1. Preheat Oven
Preheat to 350°F (175°C).
Grease and flour a Bundt pan or 9×13 baking dish.
2. Make the Cake Batter
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, then add vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Add dry ingredients alternately with buttermilk to the butter mixture, starting and ending with flour. Mix until smooth.
3. Bake the Cake
Pour batter into prepared pan.
Bake for 40–50 minutes (Bundt) or 30–40 minutes (9×13 pan) until a toothpick comes out clean.
Let cool 10–15 minutes while preparing the glaze.
4. Make the Butter Glaze
In a small saucepan, melt butter over medium heat.
Stir in sugar and water until dissolved.
Bring to a simmer for 2–3 minutes.
Remove from heat and stir in vanilla.
5. Glaze the Cake
Slowly pour the warm butter glaze over the slightly cooled cake.
Let the cake absorb the glaze for at least 30 minutes before serving.
⭐ Tips for Perfection
Use high-quality butter — it makes a huge difference.
Room temperature ingredients help the batter mix evenly.
The cake can be stored at room temperature, covered, for 2–3 days.
🍽️ Variations
Add 1 tsp almond extract for a subtle nutty flavor.
Sprinkle powdered sugar on top before serving.
Serve with whipped cream or fresh berries for extra indulgence.