Buttermilk Bundt Cake

Denise's Test Kitchen
by Denise's Test Kitchen
10-12 Serving
1 hr 10 min

For Christmas, my Mom gave me the most beautiful Bundt cake pan. And I couldn't wait to use it. In the past, I have never had good luck with those beautiful Bundt cake pans. Some of my cake always seems to get left behind or simply will not come out at all.

Buttermilk Bundt Cake Ingredients

Never the less, I was very excited to use it. So, I looked for just a simple, basic Bundt cake recipe. The one I settled on was a recipe from tasteofsouthmagazine.com .

Buttermilk Bundt Cake Batter

I prepped the Bundt Cake pan with a spray and dusted it with flour. I read up on how to help you get you whole cake out of the pan before I even put the batter into the pan. I spooned the batter in to the pan and said a little prayer.

Buttermilk Bundt Cake with Strawberries

Once the cake was done baking. I let the cake cool for a full 15 minutes on a wire rack. I then turn the cake over and hoped for the best. Although, it wasn't perfect, it was the best I ever made. I guess I just need more practice. And I say "Challenge Accepted"

Recipe details
  • 10-12  Serving
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 1½ cups unsalted butter, softened
  • 2¾ cups sugar
  • 7 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 3¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup whole buttermilk, room temperature

Preheat oven to 325°.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 6 to 7 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition, stopping to scrape sides of bowl as needed.
Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. On counter lined with a kitchen towel, gently tap pan a few times to release air bubbles and then smooth top.
Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 15 minutes. Remove from pan and let cool completely on a wire rack.
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