Ingredients
Scale
- 3 cups(13 1/2 ounces) all-purpose flour2 cupsgranulated sugar1 teaspoonsalt1 teaspoonbaking powder1/2 teaspoonbaking soda1 cupbuttermilk or fermented milk1 cupbutter, room temperature2 teaspoonsvanilla extract4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
- 2 cupsgranulated sugar
- 1 teaspoonsalt1 teaspoonbaking powder1/2 teaspoonbaking soda1 cupbuttermilk or fermented milk1 cupbutter, room temperature2 teaspoonsvanilla extract4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
- 1 teaspoonbaking powder1/2 teaspoonbaking soda1 cupbuttermilk or fermented milk1 cupbutter, room temperature2 teaspoonsvanilla extract4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
- 1/2 teaspoonbaking soda
- 1 cupbuttermilk or fermented milk1 cupbutter, room temperature2 teaspoonsvanilla extract4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
- 1 cupbutter, room temperature2 teaspoonsvanilla extract4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
- 2 teaspoonsvanilla extract
- 4large eggsFor the Sauce:3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
- 3/4 cupgranulated sugar1/3 cupbutter3 tablespoonswater2 teaspoonsvanilla extract
- 1/3 cupbutter
- 3 tablespoonswater2 teaspoonsvanilla extract
- 2 teaspoonsvanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or 10-inch tube pan.In a large bowl, mix flour, sugar, salt, baking powder, and baking soda. Add buttermilk, butter, vanilla, and eggs; beat on low until moistened, then on medium for 3 minutes.Pour batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick comes out clean.For the sauce, combine sugar, butter, water, and vanilla in a saucepan over low heat until melted. Do not boil.Pierce the warm cake all over with a fork and pour the sauce over the cake.
- In a large bowl, mix flour, sugar, salt, baking powder, and baking soda. Add buttermilk, butter, vanilla, and eggs; beat on low until moistened, then on medium for 3 minutes.Pour batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick comes out clean.For the sauce, combine sugar, butter, water, and vanilla in a saucepan over low heat until melted. Do not boil.Pierce the warm cake all over with a fork and pour the sauce over the cake.
- Pour batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick comes out clean.For the sauce, combine sugar, butter, water, and vanilla in a saucepan over low heat until melted. Do not boil.Pierce the warm cake all over with a fork and pour the sauce over the cake.
- For the sauce, combine sugar, butter, water, and vanilla in a saucepan over low heat until melted. Do not boil.Pierce the warm cake all over with a fork and pour the sauce over the cake.
- Pierce the warm cake all over with a fork and pour the sauce over the cake.
Notes
Ensure all ingredients are at room temperature to achieve the best texture.If you don’t have buttermilk, make a substitute by mixing 1 tablespoon of vinegar or lemon juice with enough milk to make one cup.The cake can be stored at room temperature for up to 2 days or refrigerated for up to a week.
If you don’t have buttermilk, make a substitute by mixing 1 tablespoon of vinegar or lemon juice with enough milk to make one cup.
The cake can be stored at room temperature for up to 2 days or refrigerated for up to a week.