– 3 sticks unsalted butter, softened (339g) – 3 cups (600g) sugar – 5 large eggs, room temperature – 3 cups (342 g) cake flour – ½ teaspoon (2)g baking powder – ½ teaspoon (3g) salt – 1 cup (235 g) buttermilk – 2 teaspoons (8g) vanilla extract – 2 cups confectioners sugar (measure then sift) – 3 tablespoons milk (add additional as needed in small increments) – pinch of salt – 1 teaspoon vanilla extract
Butter and flour a tube pan.Warm the oven up to 325°F.In a different bowl, mix the salt, baking powder, and cake flour together using a whisk. Set this bowl away for now.
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With an electric mixer on medium speed (or a paddle tool for a stand mixer), cream the butter until it is smooth. Next, add the sugar slowly and beat for 3 to 5 minutes, or until the mixture is light and fluffy.
2
Each time you add an egg, blend it in until the yolk is fully mixed in.Add the vanilla flavor to the buttermilk that is already in a cup.
3
Alternate adding flour and buttermilk to the butter/sugar/egg mixture in the mixing bowl on low speed. Start and finish with dry ingredients. I alternate three dry and two wet additions.
4
Place the batter in the bundt pan that has been prepared.For one hour and five minutes, or until a toothpick inserted into the center of the cake comes out clean, bake at 325 degrees.Baking times are subject to variation.
5
A batter of roughly 8 cups can be obtained from this.Before removing from the pan, wait ten minutes for the food to cool down in the pan.
6
Stir ingredients until smooth. If too thick, add more. Small amounts of milk. If too thin, add confectioners' sugar. Wrap the bowl in plastic until use.
7
After the cake has cooled, you can either drizzle the sauce over it with a spoon or, for more control, put it in a disposable piping bag and cut off the tip.
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