Southern Style Bundt Cake Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 10–12-cup bundt pan thoroughly with nonstick spray or softened butter, then dust with 2 tablespoons flour, tapping out excess.

Dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or with a large mixing bowl and hand mixer), beat 1 cup room-temperature unsalted butter on medium speed for about 1 minute until slightly softened. Add the sugar mixture and beat on medium-high for 2–3 minutes until light and fluffy, scraping down the bowl as needed.

Add eggs and flavorings

With the mixer on low, add the 4 large room-temperature eggs one at a time, mixing briefly after each addition until incorporated. Add 2 teaspoons vanilla extract and 2 teaspoons light rum or bourbon (if using) and mix to combine.

Alternate dry and wet

Reduce mixer speed to low. Add one-third of the dry ingredients and mix until just combined. Add half of 1 cup room-temperature buttermilk and mix until just combined. Repeat: add another third of the dry ingredients, the remaining half of the buttermilk, then finish with the final third of dry ingredients. Scrape the bowl intermittently; mix only until no streaks of flour remain to avoid tough cake.

Add oil

With the mixer on low, add 1 tablespoon vegetable oil and mix just to incorporate; this keeps the cake moist and helps with texture.

Fill pan and bake

Spoon the batter into the prepared bundt pan, smoothing the top with an offset spatula and tapping the pan gently on the counter to release any large air pockets. Bake in the preheated oven for 45–60 minutes, rotating the pan halfway through at about 25–30 minutes if your oven has hot spots. The cake is done when a thin skewer or toothpick inserted into the thickest part comes out with only a few moist crumbs attached and the top springs back when pressed lightly.

Cool in pan

Remove the cake from the oven and set it on a wire rack. Let it cool in the pan for 15–20 minutes to set the shape. Run a thin knife around the inner and outer edges to loosen if needed.

Invert and cool completely

Place the wire rack over the cake and invert the pan to release the cake. If it doesn't release, tap the pan gently and let sit another 5 minutes before trying again. Cool the cake completely on the rack (about 1–1.5 hours) before glazing to prevent the glaze from melting into the cake.

Make glaze

In a medium bowl, whisk 2 cups confectioners' sugar with 3 tablespoons whole milk or heavy cream, 1 teaspoon vanilla extract, 1 tablespoon melted unsalted butter, and a pinch of kosher salt. Whisk until smooth and pourable; if too thick, add milk 1/2 teaspoon at a time until desired consistency is reached. If too thin, add a little more powdered sugar.

Glaze cake

Place the cooled bundt cake on a serving plate or rack set over parchment to catch drips. Pour the glaze evenly over the top of the cake, letting it drip down the sides. Use a spoon to encourage glaze into crevices if desired. Allow the glaze to set for 15–30 minutes.

Garnish and serve

If using, sprinkle 1/2 cup toasted sliced almonds over the glaze or dust the cake lightly with additional powdered sugar. Slice and serve. Store any leftover cake loosely covered at room temperature for up to 3 days or refrigerated for up to 5 days.

All pan preparation and garnish steps are included in the Cake Batter and Glaze sections: grease and flour the bundt pan before pouring batter; toast almonds (if using) by spreading 1/2 cup sliced almonds on a baking sheet and baking at 350°F (175°C) for 5–8 minutes, stirring once, until fragrant and lightly golden. Cool before sprinkling on glazed cake.