counter create hit
Fb Img 1741565836595

Classic Vanilla Butter Cake with Buttermilk Sauce

by
Pin
Share

A classic vanilla butter cake is a timeless dessert that delights with its tender crumb, rich buttery flavor, and aromatic vanilla essence. When paired with a luscious buttermilk sauce, this cake transforms into an indulgent treat that’s perfect for any occasion—be it a birthday celebration, afternoon tea, or a cozy family gathering. The buttermilk not only enhances the cake’s moisture but also imparts a subtle tang that balances the sweetness.

This cake is straightforward to make, yet its elegance lies in the simplicity of its flavors and the harmony between the moist cake and the silky sauce. Serve it warm with a drizzle of sauce, alongside whipped cream, or a scoop of ice cream for an extra-special dessert.

Why You’ll Love This Recipe

  • Moist and Tender: The combination of butter and buttermilk ensures a soft, moist crumb.
  • Classic Vanilla Flavor: Rich, aromatic vanilla adds depth and warmth.
  • Decadent Buttermilk Sauce: The sweet, buttery sauce seeps into the cake, enhancing every bite.
  • Simple Yet Elegant: Perfect for both casual gatherings and special occasions.
  • Versatile Pairing: Pairs beautifully with fresh fruits, ice cream, or whipped cream.

Ingredients

For the Cake

  • 3 tablespoons melted butter (for a rich, buttery flavor)
  • 2/3 cup sugar (for sweetness and structure)
  • 4 large eggs, at room temperature (ensures better incorporation and a smooth batter)
  • 2 teaspoons vanilla extract or vanilla puree (for a deep vanilla aroma)
  • 3 cups all-purpose flour (provides structure and body)
  • 1 teaspoon baking soda (for leavening and a light crumb)
  • 1/2 teaspoon baking powder (for additional lift)
  • 1/2 teaspoon salt (balances sweetness and enhances flavor)
  • 1 cup buttermilk (adds moisture and a subtle tang)

For the Buttermilk Sauce

  • 1 cup sugar (for sweetness and a smooth texture)
  • 1/4 cup (60 ml) cubed butter (for richness and flavor)
  • 1/4 cup water (to dissolve the sugar and create the sauce base)
  • 1/4 teaspoon vanilla extract (for a hint of aroma and flavor)

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

  1. Cream Butter and Sugar: In a large mixing bowl, beat the melted butter and sugar together until the mixture is light and fluffy. This step helps in incorporating air, giving the cake a tender texture.
  2. Incorporate Eggs: Add the eggs, one at a time, beating well after each addition. This ensures a smooth batter and helps avoid curdling.
  3. Add Vanilla: Stir in the vanilla extract or puree. This will give the cake its classic, aromatic flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution and avoids clumping.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing, as it can lead to a dense cake.

Step 2: Bake the Cake

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 10-inch baking pan or bundt pan with oil or non-stick spray.
  2. Pour the Batter: Pour the prepared batter into the greased pan, smoothing the top for an even bake.
  3. Bake: Place the pan in the oven and bake for 55-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
  4. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. This helps the cake set and makes it easier to release from the pan.

Step 3: Make the Buttermilk Sauce

  1. Melt and Dissolve: In a small saucepan over medium heat, combine the sugar, cubed butter, and water. Stir continuously until the sugar is completely dissolved and the butter has melted, resulting in a smooth sauce.
  2. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract. Be cautious around open flames, especially when handling butter and sugar mixtures.
See also  Peanut Butter Cookies

Step 4: Assemble the Cake

  1. Release the Cake: Carefully run a knife around the edges of the pan to loosen the cake. Invert it onto a wire rack placed over a sheet of waxed paper to catch any drips.
  2. Poke and Soak: Using a skewer or fork, poke small holes all over the cake. This helps the sauce seep into the cake, enhancing its moisture and flavor.
  3. Drizzle the Sauce: Slowly drizzle 1/4 cup of the prepared buttermilk sauce over the warm cake. Allow the cake to absorb the sauce for 15-20 minutes before serving. This step is crucial for a moist and flavorful dessert.

Step 5: Serve and Enjoy

  • Slice the Cake: Once the cake has absorbed the sauce, slice and serve it warm or at room temperature.
  • Extra Indulgence: Drizzle additional sauce over each slice for an added layer of decadence.
  • Pairings: Serve with whipped cream, fresh berries, or a scoop of vanilla ice cream for an elegant dessert experience.

Cooking Tips for the Perfect Vanilla Butter Cake

  • Room Temperature Ingredients: Ensure the eggs and butter are at room temperature for smoother mixing and better texture.
  • Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
  • Check for Doneness: Start checking the cake at the 55-minute mark. Overbaking can dry it out.
  • Poking Holes: Use a skewer or toothpick for uniform holes to ensure the sauce is absorbed evenly.
  • Allow to Rest: Letting the cake absorb the sauce is key for a moist, flavorful result.

Substitutions and Variations

  • Flavored Sauce: Infuse the buttermilk sauce with citrus zest (like lemon or orange) for a refreshing twist.
  • Nutty Addition: Add chopped pecans or walnuts to the batter for added texture and flavor.
  • Chocolate Drizzle: For a rich variation, drizzle melted dark or white chocolate over the cake.
  • Dairy-Free: Substitute the butter with dairy-free margarine and use a plant-based buttermilk alternative (like almond milk with lemon juice).
  • Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.

Frequently Asked Questions

1. Can I make this cake ahead of time?

Yes, the cake can be made a day in advance. Store it tightly covered at room temperature and drizzle the sauce just before serving for maximum freshness.

2. Can I freeze the cake?

Absolutely. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and warm slightly before serving.

3. Can I substitute buttermilk?

If buttermilk isn’t available, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5-10 minutes, and use it as a substitute.

4. How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

5. Can I use a different type of sauce?

Yes, you can substitute the buttermilk sauce with caramel, chocolate, or berry sauces depending on your preference.

Nutritional Information (Per Serving)

  • Calories: 380
  • Protein: 5g
  • Fat: 16g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Sugar: 32g
  • Sodium: 290mg

(Note: Nutritional values may vary depending on ingredient brands and quantities.)

Storage and Reheating Instructions

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Refrigerate for up to 7 days.
  • Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Reheating: Warm individual slices in the microwave for 15-20 seconds or in a low oven for a few minutes.

Conclusion

This Classic Vanilla Butter Cake with Buttermilk Sauce is a delightful dessert that brings together simplicity and elegance. Moist, rich, and infused with sweet vanilla, it’s perfect for special occasions or everyday indulgence. The buttermilk sauce

Pin
Share