Brown butter bundt cake is a dense, thick, moist dessert that has all the richness of brown butter! This is my favorite homemade bundt cake recipe and the one I make the most often. Between the perfectly baked bundt cake and the sweet brown butter glaze, it’s almost impossible for me to only enjoy one slice. I constantly get asked for the recipe, so here it is!

Bundt Cake Recipe
My brown butter bundt cake is the star of the show at every potluck. I truly think it’s the brown butter glaze that sets this one apart. This cake isn’t just sweet… it’s also nutty and incredibly rich. On top of all that, it’s super easy to make with just 10 ingredients. Browning the butter takes a little finesse to get right, but once you master that, this cake is, well, a piece of cake!
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How to Store and Reheat
In an airtight container at room temperature, this bundt cake will stay moist and fresh for up to 2 days. To keep it around even longer, pop it into the refrigerator, where it’ll stay tasty for up to 4 days! Just remember to keep it in an airtight container in there too, so it doesn’t dry out.
Tips for Success
- When greasing my bundt cake pan, I always use shortening. I’ve found that it works the best – my cakes never stick.
- Take care not to overmix the batter; otherwise, your cake may turn out dry and chewy.
- I always use the toothpick method to check for doneness. Because these cakes are so thick and dense, they take some time to cook all the way through, so you want to make sure it’s fully baked before cooling.
- Once your cake is baked, let it cool for about 20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
Brown Butter Bundt Cake Recipe
Ingredients
For the Brown Butter Bundt Cake
- 19 tablespoons unsalted butter room temperature (2 sticks + 3 tablespoons)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1½ cups granulated sugar
- 2 large eggs room temperature
- ¾ cup buttermilk room temperature
- 1 teaspoon pure vanilla extract
For the Brown Butter Glaze
- 1 cup powdered sugar
- 2 tablespoons brown butter reserved from above
- 2 teaspoons milk
- ¼ teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Fine-Mesh Sieve
- 10-Cup Bundt Cake Pan
- Hand Mixer
Instructions
- Melt the butter in a saucepan set over medium heat. The butter will get foamy and bubble. Cook until the butter solids in the bottom of the pan begin to turn deep golden brown. Immediately remove from heat to prevent burning.19 tablespoons unsalted butter
- Pour the browned butter through a fine-mesh sieve into a bowl. Allow to cool and refrigerate until cold but still soft. Reserve 2 tablespoons of brown butter for the glaze. Set aside.
- Sift together the flour, baking powder, and salt.2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt
- Preheat oven to 350ºF. Grease a Bundt cake pan, dust with flour, and shake off excess. Set aside.
- In a large bowl, using a hand mixer, beat the brown butter and sugar until light and fluffy. Add the eggs, one at a time, and mix to combine.1½ cups granulated sugar, 2 large eggs
- Add the dry ingredients in 3 parts, alternating with the buttermilk in 2 parts. Add vanilla.¾ cup buttermilk, 1 teaspoon pure vanilla extract
- Pour the batter into the prepared Bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted into the middle sections comes out clean.
- When the cake is done, transfer it to a cooling rack. Remove the cake from the pan. Place a plate over the top of the cake and flip the cake over. Let cool completely.
- For the glaze, in a medium bowl, beat brown butter, powdered sugar, vanilla, and milk together until smooth.2 tablespoons brown butter, 2 teaspoons milk, ¼ teaspoon pure vanilla extract, 1 cup powdered sugar
- Pour the glaze over the cooled cake. Allow to cool/harden.
I made this cake and really liked it but I felt it was kind of small for my 12 cup bundt pan. Just wondering how many cup bundt pan you used or if it just didn’t rise enough. In other words, it was only about 3-4 inches high.
We used a 10-cup bundt pan!