The Story Behind the Cake
My friend Berta brought this cake to a church picnic years ago. I took one bite and had to have the recipe. She wrote it on a little card for me. I still have that card today. The edges are stained with butter and sugar.
This cake is pure Southern comfort. It is rich, sweet, and so very tender. Every time I make it, my whole house smells like a happy kitchen. Doesn’t that sound lovely?
Getting Your Ingredients Ready
Let your butter and eggs sit out for a bit. Room temperature ingredients mix together much better. It makes your cake light and fluffy. This is a small step that matters a lot.
You will also need buttermilk and pecans. The buttermilk gives the cake a little tang. It balances all the sweetness. The pecans add a nice little crunch. Do you like nuts in your cakes, or do you prefer them without?
The Secret is in the Glaze
This is the best part. After the cake bakes, you poke little holes all over it. Then you pour a warm, buttery glaze right over the top. The glaze seeps down into all those holes. It makes every single bite moist and sweet.
I still laugh at that. The first time I did it, I thought I was ruining the cake. But it is pure magic. Fun fact: This method of poking holes and pouring glaze is sometimes called soaking a cake. It ensures no dry bites!
Why This Cake Feels Like a Hug
This cake is not fancy. It is a simple, honest dessert. But it is made with care. Taking the time to cream the butter properly matters. It shows love in the making.
Sharing food we make is how we connect. It is how we say I care about you. This cake is perfect for that. What is a recipe that always makes you think of someone you love?
My Little Baking Tip
When you grease your Bundt pan, be very thorough. Get into all the nooks and crannies. Then give it a light dusting of flour. This helps the cake come out perfectly. No one wants a broken cake!
Let the cake cool in the pan for just half an hour. Then flip it onto a plate. The smell is amazing. It is hard to wait for that first slice. But it is worth it. What is your biggest baking challenge? Is it waiting for things to cool?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup | Softened |
| Sugar | 2 cups | |
| Large eggs | 5 | Room temperature |
| All-purpose flour | 2 1/2 cups | |
| Baking powder | 1 teaspoon | |
| Baking soda | 1/2 teaspoon | |
| Salt | 1/2 teaspoon | |
| Buttermilk | 1 cup | |
| Vanilla extract | 1 tablespoon | |
| Pecans | 1 cup | Finely chopped |
| For the butter glaze: | ||
| Sugar | 1 cup | |
| Water | 1/4 cup | |
| Unsalted butter | 1/2 cup | |
| Vanilla extract | 2 teaspoons | |
My Bama Butter Cake: A Southern Hug in a Pan
Oh, this cake brings back such memories. My Aunt Lula made it for every family reunion. The smell would fill her whole house. It felt like a warm, sweet hug. I think of her every single time I bake it. Now I get to share that feeling with you. Isn’t that just wonderful?
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup finely chopped pecans
For the Glaze
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
Let’s get your pan ready first. This is our first important step. It makes sure our cake doesn’t stick. I still laugh at the time I forgot to flour the pan. We had to serve “Bama Butter Crumble” instead! It still tasted good, mind you.
Step 1: Grab your big mixing bowl. Let’s cream the butter and sugar together. You want it light and fluffy. This takes about five whole minutes. Don’t rush this part. It makes the cake wonderfully tender. Then add your eggs, one by one. Let each one say hello before adding the next.
Step 2: Now for the dry ingredients. Whisk your flour, baking powder, soda, and salt in another bowl. This keeps everything light. We’ll add this to our butter mixture in turns with the buttermilk. Start and end with the flour. (A hard-learned tip: scrape the bowl sides with a spatula halfway through. You don’t want hidden pockets of flour!).
Step 3: Now for the best part. Stir in the vanilla and those finely chopped pecans. Doesn’t that smell amazing? That’s the sound of home. Pour the batter into your prepared pan. Smooth the top nicely. Then it’s off to the oven it goes.
Step 4: While it bakes, make your glaze. Just melt butter, sugar, and water together. Do not let it boil! We just want the sugar to melt. Take it off the heat and stir in the vanilla. Simple as that. What’s the one thing you should never let the glaze do? Share below!
Step 5: Your cake is done when a toothpick comes out clean. Now, take a skewer and poke holes all over the warm cake. Be brave! This lets the sweet glaze soak deep inside. Slowly pour most of the glaze over, watching it disappear into the holes. Oh, the anticipation!
Step 6: Let the cake cool for about 30 minutes. This takes patience, I know. Then, place a plate over the pan and flip it. Give it a gentle shake. Your beautiful cake will slide right out. Drizzle that last bit of glaze on top for a pretty finish.
Cook Time: 50–60 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings
Category: Dessert, Cake
Three Sweet Twists on a Classic
This cake is a perfect canvas for a little fun. I love playing with the recipe. Sometimes a little change makes a whole new memory. Here are a few ideas I’ve tried and loved over the years. They are all so simple.
Lemon Sunshine: Add the zest of one lemon to the batter. Use lemon extract instead of vanilla. It tastes like a bright, sunny day.
Chocolate Chip Hug: Swap the pecans for a cup of chocolate chips. The melted pockets of chocolate are pure joy for kids.
Spiced Apple Pie: Fold one cup of finely chopped apples into the batter. Add a teaspoon of cinnamon. It tastes just like fall.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This cake is glorious all on its own. But I do love dressing it up a little. A simple dusting of powdered sugar looks like a light snowfall. For a real treat, serve a warm slice with a scoop of vanilla ice cream. The way it melts over the cake is simply divine.
What to drink with it? A glass of cold milk is the classic choice. It just feels right. For the grown-ups, a small glass of sweet dessert wine is a lovely partner. It sips along with the cake so nicely. Which would you choose tonight?
Keeping Your Bama Butter Cake Happy
This cake is best enjoyed within three days. Just keep it covered on the counter. I use a cake dome or a big bowl. It stays wonderfully moist this way.
You can freeze it for later, too. Wrap the whole cake or slices tightly. Use plastic wrap and then foil. It will keep for three months this way.
Thaw it overnight on the counter. The first time I froze this cake, I was so pleased. It tasted just-baked the next day. This is why batch cooking matters. It gives you a sweet treat ready for any surprise guest.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Is your cake too dense? Your butter might have been too cold. I remember my first cake was like a brick. Your ingredients must be room temperature. This matters for a light, fluffy texture.
Does your glaze look gritty? You might have let it boil. Cook it only until the sugar dissolves. A smooth glaze makes the cake extra special.
Is the cake stuck in the pan? Let it cool for exactly thirty minutes. This waiting time is so important. It helps the cake set and release easily. Fixing small issues builds your cooking confidence.
Which of these problems have you run into before?
Your Bama Butter Cake Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use your favorite gluten-free flour blend. The results are just as tasty.
Q: Can I make it ahead? A: Absolutely. Bake it the day before. The flavors get even better overnight.
Q: What if I don’t have pecans? A: You can leave them out. Or use walnuts instead. It is your cake, after all.
Q: Can I make a smaller cake? A: You can halve the recipe. Just use a loaf pan. Watch the baking time closely.
Q: Any other tips? A: A little extra vanilla never hurt anyone. Fun fact: The buttermilk makes the cake super tender. Which tip will you try first?
From My Kitchen to Yours
I hope you love this cake as much as I do. It holds so many sweet memories for me. Baking it always makes my kitchen feel like home.
I would be so thrilled to see your creation. Have you tried this recipe? Tag us on Pinterest! Sharing our baking stories connects us all.
Happy cooking!
—Elowen Thorn.
Bama Butter Cake Recipe for Southern Dessert
Description
A classic Southern dessert featuring a moist, buttery cake soaked in a sweet vanilla glaze.
Ingredients
For the butter glaze:
Instructions
- Preheat the oven to 325°F and grease and flour a 10 to 12 cup Bundt pan.
- Use a mixer to cream the butter and sugar together until light and fluffy – about 5 minutes. Add the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Turn the mixer on low, and add about half of the flour mixture. Mix well. Add about half of the buttermilk and mix well. Then add the remaining flour mixture and mix well. Add the remaining buttermilk and mix well. Add the vanilla and pecans and mix to combine.
- Pour the batter evenly into the prepared pan. Bake for 50 to 60 minutes – or until the cake is just starting to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
- Use a skewer or toothpick to poke holes all over the cake.
- Make the glaze by combining the sugar, water, and butter. Cook over low heat until the butter has melted and the sugar has just dissolved. Do not allow to boil. Remove from the heat and add the vanilla; stir well.
- Pour the glaze over the cake while it is still in the pan – paying special attention to make sure the glaze drizzles down into the holes. Reserve about 1/4 cup of the glaze for later.
- Allow the cake to cool for about 30 minutes in the pan before placing a serving platter over the pan and inverting the cake onto it. Drizzle the reserved glaze over the cake.
Notes
- For best results, ensure all ingredients are at room temperature before beginning. The cake can be stored covered at room temperature for up to 3 days.