A timeless dessert where a tender, moist vanilla cake meets a warm, buttery, and tangy buttermilk sauce. Perfect for gatherings, celebrations, or a cozy night in.
Description
This recipe creates a soft, fine-crumbed vanilla cake, elevated by a rich buttermilk sauce that is buttery, sweet, and slightly tangy. Each bite is indulgent, and serving it with ice cream makes it irresistible.
Introduction
Classic Vanilla Butter Cake is a traditional favorite, loved for its delicate texture and simple flavor. Pairing it with a homemade buttermilk sauce adds richness and a comforting tang. This recipe guides you step-by-step to achieve perfect results every time.
Ingredients
Part 1: Vanilla Butter Cake
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups (312g) |
| Baking powder | 2 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter, softened | ¾ cup (1.5 sticks / 170g) |
| Granulated sugar | 1 ½ cups (300g) |
| Large eggs, room temperature | 3 |
| Pure vanilla extract | 1 tbsp |
| Buttermilk, room temperature | 1 ¼ cups (300ml) |
Quick Buttermilk Substitute: Mix 1 tbsp + 1 tsp white vinegar or lemon juice with enough milk to make 1 ¼ cups. Let sit 5–10 minutes until curdled.
Part 2: Buttermilk Sauce
| Ingredient | Quantity |
|---|---|
| Unsalted butter | ½ cup (1 stick / 113g) |
| Granulated sugar | 1 cup (200g) |
| Buttermilk | ½ cup (120ml) |
| Light corn syrup | 1 tbsp |
| Baking soda | 1 tsp |
| Pure vanilla extract | 1 tsp |
Instructions — Step by Step
Step 1: Prepare the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar with an electric mixer on medium-high for 3–4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix on low speed until just combined. Avoid overmixing.
- Pour batter into prepared pan and smooth the top. Bake 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 20–30 minutes.
Step 2: Make the Buttermilk Sauce
- In a medium heavy-bottomed saucepan, combine butter, sugar, buttermilk, and corn syrup.
- Cook over medium heat, stirring constantly until butter melts and sugar dissolves. Bring to a rolling boil.
- Remove from heat and whisk in baking soda and vanilla extract immediately (it will foam vigorously).
- The sauce is thin at first but thickens slightly as it cools.
Step 3: Serve
- Slice cake and pour warm buttermilk sauce over each piece.
- Optional: Serve with vanilla ice cream for an extra indulgent treat.
Why You’ll Love This Recipe
- Moist, tender, fine-crumbed cake
- Rich, tangy, buttery sauce
- Simple ingredients, easy to follow
- Perfect for gatherings, celebrations, or cozy nights at home
Expert Tips
- Room Temperature Ingredients: Ensures smooth, well-emulsified batter.
- Avoid Overmixing: Overmixing after adding flour can make the cake dense.
- Foam is Normal: Baking soda reacts with buttermilk to create airy, unique sauce texture.
- Storage: Cake can be stored covered at room temperature. Sauce is best fresh but can be refrigerated for up to 1 week; gently reheat adding a splash of buttermilk if needed.
Variations
- Chocolate Drizzle: Add melted chocolate over the sauce for a chocolate-buttery twist.
- Spiced Vanilla Cake: Add ½ tsp cinnamon or nutmeg to the dry ingredients.
- Citrus Twist: Add 1 tsp lemon or orange zest to cake or sauce for bright flavor.
Storage Tips
- Cake: Covered at room temperature, up to 3 days.
- Sauce: Refrigerate in airtight container up to 1 week; reheat before serving.
- Do Not Freeze: Sauce texture changes when frozen.
FAQs
- Can I use a different pan size?
Yes, a 9×9 inch pan works; reduce baking time by 5–10 minutes. - Can I make this cake egg-free?
Yes, use flax eggs or a commercial egg replacer; texture will be slightly different. - Can I prepare the sauce in advance?
Yes, but reheat gently before serving. - What if I don’t have corn syrup?
You can substitute with honey or skip it, but the sauce may crystallize slightly.
Conclusion
Classic Vanilla Butter Cake with Buttermilk Sauce combines simplicity, comfort, and decadence. The tender cake paired with rich, tangy sauce makes it perfect for family gatherings, celebrations, or cozy evenings. Serve warm, optionally with ice cream, and enjoy a nostalgic yet luxurious dessert.