Indulge in this Traditional Butter Cake, a rich, moist delight that boasts a deeply buttery essence and a golden, sugary crust, perfect for any occasion that calls for a touch of homemade sweetness.
Preheat your oven to 325°F. Thoroughly grease every inch of your 10-12 cup Bundt pan, making sure to get into all the little crevices. Follow this by lightly coating it with flour, shaking out any extra. This meticulous preparation is key because we'll be glazing the cake while it's still in the pan. It ensures that your cake will release seamlessly when it's time to invert it onto a plate.
In a large bowl, mix together the all-purpose flour, white sugar, salt, baking powder, and baking soda until well combined.
To the dry mixture, add the buttermilk, softened butter, vanilla, and eggs. Beat with a mixer on medium speed for 2-3 minutes until the batter is smooth.
Pour the batter into the prepared bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
Butter Sauce Instructions
During the last 10 minutes of baking, start preparing the butter sauce. In a saucepan, combine the white sugar, butter, vanilla, and water. Cook over medium heat until the butter and sugar have fully melted and the sauce is combined, but do not let it boil.
Immediately after removing the cake from the oven, prick holes all over the cake using a skewer or small knife. Slowly pour the warm butter sauce over the cake, allowing it to seep into the holes.
Allow the cake to cool completely in the pan before removing it. This resting period lets the cake absorb the sauce and enhances its flavor and texture. Invert the cake onto a plate. If needed, use a knife and go along the edges of the cake to help it release from the edges of the pan. Sometimes the butter sauce will stick to the side of the pan during the cooling process.