Irresistible Butter Cake with a Rich Buttery Glaze

If you’re searching for a buttery, moist, and utterly decadent cake, this Butter Cake with a Rich Buttery Glaze is a must-try! It has a perfectly soft texture, just the right level of sweetness, and an intense buttery flavor that makes it absolutely irresistible.

The glaze is what takes this cake to the next level—it soaks into the warm cake, adding even more richness and a slight caramelized touch. Whether you serve it plain, with fresh fruit, or alongside a scoop of ice cream, this cake will have everyone coming back for seconds!

Pro tip: The longer this cake sits, the better it tastes, so if you can resist digging in right away, let it rest for a day to let the flavors intensify.

Ingredients for Butter Cake with Buttery Glaze

For the Cake:

• 3 cups cake flour (about 360 grams)
• 2 cups sugar (about 400 grams)
• 1 teaspoon salt (about 5 grams)
• 1 teaspoon baking powder (about 5 grams)
• 1/2 teaspoon baking soda (about 2.5 grams)
• 1 cup buttermilk (about 240 milliliters)
• 1 cup (2 sticks) butter, softened (about 225 grams)
• 2 teaspoons vanilla extract (about 10 milliliters)
• 1 teaspoon almond extract (about 5 milliliters)
• 4 large eggs, room temperature

For the Buttery Glaze:

• 1/3 cup butter (about 75 grams)
• 3/4 cup granulated sugar (about 150 grams)
• 3 tablespoons water (about 45 milliliters)
• 1 1/2 tablespoons vanilla extract (about 22 milliliters)

How to Make Butter Cake with Buttery Glaze

1. Preheat the oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly—spraying alone is not enough! This step is crucial to prevent sticking.
2. In a stand mixer bowl, combine the cake flour, sugar, salt, baking powder, and baking soda. Mix until evenly distributed.
3. Add the buttermilk, softened butter, vanilla extract, almond extract, and eggs. Mix on low speed just until combined, then increase to medium speed for about 3 1/2 minutes. Do not overmix, as this can make the cake dense.
4. Pour the batter into the prepared Bundt pan and smooth the top.
5. Bake for 1 hour to 1 hour 15 minutes, or until a cake tester or toothpick comes out clean. Start checking at 50 minutes, as baking times may vary based on pan size and oven temperature.
6. While the cake bakes, prepare the buttery glaze: In a small saucepan over medium heat, combine the butter, sugar, and water. Bring to a gentle boil, stirring constantly until the sugar dissolves. Remove from heat and stir in the vanilla extract.
7. When the cake is done baking, leave it in the pan and immediately pierce the top several times with a fork or skewer.
8. Slowly pour half of the warm glaze over the cake, allowing it to soak in.
9. Let the cake cool in the pan for 15 minutes, then invert it onto a serving plate. Pour the remaining glaze over the top.
10. Allow the cake to cool completely before serving.
11. Serve as is or with fruit, whipped cream, or ice cream. Store any leftovers in the refrigerator for the best freshness.

Baking Tips & Substitutions

Cake Flour Substitute:

If you don’t have cake flour, you can make a quick substitute:

• 1 cup all-purpose flour (120 grams) minus 2 tablespoons
• 2 tablespoons cornstarch (16 grams)

Sift together and use in place of cake flour.

Making Cupcakes:

This batter can be used for cupcakes—just adjust the baking time to about 20-25 minutes at 350°F (175°C).

Let the Cake Rest for the Best Flavor:

This cake tastes even better the next day as the flavors deepen—if you can resist waiting!

This Butter Cake with Buttery Glaze is an incredibly rich, soft, and flavorful dessert that will have everyone asking for the recipe. Perfect for holidays, family gatherings, or special occasions, it’s a cake that never fails to impress.

Make it ahead of time for even better flavor, and serve it with your favorite toppings for an unforgettable dessert experience.