Ingredients and Weight:
- 1 box (15.25 ounces) white cake mix
- 1 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2/5 (Simple)
Preparation Method Steps:
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, combine cake mix, sugar, butter, eggs, buttermilk, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
- Pour batter into prepared Bundt pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 slice (1/8 cake)
- Calories: 300
- Fat: 15g (50% DV)
- Saturated Fat: 10g (50% DV)
- Cholesterol: 80mg (27% DV)
- Sodium: 250mg (11% DV)
- Carbohydrates: 40g (13% DV)
- Dietary Fiber: 1g (4% DV)
- Sugars: 25g (28% DV)
- Protein: 5g (10% DV)
Dish Characteristics:
- Moist and tender crumb
- Velvety white appearance
- Classic Bundt cake shape
- Sweet and vanilla-flavored
User Comments:
- "Amazing cake! So moist and flavorful, perfect for any occasion." - Sarah B.
- "Love the white cake version! It's simple yet so delicious." - John M.
- "Great for dessert or even breakfast, the Bundt cake is a crowd-pleaser." - Emily C.
- "The perfect base for adding your own personal touches, such as glazes or toppings." - James D.
- "A delightful twist on a classic cake, especially with the American-style sweetness." - Mary P.
Special Precautions and Tips:
- For a denser cake, use milk instead of buttermilk.
- To prevent sticking, ensure the Bundt pan is properly greased and floured.
- If toothpick doesn't come out clean after 45 minutes, continue baking in 5-minute intervals until done.
- Let the cake cool completely before inverting to avoid breakage.
