This cake is super moist, has a beautiful crumb, and can be eaten all week without drying up. You will start by creaming butter and sugar until it’s nice and fluffy. Depending on your mixer, this will take about 5 minutes. Add the eggs one at a time so that they can be incorporated, and you want to ensure that they are at room temperature.
Once you see no eggs in the butter mixture, you will add the dry ingredients. In a bowl, you will lightly mix flour, baking powder, baking soda, and salt. On the side, you will need buttermilk to add oil and vanilla. You will start alternating the flour and the liquids into the butter mixture in batches while mixing until it is combined and there are no lumps in the batter.
Do not overbeat the batter. Once the batter is ready, you can add anything to this cake, from dried fruits, nuts, chocolate chips, or purees. Preheat your oven to 350 degrees Fahrenheit. Brush the inside of the pan with butter, add the butter, then bake in the oven for 45 to 50 minutes or until golden brown, slightly cracked on top, and a skewer inserted at the centre comes out clean. Let the cake cool on a wire rack for 15 minutes before flipping it over.
Ingredients;
- 16 ounces (454 g/ 2 Cups) All-Purpose Flour
- One teaspoon of baking powder
- One teaspoon of baking soda
- 1/2 teaspoon salt
- 10 ounces (284 g/ 1 1/8Cups) unsalted butter softened
- 14 ounces (397 g/ 1 2/3 cups) of granulated sugar
- Three large eggs at room temperature
- 8 ounces (227 g/ 1 Cup) of buttermilk at room temperature
- 3 ounces (85 ml/ ) of vegetable oil
- Two teaspoons of vanilla extract
Instructions;
- Preheat the oven to 350ºF and adjust the rack to the lower middle of the oven so it’s not too close to the top element.
- For the best results, make sure your cold ingredients are at room temperature and that you weigh your ingredients (including liquids).
- Coat your cake pan in a thin, even layer of butter.
- Whisk together the flour, baking powder, baking soda, and salt and set aside.
- Combine your buttermilk, oil, and vanilla extract and set aside.
- Place softened butter into the bowl of your stand mixer with the paddle attachment and cream until smooth on low. Sprinkle in your sugar and cream until light and fluffy. Scrape the bowl if needed.
- While mixing on low, add your room-temperature eggs one at a time. Let them mix thoroughly before adding the next egg.
- Add 1/3 of your flour mixture, then 1/3 of your liquid mixture. Repeat two more times—scrape the bowl as needed. Mix until just combined. Do not over-mix.
- Pour batter (it will be thick) into your prepared bundt cake pan and bake at 350ºF for 45-50 minutes or until a skewer inserted into the deepest part of the cake comes out clean.
- Remove the cake from the oven and let it cool for 15 minutes before turning it onto a cooling rack.
