Introduction
Classic Vanilla Butter Cake is a timeless dessert that embodies simplicity and elegance. Known for its rich flavor and moist texture, this cake is a favorite for celebrations, gatherings, or just a sweet treat at home.
Key Highlights
Flavor Profile: The buttery richness of the cake is perfectly complemented by the sweet and tangy Buttermilk Sauce, creating a delightful balance that tantalizes the taste buds.
Versatility: This cake can be enjoyed on its own, adorned with frosting, or paired with fresh fruits and whipped cream, making it suitable for various occasions, from birthdays to afternoon tea.
Easy to Make: With straightforward ingredients and simple steps, even novice bakers can successfully create this delicious cake, making it a great choice for anyone looking to hone their baking skills.
Nostalgic Appeal: The aroma of vanilla and baked butter brings a sense of nostalgia, reminding many of home-cooked meals and family gatherings.
Ingredients
For the Cake:
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
For the Buttermilk Sauce:
1 cup buttermilk
1/2 cup granulated sugar
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 tablespoon cornstarch (optional, for thickening)
Instructions
Prepare the Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 4-5 minutes).
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Prepare the Buttermilk Sauce:
Combine Ingredients: In a saucepan over medium heat, combine the buttermilk, sugar, and butter. Stir until the butter is melted and the sugar is dissolved.
Thicken the Sauce (Optional): If you prefer a thicker sauce, dissolve the cornstarch in a little cold water and add it to the saucepan. Stir continuously until the sauce thickens slightly.
Add Vanilla: Remove from heat and stir in the vanilla extract.
Serve:
Assemble the Cake: Once the cakes have cooled, you can frost them with your favorite frosting or serve them plain.
Drizzle with Sauce: Serve slices of the cake warm or at room temperature, drizzled with the buttermilk sauce.
Method for Storing
Proper storage is essential to maintain the freshness and flavor of your Classic Vanilla Butter Cake. Here’s how to store it effectively:
Cooling Down
Allow to Cool Completely: After baking, let the cake cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely. This prevents moisture buildup.
Storing the Cake
At Room Temperature:
Wrap the Cake: Once cooled, wrap the cake tightly in plastic wrap or aluminum foil. This will help keep it moist.
Use a Cake Dome or Box: If you have a cake dome or box, place the wrapped cake inside to protect it from air exposure.
Duration: The cake can be stored at room temperature for about 2-3 days.
In the Refrigerator:
Wrap and Store: If you want to keep it longer, wrap the cake in plastic wrap and place it in the refrigerator.
Duration: It can last about 1 week in the fridge, but be aware that refrigeration may slightly alter the texture.
Freezing the Cake
Slice Before Freezing: For convenience, slice the cake before freezing. This allows you to take out individual pieces as needed.
Use Freezer Bags or Wrap: Place slices in heavy-duty freezer bags or wrap them tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
Label and Date: Write the date on the bags to keep track of freshness.
Duration: The cake can be frozen for up to 3 months.
Storing the Buttermilk Sauce
In the Refrigerator:
Cool and Store: Allow the sauce to cool completely, then transfer it to an airtight container.
Duration: It can be stored in the refrigerator for about 1 week.
Freezing the Sauce:
Use Freezer-Safe Containers: Pour the sauce into freezer-safe containers or ice cube trays for easy portioning.
Duration: The sauce can be frozen for up to 3 months.
Reheating
For the Cake:
If refrigerated or frozen, allow the cake to come to room temperature before serving. You can reheat slices in the oven at 350°F (175°C) for about 10 minutes to refresh their texture.
For the Buttermilk Sauce:
Reheat the sauce in a saucepan over low heat, stirring gently until warmed through. You can also microwave it in short intervals, stirring in between.