This Buttermilk Bundt Cake is the only pound cake recipe you’ll ever need! It’s perfectly spongy and moist with a pretty vanilla buttercream topping! Plus, it’s an impressive dessert to share at parties and gatherings!
Are you enjoying your holiday season so far? Our family is doing our best to make it memorable and magical. We got to attend our town’s tree lighting not long ago and it was so fun. My son’s school class was invited to sing at the event, so it was that much more meaningful to us. Then, the day after, we visited the Festival of Trees. It made for an exciting weekend, for sure!
If I had to narrow it down, my two favorite things about this time of year is the special time spent with loved ones and of course the sweet treats! The cakes, cookies, fudge, brownies, and candied popcorn are all just too amazing!
I have to say, when neighbors show up at my door with goodies, I love them all the more! 🙂 But more than the receiving, I enjoy baking up a storm and then giving to friends.
I took this Buttermilk Bundt Cake to a Favorite Things Party and it was a hit! Buttermilk makes everything better! Especially when we’re talking about cake. It provides for the perfect flavor and texture! Be sure to follow the steps in the recipe to a “T”. It may seem silly to add one egg at a time and to mix in between, but I promise you it’s the secret to making the ultimate best bundt cake!
I added festive green and red sprinkles to tailor this to Christmas, but you can leave them off or add whatever sprinkles you choose in order to decorate it for any holiday.
I halved my usual buttercream frosting recipe, but in the end, I wished there was more frosting. Can you really ever have too much frosting? 🙂 So in the actual recipe, I’m using the full batch. This will allow you to pipe swirls all the way up and down the cake instead of just on the top. Hooray!
Just be sure to watch it closely as it’s baking so you can pull it out at just the right time! I like to set the timer for ten or fifteen minutes less than asked for, and then check it every four or five minutes until the end. Remove it right when a toothpick comes out clean so it doesn’t get dry!
Buttermilk Bundt Cake
Ingredients
- 1 c. buttermilk
- 1 c. butter softened
- 1 3/4 c. sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 3 c. all-purpose flour
- 3/4 tsp. salt
- 2 tsp. baking powder
- Frosting:
- 1/2 c. butter softened
- 1 tsp. vanilla extract
- 3 c. powdered sugar
- 2 Tbsp. milk or enough to make it the desired creamy consistency
Instructions
- Preheat oven to 325 degrees Fahrenheit. Grease and flour a 10" fluted bundt cake tube pan. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a separate bowl, stir together flour, salt and baking powder. Add alternately with buttermilk and mix well.
- Pour and spread evenly into prepared pan. Bake for approximately 55 to 60 minutes or just until a toothpick inserted comes out clean. I like to set the timer for 10 or 15 minutes less than what's asked for and check it every four to five minutes until it's done.
- Make the frosting by creaming together butter, vanilla extract, powdered sugar and milk in the bowl of an electric mixer until creamy. Pipe onto the cake using an even up and down motion. I just put the frosting in a zip top bag and snipped the corner. Add sprinkles if desired.
Notes
Adapted from Taste of Home
Bring this cake to your parties this month and watch the crowds pounce! It’s absolutely delightful!
I wish you a very Merry Christmas and a wonderful holiday season!
