Classic Vanilla Butter Cake with Buttermilk Sauce Recipe

Classic Vanilla Butter Cake with Buttermilk Sauce Recipe
Table of Contents
This Classic Vanilla Butter Cake is perfectly light, moist, and paired with a rich, decadent Buttermilk Sauce that takes it to the next level. It’s a perfect treat for special occasions or simply when you want to indulge in a homemade dessert!

Ingredients:
For the Cake:
3 tablespoons melted butter
2/3 cup sugar
4 large eggs, at room temperature, lightly beaten
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
Preparation:
Step 1: Prepare the Cake Batter
Mix Sugar and Butter: In a large mixing bowl, beat the sugar and melted butter together until the mixture is light and fluffy.
Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition to incorporate fully. Mix in the vanilla extract, ensuring everything is smooth and well-blended.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently, just until combined—don’t overmix, as it could affect the cake’s texture.
See also BOILED EGG FRITTERS
Step 2: Bake the Cake
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare the Pan: Grease a 10-inch round or bundt pan with oil or non-stick spray.
Fill the Pan: Pour the cake batter into the prepared pan and spread it out evenly.
Bake: Place the pan in the oven and bake for 55-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Once done, remove the cake from the oven and allow it to cool for 10 minutes in the pan before carefully inverting it onto a wire rack.
Step 3: Make the Buttermilk Sauce
Combine Ingredients: In a small saucepan over medium heat, combine the sugar, cubed butter, and water.
Cook the Sauce: Stir continuously until the sugar dissolves and the butter melts completely.
Add Vanilla: Remove the saucepan from heat and mix in the vanilla extract. Stir carefully to incorporate.
Step 4: Assemble the Cake
Release the Cake from the Pan: Once the cake has cooled slightly, 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 or a tray.
Poke Holes: Using a skewer or fork, poke small holes all over the cake’s surface.
Drizzle the Sauce: Drizzle about 1/4 cup of the buttermilk sauce over the cake, letting it soak in. Allow the cake to stand for 15-20 minutes, so the sauce can be fully absorbed into the cake.
Step 5: Serve and Enjoy
Slice and Serve: Slice the cake and serve either warm or at room temperature.
Optional Toppings: For a richer experience, drizzle additional buttermilk sauce over each slice. You can also garnish with whipped cream, fresh berries, or a scoop of vanilla ice cream.
See also 3-INGREDIENT SPONGE CAKE
Q&A for Classic Vanilla Butter Cake with Buttermilk Sauce:
Q1: Can I substitute the buttermilk?
A1: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes before using.

Q2: Can I use salted butter for the cake?
A2: It’s best to use unsalted butter in baking to control the amount of salt. However, if you only have salted butter, reduce the added salt in the cake batter by about 1/4 teaspoon.

Q3: Can I make this cake ahead of time?
A3: Yes! You can make the cake a day ahead. Store the cooled cake in an airtight container at room temperature. Drizzle the buttermilk sauce just before serving.

Q4: How long can I store leftovers?
A4: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you have leftover buttermilk sauce, you can store it in the fridge for up to a week. Reheat the sauce gently before serving.

Q5: Can I make this cake gluten-free?
A5: Yes, you can make a gluten-free version of this cake by using gluten-free all-purpose flour. Be sure to check the flour blend contains xanthan gum, or add 1/2 teaspoon if not.

Q6: What if I want a richer sauce?
A6: For a richer buttermilk sauce, you can add an extra tablespoon of butter or use heavy cream instead of water to make the sauce creamier.

Q7: How do I know when the cake is done?
A7: Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If it has wet batter on it, bake for a few more minutes and check again.

See also Baked Chicken Wings with Spiced Potatoes
Q8: Can I freeze this cake?
A8: Yes! You can freeze the baked and cooled cake (without the sauce) for up to 3 months. To reheat, let the cake thaw at room temperature and then drizzle the fresh sauce before serving.

Enjoy!
This Classic Vanilla Butter Cake with Buttermilk Sauce is a sweet, indulgent dessert that will surely become a family favorite. The combination of the light, fluffy cake with the warm, buttery sauce is simply irresistible!