Just dot Food

Butter Bundt Cake with Fresh Strawberries & Whipped Cream

Back in the day, when we lived in Wainwright and had young children, I decided to make cake decorating a part of my culinary repertoire.  That ended up in the purchase of many uniquely shaped cake pans and decorating utinsels. As a result I have decorated many, many wedding cakes.  I hasten to add that is definitely part of my past!!!  I was always looking for cake recipes that would unmould well from the pans and were also tasty.  Recipes for wedding cakes had to be dense enough to withstand the weight and smoothing that rolled fondant needed. This particular recipe is so tasty, it became part of my regular baking collection, even though it started out as the base for a Cinderella birthday cake for our daughter.

It is just a good old fashioned type of cake and has always released well, even from the most intricate of Bundt pan shapes.

Butter Bundt Cake
Serves 12
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Prep Time
10 min
Prep Time
10 min
  1. 1 cup butter, room temperature
  2. 4 eggs, room temperature
  3. 2 cups sugar
  4. 3 cups flour
  5. 1 tsp. salt
  6. 1 tsp. b.p.
  7. 1/2 tsp. soda
  8. 2 tsp. vanilla
  9. 1 cup buttermilk
Butter Sauce
  1. 1 cup sugar
  2. 1/4 cup hot water
  3. 1/2 cup butter, yes butter, NOT margarine
  4. 1 T. rum flavour
  1. Mix cake ingredients in order given. I use a stand mixer to get a very smooth batter.
  2. Pour batter into a very well greased Bundt or tube pan.
  3. Bake at 325 for 55-65 minutes. This is totally dependent upon your oven . . . use your best judgement for how pound type cakes bake in your oven.
  4. Cake tester should come out clean.
  5. Skewer holes in cooked cake with a carving type of meat fork that has good sized tines (that is what I use).
  6. Pour sauce over and let the sauce work its way into the cake.
  7. Let cool for an hour or so.
  8. When you no longer see the sauce sitting on the outside of the cake, turn out and let finish cooling.
  1. Bring sugar, water and butter just to a boil ... do not let it boil so much it becomes candy. You will never be able to unmould the cake if you do.
  2. Remove from heat, add rum flavour.
  3. Pour slowly over hot cake letting the cake absorb the sauce.
  1. Serve with whipped cream and fresh berries of your choice. Strawberries are a wonderful flavour complement.
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  1. Leave a Reply

    April 30, 2015

    This looks so amazing! I need one of those pans … I will definitely be trying this. Thank you for the recipe, Carolyn!

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