This Brown Butter Bundt Cake is a dense, thick, moist dessert that has all the richness of brown butter! Between the perfectly baked bundt cake and the sweet brown butter glaze, it’s almost impossible to only enjoy one slice.
Easy Brown Butter Bundt Cake Recipe
Nothing quite beats showing up to a potluck or party with a bundt cake. They’re thick, sweet, and always satisfying! Plus, you don’t have to spend hours meticulously decorating them like other cakes in order for them to impress.
With this easy buttery bundt cake, all you need to do is drizzle the homemade brown butter glaze on top to make it look and taste like a dream! Really, my only suggestion when it comes to presentation is to maybe make a double batch of the glaze to really douse the cake with – people love it!
This classic bundt cake recipe is simple and sweet, just the way I like it. However, that doesn’t mean it’s a plain jane! The rich brown butter adds a level of mouthwatering depth to the sweet cake that elevates it so much. If you really love browned butter too, you need to also make my Brown Butter Banana Bread!
Why you’ll love this Simple and Classic Bundt Cake recipe
- Flavorful: This is a very simple vanilla bundt cake, but the brown butter really kicks things up a notch with flavor.
- Dense: Light and fluffy cakes can be lots of fun, but rich and dense cakes really hit the spot.
- Easy: Mix it, pour it, bake it, enjoy it. This is an easy bundt cake recipe that’s also very impressive to serve!
How to make Brown Butter Bundt Cake
- Brown the butter.
- Refrigerate the browned butter.
- Sift the dry ingredients together.
- Preheat the oven and grease the bundt pan.
- Cream the butter and sugar. Then, add eggs.
- Add the dry ingredients and milk, alternating between the two.
- Add the vanilla.
- Pour the batter into the prepared pan.
- Cool and flip.
- Whisk the glaze ingredients together.
- Pour the glaze over the bundt cake.
- Serve and enjoy!
Why is my bundt cake dry?
A dry cake can be caused by two things. You may have measured the ingredients incorrectly (which happens to the best of us), or you might have over mixed the batter.
It’s important to follow my steps when mixing the batter, being sure to alternate the ingredients as instructed. Also, mix until everything’s combined, and no more than that.
How do I make sure my bundt cake doesn’t stick to the pan?
It is SO annoying when you put in all of the work to make a picturesque bundt cake, only for it to fall apart when flipping!
Avoid that mess by thoroughly greasing the bundt cake pan, making sure to get into every little nook and cranny is has. Also, lightly dusting it with flour helps every time, too.
How long will it stay fresh?
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 fridge, where it’ll stay tasty for up to a week! Just remember to keep it in an airtight container in there too, so it doesn’t dry out.
Recipe Tips and Tricks
- When greasing my bundt cake pan, I always use shortening. I’ve found that it works the best – my cakes never stick.
- 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.
- Feeling festive? Use colorful sprinkles of your choice on top of this cake for a little extra flair!
Treat yourself to a slice of this simple, perfectly baked brown butter bundt cake today!
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If you make this recipe be sure to leave us a comment or rating. Enjoy!
Brown Butter Bundt Cake Recipe
For the Brown Butter Bundt Cake
- 1 cup + 3 tablespoons unsalted butter
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup buttermilk room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
For the Brown Butter Glaze
- 1 cup powdered sugar
- 2 tablespoons butter browned
- 1-2 teaspoons milk
- 1/3 teaspoon vanilla extract
- Melt butter in a saucepan over medium heat. Butter will get foamy and bubble. Cook until butter solids in the bottom of the pan begin to turn deep golden brown. Immediately remove from heat.
- Pour through a sieve into a bowl. Allow to cool and refrigerate until cold but still soft. Reserve 2 tablespoons of brown butter for the glaze.
- Sift together flour, baking powder, and salt.
- Preheat oven to 350ºF. Grease a Bundt cake pan, dust with flour shaking off excess.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, and mix to combine.
- Add the dry ingredients in 3 parts, alternating with the milk in 2 parts. Add vanilla.
- Pour batter into the 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 until smooth.
- Pour the glaze over the cooled cake. Allow to cool/harden.