Brown Butter Bundt Cake is a truly delicious and easy cake recipe. Sweet brown butter glaze, paired with a dense, moist and rich vanilla bundt cake makes for the perfect easy cake recipe.
Brown Butter Bundt Cake
If you are looking for a wonderful cake recipe to make, this one is easy and delicious.
Brown Butter Bundt Cake is a flavorful, moist bundt cake recipe that uses a fantastic browned butter glaze to drizzle over the top of the cake, making for an eye catching and mouth watering cake.
This irresistible bundt cake is easy to make, and everyone will be lining up for seconds!
This is a tasty, dense and moist cake that is perfect for parties, brunches, get-togethers or to make, just because! No real reason needed.
This buttery vanilla Bundt Cake with Brown Butter Glaze is a rich dessert cake that’s irresistible. Just like our Lemon Bundt Cake
It’s hard to have just one slice of this easy bundt cake recipe. Luckily it makes 12 servings!
How to Make Brown Butter Bundt Cake
Gather all of your ingredients together. Make sure that the milk and eggs are at room temperature.
• Over medium heat, melt the butter in a saucepan. The butter will start bubbling and get foamy. Cook the butter until it starts to form a solid in the bottom of the pan and turns a dark golden brown color. Once it gets that rich golden brown color, remove from heat.
• Pour the melted butter through a sieve into a bowl and allow it to cool. Refrigerate it until it’s cold, but still soft. Set 2 Tablespoons of the browned butter aside for making the brown butter glaze.
Prep the Bundt Pan: Spray the bundt pan with a baking spray that has flour in it (or grease the bundt pan with unsalted butter, then dust with flour and shake off the excess).
• Preheat oven to 350º F. In a bowl, sift the flour, baking powder and salt together.
• In another large bowl, beat the sugar and butter together until fluffy and light.
• One at a time, add in the eggs, and mix everything together.
• Slowly add in the dry ingredients in 3 parts, alternating with buttermilk in 2 parts (dry, milk, dry, milk, dry). Add in vanilla and mix all together again.
• Pour the batter into the bundt cake pan. Bake for 45-55 minutes or until the toothpick comes out clean in the middle sections of the cake.
• Transfer the cake (still in the pan) to a cooling rack for 10 minutes. Then remove the cake from the pan when by placing a plate over the top of the pan and flipping the cake over. Let it finish cooling.
• Make the glaze using a medium bowl to beat brown butter, powdered sugar, vanilla, and milk until all smooth.
• Pour the brown butter glaze all over the cake. Serve and enjoy.
How Do You Know When a Cake is Done?
For this bundt cake, use the toothpick method. Insert a dry toothpick into the center of your cake, if it comes out clean it’s done. Keep in mind this is a dense cake, so it will take a good amount of time to cook and you want to ensure it cooks thoroughly before letting it cool.
Which Side is the Top of a Bundt Cake?
Believe it or not, this is a really common question and if you’re here wanting to know the answer, here it is. The round side of the cake is actually the top of the cake. The flat side is the bottom of the cake. So when making the cake in the bundt pan, you’re actually pouring the batter in upside down.
Should You Let a Bundt Cake Cool Before Flipping It?
I definitely recommend letting it cool 10 minutes before trying to flip the pan over. Not only will it be really hot to handle and you could burn yourself, but you will want to let the cake pan cool before flipping it so it all comes out together and doesn’t make a crumbling mess. Check out our tip below to make getting it out easier.
How To Get a Bundt Cake Out of the Bundt Pan
Don’t let making a bundt cake scare you. We’ve all heard the horror stories about getting the cake out of the pan- gone wrong. But, here’s an easy tip that will help you get your cake out of the bundt pan in one piece without making a mess.
Simply grab a dish towel and get it wet with very hot water. Be careful not to burn yourself. You don’t want it dripping wet, if it is, wring the excess water out. Then place the towel over the top of the pan until the pan cools down enough to handle it easily. The steam coming off the towel will help the cake release from the sides of the pan when you flip it over.
Why is My Cake Dry?
A dry cake can happen more often than we like. This usually happens if you over mixed your batter or you didn’t quite measure the ingredients correctly. Flour is the most common culprit of mismeasured ingredients.
Brown Butter Bundt Cake Tips
- Make sure you butter and flour your bundt cake pan (or spray with a nonstick baking spray that has flour in it) to help get the cake out easier and to keep its beautiful shape. This is especially important if your cake pan has any designs in it.
- Use room temperature unsalted butter if possible for your brown butter glaze.
- Be sure to scrape the bottom of the saucepan when making your butter sauce. Use a wooden spoon or rubber spatula to keep the butter from sticking to the bottom and burning.
You can store this Brown Butter Bundt Cake in an airtight container on the counter for 2 days. If you store it in the container in the fridge, it’ll keep for up to a week. Make sure you’re storing it in an airtight container, not just on a plate, otherwise it will dry out.
More Easy Cake Recipes
If you make this delicious bundt cake recipe, let me know! Just leave a comment with a star rating below. I’d like to know how you like it!
Brown Butter Bundt Cake
- Bundt Pan
- Hand mixer or stand mixer
- 1 cup plus 3 Tablespoons Unsalted Butter
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ¾ cup Buttermilk, room temperature
- 2 lg Eggs, room temperature
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 1 ½ cups Granulated Sugar
Brown Butter Glaze
- 1 cup Powdered Sugar
- 2 Tablespoons Reserved Browned Butter
- 1-2 teaspoons Milk
- ⅓ teaspoon Vanilla Extract
Make the Browned Butter
- 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 the brown butter for the glaze.
Prep the Bundt Pan
- Spray the bundt pan with baking spray that has flour in it (or grease the bundt pan with unsalted butter, then dust with flour and shake off the excess).
Make the Cake
- Preheat oven to 350º F.
- In a bowl, sift together the flour, baking powder, and salt.
- In a large bowl, beat together 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 buttermilk in 2 parts. Stir in vanilla.
- Pour batter into the pan.
- Bake for 45-55 minutes, or until a toothpick inserted into the middle sections comes out clean.
- When the cake is done, transfer it, still in the pan, to a cooling rack for 10 minutes*. Then remove the cake from the pan by placing a plate over the top of the bundt pan and carefully flipping the pan over. Let cool completely on the wire rack.
Glaze the Bundt Cake
- in a medium bowl, beat the brown butter, powdered sugar, vanilla, and milk until smooth.
- Pour the glaze over the cooled cake.