Classic Vanilla Butter Cake with Buttermilk Sauce

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🍰 Classic Vanilla Butter Cake with Buttermilk Sauce

Serves: 10–12

Bake Time: 45–55 minutes

🧁 Ingredients

For the Vanilla Butter Cake

  • 1 cup (226 g) unsalted butter, room temperature
  • 1¾ cups (350 g) sugar
  • 4 large eggs, room temperature
  • 2¾ cups (345 g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 tablespoons vanilla extract (or 1 tbsp vanilla bean paste)

For the Buttermilk Sauce

(This gets poured on warm cake!)

  • ¾ cup (150 g) sugar
  • ½ cup (115 g) unsalted butter
  • ½ cup (120 ml) buttermilk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: ½ teaspoon rum extract or bourbon for depth

👩‍🍳 Instructions

1. Make the vanilla butter cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9×13-inch pan, two 8-inch rounds, or a bundt pan.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, cream butter + sugar for 3–4 minutes until very pale and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in the vanilla.
  7. Add dry ingredients in three additions, alternating with the buttermilk, beginning and ending with dry ingredients.
  8. Mix just until smooth — don’t overbeat.
  9. Pour into prepared pan and smooth the top.
  10. Bake:
  • 9×13 pan: 45–50 minutes
  • 8-inch rounds: 30–35 minutes
  • Bundt: 50–60 minutes
    Cake should be golden and a toothpick should come out clean.

Leave the cake warm for the sauce.

2. Make the buttermilk sauce

  1. In a small saucepan, combine sugar, butter, and buttermilk.
  2. Bring to a gentle boil over medium heat, stirring frequently.
  3. Let simmer 1 minute until smooth.
  4. Remove from heat and stir in vanilla and optional bourbon/rum extract.

3. Soak the cake

  1. Using a skewer or toothpick, poke tiny holes all over the warm cake.
  2. Slowly pour the warm buttermilk sauce evenly over the surface.
  3. Let the cake sit at least 20 minutes to absorb the sauce.

4. Serve

Serve warm or at room temperature.
Pairs beautifully with:

  • Fresh berries
  • Vanilla ice cream
  • Whipped cream

✨ Tips & Variations

  • Glazed top: Reserve 2–3 tbsp of sauce to drizzle right before serving.
  • Extra vanilla: Add a scraped vanilla bean to the sauce.
  • Citrus twist: Add lemon or orange zest to the batter.
  • To make cupcakes: Bake 18–20 minutes and spoon sauce over each one while warm.
  • Make ahead: Cake tastes better the next day as sauce fully soaks in.

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