Classic Vanilla Butter Cake with Buttermilk Sauce 🍰✨
This vanilla butter cake is perfectly soft and moist, topped with a rich and creamy buttermilk sauce that takes every bite to the next level. It’s an irresistible dessert that’s perfect for any occasion, from celebrations to a simple treat after a meal.
Ingredients:
For the Cake:
- 3 tbsp melted butter
- 2/3 cup sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract or vanilla puree
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
For the Buttermilk Sauce:
- 1 cup sugar
- 1/4 cup cubed butter
- 1/4 cup water
- 1/4 tsp vanilla extract
Directions:
1. Prepare the Cake Batter:
- In a large bowl, beat the sugar and melted butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until 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. Mix just until combined to avoid overmixing.
2. Bake the Cake:
- Preheat the 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 from the oven and let the cake cool in the pan for 10 minutes.
3. Make the Buttermilk Sauce:
- In a small saucepan, combine the sugar, cubed butter, and water over medium heat.
- Stir continuously until the sugar dissolves and the butter melts.
- Remove from heat and stir in the vanilla extract.
4. Assemble the Cake:
- Run a knife around the edges of the pan to release the cake.
- Invert the cake onto a wire rack placed over a sheet of wax paper.
- Use a skewer or fork to poke small holes all over the cake.
- Drizzle 1/4 cup of the buttermilk sauce over the cake, allowing it to soak in.
- Let the cake stand for 15-20 minutes to 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 indulgent touch.
- Optional: Pair with whipped cream, fresh berries, or vanilla ice cream.
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 serving.
- 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 is perfectly balanced—sweet and tangy, with a melt-in-your-mouth texture. It’s an easy-to-make, nostalgic dessert that’s bound to become a family favorite!
Storage Tips:
- Cool completely before storing.
- Wrap tightly in plastic wrap or aluminum foil to keep it fresh.
- Store at room temperature for up to 2 days, or refrigerate for up to a week.
- Freeze for up to 3 months. Thaw in the refrigerator when ready to enjoy.
For the buttermilk sauce, store in an airtight container in the fridge for up to a week. Reheat before serving.
Enjoy your delicious and comforting dessert! 🍰✨