If you’re looking for the cake that every Southern grandma has in a glass dome on her counter, this is it! It’s rich, buttery, and dense in all the right ways. 😋✨
There are no shortcuts here—just simple ingredients and a whole lot of mixing to get that perfect, velvety texture! 🧈
🛒 INGREDIENTS
The Butter: 3 sticks (1 ½ cups) Unsalted Butter, room temperature
The Sweetener: 3 cups Granulated Sugar
The Protein: 6 Large Eggs, room temperature
The Flour: 3 cups All-purpose Flour (sifted!)
The Liquid: 1 cup Heavy Cream or Whole Milk
The Flavor: 2 tsp Vanilla Extract + 1 tsp Almond Extract (optional, but highly recommended!)
The Salt: ½ tsp Salt
👩🍳 INSTRUCTIONS
1️⃣ The Prep: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-inch tube pan or Bundt pan. Pro Tip: Use shortening and flour for the best “non-stick” insurance!
2️⃣ The Creaming (Most Important!): In a large bowl, cream the butter and sugar together for at least 5–7 minutes. You want it to look pale, fluffy, and almost like whipped cream. This is how you get air into the cake! 💨
3️⃣ The Eggs: Add the eggs one at a time, beating well after each addition.
4️⃣ The Dry & Wet: Alternately add the sifted flour and the heavy cream, starting and ending with the flour. Mix on low speed just until the flour disappears. Overmixing at this stage will make the cake tough!
5️⃣ The Flavor: Fold in the vanilla and almond extracts and the salt.
6️⃣ The Bake: Pour the thick batter into your prepared pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes.
7️⃣ The Test: A long wooden skewer inserted into the center should come out clean.
8️⃣ The Cool: Let the cake cool in the pan for exactly 10–15 minutes before carefully inverting it onto a wire rack.
💡 PRO TIPS:
Room Temp is Law: Your butter, eggs, and cream must be at room temperature to emulsify properly. If they are cold, the batter will break and the cake won’t be as fluffy. 🌡️
The Cold Oven Trick: Some Southern bakers swear by putting the cake into a cold oven and then turning it on to 325°F. It helps the cake rise slowly and prevents the top from cracking too early.
The Crust: That slightly crunchy, sugary top is the best part! To get it, don’t open the oven door until the cake is almost done.