Time for Preparation
One hour and thirty minutes total
Twenty minutes for preparation
Cooking Period: 60 Minutes
Ten minutes for cooling
Easy difficulty level intensity
Components
Three cups of all-purpose flour for the cake
Two cups of powdered sugar
One teaspoon of salt
One teaspoon of baking powder
One-half teaspoon baking soda
One cup of room temperature unsalted butter
One cup of room temperature buttermilk
Four big eggs, at room temperature
Two tsp of vanilla essence
Regarding the Butter Sauce
3/4 cup of sugar, granulated
one-third cup of unsalted butter
Three tablespoons of water
Two tsp of vanilla essence
Guidelines
Cake Assembly
Oven Prep: Set the oven’s temperature to 325°F (163°C). Coat a 10-inch Bundt pan with butter and flour.
Combine Dry Ingredients: Using a big basin, mix flour, sugar, baking soda, baking powder, and salt.
Mix Wet Ingredients: Combine the dry ingredients with the butter, eggs, buttermilk, and vanilla essence. Using an electric mixer, beat on low until just mixed, then up the speed to medium and continue beating for three to four minutes, or until the batter is creamy and smooth.
Bake: Evenly distribute the batter into the Bundt pan when it has been made. A toothpick put into the middle of the cake should come out clean after baking for 60 to 70 minutes.
Making Butter Sauce
To make the sauce, put the water, butter, and sugar in a small pot. Stirring continually, cook over medium heat until the sugar dissolves and the butter melts. After taking off the heat, whisk in the vanilla essence.
Putting together
Cake Cooling: Give the cake ten minutes to cool in the pan. Make holes in the cake using a toothpick or skewer.
Add Sauce: Drizzle the cake with the butter sauce, letting it seep into the crevices.
Turn Cake:
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