Ingredients

The following ingredients have 4 Servings
  • 3 Cups All-Purpose Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 2 Cups Sugar
  • 1 Cup Unsalted Butter (at Room Temperature)
  • 4 Eggs
  • 1 Cup Buttermilk (Well Shaken)
  • 2 Teaspoons Vanilla Extract
  • 3/4 Cup Sugar
  • 1/3 Cup Unsalted Butter
  • 3 Tablespoons Water
  • 2 Teaspoons Vanilla Extract
  • 1 1/4 Cup Powdered Sugar (Sifted)
  • 1/4 Cup Unsalted Butter
  • 2 Tablespoon Milk

Instruction

  • Place oven rack in the middle of the oven. Preheat oven to 325 degrees. Spray a 1o cup Bundt pan with nonstick cooking spray. Set aside.
  • In a medium mixing bowl, whisk together flour, salt, baking powder and baking soda. Set aside.
  • In a large mixing bowl of a stand-up mixer, beat butter at medium speed until fluffy. Gradually add 2 cups of sugar and continue to beat on medium for 3 minutes. Add eggs one at a time, beating after each addition. Reduce speed to low and flour mixture and buttermilk alternately in batches, beginning and ending with flour and mixing until just incorporated. Stir in vanilla.
  • Pour batter into prepared pan and bake in preheated oven 50-60 minutes, or until a cake tester or bamboo stick comes out with just a few moist crumbs.
  • Meanwhile, make the Butter Sauce: In a small saucepan combine 3/4 cup sugar, 1/3 cup butter, water, and vanilla. Cook over medium heat until butter is completely melted. Do not allow mixture to come to a boil.
  • When cake comes out of the oven, prick surface with a bamboo stick or chopstick, make 30ish holes. Slowly, spoon Butter Sauce over cake. Allow cake to cool completely in the pan before removing.
  • When cake is completely cooled, make the glaze; Place powdered sugar in a medium bowl. Set aside. Melt butter in microwave then pour over powdered sugar, add 2 Tablespoons of milk and whisk until smooth. Thin glaze as needed with milk. Pour over cake and let sit out until glaze is set.