Ingredients:
For the Cake:
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 325°F (160°C).
Grease and flour 8-inch deep pan and spray with nonstick baking spray. You can also use a Bundt cake pan.
Make the Batter:
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with buttermilk, starting and ending with the flour mixture. Mix just until combined.
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula.
Bake for 60-80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool
completely.
Prepare the Cream Cheese Glaze:
In a mixing bowl, beat cream cheese until smooth. Gradually add powdered sugar and mix until combined.
Stir in vanilla extract and enough milk to achieve a pourable consistency.
Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing.
Serve and enjoy!
Prep Time: 20 minutes | Baking Time: 75 minutes | Total Time: 95 minutes
Kcal: 400 kcal per serving | Servings: 12 servings
Tips:
Bring ingredients to room temperature for a smoother batter.
Wrap leftover cake tightly in plastic wrap to keep it moist for days.