can be enjoyed plain, with a dusting of powdered sugar, or with added fillings, frostings, or glazes.
The history of butter cake showcases its enduring appeal, as it has remained a staple in many cultures and a symbol of indulgence and comfort. Whether enjoyed as a simple treat or as the base for elaborate desserts, the butter cake continues to be cherished by baking enthusiasts and cake lovers worldwide.
The specific origin of the butter Bundt cake is often attributed to a woman named Ella Helfrich. In the early 1950s, Helfrich submitted a recipe for a “Tunnel of Fudge” cake to the Pillsbury Bake-Off contest. The Tunnel of Fudge cake, baked in a Bundt pan, featured a rich, gooey center of fudgy goodness.
Helfrich’s Tunnel of Fudge cake recipe won second place in the 1966 Pillsbury Bake-Off contest and sparked nationwide interest in Bundt cakes. Following the contest, the Bundt pan gained popularity and became a staple in American kitchens. The shape and design of the pan allowed for even baking and beautiful presentation, making it ideal for bundt cakes.
The Bundt cake trend took off in the 1960s and 1970s, with various recipes and flavors being developed. The Bundt cake became synonymous with celebration and home baking, often appearing at gatherings, potlucks, and family events.
In 1997, the Bundt pan itself was inducted into the culinary hall of fame by the Cookware Manufacturers Association. Today, the butter Bundt cake remains a classic and beloved dessert, with countless variations and flavor combinations enjoyed by people around the world.
The butter Bundt cake’s history showcases how a simple yet elegant cake pan and a delicious recipe can capture the imagination and taste buds of a nation, leaving a lasting legacy in the culinary world.
Pairing Recommendations:
The Classic Butter Bundt Cake is a versatile dessert that can be enjoyed on its own or paired with various accompaniments. Here are some pairing recommendations to enhance your indulgence:
- Fresh Berries: Serve slices of the cake with a side of fresh, juicy berries such as strawberries, raspberries, or blueberries. The tartness of the berries complements the rich buttery flavor of the cake.
- Whipped Cream: Dollop some freshly whipped cream on top of each cake slice for a light and creamy addition. The airy texture of the whipped cream balances the dense texture of the cake.
- Vanilla Ice Cream: Warm slices of the cake can be paired with a scoop of vanilla ice cream. The contrast between the warm cake and cold, creamy ice cream creates a delightful combination of flavors and temperatures.
- Caramel Sauce: Drizzle some warm caramel sauce over the cake slices to add a sweet and gooey element. The caramel’s richness pairs well with the buttery flavor of the cake.
- Coffee or Tea: Enjoy a slice of the Classic Butter Bundt Cake with a cup of freshly brewed coffee or your favorite tea. The warm and comforting beverage complements the richness of the cake.
- Citrus Zest: For a burst of freshness, sprinkle some citrus zest, such as lemon or orange, over the glazed cake slices. The citrus zest adds a vibrant aroma and a tangy note to the dessert.
- Nutty Crunch: Add some texture by sprinkling toasted nuts, like sliced almonds or chopped pecans, on top of the glaze. The nuttiness brings a delightful crunch to each bite.
Remember, the pairing recommendations are meant to enhance the flavors and overall experience of the Classic Butter Bundt Cake. Feel free to get creative and experiment with different combinations based on your personal preferences.
Variations:
The Classic Butter Bundt Cake recipe serves as a fantastic base for experimentation and customization. Here are some variations you can try to add new flavors and twists to the recipe:
- Lemon Bundt Cake: Add the zest of one or two lemons to the cake batter and substitute some of the milk with fresh lemon juice. This variation will give the cake a refreshing citrus flavor.
- Chocolate Marble Bundt Cake: Divide the cake batter in half and mix cocoa powder into one portion to create a chocolate batter. Alternate spoonfuls of the vanilla and chocolate batters in the Bundt pan to create a marbled effect.
- Almond Butter Bundt Cake: Replace a portion of the all-purpose flour with almond flour to infuse a nutty flavor into the cake. You can also add a teaspoon of almond extract to enhance the almond flavor.
- Orange Cranberry Bundt Cake: Add the zest of one orange to the cake batter and fold in dried cranberries for a burst of tartness and festive flavor. This variation works particularly well during the holiday season.
- Coconut Lime Bundt Cake: Add shredded coconut to the cake batter and substitute some of the milk with coconut milk. Incorporate the zest of one lime and a tablespoon of lime juice for a tropical twist.
- Nutella Swirl Bundt Cake: Swirl spoonfuls of Nutella into the cake batter before baking to create a luscious, chocolate-hazelnut swirl throughout the cake. It adds a delightful richness and decadence.
- Spiced Apple Bundt Cake: Fold in diced apples and warm spices like cinnamon, nutmeg, and cloves into the cake batter for a cozy, autumn-inspired variation. Serve it with a drizzle of caramel sauce for an extra treat.
These are just a few ideas to get your creativity flowing. Feel free to experiment with different flavors, extracts, fillings, or glazes to create your own unique twist on the Classic Butter Bundt Cake. Enjoy the process of exploring new variations and discovering your favorite flavor combinations.
Nutritional Benefits:
While the Classic Butter Bundt Cake is undoubtedly a delicious treat, it’s important to note that it is primarily a dessert and should be enjoyed in moderation as part of a balanced diet. However, there are some nutritional benefits to consider:
- Energy Source: The cake provides a significant amount of calories, which can provide a quick source of energy for your body.
- Carbohydrates: The cake contains carbohydrates from the flour and sugar, which are the body’s primary source of energy. However, it’s worth noting that excessive consumption of refined carbohydrates should be moderated.
- Protein: The cake includes eggs, which are a good source of protein. Protein is essential for various bodily functions, including building and repairing tissues.
- Calcium and Vitamin D: If you use fortified milk in the recipe, the cake can provide a small amount of calcium and vitamin D, which are important for bone health.
- Pleasure and Indulgence: While not a direct nutritional benefit, enjoying a delicious treat like the Classic Butter Bundt Cake can contribute to overall well-being and satisfaction. Mental and emotional well-being are essential aspects of a healthy lifestyle.
Remember, it’s always important to balance indulgences with a varied diet that includes plenty of fruits, vegetables, whole grains, and lean proteins. Enjoying a slice of this buttery Bundt cake as an occasional treat can be part of a balanced lifestyle.
Nutritional Breakdown:
Here’s the approximate nutritional breakdown for the Classic Butter Bundt Cake recipe. Please note that these values are estimates and may vary depending on specific ingredients used and serving sizes:
Servings: 12 slices
Cake:
- Calories: 436
- Total Fat: 22g
- Saturated Fat: 13g
- Trans Fat: 0.8g
- Cholesterol: 121mg
- Sodium: 211mg
- Total Carbohydrate: 55g
- Dietary Fiber: 1g
- Sugars: 33g
- Protein: 6g
Glaze:
- Calories: 66
- Total Fat: 3g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 8mg
- Sodium: 5mg
- Total Carbohydrate: 9g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 0g
Please note that these nutritional values are based on the ingredients mentioned in the recipe and may vary slightly depending on specific brands or substitutions used. It’s always a good idea to double-check the labels of the products you use to get the most accurate nutritional information.
Fun Facts:
- Pound Cake Origins: The original name for butter cake, “pound cake,” comes from its traditional recipe that called for a pound each of butter, sugar, flour, and eggs.
- Versatility: Butter cake is a versatile dessert that can be enjoyed in various forms. It can be served plain, with a dusting of powdered sugar, or as a base for layer cakes, trifles, or even French toast.
- Long Shelf Life: Traditionally, pound cakes were known for their long shelf life. The high butter and sugar content acted as natural preservatives, allowing the cakes to stay fresh for an extended period.
- Butter as the Star: Butter cake puts the spotlight on butter as the main flavor and ingredient. The rich, buttery taste is a defining characteristic of this cake.
- Creaming Method: Most butter cake recipes use the creaming method, where the butter and sugar are beaten together until light and fluffy. This process incorporates air into the batter, resulting in a tender and moist texture.
- Pound Cake Variations: Over time, pound cake recipes have evolved to include variations such as lemon pound cake, chocolate pound cake, marble pound cake, and more. These variations introduce different flavors and add extra appeal to the classic recipe.
- Classic Tea Time Treat: Butter cake is often associated with tea time or afternoon tea in many cultures. It pairs well with a cup of tea or coffee, making it a delightful treat for a relaxing break.
- National Pound Cake Day: March 4th is celebrated as National Pound Cake Day in the United States. It’s a day dedicated to recognizing and enjoying this beloved dessert.
- Cultural Significance: Butter cake holds cultural significance in various countries. For example, in Malaysia and Singapore, a butter cake called “Kek Mentega” is a popular treat often served during festivals and special occasions.
- Bundt Cake Connection: The butter Bundt cake, a variation of the butter cake, gained popularity in the mid-20th century. The distinctive Bundt pan shape added a unique and visually appealing touch to the classic recipe.
These fun facts highlight the enduring appeal and versatility of butter cake, showcasing its place as a beloved dessert enjoyed by people around the world.
“Let them eat cake.”
– Marie Antoinette
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