My First Bama Butter Cake
I made my first Bama Butter Cake over forty years ago. My neighbor, Mrs. Higgins, brought me the recipe on a little card. I was so nervous. I thought I would mess it up for sure.
But the smell that filled my kitchen was pure magic. It was buttery and sweet. When I finally took a bite, I knew it was a keeper. I still make it exactly the same way today.
The Secret is in the Soaking
This cake has a special trick. You poke holes in the warm cake. Then you pour a sweet, buttery glaze all over it. The glaze soaks right down into those little holes.
This makes every single bite moist and delicious. It’s why this cake is so famous. It’s not just frosting on top. The goodness is baked right in. Doesn’t that sound wonderful?
Let’s Talk Ingredients
Use real butter. It makes all the difference. And your eggs and buttermilk should not be cold from the fridge. Let them sit out for a bit first.
This helps everything mix together smoothly. Your cake will rise up so nice and tall. *Fun fact: buttermilk makes cakes extra tender and gives them a little tang.* Have you ever baked with buttermilk before?
Why This Cake Matters
This cake is more than just a dessert. It is a taste of Southern welcome. Sharing a slice is like giving a warm hug.
It shows someone you care enough to make something special. Food made with love just tastes better. That’s a fact. What is a recipe that makes you feel loved when you eat it?
A Little Patience Goes a Long Way
Let the cake cool in the pan for 30 minutes. I know it’s hard to wait. But this is an important step.
If you try to take it out too soon, it might stick. Waiting helps it come out perfectly. The cake needs to rest, just like we do after a long day. Do you find it hard to wait for desserts to cool?
The Final Drizzle
Remember to save a little glaze. After you flip the cake onto a plate, you get to drizzle it over the top. This is my favorite part.
It makes the cake look so pretty. It’s the final touch of sweetness. Seeing that shiny glaze run down the sides always makes me smile. I still laugh at how I used to eat the extra glaze with a spoon.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup | Softened |
| Sugar | 2 cups | |
| Large eggs | 5 | Room temperature |
| All-purpose flour | 2 1/2 cups | |
| Baking powder | 1 teaspoon | |
| Baking soda | 1/2 teaspoon | |
| Salt | 1/2 teaspoon | |
| Buttermilk | 1 cup | |
| Vanilla extract | 1 tablespoon | |
| Pecans | 1 cup | Finely chopped |
| Sugar (for glaze) | 1 cup | |
| Water (for glaze) | 1/4 cup | |
| Unsalted butter (for glaze) | 1/2 cup | |
| Vanilla extract (for glaze) | 2 teaspoons |
My Favorite Bama Butter Cake
This cake recipe is an old friend. It has traveled to many church suppers and family reunions. The smell alone will make everyone gather in the kitchen. I love how the sweet glaze soaks right into the warm cake. It makes every single bite so moist and tender.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
For the Glaze
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
Step 1: First, get your oven nice and warm at 325°F. Grease your Bundt pan very well. I always use butter and a little sprinkle of flour. This stops the cake from sticking. My first one got stuck once. I still laugh at that messy cake!
Step 2: Now, beat the soft butter and sugar together. Use your mixer for about five minutes. It will get light and fluffy like a cloud. Then add the eggs, one at a time. Let each one say hello before adding the next. This makes the cake light.
Step 3: In another bowl, whisk your dry things. Flour, baking powder, baking soda, and salt. Add half of this to your butter mixture. Then pour in half of the buttermilk. Mix it gently. Now do it again with the rest. (Hard-learned tip: Don’t overmix! A few lumps are just fine).
Step 4: Stir in the vanilla and those lovely pecans. Doesn’t that smell amazing? Pour all the batter into your prepared pan. Smooth the top so it bakes evenly. Now it’s ready for its hot oven nap. Bake for about 50 to 60 minutes.
Step 5: When the cake is golden, take it out. Poke lots of holes all over the top with a skewer. This is the fun part! The warm glaze will run right into those holes. It makes the cake incredibly moist. What’s your favorite cake to bake for a special day? Share below!
Step 6: For the glaze, melt butter, sugar, and water in a pan. Just until it’s melted, don’t let it boil! Stir in the vanilla. Pour most of it over your warm, holey cake. Save a little bit for the very end. Let the cake sit for half an hour.
Step 7: Carefully flip the pan onto a plate. The cake should slide right out. Drizzle your saved glaze over the top. It makes it look so pretty. Now, the hardest part is waiting for a slice.
| Cook Time | 50–60 minutes |
| Total Time | 1 hour 30 minutes |
| Yield | 12 servings |
| Category | Dessert |
Let’s Mix It Up!
This cake is wonderful as it is. But sometimes, it’s fun to play with your food. Here are a few little twists I’ve tried over the years. They all make this classic feel new again.
- Lemon Sunshine: Use lemon extract instead of vanilla. Add some lemon zest to the glaze. It’s so bright and cheerful.
- Chocolate Chip Swap: Replace the pecans with chocolate chips. My grandkids beg for this version every time.
- Apple Pie Cake: Fold one cup of finely chopped apples into the batter. Add a dash of cinnamon, too. It tastes like home.
Which one would you try first? Comment below!
The Perfect Slice
This cake is a star all on its own. But I love making a whole event out of it. A simple scoop of vanilla ice cream on the side is pure magic. The cold ice cream with the warm cake is heavenly. For a fancy touch, add a few fresh berries on the plate.
What to drink with it? A big glass of cold milk is my go-to. It just feels right. For the grown-ups, a little glass of sweet dessert wine pairs beautifully. It sips like a lovely, sweet hug. Which would you choose tonight?
Keeping Your Bama Butter Cake Fresh
This cake is best enjoyed within three days. Just keep it covered on the counter. The glaze helps it stay moist.
You can freeze it for later, too. Wrap the whole cake or slices tightly. Use plastic wrap and then foil to lock in flavor.
I once sent a frozen slice to my grandson at college. He said it tasted like home. That is why we save special treats.
Batch cooking means you always have a dessert ready. It saves you time on busy days. A homemade cake shows someone you care.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Is your cake sticking to the pan? Please grease and flour the pan well. I remember when my first cake came out in pieces.
If the cake is too dense, check your baking powder. Make sure it is fresh. This matters for a light, fluffy texture.
Is the glaze not soaking in? Poke the holes while the cake is still warm. This lets the sweet glaze seep deep inside.
Fixing small problems builds your cooking confidence. You learn that mistakes are okay. Every baker has a story about a cake.
Which of these problems have you run into before?
Your Bama Butter Cake Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend. The result will be just as tasty.
Q: Can I make it ahead of time?
A: Absolutely. Bake it a day before. The flavors get even better overnight.
Q: What if I don’t have buttermilk?
A: Add one tablespoon of vinegar to a cup of milk. Let it sit for five minutes.
Q: Can I make a smaller cake?
A: You can halve the recipe. Just use a regular loaf pan instead.
Q: Are the pecans optional?
A: Of course. You can leave them out or use walnuts. *Fun fact: My Aunt Sue always used black walnuts from her tree.
Which tip will you try first?
Sharing the Sweetness
I hope you love making this cake as much as I do. It is a piece of my Southern kitchen. I want it to be part of yours, too.
Nothing makes me happier than seeing your creations. Please share your baking stories with me. Your photos inspire everyone.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Fiona Brooks.
Bama Butter Cake Recipe for Southern Dessert
Description
A classic Southern dessert featuring a moist, buttery cake with pecans, finished with a warm, sweet butter glaze.
Ingredients
For the butter glaze:
Instructions
- Begin by heating your oven to 325°F (165°C). Prepare a 10 to 12 cup Bundt pan by greasing and flouring it thoroughly.
- Using an electric mixer, beat the softened butter and sugar on medium speed for approximately 5 minutes, until the mixture becomes pale and fluffy. Incorporate the eggs one by one, ensuring each is fully blended before adding the next.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt with a whisk. With the mixer on a low setting, incorporate half of this dry mixture into the butter mixture. Once combined, pour in half of the buttermilk and mix. Repeat with the remaining flour mixture, followed by the rest of the buttermilk, mixing well after each addition. Finally, stir in the vanilla extract and chopped pecans until just combined.
- Transfer the batter into the prepared Bundt pan, spreading it evenly. Bake for 50 to 60 minutes. The cake is done when it begins to pull away from the pan’s sides and a toothpick inserted into the center comes out clean.
- Once out of the oven, immediately take a skewer or toothpick and poke numerous holes all over the surface of the warm cake.
- For the glaze, combine the sugar, water, and butter in a saucepan. Warm over low heat just until the butter melts and the sugar dissolves, being careful not to let it boil. Take the pan off the heat and stir in the vanilla. Pour the majority of this warm glaze over the cake while it’s still in the pan, making sure it seeps into the holes. Set aside roughly 1/4 cup of the glaze.
- Let the cake cool in the pan for about 30 minutes. Then, place a serving plate upside-down over the pan and carefully flip it over to release the cake. Finish by drizzling the reserved glaze over the top.
Notes
- Ensure all ingredients are at room temperature for best results. Do not overmix the batter after adding the flour to keep the cake tender.
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