Indulge in the comforting taste of a Classic Vanilla Butter Cake with Buttermilk Sauce.
This timeless dessert features a moist, tender crumb infused with rich vanilla flavor.
The cake is made even more decadent with a sweet, buttery buttermilk sauce that seeps into every slice, creating a deliciously moist texture.
Whether served at a family gathering or enjoyed as an everyday treat, this cake is sure to satisfy your sweet cravings.
Ingredients
For the Cake:
3 tablespoons melted butter
2/3 cup sugar
4 large eggs, at room temperature, lightly cooled
2 teaspoons vanilla extract or vanilla puree
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
For the Buttermilk Sauce:
1 cup sugar
1/4 cup (60 ml) cubed butter
1/4 cup water
1/4 teaspoon vanilla extract
Directions
1. Prepare the Cake Batter
In a large mixing bowl, beat the sugar and melted butter together until light and fluffy.
Add the eggs, one at a time, beating well after each addition until fully incorporated.
Mix in the vanilla extract, ensuring the mixture is smooth and fragrant.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
Start and end with the dry ingredients, mixing just until combined. Avoid overmixing for a tender cake.
2. Bake the Cake
Preheat your oven to 350°F (175°C).
Grease a 10-inch baking pan (or bundt pan) with oil or non-stick spray.
Pour the batter into the prepared pan, filling it evenly.
Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for 10 minutes in the pan.
3. Make the Buttermilk Sauce
In a small saucepan over medium heat, combine the sugar, cubed butter, and water.
Stir continuously until the sugar dissolves and the butter melts completely.
Remove the saucepan from heat and mix in the vanilla extract. Be cautious around open flames while stirring.
4. Assemble the Cake
Carefully run a knife around the edges of the pan to release the cake. Invert it onto a wire rack placed over a sheet of waxed paper.
Using a skewer or fork, poke small holes all over the cake.
Drizzle 1/4 cup of the prepared buttermilk sauce over the cake, allowing it to soak in.
Let the cake stand for 15-20 minutes to fully absorb the sauce.
5. Serve and Enjoy
Slice the cake and serve it warm or at room temperature.
Drizzle additional sauce over each slice for an extra decadent experience.
Pair with whipped cream, fresh berries, or a scoop of vanilla ice cream if desired.
Customize this Classic Vanilla Butter Cake by adding a personal touch.
For extra flavor, stir in a teaspoon of almond extract or a pinch of cinnamon to the batter.
Swap vanilla with lemon extract and add lemon zest for a citrusy twist. To elevate the presentation, top the cake with a dusting of powdered sugar, a drizzle of caramel, or a layer of cream cheese frosting.
For added texture, mix in chopped nuts or dried fruit. When baking, ensure your ingredients are at room temperature for a smoother batter.
Avoid overmixing to keep the cake light and fluffy. Let the cake cool slightly before applying the buttermilk sauce for maximum absorption and flavor.
To keep your Classic Vanilla Butter Cake fresh, allow it to cool completely before storing.
Wrap the cake tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 3 days.
For longer storage, refrigerate the cake for up to a week; just be sure to bring it to room temperature before serving for the best texture and flavor.
If freezing, wrap the cake in plastic wrap and aluminum foil to prevent freezer burn.
It can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm slightly before serving for the best experience.
The Classic Vanilla Butter Cake with Buttermilk Sauce is a rich and indulgent dessert.
A standard slice (based on 12 servings) contains approximately 350-400 calories, with about 15-18 grams of fat, mainly from butter and eggs.
It also provides around 50-55 grams of carbohydrates due to the sugar and flour content.
Protein is moderate at about 5-7 grams per serving. While this cake is a delightful treat, consider enjoying it in moderation, pairing it with fresh fruit for added fiber and vitamins.
Adjustments like using reduced-fat buttermilk or a sugar substitute can help lower the calorie count if desired.