Bama Butter Cake Recipe

This Bama Butter Cake is a truly luscious Southern dessert that is going to warm your soul and transport you straight to grandma’s kitchen. If you’re looking for a cake that is rich, tender, and absolutely soaked in a dreamy butter glaze, this one’s a game-changer. It has that irresistible combination of a light, fluffy crumb and a deeply sweet, moist finish, making it the perfect showstopper for any family gathering or just a cozy afternoon treat. Ready to make some magic?

Why You’ll Love This Recipe

• The Ultimate Comfort Cake: It’s a simple, classic recipe where butter truly takes center stage, delivering that warm, nostalgic feeling with every single bite.
• Irresistibly Moist Texture: Thanks to that glorious butter glaze we pour over the warm cake, this dessert stays unbelievably moist and tender for days—if it lasts that long!
• Perfect for Any Occasion: Whether you need an easy potluck dessert or a centerpiece for a Sunday supper, this beautiful Bundt cake is simple to make but looks utterly impressive.

Ingredients

All you need for this Bama Butter Cake is a little patience and a handful of pantry staples! Get ready to gather these ingredients—the magic starts here:

• Unsalted Butter (softened): This is the foundation of our cake. Using softened butter is key to getting that light and fluffy texture when creaming it with the sugar.
• Granulated Sugar: Sweetens the cake and, when creamed with the butter, helps to incorporate air, which keeps our cake tender.
• Large Eggs: Our binders! They add moisture and richness and help the cake structure hold up beautifully. Make sure they are at room temperature for the best results!
• All-Purpose Flour: Provides the main structure for the cake. Don’t overmix it once you add it!
• Whole Milk: Adds essential moisture and richness, giving the final cake a tender, buttery crumb.
• Baking Powder: Our leavening agent! This is what gives the cake its beautiful lift and airy texture.
• Salt: Just a touch! It balances the sweetness and elevates all the other flavors—never skip the salt in baking!
• Vanilla Extract: Brings a warm, aromatic note that enhances all that sweet, buttery flavor. Go for the good stuff—it makes a difference!

For the Butter Glaze:

• Unsalted Butter: The star! We melt this down to create the rich, golden, and deeply flavorful soaking glaze.
• Granulated Sugar: Sweetens and thickens the glaze just slightly as it dissolves in the water.
• Water: Helps create a syrup consistency, ensuring the glaze is thin enough to completely soak into the cake’s pores.
• Vanilla Extract: A final splash of vanilla adds depth and aroma to the glaze.

Note: The exact measurements for these ingredients, along with the detailed steps, will be found in the recipe card immediately below this article!

How to Make the Bama Butter Cake

Step 1: Prep the Pan and Cream the Butter

Preheat your oven to a cozy $350^\circ\text{F}$ ($175^\circ\text{C}$). Now, grab your Bundt pan and grease it generously—and I mean generously! In a large bowl, cream the softened butter and sugar together until they look wonderfully light and fluffy. This step is crucial for an airy crumb!

Step 2: Add Eggs and Dry Ingredients

Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. In a separate bowl, whisk together your flour, baking powder, and salt. Now, add the dry ingredients to the butter mixture, alternating with the milk. Mix until the batter is just smooth—stop as soon as the flour disappears!

Step 3: Bake the Cake

Stir in the vanilla extract, then pour the batter evenly into your prepared Bundt pan. Bake for about 55–60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out totally clean.

Step 4: Make the Butter Glaze

While the cake is baking its last few minutes, get the glaze going! Combine the butter, sugar, and water in a small saucepan. Heat it over medium heat, stirring until the sugar has completely dissolved and the liquid is clear. Remove it from the heat and stir in the vanilla extract.

Step 5: Glaze and Cool

Once the cake is out of the oven, let it sit in the pan for 10 glorious minutes. Then, grab a skewer or toothpick and poke small holes all over the surface. Slowly pour that warm, buttery glaze over the cake, allowing it to soak into every nook and cranny. Let the cake cool completely before turning it out of the pan. Slice and enjoy!

Pro Tips for Making the Recipe

• Mind the Temperature: Make sure both your butter and eggs are at room temperature. This helps them emulsify (mix) perfectly, leading to a much smoother batter and a more tender, higher-rising cake.
• Don’t Overmix: As soon as you add the flour, mix only until just combined. Overmixing develops the gluten too much, which can lead to a tough, dry cake.
• Grease is Your Friend: A Bundt pan can be tricky! Don’t just spray it; use melted shortening and dust it with flour, or use a specific non-stick baking spray to ensure that beautiful cake releases cleanly.
• Patience for the Glaze: Don’t rush the glaze! Pour it slowly and evenly so it has time to seep deep into the cake. This is how you achieve that signature moistness.

How to Serve

This cake is already a showstopper on its own, but here are a few ways to serve it up!

• Classic Simplicity: Serve slices with a simple dusting of powdered sugar to highlight the rich, buttery glaze.
• Seasonal Pairing: Top with fresh berries (like strawberries or blueberries) and a dollop of whipped cream for a lighter, summery twist.
• A la Mode: Serve a warm slice with a scoop of vanilla bean ice cream—the cold creaminess against the warm, rich cake is UNREAL.
• Coffee Break: It pairs perfectly with a strong cup of black coffee or an iced latte for a delightful afternoon indulgence.

Make Ahead and Storage

Storing Leftovers

Because this cake is soaked in that wonderful glaze, it stays moist! Store leftovers loosely covered or in an airtight container at room temperature for up to 4 days.

Freezing

Yes, you can absolutely freeze this cake! Wait for it to cool completely, then wrap the entire cake (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw it overnight in the refrigerator.

Reheating

If you want that “fresh from the oven” warmth, you can reheat slices briefly in the microwave for 15-20 seconds, or wrap them in foil and warm in a $300^\circ\text{F}$ ($150^\circ\text{C}$) oven for about 10 minutes.

FAQs

1. Why did my Bundt cake stick to the pan?

Bundt pans can be notoriously sticky! If your cake sticks, it’s usually because the pan wasn’t greased thoroughly enough or the cake wasn’t cooled properly. Make sure to use a generous coating of butter and flour, or a baking spray designed for intricate pans. Also, follow the directions and let it cool in the pan for the initial 10 minutes, but avoid letting it cool completely in the pan, as this can cause sticking too!

2. Can I make this a chocolate butter cake?

You certainly can experiment! For a light chocolate flavor, you could try replacing about $1/4$ cup of the flour with unsweetened cocoa powder. If you want a deeper chocolate flavor, you may need to adjust the liquid, but starting with a small substitution is usually the safest bet. Just make sure the cocoa powder is sifted well to avoid lumps.

3. What can I use instead of whole milk?

While whole milk is recommended for its richness, you can use $2\%$ milk or even buttermilk for a slightly tangier flavor. If using buttermilk, you might want to slightly reduce the baking powder since buttermilk already reacts with the leavening agents. Heavy cream, diluted slightly with water, will make the cake incredibly rich and decadent!

4. How do I know when the cake is done baking?

The best way to check for doneness is the toothpick test at the 55-minute mark. Insert a long toothpick or skewer into the thickest part of the cake. It should come out clean, with no wet batter attached. If it comes out with moist crumbs, it’s done! If you see wet batter, give it 5 more minutes and test again.