A classic butter bundt cake recipe that’s easy to make yet truly impressive.

Scale

1 cup unsalted butter (2 sticks), softened, plus more for greasing the pan

3 cups all purpose flour, plus more for dusting the pan

Non stick cooking spray (optional)

2 cups sugar

1 cup buttermilk

4 eggs

2 tsp vanilla extract

1 tsp baking powder

1 tsp sea salt

1/2 tsp baking soda

FOR THE BUTTER SAUCE

3/4 cup sugar

1/3 cup unsalted butter

2 tsp vanilla extract

Confectioner’s sugar, for sprinkling (optional)

Cook Mode Prevent your screen from going dark

Heat oven to 325 degrees. Grease and flour a 12-cup bundt pan.
In the bowls of a stand mixer with a paddle attachment, combine the cake ingredients and beat for 3 minutes. Pour into pan, level with a spatula and bake until a toothpick comes out clean when you insert in in the center of the cake, about 60-70 minutes.
Before the cake is done baking, start making the butter sauce: combine the sugar, butter and vanilla with 3 tablespoons of water in a saucepan over low heat until the butter melts. Don’t boil it! You don’t want the sugar to dissolve completely.
As soon as the cake comes out of the oven, leave the cake comes out of the oven, leave it in its pan poke it all the way through about 20 times with a long wooden skewer. Slowly pour the warm butter sauce over the cake.
Allow this to cook at least one hour before unmolding.
Right before serving, dust with confectioner’s sugar.