Traditional Vanilla Butter Cake with Buttermilk Glaze

 Classic Vanilla Butter Cake with Buttermilk Sauce

This soft, buttery vanilla cake paired with a warm, tangy buttermilk sauce is pure comfort on a plate. Whether you’re celebrating a special occasion or simply enjoying a cozy afternoon treat, this simple yet indulgent dessert always delivers.

 Ingredients (Serves 4–6)

For the Cake

• 1 cup granulated sugar – provides sweetness and structure
• ½ cup unsalted butter, softened – gives a rich, tender texture
• 2 large eggs, room temperature
• 1 cup buttermilk – adds moisture and a gentle tang
• 1 tsp vanilla extract – for aroma and warmth
• 2 cups all-purpose flour, sifted – ensures a light crumb
• 1½ tsp baking powder – helps the cake rise evenly
• Pinch of salt – enhances the overall flavor

For the Buttermilk Sauce

• ½ cup granulated sugar – sweet foundation
• ¼ cup unsalted butter – adds smooth richness
• ¼ cup buttermilk – creamy and slightly tangy
• ½ tsp vanilla extract – deepens the flavor
• Pinch of salt – balances the sweetness

Optional Garnishes

• Fresh berries – bright, fruity contrast
• Whipped cream – airy and luscious
• Powdered sugar – for a delicate finish
• Toasted nuts (almonds or pecans) – adds a satisfying crunch

‍ Directions

1. Preheat the Oven

• Set your oven to 350°F (175°C).
• Grease and lightly flour a 9×13-inch pan, or line it with parchment paper.

2. Prepare the Batter

• In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
• Beat in the eggs, one at a time, mixing well after each addition.
• Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Mix until just combined—avoid overmixing.
• Pour the batter into the prepared pan and smooth the surface.

3. Bake the Cake

• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Buttermilk Sauce

• In a small saucepan over medium heat, combine sugar, butter, and buttermilk.
• Stir until the butter melts and the mixture comes to a gentle boil.
• Boil for 1–2 minutes, stirring constantly.
• Remove from heat, stir in the vanilla and salt, and let cool slightly.

5. Serve

• Drizzle the warm buttermilk sauce over the cooled cake.
• Add your favorite toppings—berries, whipped cream, powdered sugar, or nuts.
• Slice and serve warm or at room temperature.

 Tips for Perfect Results

• Use fresh buttermilk: It keeps the cake tender and enhances the sauce’s tangy flavor.
• Don’t overmix: Stop as soon as everything is combined for a soft, delicate crumb.
• Make ahead: You can bake the cake and prepare the sauce a day early; reheat the sauce before serving.
• Storage: Store the cake in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.