Versatile and Foolproof:
Classic Vanilla Butter Cake with Buttermilk Sauce is flexible enough to adapt. Add spices, citrus zest, or chocolate chips, and you’ll have endless variations that still hold true to the recipe’s comforting spirit.
Perfect Make-Ahead Dessert:
The sauce keeps the cake moist for days, making it ideal for parties or gifting. Its flavor actually deepens over time, as the sauce continues to meld with the crumb.
This recipe is a masterclass in balance—sweet yet tangy, buttery yet light, indulgent yet homey. That’s why Classic Vanilla Butter Cake with Buttermilk Sauce has earned its place as a dessert worth baking again and again.
What You’ll Need for This Recipe
Before you start baking, gather your ingredients. Each one plays a vital role in creating the ideal texture and flavor balance for Classic Vanilla Butter Cake with Buttermilk Sauce.
For the Vanilla Butter Cake:
All-Purpose Flour (1 ½ cups): The foundation of the cake’s structure. It provides stability without heaviness.
Baking Powder (1 ½ tsp): Leavening that ensures a light, airy rise.
Salt (¼ tsp): Just enough to enhance the sweetness and deepen the vanilla flavor.
Unsalted Butter (½ cup): The star of the show. Softened butter gives a rich, buttery base.
Granulated Sugar (1 cup): Sweetens and helps aerate the butter during creaming.
Eggs (3 large): Add structure, moisture, and richness.
Vanilla Extract (1 tsp): The essence of the cake’s flavor—use pure extract for best results.
Whole Milk (½ cup): Adds tenderness and helps blend the batter smoothly.
For the Buttermilk Sauce:
Unsalted Butter (½ cup): Provides that luscious, velvety base for the sauce.
Granulated Sugar (1 cup): Sweetens and helps create a glossy texture.
Buttermilk (½ cup): The secret ingredient that brings the tang and depth of flavor.
Vanilla Extract (1 tsp): Adds aromatic warmth.
Baking Soda (½ tsp): Helps the sauce foam slightly, giving it a light texture and mild caramelization.
Every ingredient works harmoniously, proving that the magic of Classic Vanilla Butter Cake with Buttermilk Sauce lies not in complexity, but in precision and balance.
How to Make Classic Vanilla Butter Cake with Buttermilk Sauce
Making this cake is straightforward, but attention to detail will elevate it from good to unforgettable.
Step 1: Prepare the Pan and Preheat
Preheat your oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan, or line it with parchment paper. This prevents sticking and ensures an even bake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside—this ensures the leavening agents are evenly distributed.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter with sugar using a hand or stand mixer for 3–4 minutes until pale and fluffy. This step traps air, which expands in the oven for a lighter crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract. The mixture should look silky and cohesive.
Step 5: Alternate Wet and Dry Ingredients
Add the flour mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing on low speed just until combined. Overmixing can toughen the cake.
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