Easy Butter Cake Recipe

How to Make an Ooey Gooey Butter Cake

Make this gorgeous butter cake for your holiday dessert this year! You can’t beat the taste and presentation for Christmas. Just get out your bundt pan and it’s time to bake!

FAQs:

• Substitutions:
  • Buttermilk – Buttermilk can be made by simply removing 2 ¼ tsp of milk and replacing it with 2 ¼ tsp of lemon juice or vinegar.  Whisk the ingredients together, then let sit for 5 minutes before adding it to the recipe.
  • Sour cream – Plain or greek yogurt may be used instead.

• Tips: 
  • It is very important to have room temperature butter for this recipe.  The butter needs to be easily pliable, but still be able to keep its shape.  For best results, set the butter out an hour before making this recipe.

• Once the flour mixture has been added into the recipe, make sure to only mix until just combined.  Overmixing can cause the gluten to overdevelop, resulting in a crumbly cake.

• You may make a simple drizzle for this cake by mixing together ½ c powdered sugar, 2 tsp water and ½ tsp of vanilla extract.  You may add more powdered sugar or water to adjust the consistency if desired.  Drizzle over the cooled cake.

• What is the texture of this cake?

Buttery, moist, soft, sweet and rich butter bundt cake with butter sauce slowly soaked into it after baking. This is a simple cake that is so tasty.  Finished off with a dusting of powdered sugar.

When you take a bite, it is so moist and buttery it’s devine!

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Butter Cake

Course Dessert

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 10

Ingredients

Cake Ingredients:

• 3 c all purpose flour
• 1 tsp salt
• ¾ tsp baking powder
• ¾ tsp baking soda
• 1 ¾ c sugar
• 1 c salted butter room temperature
• 3 eggs + 3 yolks
• ¾ c buttermilk
• ½ c sour cream
• 2 tsp vanilla

Butter Sauce Ingredients:

• ⅔ c sugar
• 4 ½ Tbs salted butter
• 2 Tbs water
• 1 ½ tsp vanilla

Instructions

Cake Directions:

• Preheat the oven to 325°. Spray a bundt pan very well with baking spray, then coat with flour. Turn the pan upside down to let any excess flour fall out. In a large mixing bowl combine flour, salt, baking powder and baking soda. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment combine sugar and butter. Beat together on medium-high for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add in the eggs and mix for 30 seconds. Add in buttermilk, sour cream and vanilla and mix to combine. Add in the flour mixture and mix until just incorporated.
• Transfer the batter into the prepared bundt pan, then place into the preheat oven on the center rack. Bake for 1 hour, until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Once baked, remove from the oven and place onto a wire cooling rack.

Butter Sauce Directions:

• Add sugar, butter, water and vanilla to a small saucepan and mix to combine. Cook over medium heat, until the mixture reaches a simmer. Simmer for 1 minute, until the sugar has dissolved. Remove from heat.

Assembly:

• Let the cake cool for 10 minutes, then poke holes into the cake using the handle of a wooden spoon or chopstick. Pour the butter sauce onto the cake and let soak. Once the butter sauce has been absorbed, flip the cake onto a cake stand to release and let cool completely. Make sure to do this while the cake is still warm to help with a clean release. Once the cake has cooled, dust with powdered sugar.

Notes

Storage:
Cake may be stored in an airtight container for up to 3 days.