Ingredients
Equipment
Method
- Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or use baking spray with flour.
- Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Step 3: In your biggest mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 3-4 minutes until pale, light, and fluffy.
- Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
- Step 5: Gradually add the dry mixture alternating with the buttermilk. Start with a third of the dry ingredients, mix until just combined, then half the buttermilk, mix until combined. Repeat with another third of dry, the rest of buttermilk, and finish with the last third of dry. Mix just until no dry streaks remain; do not overmix.
- Step 6: Pour the batter evenly into the prepared bundt pan. Smooth the top and gently tap the pan on the counter to settle the batter.
- Step 7: Bake for 70-80 minutes, or until a toothpick or skewer inserted into the thickest part comes out clean. If the top browns too quickly, loosely tent with foil.
- Step 8: Let the cake cool in the bundt pan on a wire rack for 10-15 minutes. Carefully invert the pan onto the wire rack and lift the pan away. Let the cake cool completely on the rack before glazing.
- Step 9: While the cake cools, make the glaze. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Step 10: Gradually add the sifted powdered sugar, mixing until fully incorporated and smooth.
- Step 11: Stir in the vanilla extract. Add the milk, starting with 2 tablespoons, mixing until the desired pourable consistency is reached. Add more milk (half a tablespoon at a time) if needed.
- Step 12: Once the cake is completely cool, drizzle the cream cheese glaze all over the top, letting it drip down the sides. Let the glaze set for a few minutes before slicing.
Notes
Tips for success include using room temperature ingredients, measuring flour correctly by spooning and leveling, avoiding overmixing the batter, thoroughly greasing the bundt pan, and allowing adequate cooling time both in the pan and on the rack. You can store glazed cake at room temperature loosely covered for 2-3 days, or refrigerate in an airtight container for 5-7 days. Unglazed cake can be frozen tightly wrapped for up to 3 months; thaw in the refrigerator before glazing.