270 minutes
A rich, buttery cake with a moist and tender crumb, infused with a sweet butter sauce.
Unsalted Butter, softened
cups
cups
each
teaspoons
cups
teaspoons
teaspoons
teaspoons
cups
Confectioners’ Sugar, for dusting
to taste
tablespoons
1. Prepare the Pan and Preheat Oven
Preheat the oven to the desired temperature. Grease a 10-inch tube pan or a 12-cup bundt pan with softened butter and lightly dust with flour, or use nonstick cooking spray.
2. Cream Butter and Sugar
In a stand mixer or with a handheld mixer, cream together the softened unsalted butter and granulated sugar until fluffy.
3. Add Eggs and Vanilla
Gradually add the eggs, one at a time, into the creamed butter and sugar. Add the vanilla extract and continue to mix.
4. Combine Dry Ingredients and Buttermilk
Whisk together the all-purpose flour, baking powder, fine sea salt, and baking soda. Alternately add this flour mixture and the buttermilk to the butter mixture, starting and ending with the flour mix.
5. Bake the Cake
Pour the batter into the prepared pan and bake in the preheated oven for about 60 to 70 minutes, or until a skewer inserted comes out clean.
6. Prepare the Butter Sauce
While the cake is baking, melt unsalted butter with granulated sugar, vanilla extract, and water in a small saucepan.
7. Infuse the Cake with Butter Sauce
As soon as the cake comes out of the oven, puncture the surface all over with a skewer, then slowly drizzle the warm butter sauce over the cake, allowing it to soak in.
8. Cool and Unmold the Cake
Let the cake cool for 3 hours before unmolding.
9. Dust with Confectioners' Sugar and Serve
Dust the cooled cake with confectioners' sugar before serving.
Prepare your butter, eggs, and buttermilk to be at room temperature. This helps in better emulsification and incorporation, resulting in a finer crumb.
Always preheat your oven and use an oven thermometer to double-check that you're baking at the correct temperature. An incorrect temperature can lead to uneven baking.
Cream the butter and sugar together until it's light and fluffy—this can take 4-5 minutes. It incorporates air, which contributes to the cake's rise and texture.
Since you're adding a buttery glaze that’s also salted, start with unsalted butter to control the saltiness precisely.
Grease your pan generously with butter and dust with flour, or use a high-quality nonstick spray with flour. Ensure all crevices are well-coated to prevent sticking.
Comments (0)