Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 ½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon butter flavoring or butter extract (optional but adds depth)
- 1 cup heavy cream or whole milk (optional for a moister cake)
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan or tube pan thoroughly. You can also use baking spray with flour.
- Sift together the flour, baking powder, and salt in a bowl and set aside.
Creaming the Butter and Sugar
- In a large mixing bowl, beat the softened butter on medium speed until light and creamy (about 2-3 minutes).
- Gradually add the granulated sugar, beating for about 5-7 minutes until the mixture is fluffy and pale.
Adding the Eggs and Flavorings
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, almond extract, and butter extract.
Combining Wet and Dry
- On low speed, alternately add the flour mixture and the cream (or milk), beginning and ending with flour.
- Mix just until incorporated. Do not overmix—this keeps your cake tender.
Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour and 10–20 minutes, or until a toothpick inserted comes out clean.
- Let it cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
