This Classic Vanilla Butter Cake is a timeless dessert that brings comfort and elegance to any table. Made with simple pantry staples, it features a soft, buttery crumb infused with fragrant vanilla. What takes it to the next level is the warm buttermilk sauce—rich, sweet, and slightly tangy—that seeps into the cake, keeping it moist and irresistible. Perfect for family gatherings, holidays, or a cozy treat with tea or coffee, this cake is both nostalgic and indulgent. Serve it warm or at room temperature, with an extra drizzle of sauce for a truly delightful experience.
Ingredients
For the Cake:
- 3 tbsp melted butter
- 2/3 cup sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract or vanilla bean paste
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
For the Buttermilk Sauce:
- 1 cup sugar
- 1/4 cup (60 ml) butter, cubed
- 1/4 cup water
- 1/4 tsp vanilla extract
Instructions
1. Make the Cake Batter
In a large bowl, combine the melted butter and sugar, mixing them until they become light and creamy. Add the eggs one at a time, ensuring each one is fully blended before adding the next. Then, stir in the vanilla extract until the mixture is smooth and fragrant.
In a separate bowl, whisk the flour, baking soda, baking powder, and salt together until well combined.Add the dry mixture to the wet ingredients in batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined—don’t overmix.
2. Bake the Cake
Preheat oven to 350°F (175°C).
Grease a 10-inch round or bundt pan well.
Pour the batter evenly into the pan and smooth the top.
Bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean and dry.Let the cake cool in the pan for 10 minutes.
3. Prepare the Buttermilk Sauce
In a small saucepan, add the sugar, cubed butter, and water, and stir to combine.Heat over medium, stirring until the sugar has dissolved and the butter is fully melted.
Remove from heat and stir in the vanilla.
4. Soak and Finish the Cake
Run a knife along the edges of the cake to loosen it, then invert it onto a wire rack over wax paper.
Poke small holes all over the cake using a fork or skewer.
Drizzle 1/4 cup of the warm sauce over the cake, allowing it to soak in. Let sit for 15–20 minutes.
5. Serve
Slice the cake and serve it warm or at room temperature, as desired.
Drizzle extra buttermilk sauce over each slice.
Optional: top with whipped cream, berries, or vanilla ice cream for an indulgent treat.
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Alternative Tips for the Recipe:
- Butter Substitute: You can use coconut oil or vegetable oil instead of butter for a lighter or dairy-free version.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.
- Add Extra Flavor: Add a bit of lemon or orange zest to the batter for a fresh citrus twist.
- Make it Healthier: Replace half the all-purpose flour with whole wheat flour or almond flour for added nutrients and texture.
- Sauce Swap: Try a chocolate or caramel sauce instead of buttermilk sauce for a different flavor profile.
conclusion
Whether served warm or at room temperature, this Classic Vanilla Butter Cake with Buttermilk Sauce is a perfect blend of simplicity and elegance. Its rich flavor and soft texture make it an ideal dessert for any occasion—from family gatherings to quiet moments with a cup of coffee. Don’t forget to drizzle a little extra sauce over each slice for an unforgettable finish. Try it once, and it just might become a staple in your baking repertoire!
