🍰 Classic Vanilla Butter Cake
Ingredients:
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2½ cups (315g) all-purpose flour
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2½ tsp baking powder
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½ tsp salt
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1 cup (227g) unsalted butter, softened
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1¾ cups (350g) granulated sugar
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4 large eggs, room temperature
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1 tbsp vanilla extract
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1 cup (240ml) whole milk (or substitute with buttermilk for extra richness)
Instructions:
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Preheat Oven:
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Preheat to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
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Mix Dry Ingredients:
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In a medium bowl, whisk together flour, baking powder, and salt.
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Cream Butter and Sugar:
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In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
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Add Eggs and Vanilla:
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Add eggs one at a time, beating well after each addition. Stir in vanilla.
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Alternate Dry and Milk:
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Add flour mixture in 3 additions, alternating with milk (begin and end with flour), mixing until just combined.
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Bake:
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Pour batter into the prepared pan(s). Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool:
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Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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🍶 Warm Buttermilk Sauce
Ingredients:
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½ cup (113g) unsalted butter
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1 cup (200g) sugar
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½ cup (120ml) buttermilk
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1 tbsp corn syrup (optional, for sheen and thickness)
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1 tsp baking soda
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1 tsp vanilla extract
Instructions:
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Combine in Saucepan:
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In a medium saucepan, combine butter, sugar, buttermilk, corn syrup (if using), and baking soda.
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Boil:
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Bring to a boil over medium heat, stirring constantly (mixture will foam up — use a large enough pan).
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Simmer and Finish:
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Simmer gently for 4–5 minutes, then remove from heat and stir in vanilla.
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🍴 To Serve:
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Cut the butter cake into slices and serve warm or room temp.
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Spoon warm buttermilk sauce generously over each slice.
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Optional toppings: fresh berries, whipped cream, or a sprinkle of cinnamon.
Would you like a smaller version of the recipe, or a bundt cake version with the sauce soaked in?