Vanilla Buttermilk Cake Recipe

This Vanilla Buttermilk Cake offers a classic yet rich taste that is both buttery and vanilla-sweetened, perfect for any occasion.

The secret ingredient to its moist and tender crumb is buttermilk, which ensures a soft texture without being too dense.

Finished with a simple but delightful glaze, this cake strikes the perfect balance between sweet and tangy.

Vanilla Buttermilk Cake

Prep Time: 30 minutes

Cook Time: 45 minutes

Cooling & Glazing Time: 1 hour

Total Time: 2 hours 15 minutes

Delight in the moist and fluffy Vanilla Buttermilk Cake, a timeless treat with a rich glaze that melts in your mouth!

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Ingredients

• 2 ¾ cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ cups buttermilk (full fat or low fat)
• 3 large whole eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 tablespoons vegetable oil
• 1 cup unsalted butter (room temperature)
• ½ cup unsalted butter
• ¼ cup packed brown sugar (light or dark)
• 1 teaspoon vanilla extract
• ¼ cup buttermilk
• 2 cups confectioner’s sugar

Instructions

For the cake:

1. Preheat the oven:
   Begin by preheating your oven to 325°F (165°C). Lightly grease or spray a 13×9-inch glass baking pan to prevent sticking.
2. Mix the dry ingredients:
   In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. This ensures even distribution of the leavening agents and prevents any clumps.
3. Prepare the wet ingredients:
   In a separate bowl, whisk together the buttermilk, eggs, egg yolk, vanilla extract, and vegetable oil until well combined. Set aside.
4. Incorporate the butter:
   Cut the room-temperature butter into small pieces. Gradually add these to the dry flour mixture, beating on medium speed until the mixture turns into a crumbly, sand-like texture.
5. Combine the wet and dry mixtures:
   Pour half of the wet ingredients into the dry mixture, mixing on medium speed until just combined. Then add the remaining half and gently mix until the batter is fully integrated. Scrape down the sides of the bowl and mix for about 10 seconds more. Overmixing can cause a dense cake, so be careful not to overdo it.
6. Bake:
   Pour the batter into the prepared pan and bake for 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Avoid waiting until the toothpick is completely clean as this could overbake the cake.
7. Cool slightly:
   Remove the cake from the oven and let it cool in the pan on a wire rack for about 15 minutes. During this time, the cake will firm up slightly but remain warm enough for the glaze to absorb.

For the glaze:

1. Melt the butter:
   In a small saucepan over medium heat, melt the butter. Once fully melted, remove from heat and immediately stir in the brown sugar, vanilla extract, and buttermilk. Mix until the sugar is dissolved.
2. Add the confectioner’s sugar:
   Gradually stir in the confectioner’s sugar, continuing to mix until the glaze is smooth. If you notice any clumps, stir patiently as most of the lumps will dissolve over time.
3. Glaze the cake:
   After the cake has cooled for about 15 minutes, poke holes into the surface using a skewer or fork. While the glaze is still warm, pour it evenly over the cake, allowing it to seep into the holes and soak into the cake. If the glaze has cooled, gently reheat it until it is warm (not hot) before pouring.
4. Let it set:
   Allow the cake to sit for about 30 minutes to let the glaze set up and fully absorb into the cake. Afterward, you can slice and serve.

FAQs

1. Can I use a buttermilk substitute?
Yes, if you don’t have buttermilk, you can make a quick substitute by mixing 1 ½ tablespoons of lemon juice or white vinegar with 1 ½ cups of regular milk. Let it sit for 5 minutes to curdle before using it in the recipe.

2. Why is my cake too dense?
Overmixing the batter after adding the wet ingredients can lead to a dense cake. Be sure to mix just until the ingredients are combined to avoid this.

3. Can I use this recipe to make cupcakes?
Yes! This recipe can be used to make cupcakes. Simply divide the batter into lined cupcake tins and bake at 325°F for about 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

4. Can I freeze the cake?
Absolutely. Once the cake has completely cooled, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. For best results, freeze it without the glaze and add the glaze after thawing.

5. How should I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you live in a hot climate, refrigerate the cake to prevent the glaze from melting.