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Snickerdoodle Pound Cake

Shani
-
21
Snickerdoodle Pound Cake

Hello Friend! I’m fond of every pound cake I’ve ever made, but I’m especially fond of this Snickerdoodle Pound Cake because it’s my son’s favorite. And I have the softest heart for my kids.

To know me and my son is to know that snickerdoodle cookies are our absolute favorite cookie of all time. So I knew this one had to be just right. Or he wouldn’t touch it. And my poor heart would break. ????

All of these. In one sitting. Challenge accepted.

Want to make the absolute best pound cakes of your life this holiday season? Check out the BwB Masterclass: Perfect Pound Cakes Encore here!

Family, this class is so nice I’m doing it twice. But it won’t be back this year! Don’t miss this incredible event!

My son inherited my snickerdoodle gene, and he loves them so much that I’ve named an actual menu item named after him at my bakery.

We are serious about cinnamon and sugar around these parts, Family.

But snickerdoodle magic comes from more than cinnamon and sugar. There’s a very special element–a slight tang–that is unique to the cookies. There’s also a singular, deliciously chewy texture that also can’t be found in any other cookie. I eat a lot of cookies so I’m kind of a subject matter expert on this point.

That ever-so-slight tang and the texture come largely from cream of tartar, and it’s really hard to make a legitimate snickerdoodle cookie without it. The cookies are in a class of their own, and while we enjoy them frequently in my house, there’s a particularly special place for them in my kitchen around the holidays.

So it’s no wonder that I decided to develop a snickerdoodle pound cake.

Y’all. This cake.

THIS. CAKE.

This is a zoomed-in picture of my snickerdoodle pound cake.
This is a picture of my snickerdoodle pound cake.
This is a zoomed-in picture of my snickerdoodle pound cake
This is an overhead picture of my snickerdoodle pound cake.

It has literally every amazing quality that the cookies have. But this cake substantially enhances those qualities. You’ve got the tang from the cream of tartar and buttermilk, and while I was determined to maintain that pound cake texture that I love so much (it definitely passes the “walk-around-the-house-in-a-napkin” test), the texture of this cake is ever-so-slightly more compact, giving it just a touch more chew. There’s a cinnamon simple syrup and even a cinnamon sugar glaze, with a slight crunch from finishing sugar to further amplify the snickerdoodle experience.

This cake screams snickerdoodle on every level. And my son, who has an extremely discerning palette when it comes to his beloved cookies, loves this cake.

So let’s do this!

Beginners Start Here

Whether you’re brand new to baking or you’ve been baking for a while, there are a few resources that will really help you get started on the right foot with this cake. Take a look!

If you have lots of questions and still want to make this cake, you can feel free to email me (hello@beginwithbutter.com) or send a DM on Instagram (@beginwithbutter). While these articles aren’t mandatory reading (you can surely make an excellent cake by just reading the recipe), they will absolutely help you with both your baking confidence and your baking competence as you embark on this baking journey.

Important Tools Used in this Snickerdoodle Pound Cake

Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes on my site. They’re what I use in my kitchen for just about everything that I bake. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

Picture of snickerdoodle pound cake and glaze.

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

This cake is phenomenal, so let’s get to the recipe!

Print
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Snickerdoodle Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Print Recipe

Snickerdoodle lovers, this cake is what you’ve been waiting for.  With the signature snickerdoodle tang and additional, wonderful chew from cream of tartar, this cake is sure to please even the most picky snickerdoodle palette.

  • Total Time: 5-7 hours
  • Yield: 14 servings 1x

Ingredients

Units Scale

For the Batter:

  • 384 g flour, plus two additional tablespoons for greasing the bundt pan
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 173 g butter, room temperature, plus two additional tablespoons for greasing the bundt pan
  • 58 g cream cheese, room temperature
  • 500 g sugar
  • 6 eggs
  • 2 tsp vanilla
  • 250 g buttermilk

For the Cinnamon Simple Syrup:

  • 87 g water
  • 67 g granulated sugar
  • 1/8 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/8 tsp salt

For the Final Snickerdoodle Glaze:

  • 240 g confectioner’s sugar
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 3–4 tbsp whole milk (start with 3)
  • 1 tbsp heavy cream
  • Decorating sugar (optional)

Instructions

To Make the Batter with a Stand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour, baking soda, cream of tartar, and cinnamon in a medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
  4. Place the room temperature butter and cream cheese in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  5. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
  6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because it helps the cake rise!  (7 minutes)
  7. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  9. With the mixer on the lowest speed, add all of the buttermilk and mix until just combined.  (~1 minute)
  10. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1 minute)
  11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!
  12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour, baking soda, cream of tartar, and cinnamon in a medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
  4. Place the room temperature butter and cream cheese in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
  5. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
  6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
  7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because it helps the cake rise!  (7 minutes)
  8. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  10. Add all of the buttermilk and mix on lowest speed until just combined.  (~1 minute).
  11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
  12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 60-70 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Cinnamon Simple Syrup:

  1. Combine sugar, water, salt, and cinnamon in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.
  2. Remove the simple syrup from the heat and add vanilla. Stir until incorporated.
  3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
  4. Using a pastry brush, gently brush the cinnamon simple syrup over the entire cake.
  5. Allow the cake to cool completely.  (3-5 hours)

To Make the Snickerdoodle Glaze:

  1. Combine the confectioner’s sugar, vanilla, cinnamon, salt, and whole milk (3 tbsp)  in a medium bowl.  (see note about glaze, below.)
  2. Stir with a spoon until nearly combined, then add 1 tbsp of heavy cream.  Stir until smooth.  The glaze will be thick but should be pourable.
  3. Final glaze should have the consistency of thick honey, and you should just be able to pour it.  Add whole milk, one teaspoon at a time, if the original glaze is too thick to pour.
  4. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  For this cake, I used a spouted measuring cup.
  5. If necessary, use a spoon to help the glaze fall over the sides of the cake.
  6. Allow the glaze to set for five minutes, then gently sprinkle decorating sugar (if using) to finish.

To Store:

This cake can remain on a countertop overnight, or it can be stored in a refrigerator for up to a week.

Notes

  • A note on the glaze:  when you first add the milk to the confectioner’s sugar, it will seem like it’s not enough milk.  Resist the urge to add more milk and just keep stirring!  It will eventually come together into a thick mixture and you’ll then be ready to add your heavy cream.
  • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
  • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
  • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
  • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
  • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
  • Author: Shani
  • Prep Time: 1 hour
  • Inactive Time: 3-5 hours
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 476
  • Sugar: 59 g
  • Sodium: 255.4 mg
  • Fat: 14.5 g
  • Carbohydrates: 80.7 g
  • Protein: 6.6 g
  • Cholesterol: 113.1 mg

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

This one was so fun to develop, and, bonus, it’s now an official menu item at my bakery! It’s a trusted recipe that I can’t wait to share with my own family and friends during the holiday season (and beyond). I hope you love it too!

See you next time!

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    Carrot Cake Pound Cake

    Shani
    -
    2
    Carrot Cake Pound Cake

    Today, Friends, you’re getting an intimate look at one of my absolute holiday and birthday faves. Carrot cake. And, specifically, this Carrot Cake Pound Cake.

    I’ve loved carrot cake since I was a child. My mother was an amazing baker, but it wasn’t something that she made; I couldn’t tell you where those magical carrot cakes came from, but what I can say is that time just seemed to slow down from the moment that first bit of cream cheese icing hit my tongue to the time when I was done licking the last crumbs from the plate.

    Forgive my table manners. I was a kid.

    So when I decided to create a carrot cake of my own, way back in 2021, I knew exactly what I was going for. Recently, though, I wanted to play with carrot cake again, and I’m so glad I did.

    Because now we are here:

    And let me tell you Family, this redesigned cake surprised even me. There’s the lusciousness created by the freshly shredded carrots and the subtle spicy bite of the currants that makes me squinch my face at the decadence. The simple syrup has an added surprise that gives this cake a signature je ne sais quois; it’s the flavor that your friends and family won’t quite be able to trace, but that will become part of “your” carrot cake.

    Be forewarned, though. This cake is a slow food superstar. The currants, to reach peak deliciousness, need to be plumped in boiling water, and then soaked up to 12 hours in a brandy/cinnamon bath before being incorporated into the batter. You won’t regret this additional step.

    Currants macerating in brandy with cinnamon sticks.
    …and don’t dump the liquid!

    Carrot Cake Pound Cake Ingredients

    The Currants: You could use raisins if currants are hard to source. BUT you’ll be missing out on a treat. Currants have a more intense and tangy flavor that’s perfect for this cake. Soaking them in brandy only makes them more delightful. And the texture of the plumped currants…YES.

    Brandy: For this cake, the currants soak in brandy, after being plumped by boiling water. The boiling water re-hydrates this wonderful fruit, allowing the brandy to get in there and do its thing. The plumped fruit is even more of a flavor sensation in the cake after doing this step. And don’t worry! Because it bakes out of the cake, it’s still safe for the kiddos.

    Cinnamon Stick: The cinnamon stick adds an addition of spice to the currants that is just…delicious.

    All-Purpose Flour: I love the pleasantly plump texture of a good pound cake. In my experience (and with my cakes), that beautiful texture comes from all-purpose flour. In this cake, the all-purpose flour helped me achieve the texture that I really wanted.

    Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half.

    Baking Soda: Carrots are an ever-so-slightly acidic ingredient. Because of that, baking soda was the proper leavening for this particular pound cake.

    Cinnamon: This cake benefits from the *slightest* kiss of cinnamon. It adds a special flavor that plays well against the nutmeg and cloves.

    Nutmeg: The slight amount of nutmeg in this recipe adds a big hit of warmth to this cake, and makes it super homey.

    Cloves: There’s a tiny amount of cloves in this cake, but don’t let that fool you! They add just the perfect amount of warmth and spiciness. Don’t get heavy-handed with the cloves. You’ll live to regret it!

    Unsalted Butter: This cake has some heavy-duty ingredients, so I wanted to use butter. The reason is surprising…butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

    Vegetable Oil: I added vegetable oil to this cake to improve moisture. A single tablespoon works wonders in this cake!

    Granulated Sugar: Granulated sugar adds sweetness and caramelization. That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!

    Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor.

    Pure Vanilla Extract: Make sure to use the good stuff, like Nielsen-Massey, for this incredible recipe! Whatever brand you use, make sure you use pure vanilla extract.

    Freshly Grated Carrots: You’ll want to skip the bagged carrots in this recipe. They are often dried out. Since the carrots are the liquid in this recipe, you want all of the liquid that accompanies freshly grated carrots! Use a food processor or (my favorite) a box grater for consistently beautiful carrot shavings.

    Beginners Start Here

    This cake is accessible for any baker, whether you’re brand new to baking or you’ve been baking for a while.

    If you are new to baking, first of all, welcome! There are lots of resources on this website that will help you be successful with this recipe, even if it’s the first thing you’ve ever baked. Here are a few!

    If you have lots of questions and still want to make this cake, I’m but an email away (hello@beginwithbutter.com). While you don’t have to read these articles in order to be successful with this cake, they will absolutely help you with both your baking confidence and your baking competence as you embark on this baking journey.

    Important Tools Used in this Recipe

    Below, you’ll find some tools that I used for all of the pound cakes in this event; they’re tools that I use and love on a regular basis. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my home kitchen.**

    If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

    This cake takes a while to make, so let’s get onto the recipe, shall we?

    Print
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    Carrot Cake Pound Cake

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    Print Recipe

    This is the cake when you’re in the mood for a slow food showstopper.  This beautifully-spiced carrot cake features macerated currants and is a centerpiece-worthy addition to any table.

    • Total Time: 5-7 hours active and cooling)
    • Yield: 18 servings 1x

    Ingredients

    Units Scale

    For the Batter:

    • 250 g (1c) boiling water
    • 144 g (1 c) currants (raisins will also work)
    • 188 g (.75 c) brandy
    • 1 cinnamon stick (optional)
    • 384 g (3 c) flour, plus 2 tbsp to grease the bundt pan
    • 1 tsp kosher salt
    • 1/2 tsp baking soda
    • 1/2 tsp cinnamon
    • 1/4 tsp ground cloves
    • 1/4 tsp nutmeg
    • 227 g (1 c) butter, room temperature, plus 2-3 tbsp to grease the bundt pan
    • 1 tbsp oil (olive oil works wonders in this cake, but vegetable oil works well too!)
    • 500 g (2.5 c) granulated sugar
    • 6 eggs
    • 1 tsp pure vanilla extract
    • 360 g (4 c) freshly shredded carrots (not the pre-bagged kind)

    For the Simple Syrup

    • 83 g (1/3 c) water
    • 83 g (2.4 c) granulated sugar
    • 1 tbsp macerating liquid from the currants, strained (optional)

    For the Cream Cheese Glaze:

    • 77 g (1/3 c) cream cheese, room temperature
    • 120 g (1 c) confectioner’s sugar
    • 1 tsp pure vanilla extract
    • 1.5–2 tbsp whole milk
    • 1/8 tsp fine sea salt

    Instructions

    Before the Batter:

    1. Place the currants in a heat-proof bowl.  Carefully pour boiling water over them.  Allow them to soak for 10-15 minutes.  Strain hot water.  
    2. Add the brandy and cinnamon stick to the small bowl.  Cover with plastic wrap and allow to soak for 1 to 12 hours.  The longer the better!
    3. Remove the currants from the brandy.  Don’t throw out the leftover brandy!

    To Make the Batter with a Stand Mixer:

    1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe since proper oven temperature will impact the outcome of your cake.
    2. Peel and shred the carrots immediately before baking the cake.  Using bagged, pre-shredded carrots won’t work in this recipe because those carrots have lost most of their moisture.
    3. Sift together the flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg in a medium bowl.
    4. Place the room-temperature butter and oil in the bowl of your stand mixer.  Mix on low speed until completely smooth.  
    5. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  
    6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because it helps the cake rise!  
    7. Add vanilla extract and mix until thoroughly combined.  
    8. Add half of the flour mixture and mix on low speed until combined.  
    9. With the mixer on the lowest speed, add all of the carrots and mix until just combined. 
    10. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  
    11. Using a rubber spatula, fold in the currants.  Then, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
    12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

    To Make the Batter with a Hand Mixer:

    1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
    2. Shred the carrots immediately before baking the cake.  Using bagged, pre-shredded carrots won’t work in this recipe because those carrots have lost most of their moisture.
    3. Combine the flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg in a medium bowl.
    4. Sift the flour mixture into another medium bowl.  Add kosher salt and mix until combined.
    5. Place the room-temperature butter in a large mixing bowl.  Mix on low speed until smooth.  
    6. Add half of the sugar and mix until the sugar is just incorporated.  
    7. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  
    8. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because it helps the cake rise!  
    9. Add vanilla extract and mix until thoroughly combined.  
    10. Add half of the flour mixture and mix on low speed until combined.  
    11. Add all of the carrots and mix on lowest speed until just combined.  You can also choose to fold the carrots into the mixture.
    12. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  
    13. Using a rubber spatula, fold in the currants.  Then, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
    14. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

    To Bake the Cake:

    1. Bake the cake at a true 325°F for 60-70 minutes, or until an instant-read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
    2. Allow the cake to rest for ten minutes while you make the simple syrup.

    To Make the Brandy Simple Syrup:

    1. Combine sugar and water in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.
    2. Remove the simple syrup from the heat and add macerating liquid. Stir until incorporated.
    3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
    4. Using a pastry brush, gently brush the simple syrup over the entire cake.
    5. Allow the cake to cool completely.  (3-5 hours)

    To Make the Cream Cheese Glaze:

    1. Combine the confectioner’s sugar, cream cheese, vanilla, whole milk, and fine salt in a medium bowl.
    2. Mix with a whisk or a hand mixer (on low speed) until only slightly lumpy.  
    3. Add heavy cream and mix on low speed until completely smooth.
    4. Final glaze should have the consistency of thick honey.  Overmixing will cause the mixture to have air bubbles, so make sure to mix on the lowest speed if using a hand mixer.
    5. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  Use a spoon to help the glaze fall over the sides of the cake.

    To Store:

    This cake is best eaten immediately, but it can be stored in the refrigerator for up to 5 days.

    Notes

    • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
    • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
    • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
    • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
    • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
    • You can absolutely add chopped pecans or walnuts to this cake batter!  1/2 cup to 1 cup shouldn’t impact the final texture and should be delicious.  I have a nut-free kitchen, so I wasn’t able to do that, but I encourage you to add chopped pecans or walnuts for a more traditional carrot cake.  
    • Author: Shani
    • Prep Time: 1 hour (active)
    • Cook Time: 60-70 minutes
    • Category: Dessert
    • Cuisine: American

    Did you make this recipe?

    Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

    This recipe is so special to me. I hope you love it as much as I do!

    Until tomorrow!

    Don’t forget to subscribe while you’re here for recipes, baking science, and tutorials that help beginners become proficient!

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      Butter Rum Pound Cake

      Shani
      -
      3
      Butter Rum Pound Cake

      Welcome to Day Two of the Twelve Days of Pound Cake Holiday Event!

      Today’s cake is a childhood favorite of mine.

      I grew up in the 80’s, Family. The rules were a bit different.

      ANYWAY…

      Every year, a couple of weeks before Christmas, a package would arrive at my house. You could smell it before you opened it and it always put my father right into the Christmas spirit.

      In that box, under a layer or three of heavy duty tin foil and a double wrapping of Saran Wrap, was my aunt’s rum cake. The rum cake. The one that was supposed to be strictly forbidden for anyone who was less than double the drinking age. The cake that had essentially cured and preserved in rum for the two weeks before it even hit the First Class U.S. Postal Mail.

      That rum cake. It was squishy and rummy and spicy and its arrival was always the unofficial start of the holidays. Thinking about that rum cake will forever make me nostalgic for those bitter cold Midwestern holiday seasons of my youth.

      So, of course I had to add a rum cake to the lineup.

      About this Butter Rum Pound Cake

      This recipe, as written, isn’t nearly as rummy as my aunt’s recipe, though you can definitely increase or decrease the rum to your liking. There are instructions in the recipe that should get you to the ::chef’s kiss:: rum flavor of your choice.

      Within reason, folks. You can increase the rum within reason.

      This recipe, as written, has an unbelievably amazing rum flavor, which is balanced extremely well with a luscious butteriness that you have to experience to understand in order to believe. While the cake batter is, of course, the leading lady in this cake, the butter rum simple syrup is a proverbial force to be reckoned with as a costar. And the glaze? THE GLAZE?

      If rum cake is a must-have for you during the holidays, then this rum cake recipe is perfect for you.

      Beginners Start Here

      If you’re new to baking, or if your stand mixer is covered in dust, here are a couple of articles from the BwB site that will help you get off to a great start with this recipe!

      These resources are never mandatory reading, but they are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake. Happy Reading!

      Important Tools Used in this Recipe:

      There are some products that I use and love on a regular basis. They’re especially useful for the pound cakes that are featured in this event. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my home kitchen.**

      If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

      And now…the Butter Rum Pound Cake recipe of your dreams awaits!

      Print
      clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

      Butter Rum Pound Cake

      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

      5 from 2 reviews

      Print Recipe

      This beautifully rummy cake always reminds me of the start of the holiday season.  The rum levels can be customized to your taste as well, though as written, the balance between butter and rum is perfection!

      Ingredients

      Units Scale

      For the Cake Batter:

      • 384 g flour
      • 1 tsp salt
      • 1/4 tsp baking soda
      • 345 g butter
      • 250 g granulated sugar
      • 250 g (1.25 c) brown sugar (NOT 1.75 cups)
      • 5 eggs
      • 1 tsp pure vanilla extract
      • 1 tsp rum extract (optional)
      • 125 g buttermilk
      • 125 g rum

      For the Butter Rum Simple Syrup:

      • 84 g water
      • 67 g granulated sugar
      • 1 tsp vanilla
      • 1/8 tsp salt
      • 1–2 tbsp rum
      • 2 tsp butter

      For the Final Glaze:

      • 240 g confectioner’s sugar
      • 1/8 tsp salt
      • 1/2 tsp vanilla
      • 3 tbsp rum
      • .5-1 tbsp heavy cream or whole milk

      Instructions

      To Make the Batter in a Stand Mixer:

      1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
      2. Combine the buttermilk and rum in a two-cup liquid measuring cup.
      3. In a medium bowl, combine the flour, baking soda and salt (if using kosher salt, omit it from this step).
      4. Sift the flour/baking soda mixture into a large bowl.  If using kosher salt, add it at this time.
      5. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
      6. Slowly add the granulated sugar and brown sugar and mix on medium speed until the mixture is light and fluffy.  (7-10 minutes)
      7. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and fifth egg).  This step is extremely important because eggs help with cake rise!  (6 minutes)
      8. Add vanilla extract and rum extract (if using) and mix until thoroughly combined.  (1 minute)
      9. Add half of the flour mixture and mix on low speed until combined. (30-45 seconds)
      10. Add all of the buttermilk/rum mixture and mix on low speed until well combined.  (~1 minute)
      11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together. (1-2 minutes)
      12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Keep mixing until the batter is smooth and consistent.  Make sure to get the entire bottom of the bowl!
      13. Grease a 10-12 cup bundt pan with butter and flour and place the batter in the pan.

      To Make the Batter with a Hand Mixer:

      1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
      2. Combine the buttermilk and rum in a two-cup liquid measuring cup.
      3. In a medium bowl, combine the flour, baking soda and salt (if using kosher salt, omit it from this step).
      4. Sift the flour/baking soda mixture into a large bowl.  If using kosher salt, add it at this time.
      5. Place the room temperature butter in the a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
      6. Add half of the sugar and mix until the sugar is incorporated.  (~30 seconds)
      7. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (9-12 minutes)
      8. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and fifth egg).  This step is extremely important because eggs help with cake rise!  (7 minutes)
      9. Add vanilla extract and rum extract (if using) and mix until thoroughly combined.  (1 minute)
      10. Add half of the flour mixture and mix on low speed until combined. (~1 minute)
      11. Add all of the buttermilk/rum mixture and mix on low speed until well combined.  (~1 minute)
      12. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together. (1-2 minutes)
      13. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Keep mixing until the batter is smooth and consistent.  Make sure to get the entire bottom of the bowl!
      14. Grease a 10-12 cup bundt pan with butter and flour and place the batter in the pan.

      To Bake the Cake:

      1. Bake the cake at a true 325°F for 60-75 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F on the nose.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs.
      2. Allow the cake to rest for ten minutes while you make the simple syrup.

      To Make the Butter Rum Simple Syrup:

      1. Combine water, sugar, vanilla and salt in a small sauce pan.
      2. Bring the mixture to a boil, then whisk occasionally until the sugar is completely dissolved.
      3. Remove from the heat and add rum and butter.   Stir gently until the butter is completely melted.  This recipe makes enough butter rum simple syrup to brush the cake one time.
      4. After allowing the cake to rest for ten minutes, invert it on a cooling rack and carefully remove the bundt pan.
      5. Using a pastry brush, gently brush the butter rum simple syrup over the entire cake.  This step can be repeated multiple times while the cake is warm.  It’s recommended to wait about ten minutes between simple syrup layers.
      6. If you’re trying to make a more boozy rum cake, you can poke holes in the top of the cake and pour the butter rum simple syrup directly over the holes.  I would only recommend doing this once though.
      7. Allow the cake to cool completely. (3-5 hours)

      To Make the Final Glaze:

      1. Combine confectioner’s sugar, salt, vanilla, and rum in a medium bowl.
      2. Combine the mixture and stir until combined but lumpy.
      3. Add heavy cream and stir until smooth.  The mixture should just be pourable.  If it is still too thick to pour once it’s combined, add heavy cream, 1 tsp at a time until it is smooth enough to pour.
      4. Final glaze should have the consistency of thick honey.
      5. Using a spouted measuring cup, spoon, or squeeze bottle, pour final glaze over the cake.  If necessary, use a spoon to help the glaze fall over the sides of the cake.

      Notes

      • I always place a sheet pan underneath my bundt pan.  It gives me extra comfort to know that there’s something there in case of a slight overspill.  Proper measuring will help you avoid this mishap as well!
      • I can’t say this enough, but please, please please take your time creaming the butter and sugar.  Pound cakes don’t use a lot of leavening, which means they are very dependent on proper creaming technique.  The article about creaming butter and sugar will help you with this daunting step!
      • Author: Shani

      Did you make this recipe?

      Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

      This rum cake really took me home, Family. It was a delight to develop this beautiful cake for you all. I hope you make lots of memories as you make and eat this cake this holiday season.

      See you on Day Three!

      While you’re here, don’t forget to subscribe so that you can be the first to know all of the BwB Happenings!

      Join the List

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        The Ultimate Chocolate Pound Cake

        Shani
        -
        2
        The Ultimate Chocolate Pound Cake

        Friends. Today is the day and you are in the right place.

        Today is the inaugural day of the Begin with Butter Twelve Days of Pound Cake Holiday Event!

        And we’re coming in hot with the most decadent, amazing chocolate pound cake you’ll ever make.

        This cake is for the people who can’t get enough chocolate. But it’s perfectly balanced, with lovely vanilla notes and the signature pound cake texture that I want in my cakes.

        This cake is as beautiful as it is delicious, and it’s a guaranteed crowd pleaser that will satisfy even the most picky chocolate lover.

        Beginners Start Here:

        This cake is a showstopper, but I firmly believe that anyone can do it! If you’re new to baking, or if it’s been a while since you’ve started your ovens, check out these resources from the BwB site before you get started! These resources will help ease any fears that you have about tackling this stunner.

        While these aren’t mandatory reading, they will be super helpful for you on your pound cake journey!

        Important Tools Used in this Recipe:

        These are affiliate links to the products that I actually use and love!

        Onto the recipe!

        Print
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        The Ultimate Chocolate Pound Cake

        5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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        Print Recipe

        This decadent chocolate pound cake is stunningly beautiful and insanely rich.  This recipe is easily customizable; you can add all of the extras or omit them and finish with powdered sugar.  Your friends and family will fall in love with this super rich pound cake and you’ll want to make it over and over again.

        • Total Time: ~5-7 hours
        • Yield: 14 servings 1x

        Ingredients

        Units Scale

        For the Batter:

        • 288 g all purpose flour
        • 63 g Dutch-process cocoa powder
        • 1/2 tsp baking powder
        • 1 tsp salt
        • 340 g butter
        • 500 g granulated sugar
        • 6 eggs
        • 2 tsp pure vanilla extract
        • 250 g whole milk

        For the Chocolate Simple Syrup:

        • 83 g water
        • 67 g granulated sugar
        • 1 tbsp cocoa powder (I use Dutch process, but you can use whatever you like)
        • 1 tsp pure vanilla extract
        • 1/2 tsp salt

        For the Chocolate Ganache:

        • 170 g semi-sweet chocolate chips
        • 125 g heavy cream, well shaken

        For the Chocolate Curls:

        • 85 g semisweet chocolate chips
        • 13 g vegetable shortening

        Instructions

        To Make the Batter in a Stand Mixer:

        1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
        2. In a medium bowl, combine the flour, Dutch-process cocoa powder, baking powder, and salt (if using kosher salt, omit it from this step).
        3. Sift the flour/cocoa powder/baking powder mixture into a large bowl.  If using kosher salt, add it at this time.
        4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
        5. Slowly add the sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
        6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is extremely important!  (7 minutes)
        7. Add vanilla extract and mix until thoroughly combined.  (1 minute)
        8. Add half of the flour/cocoa powder mixture and mix on low speed until combined. (30-45 seconds)
        9. Add all of the whole milk and mix on low speed until well combined.  (~1 minute)
        10. Add the second half of the flour/cocoa powder mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together. (1-2 minutes)
        11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Keep mixing until the batter is smooth and consistent.
        12. Grease a bundt pan with butter and cocoa powder and place the batter in a 10-12 cup bundt pan.

        To Make the Batter with a Hand Mixer:

        1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
        2. In a medium bowl, combine the flour, Dutch-process cocoa powder, baking powder, and salt (if using kosher salt, omit it from this step).
        3. Sift the flour/cocoa powder/baking powder mixture into a large bowl.  If using kosher salt, add it at this time.
        4. Place the room temperature in a large mixing bowl.  Mix on low speed with a hand mixer until smooth.  (1 minute)
        5. Add half of the sugar and mix until the sugar is incorporated.  (30 seconds)
        6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (8-12 minutes)
        7. Add eggs, one at a time, mixing for at least a minute after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step! (7 minutes)
        8. Add vanilla extract and mix until thoroughly combined. (1 minute)
        9. Add half of the flour/cocoa powder mixture and mix on low speed until combined.  (~1 minute)
        10. Add all of the buttermilk at one time and mix on low speed until completely combined.  (~1 minute)
        11. Add the second half of the flour/cocoa powder and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1-2 minutes)
        12. Using a rubber spatula, fully scrape the sides and (especially!) the bottom of the bowl and then mix gently until the batter is smooth and consistent.  (1-2 minutes).
        13. Grease a 10-12 cup bundt pan with butter and cocoa powder and place the batter in the pan.

        To Bake the Cake:

        1. Bake the bundt cake at a true 325°F for 60-70 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F on the nose.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs.
        2. Allow the cake to rest for ten minutes while you make the simple syrup.

        To Make the Simple Syrup:

        1. Combine sugar, water, cocoa powder, vanilla, and salt in a small sauce pan.
        2. Warm the mixture over medium heat, whisking constantly, until the mixture comes to a boil and the sugar and cocoa powder are completely dissolved.
        3. Remove from the heat.
        4. After allowing the cake to rest for ten minutes, invert it on a cooling rack and carefully remove the bundt pan.
        5. Using a pastry brush, gently brush the chocolate simple syrup over the entire cake.
        6. Allow the cake to cool completely. (3-5 hours)

        To Make the Chocolate Ganache:

        1. Place the heavy cream in a microwave safe container.  Warm for about one minute, or until the heavy cream reaches about 195°F.
        2. Place the chocolate chips in a heatproof bowl and pour the heavy cream over the top of the chocolate chips.  Cover with plastic wrap and allow to sit for 5-7 minutes.
        3. Remove the plastic wrap and gently stir the mixture until it is dark in color and has the consistency of thick honey.
        4. Allow the ganache to rest for 5-10 minutes before using.
        5. For best results, use a squeeze bottle to apply the chocolate ganache to the cooled cake.

        To Make the Chocolate Curls:

        1. Combine the chocolate chips and vegetable shortening in a microwave safe bowl.
        2. Microwave on high for 30-second intervals until the shortening and chocolate are soft.  Stir together until completely combined.
        3. Using an offset spatula, spread the mixtures on the bottom of a clean sheet pan.  Place the sheet pan in the freezer for 10-15 minutes.
        4. Remove the sheet pan from the freezer.  Using the blade of a stiff spatula at a 45° angle, push the chocolate away from you.  If the chocolate is the proper temp, it will curl.  If it is too cold, it will break.
        5. Add the curls to the cake as you see fit.

        To Store:

        This cake can be stored in the refrigerator for up to a week.  It needs to be refrigerated because of the chocolate ganache and chocolate curls.  If you omit the ganache and the chocolate curls, the cake can be stored on the countertop for 5-6 days.

        Notes

        • Proper butter and sugar creaming is essential to success in this cake.  This is the most time-consuming part of the mixing process, so be sure to take your time with this step!
        • You should always place a sheet pan underneath the bundt pan when baking.  This cake is a high riser and the sheet pan gives insurance in the event of a slight overspill.
        • This recipe can be halved in a 5-cup bundt pan or a 5″x9″ loaf pan.
        • Author: Shani
        • Prep Time: 40 minutes (active)
        • Cook Time: 55-75 minutes
        • Category: Dessert
        • Cuisine: American

        Nutrition

        • Serving Size: 1 slice
        • Calories: 591
        • Sugar: 52.3 g
        • Sodium: 305.8 mg
        • Fat: 32.5 g
        • Carbohydrates: 72.3 g
        • Protein: 8 g
        • Cholesterol: 144 mg

        Did you make this recipe?

        Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

        To say that I am excited about the next twelve days of recipes would be an understatement. I really hope that you love all of the recipes that are coming your way! If you have any questions, please don’t hesitate to ask!

        Happy baking!

        Are you subscribed so that you can get regular BwB updates? If not, you can sign up right here!

        Join the List

        Subscribe to get a free video lesson and our latest content by email!

          We won’t send you spam. Unsubscribe at any time.
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          Ruby Red Velvet Pound Cake

          Shani
          -
          8
          Ruby Red Velvet Pound Cake

          [This post was updated on May 17, 2022]

          Friends, Ms. Ruby is back. And when I say that she is better than ever?

          Ms. Ruby caused a stir on the Begin with Butter page last fall. So much so that I raced to get her dressed and ready for the website. Well, she was ready. And she was gorgeous.

          But we recently spent a lot of quality time together…and she’s now something else.

          I am so proud of this cake that I could literally burst.

          Ms. Ruby’s Beginnings

          Family, I live in Maryland, which is arguably the epicenter of all red velvet cake activity. Even as I was learning how to bake, one of the most requested item from friends and family was red velvet. Cupcakes. Layer cake. Cheesecake (who knew this was a thing?!). Red velvet marble cake. Red velvet ice cream cake.

          You get the point. People here are very serious about red velvet.

          I’m an equal opportunity cake eater, so red velvet is among the cakes that I like-a-whole-lot. But I can definitely appreciate the way that people love their red velvet cake. They go way out of their way to find good red velvet. As a baker, I have nothing but respect for red velvet super fans.

          When I was developing a red velvet recipe, I knew it had to be unbelievable in order to satisfy discerning red velvet cake fans. So I toiled over this recipe for a while until I was ready to share it with the world. And then I spent the last six months figuring out how to make it even better.

          Red velvet lovers, this one is for you.

          Do you love baking cookies? Ever wonder why your cookies are sometimes perfectly, and sometimes a crumbly mess? Click here to download my FREE guide, “Five Easy Tips for Chewy Cookies!”

          Beginners Start Here

          If you’re new to baking or you’d like some additional information to refresh your baking, feel free to take a look at these resources on the BwB site! While they’re not mandatory reading, they will be really helpful for you to be successful with this cake!

          With just a little prep, you’ll be ready to tackle this recipe head-on. I can’t wait to see your amazing creations! Don’t forget to tag @beginwithbutter on Instagram so that I can shout out your successes!

          A Surprising Note

          When I’m developing a recipe, I’m always looking for ways to improve upon what I did before. Always. This…does not help my perfectionist tendencies.

          I really wanted to punch up Ms. Ruby’s flavor without sacrificing the flavor or texture. So, during the re-test for Ms. Ruby, I decided to do a few things:

          • I added oil to the batter. That tiny bit of oil creates big, delicious moisture in this cake. And that small amount of oil doesn’t interfere with the process of creaming butter and sugar. Like at all. It was entirely worth it, as red velvet cakes can be dry, and I’m willing to go the extra mile to avoid that sad fate.
          • I cut the amount of cocoa powder in the recipe. Red velvet cake is, indeed, chocolate cake. However, it’s always a very delicate balance, since the cocoa powder can overwhelm the red food coloring and render it meaningless. So, after multiple re-iterations of this cake, I’m happy to report that I reduced the cocoa powder in this cake, but did not sacrifice the flavor at all. I’ve also been lucky enough to receive the most incredible baking chocolate of my life from Scharffen Berger Chocolate, and I 10/10 highly recommend it for this wonderful dessert.
          • This one surprised even me. I used a baking spray to coat my pan, and brushed it on with my trusty pastry brush. I tried both cocoa powder and flour to grease my pan, Family, and I was never satisfied. I risked it all and used baking spray this time, and the outside of this cake caramelized perfectly. I still say that it is totally a matter of personal preference, but I can finally say that my aversion to baking sprays is over. ???? So you’ll see them from time-to-time.

          Oh! There’s Video!

          Want to see Ms. Ruby’s “IG Official” re-introduction into society? Check this out!

          Without further delay, let me re-introduce you to the updated recipe for my Ruby Red Velvet Pound Cake. Enjoy!

          Print
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          Ruby Red Velvet Pound Cake

          5 Stars 4 Stars 3 Stars 2 Stars 1 Star

          No reviews

          Print Recipe

          This show-stopping ruby red cake is the perfect addition to any Sunday dinner or holiday table.  Prepare for oohs and aahs when you unbox it, then perfect silence as this beautifully balanced cake is enjoyed by your friends and family.

          Ingredients

          Units Scale

          For the Cake Batter:

          • 320 g all purpose flour
          • 42 g natural cocoa powder
          • 1/4 tsp baking soda
          • 1/2 tsp salt
          • 230 g butter, room temperature
          • 2 tbsp oil (I used avocado oil)
          • 500 g sugar
          • 6 eggs
          • 2 tsp vanilla
          • 2 tbsp red food coloring
          • 1 tsp white vinegar
          • 250 g buttermilk

          For the Vanilla Simple Syrup:

          • 67 g sugar
          • 84 g water
          • 1/8 tsp salt
          • 1 tsp vanilla

          For the Cream Cheese Glaze:

          • 77 g cream cheese, room temperature
          • 120 g confectioner’s sugar
          • 1 tsp pure vanilla extract
          • 2 tbsp whole milk
          • 1/8 tsp fine sea salt

          Instructions

          To Make the Batter With a Hand Mixer:

          1. Set your oven to 325°F and place the oven rack in the center of your oven.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
          2. In a medium bowl, combine the flour, natural cocoa powder, baking soda, and salt (if using kosher salt, omit it from this step).
          3. Sift the flour/cocoa powder mixture into a large bowl.  If using kosher salt, add it at this step.
          4. Place the room temperature butter and oil in a large bowl.  Mix on low speed with a hand mixer until smooth. (1 minute)
          5. Add half the sugar and mix until sugar is incorporated. (30 seconds)
          6. Add second half of the sugar and mix on medium speed until the mixture is light and fluffy. (5-8 minutes)
          7. Add eggs, one at a time, mixing for at least a minute after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step! (7 minutes)
          8. Add vanilla, red food coloring, and vinegar and mix on lowest speed until fully combined.  The mixture might look a little curdled at this point and that is okay! (2 minutes)
          9. Add half of the flour/cocoa powder mixture and mix on low speed until combined. (~1 minute)
          10. Add all of the buttermilk and mix on lowest speed until combined. (~1 minute)
          11. Add the second half of the flour/cocoa powder mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together. (~1-2 minutes)
          12. Using a rubber spatula, fully scrape the sides and bottom of the bowl and mix gently until the batter has a silky texture. (1-2 minutes)
          13. Grease a bundt pan and place the batter in a 10-12 cup bundt pan.

          To Make the Batter With a Stand Mixer:

          1. Set your oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
          2. In a medium bowl, combine the flour, natural cocoa powder, baking soda, and salt (if using kosher salt, omit it from this step).
          3. Sift the flour/cocoa powder mixture into a large bowl.  If using kosher salt, add it at this step.
          4. Place the room temperature butter and oil in the bowl of your stand mixer.  Mix on lowest speed until smooth and combined. (30 seconds)
          5. Slowly add the sugar and mix on medium speed until the mixture is light and fluffy.  (5-7 minutes)
          6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step! (7 minutes)
          7. Add vanilla, red food coloring, and vinegar and mix on lowest speed until fully combined, scraping the bowl as needed to make sure that the color is mixing uniformly.  The mixture might look curdled at this point and that is okay! (2 minutes)
          8. Add half of the flour/cocoa powder mixture and mix on low speed until combined. (30-45 seconds)
          9. Add all of the buttermilk and mix on low speed until combined. (30-45 seconds)
          10. Add the second half of the flour/cocoa powder mixture and mix on lowest speed until almost combined.  Stop mixing just before the mixture is fully together. (30-45 seconds)
          11. Using a rubber spatula, fully scrape the sides and bottom of the bowl and mix gently until the batter has a silky texture. (1-2 minutes)
          12. Thoroughly grease a 10-12 cup bundt pan and place the batter in the pan.

          To Bake the Cake:

          1. Bake the bundt cake at 325°F for 60-70 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs.
          2. Allow the cake to rest for ten minutes while you make the simple syrup.

          To Make the Simple Syrup:

          1. Combine sugar, water, and salt in a small sauce pan.
          2. Warm the mixture over medium heat, whisking constantly, until the mixture comes to a boil and the sugar is completely dissolved.
          3. Remove from the heat and add the vanilla extract.
          4. After allowing it to rest for ten minutes, invert the cake on a cooling rack and carefully remove the bundt pan.
          5. Using a pastry brush, brush the simple syrup over the entire cake.
          6. Allow the cake to cool completely (2-3 hours).

          To Make the Final Glaze:

          1. Place room temperature cream cheese in a bowl.  Mix on lowest speed with a stand mixer (using the flat beater) or hand mixer until it the cream cheese is completely smooth.
          2. Add confectioner’s sugar, whole milk, salt, and vanilla to the mixing bowl.
          3. Mix on low speed until the glaze until completely smooth.  Scrape the bowl as necessary.
          4. Final glaze should have the consistency of thick honey.  Overmixing will cause the mixture to have air bubbles, so make sure to mix on the lowest speed if using a hand mixer.
          5. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  Use a spoon to help the glaze fall over the sides of the cake.

          To Store:

          This cake can be stored in the refrigerator for up to a week.  It needs to be refrigerated because of the cream cheese glaze.  If you omit the final glaze, this cake can be stored on the countertop for up to a week.

          Notes

          • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
          • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
          • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
          • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
          • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
          • Author: Shani

          Did you make this recipe?

          Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

          Want to receive the fun weekly update from Begin with Butter? Enter your email, below!

          Join the List

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