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Louisiana Butter Cake

This Louisiana Butter Cake is ultra-moist and tender, soaked in a warm vanilla butter sauce that seeps into every bite. Finished with a dusting of powdered sugar, it’s a rich, Southern classic perfect for gatherings or special occasions.

Louisiana Butter Cake

Rated 5.0 stars by 1 users

Category

Dessert

Author:

Jessica Cain Montano

Servings

12-16

Prep Time

20 minutes

Cook Time

1 hour

Louisiana Butter Cake is a rich, buttery pound cake infused with a warm vanilla sauce that melts into the crumb, making it incredibly moist and flavorful. The cake is simple to mix in one bowl and bakes into a golden, dense texture that holds its shape beautifully in a Bundt pan. Once baked, a sweet vanilla buttersauce is poured over the warm cake, ensuring each slice is as soft and indulgent as the last. It’s finished with a light sprinkle of powdered sugar—perfect for holidays, celebrations, or anytime you're craving a classic Southern dessert.

Ingredients

For the cake:

3 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp salt
½ tsp baking soda
1 cup buttermilk
1 cup butter or margarine, softened
2 tsp vanilla
6 eggs

For the butter sauce:

¾ cup sugar
3 Tbsp water
⅓ cup butter or margarine
2 tsp vanilla
Powdered sugar

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Directions

Preheat oven to 325°F. Grease a Bundt-style pan with butter or margarine—do not use oil.
Dust the pan with flour, tapping out the excess.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, baking soda, buttermilk, butter, vanilla, and eggs.
Beat with an electric mixer on medium speed for 3 minutes, or until smooth and creamy.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Leave the cake in the pan while you prepare the sauce.
In a small saucepan, combine the sugar, water, butter, and vanilla.
Heat over low heat just until the butter melts—do not boil.
While the cake is still warm in the pan, use a long fork to prick it 10–12 times.
Slowly pour the warm sauce over the cake, allowing it to absorb fully.
Let the cake cool completely in the pan before inverting onto a serving plate.
Just before serving, dust the top of the cake with powdered sugar. Slice and enjoy!

Recipe Note

Be sure to grease and flour the Bundt pan thoroughly to prevent sticking.
This cake tastes even better the next day, after the sauce has fully soaked in.
Store tightly covered at room temperature for up to 3 days or refrigerate for longer freshness.