• Cooking Time:
  • Servings:
  • Preparation Time:


  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup butter, softened
  • 2 teaspoons vanilla or rum extract
  • 4 eggs
  • Confectioners' sugar (for garnish)
  • Whipping Cream, whipped (for garnish)
  • Butter Sauce:
  • 3/4 cup granulated sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 1 - 2 teaspoons vanilla or rum extract


  • Preheat oven to 325°F (160 C). Generously grease and lightly flour a 12-cup bundt pan or 10-inch tube pan.
  • In large bowl, combine all cake ingredients at low speed until moistened; beat 3 minutes at medium speed.
  • Pour batter into prepared pan.
  • Bake for 55 to 60 minutes, until tests done. Do not remove from pan.
  • In small saucepan, combine all sauce ingredients; cook over low heat until butter melts, stirring occasionally. Do not boil.
  • Using long-tined fork, pierce hot cake in pan 10 - 12 times. Slowly pour hot sauce over cake.
  • Remove cake from pan immediately after sauce has been absorbed, 5 - 10 minutes. Cool completely.
  • Just before serving, sprinkle lightly with powdered sugar. Serve with sweetened whipped cream. If desired, save a little of the butter sauce and drizzle over cake before serving.


Everyone should try this cake at least once! Sooo moist and sooo buttery!

Categories: Birthday  Cake  Dessert 

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