The butter in this recipe gives the cake extra moisture, so it’s as soft and perfect as can be. Eating this cake is like eating a pound cake or an oversized doughnut.
1 tablespoon vanilla bean paste or vanilla extract
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Glaze
3/4 cup granulated sugar
5 tablespoons plus 1 teaspoon unsalted butter
2 teaspoons vanilla bean paste or vanilla extract
Confectioners’ sugar for dusting
Caramel sauce, warm, for drizzling
Instructions
Preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan.
For the cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the flour, sugar, butter, buttermilk, eggs, vanilla, salt, baking powder, and baking soda on low speed for 1 minute. Increase the speed to medium and mix until smooth.
Pour the batter into the Bundt pan and bake for 1 hour 5 minutes to 1 1/4 hours or until the cake is golden and a toothpick inserted in the center comes out clean.
For the glaze: When the cake is done baking, place the granulated sugar, butter, vanilla, and 2 tablespoons water in a small saucepan. Heat over medium-low heat until the butter is melted and the sugar is dissolved.
While the cake is still warm, poke several holes in the cake with a wooden skewer, then pour the butter glaze over the cake.
Let the cake cool completely in the pan. Invert the cooled cake onto a serving plate. Dust with confectioners’ sugar and drizzle with caramel sauce. Slice and serve.
