Irresistible Vanilla Butter Cake with Buttermilk Sauce Recipe
Indulge in this moist vanilla butter cake drizzled with a rich, tangy buttermilk sauce. This classic dessert is perfect for holidays, family gatherings, or any occasion that calls for a sweet, comforting treat. With its tender crumb and decadent sauce, this easy-to-make cake is sure to become a favorite. Follow our step-by-step guide to bake this crowd-pleaser and elevate your dessert game!
Why This Vanilla Butter Cake is a Must-Try
This vanilla butter cake with buttermilk sauce combines simple ingredients to create a dessert that’s both nostalgic and sophisticated. The cake’s buttery, melt-in-your-mouth texture pairs perfectly with the sweet-tangy buttermilk sauce, making every bite irresistible. Whether you’re a beginner or a seasoned baker, this recipe is foolproof and delivers bakery-quality results every time.
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Ingredients for Vanilla Butter Cake
For the Cake:
- 3 tablespoons melted butter (unsalted, cooled slightly)
- ⅔ cup granulated sugar
- 4 large eggs, room temperature, lightly beaten
- 2 teaspoons vanilla extract (or vanilla bean paste for extra flavor)
- 3 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (full-fat for best results)
For the Buttermilk Sauce:
- 1 cup granulated sugar
- ¼ cup butter, cubed (unsalted)
- ¼ cup water
- ¼ teaspoon vanilla extract
Servings: 10-12
Prep Time: 15 minutes
Cook Time: 55-70 minutes
Total Time: 1 hour 30 minutes
Step-by-Step Instructions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan or round cake pan with non-stick spray or butter.
- In a large mixing bowl, use a hand mixer or stand mixer to beat melted butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition to ensure a smooth batter.
- Mix in the vanilla extract for a fragrant, rich flavor.
- In a separate bowl, whisk together 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 (flour mixture → buttermilk → flour mixture → buttermilk → flour mixture). Mix until just combined to avoid a dense cake.
Pro Tip: Don’t overmix the batter to keep the cake tender and fluffy.
2. Bake the Cake
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
SEO Tip: For a moist vanilla cake, check for doneness at the 55-minute mark to avoid overbaking.
3. Make the Buttermilk Sauce
- In a small saucepan over medium heat, combine sugar, cubed butter, and water.
- Stir constantly until the sugar dissolves and the butter melts completely, about 3-5 minutes.
- Remove from heat and stir in vanilla extract. Be cautious when adding vanilla near open flames.
Storage Tip: Store leftover buttermilk sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving.
4. Assemble the Cake
- Carefully run a knife around the edges of the cake to loosen it, then invert it onto a wire rack placed over waxed paper.
- Use a skewer or fork to poke small holes all over the warm cake.
- Drizzle ¼ cup of the buttermilk sauce over the cake, allowing it to soak in for a moist, flavorful texture.
- Let the cake rest for 15-20 minutes to fully absorb the sauce.
5. Serve and Enjoy
- Slice the cake and serve warm or at room temperature.
- Drizzle extra buttermilk sauce over each slice for a decadent touch.
- Pair with whipped cream, fresh berries, or a scoop of vanilla ice cream for an elevated dessert experience.
Serving Suggestion: This cake is perfect for holiday gatherings, birthdays, or cozy family dinners.
Pro Tips for the Best Vanilla Butter Cake
- Enhance the Flavor: Let the cake sit overnight to allow the buttermilk sauce to deepen the flavor.
- Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free baking mix for a gluten-free version.
- Make Ahead: Prepare the cake a day in advance and store it covered at room temperature. Reheat the sauce before serving.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave.
Why You’ll Love This Recipe
This vanilla butter cake with buttermilk sauce is a timeless dessert that’s easy to make yet feels indulgent. The combination of a soft, buttery cake with a sweet-tangy sauce creates a perfect balance of flavors. Whether you’re baking for a special occasion or a casual weeknight treat, this recipe is guaranteed to impress.
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Tags: vanilla butter cake, buttermilk sauce recipe, easy cake recipes, moist dessert, holiday desserts, family-friendly baking, homemade cake
FAQs
Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking mix for a gluten-free version.
How do I store the buttermilk sauce?
Store the sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently before drizzling.
Can I freeze this cake?
Yes, wrap the cooled, unsauced cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and prepare the buttermilk sauce fresh before serving.
