Here’s a delightful recipe for Classic Vanilla Butter Cake with Buttermilk Sauce. This cake is moist, rich, and has the perfect vanilla flavor, complemented by a sweet and tangy buttermilk sauce that soaks into the cake, making it extra delicious.
Classic Vanilla Butter Cake with Buttermilk Sauce
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, at room temperature
For the Buttermilk Sauce:
- 1 ¼ cups buttermilk
- 1 cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat the Oven and Prepare the Cake Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
- Make the Cake:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
- Bake the Cake:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Allow the cake to cool in the pan on a wire rack for about 10 minutes.
- Make the Buttermilk Sauce:
- While the cake is cooling, make the buttermilk sauce. In a medium saucepan, combine the buttermilk, sugar, butter, and a pinch of salt.
- Heat over medium heat, stirring constantly, until the butter is melted and the sugar has dissolved. Bring the mixture to a gentle simmer, and let it cook for 2-3 minutes.
- Remove from heat and stir in the vanilla extract.
- Soak the Cake:
- Once the cake has cooled for about 10 minutes, use a toothpick or fork to poke holes all over the top of the cake.
- Slowly pour the warm buttermilk sauce over the cake, allowing it to soak in as you pour. Be generous with the sauce to ensure the cake absorbs all the flavor.
- Serve:
- Allow the cake to cool completely before serving, or serve slightly warm for a more decadent experience.
- Optionally, garnish with whipped cream, fresh berries, or a dusting of powdered sugar for extra flair.
Tips:
- Moisture: The cake will absorb the buttermilk sauce and become incredibly moist, but make sure to let it rest so the sauce has time to soak in thoroughly.
- Flavor variations: You can add a touch of almond extract to the cake batter or sauce for a different twist on the vanilla flavor.
- Storage: Store the cake covered at room temperature for up to 2-3 days, or refrigerate for longer shelf life.
This Classic Vanilla Butter Cake with Buttermilk Sauce is a simple, yet indulgent dessert that’s perfect for any occasion. Enjoy!