Classic Vanilla Butter Cake with Buttermilk Sauce 🍰✨
This heavenly vanilla butter cake paired with a rich and buttery buttermilk sauce is the ultimate comfort dessert. Its soft, moist texture and the luscious sauce make every bite unforgettable. Perfect for celebrations or as a sweet treat for any day!
Ingredients
For the Cake:
- 3 tablespoons melted butter
- 2/3 cup sugar
- 4 large eggs, at room temperature, lightly cooled
- 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
Directions
1. Prepare the Cake Batter
- In a large mixing bowl, beat the sugar and melted butter together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition until fully incorporated.
- Mix in the vanilla extract, ensuring the mixture is smooth and fragrant.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing for a tender cake.
2. Bake the Cake
- Preheat your oven to 350°F (175°C).
- Grease a 10-inch baking pan (or bundt pan) with oil or non-stick spray.
- Pour the batter into the prepared pan, filling it evenly.
- Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool for 10 minutes in the pan.
3. Make the Buttermilk Sauce
- In a small saucepan over medium heat, combine the sugar, cubed butter, and water.
- Stir continuously until the sugar dissolves and the butter melts completely.
- Remove the saucepan from heat and mix in the vanilla extract. Be cautious around open flames while stirring.
4. Assemble the Cake
- 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.
- Using a skewer or fork, poke small holes all over the cake.
- Drizzle 1/4 cup of the prepared buttermilk sauce over the cake, allowing it to soak in.
- Let the cake stand for 15-20 minutes to fully absorb the sauce.
5. Serve and Enjoy
- Slice the cake and serve it warm or at room temperature.
- Drizzle additional sauce over each slice for an extra decadent experience.
- Pair with whipped cream, fresh berries, or a scoop of vanilla ice cream if desired.
Pro Tips
- For a richer flavor: Let the cake rest overnight before serving to allow the flavors to develop further.
- Extra sauce storage: The buttermilk sauce can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently before use.
- Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
Why You’ll Love This Cake
This vanilla butter cake with buttermilk sauce strikes the perfect balance of sweet and tangy, with a melt-in-your-mouth texture. It’s a nostalgic treat that’s easy to make but guaranteed to impress your family and friends.
So go ahead—bake it, drizzle it, and savor the ultimate dessert experience! 🍴✨