Tulo

Classic Bundt Cake Recipe

Buttermilk and sour cream together give this batter enough acidity and fat to stay moist for days, while a thorough butter-and-flour job on every groove of the pan is what actually lets the cake release in one piece instead of tearing along the ridges.

Prep
25 min
Cook
60 min
Total
85 min
Servings
12

Ingredients

Servings12
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 eggs large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 1 1/2 cups powdered sugar (for glaze)
  • 2 tablespoons buttermilk (for glaze)

Nutrition per serving

Calories
496
Protein
8g
Carbs
73g
Fat
20g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 325°F (165°C). Generously butter every groove and the center tube of a 10-inch (12-cup) bundt pan, then dust with flour and tap out the excess, or use a baking spray that contains flour.
  2. 2In a large bowl, beat the softened butter and sugar together on medium-high speed for 3-4 minutes, until noticeably pale and fluffy.
  3. 3Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  4. 4In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. 5In a small bowl or measuring cup, stir the buttermilk and sour cream together until smooth.
  6. 6With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the flour. Mix only until each addition is just incorporated.
  7. 7Scrape the batter into the prepared bundt pan and smooth the top with a spatula, tapping the pan once on the counter to settle the batter into the grooves.
  8. 8Bake for 55-65 minutes, until a skewer inserted into the thickest part of the cake comes out clean and the top springs back when lightly pressed.
  9. 9Cool the cake in the pan on a wire rack for 15 minutes, then run a thin knife around the edges and center tube, place a rack over the pan, and invert to release the cake. Cool completely before glazing.
  10. 10For the glaze, whisk the powdered sugar and buttermilk together until smooth and pourable, then drizzle over the cooled cake.

Tips & variations

  • Add 1 tablespoon of lemon zest to the batter for a brighter, less purely sweet version, and swap the glaze liquid for lemon juice.
  • For a marbled cake, stir 3 tablespoons of cocoa powder and 2 tablespoons of hot water into a third of the batter, then swirl it into the pan with a butter knife before baking.
  • A cream cheese glaze (4 ounces softened cream cheese whisked with the powdered sugar and a splash of milk) holds its shape better than the plain glaze if the cake needs to travel.

Storage & reheating

Store the glazed cake loosely covered at room temperature for up to 4 days, or tightly wrapped in the refrigerator for up to a week. To freeze, wrap the unglazed cake tightly in plastic wrap and then foil for up to 3 months; thaw at room temperature before glazing.

Tips from the Tulo kitchen

  • Room-temperature butter, eggs, and buttermilk blend far more evenly into this batter than cold ingredients, which helps the cake bake up level instead of doming unevenly.
  • If a section of the cake sticks in the pan on release, don't force it; set the pan back over the cake and let it sit inverted for a few more minutes, the residual warmth often loosens it.

FAQ

Why did my bundt cake stick to the pan?

Almost always incomplete greasing. Butter and flour (or baking spray with flour) needs to reach every groove and the center tube, not just the flat bottom, since batter that touches bare metal will bond to it as it bakes.

Can I use milk instead of buttermilk?

Yes, but the crumb will be slightly less tender and less tangy. To approximate buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes before using.

How do I know when a bundt cake is done, since the tube makes it hard to test?

Insert a skewer at an angle into the thickest part of the cake, away from the center tube, where the batter is deepest. It should come out with no wet batter clinging to it, only a few moist crumbs.

Why is my bundt cake dense in the middle but done on the edges?

The pan's dense metal and central tube conduct heat unevenly, so an oven that's slightly too hot will set the outer ring before the thicker middle cooks through. Dropping the oven temperature by 15-25°F and baking a bit longer usually fixes it.

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