Vanilla Butter Cake with Buttermilk Sauce is a classic dessert that combines a light and tender cake with a rich, buttery glaze.
The cake’s delicate crumb, flavored with vanilla, pairs perfectly with the tangy sweetness of the buttermilk sauce, which soaks into the cake for added moisture and flavor.
Simple yet indulgent, this dessert is ideal for any occasion, from family gatherings to holiday celebrations. Whether served plain, with a dollop of whipped cream, or garnished with fresh fruit, this cake is a timeless favorite that everyone will love.
Ingredients
For the Vanilla Butter Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup whole milk
For the Buttermilk Sauce:
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
Instructions
Make the Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan, or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together with a mixer until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Buttermilk Sauce:
Combine Ingredients: In a medium saucepan, melt the butter over medium heat. Stir in the sugar, buttermilk, vanilla extract, and baking soda.
Simmer: Bring the mixture to a gentle boil, stirring constantly. Let it simmer for 1-2 minutes until the sauce thickens slightly. Remove from heat.
Serve the Cake with Sauce:
Assemble: Poke small holes in the top of the cooled cake with a skewer or fork. Pour the warm buttermilk sauce over the cake, allowing it to soak in.
Garnish and Enjoy: Serve the cake warm or at room temperature. Optional toppings include whipped cream, fresh berries, or a sprinkle of powdered sugar.
This Vanilla Butter Cake with Buttermilk Sauce is moist, rich, and irresistibly delicious—a perfect dessert for any occasion!
Variations for Vanilla Butter Cake with Buttermilk Sauce
Add Spices:
Enhance the flavor with 1/2 teaspoon of cinnamon or nutmeg in the cake batter for a warm, cozy touch.
A pinch of cardamom can add an aromatic twist.
Citrus Flavor:
Add 1 teaspoon of lemon or orange zest to the cake batter for a bright, tangy flavor.
Replace vanilla in the sauce with lemon extract for a citrusy glaze.
Nutty Addition:
Stir 1/2 cup of chopped pecans, walnuts, or almonds into the cake batter for added texture.
Sprinkle toasted nuts on top of the cake after pouring the sauce.
Chocolate Lovers:
Add 1/2 cup of mini chocolate chips to the cake batter.
Drizzle the buttermilk sauce over the cake, then top with chocolate shavings.
Fruit Infusion:
Layer fresh or frozen berries (such as blueberries or raspberries) over the cake before pouring the buttermilk sauce.
Serve with a side of fruit compote or fresh berries.
Coconut Flavor:
Replace part of the milk in the batter with coconut milk and add 1/2 cup shredded coconut.
Sprinkle toasted coconut on top of the cake as a garnish.
Tips for the Best Cake
Room Temperature Ingredients:
Ensure butter, eggs, and milk are at room temperature for a smooth batter and even baking.
Don’t Overmix:
Mix the batter just until combined to avoid a dense cake. Overmixing can lead to tough texture.
Use Fresh Buttermilk:
Fresh buttermilk enhances the sauce’s tangy flavor. If unavailable, substitute with a mixture of 1/2 cup milk and 1/2 tablespoon vinegar or lemon juice.
Toast the Butter Sauce:
Let the sauce simmer long enough to slightly caramelize for a richer flavor.
Make Ahead:
The cake can be baked a day in advance, but pour the sauce just before serving for optimal freshness and moisture.
Storage:
Store leftover cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm slices in the microwave before serving.
These variations and tips will make your Vanilla Butter Cake with Buttermilk Sauce a standout dessert every time!
How to Store Vanilla Butter Cake with Buttermilk Sauce
Short-Term Storage
At Room Temperature: If you plan to consume the cake within 1-2 days, store it covered with plastic wrap or in an airtight container to keep it moist. Keep it in a cool, dry place.
In the Refrigerator: For longer storage, up to 5 days, refrigerate the cake in an airtight container or wrapped tightly in plastic wrap to prevent it from drying out.
Long-Term Storage
Freezing the Cake:
If you plan to freeze the cake, it’s best to do so before adding the buttermilk sauce. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and store it in a freezer-safe bag or container for up to 3 months.
If freezing a cake with the sauce, let the cake cool completely, and wrap it tightly to avoid freezer burn.
Thawing: To thaw, move the cake to the refrigerator overnight. Allow it to come to room temperature before serving, and, if desired, reheat the sauce to pour over the cake for a fresh finish.
Tips for Best Storage
Separate Sauce Storage: Store leftover buttermilk sauce in a sealed container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave before serving.
Reheating: For a warm and moist cake, reheat individual slices in the microwave for 10-15 seconds before serving.
Proper storage ensures your cake retains its tender texture and rich flavor, whether you’re enjoying it the next day or weeks later!