- Servings: 24
3 cups flour
1 tsp baking powder
½ tsp baking soda
heaping ½ tsp salt
1 cup butter, softened to room temperature
2 cups sugar
4 eggs (best if these are at room temperature)
2 tsp vanilla
1 cup buttermilk (best if this is at room temperature)
½ cup sugar
¼ cup butter
1 ½ tsp vanilla
2 Tbsp water
Preheat your oven to 350. Grease and flour a 9” bundt pan, or place liners in 2 dozen muffin cups. Set aside.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the softened butter until light and fluffy. Add the sugar, and beat until light and fluffy again, stopping a few times to scrape down the sides. Add the eggs, one by one, beating well after each addition and scraping down the sides regularly. Add the vanilla, and mix well.
Lower the speed of the mixer, and add 1/3 of the dry mixture, mixing on low until just barely combined (stop just shy of a uniform mixture to avoid over-mixing), and scrape down the sides/bottom to enure there are no un-mixed pockets. Add half of the buttermilk, and again mix until barely combined. Repeat the process, adding half of the remaining flour mixture, all of the remaining buttermilk, and then all of the remaining dries. Pour into the prepared bundt or cupcake pans, and bake until a tester comes out clean (~50 minutes for a bundt cake, ~20 for cupcakes).
While the cake is baking, prepare the glaze. Combine all of the glaze ingredients in a medium saucepan. When the cake comes out of the oven, stir and simmer the glaze until the mixture begins to bubble. Pour the warm glaze over the warm cake in its pan.