Bundt cake with white glaze and sprinkles on a gold platter.
Photography, Art Direction & Food Styling: Anthony Contrino

If I’m invited to someone’s house, this is most likely what I’m bringing.  This cake definitely has pound cake vibes, but in the best way.  I know you’re thinking there’s no way I’m using both whole milk AND buttercream, and it will work if you choose one or the other, but it won’t be as good.  Don’t say I didn’t warn you.  While I like the cake to be completely cool before serving, I wouldn’t be angry if the glaze was still warm when serving.

Yellow Cake with Buttery Glaze

Prep Time: 25 minutes
Cook Time: 45 minutes
Inactive Time: 1 hour
Servings: 12



  • 2 ½ cups all-purpose flour, plus more for greasing
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 7 ounces European-style butter, softened, plus more for greasing
  • 1 ¾ cups sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • ½ cup buttermilk


  • 1 ½ cups confectioners sugar, sifted, plus more as needed
  • 3 tablespoons unsalted European-style butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk


  • Preheat the oven to 350-degrees.
  • Melt some butter and brush it generously into a bundt pan.
  • Coat the butter with flour and shake off any excess; set aside.
  • In a medium-sized bowl, whisk the flour, baking powder, baking soda and salt until well combined.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
  • Add the eggs, one at a time, allowing each to incorporate before adding the next until well combined.
  • Add the vanilla extract and mix to incorporate.
  • In a 1-cup measuring cup, stir the milk and buttermilk to combine.
  • Add half the dry ingredients to the egg mixture and mix on low speed.
  • When the dry ingredients are almost fully incorporated, drizzle in the milk mixture and mix until it is almost completely combined.
  • Add the remaining flour mixture and mix on low until all ingredients come together.; do not overmix.
  • Spoon the batter into the prepared bundt pan, smooth the top with a small spatula and bang the pan on the counter to remove air bubbles
  • Bake until golden brown, and a cake tester comes out clean, for 40 to 45 minutes.
  • Cool for 20 minutes before flipping onto a cooling rack; cool completely.
  • MAKE THE GLAZE. In a large bowl, whisk all ingredients until smooth. The finished product should be relatively thick, but still run slightly. If it is too loose, add a tad more sugar.
  • Drizzle the glaze over the top of the cake allowing it to drizzle decoratively down the sides; let set before serving.
Course: Dessert
Author: Anthony Michael Contrino