Traditional Vanilla Butter Cake with Buttermilk Glaze

🍰 Classic Vanilla Butter Cake with Buttermilk Sauce

This soft, buttery vanilla cake paired with a warm, tangy buttermilk sauce is pure comfort on a plate. Whether you’re celebrating a special occasion or simply enjoying a cozy afternoon treat, this simple yet indulgent dessert always delivers.

🛒 Ingredients (Serves 4–6)

For the Cake

1 cup granulated sugar – provides sweetness and structure
½ cup unsalted butter, softened – gives a rich, tender texture
2 large eggs, room temperature
1 cup buttermilk – adds moisture and a gentle tang
1 tsp vanilla extract – for aroma and warmth
2 cups all-purpose flour, sifted – ensures a light crumb
1½ tsp baking powder – helps the cake rise evenly
Pinch of salt – enhances the overall flavor

For the Buttermilk Sauce

½ cup granulated sugar – sweet foundation
¼ cup unsalted butter – adds smooth richness
¼ cup buttermilk – creamy and slightly tangy
½ tsp vanilla extract – deepens the flavor
Pinch of salt – balances the sweetness

Optional Garnishes

Fresh berries – bright, fruity contrast
Whipped cream – airy and luscious
Powdered sugar – for a delicate finish
Toasted nuts (almonds or pecans) – adds a satisfying crunch

👩‍🍳 Directions

1. Preheat the Oven

Set your oven to 350°F (175°C).
Grease and lightly flour a 9×13-inch pan, or line it with parchment paper.

2. Prepare the Batter

In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
Beat in the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
Mix until just combined—avoid overmixing.
Pour the batter into the prepared pan and smooth the surface.

3. Bake the Cake

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Buttermilk Sauce

In a small saucepan over medium heat, combine sugar, butter, and buttermilk.
Stir until the butter melts and the mixture comes to a gentle boil.
Boil for 1–2 minutes, stirring constantly.
Remove from heat, stir in the vanilla and salt, and let cool slightly.

5. Serve

Drizzle the warm buttermilk sauce over the cooled cake.
Add your favorite toppings—berries, whipped cream, powdered sugar, or nuts.
Slice and serve warm or at room temperature.

🌟 Tips for Perfect Results

Use fresh buttermilk: It keeps the cake tender and enhances the sauce’s tangy flavor.
Don’t overmix: Stop as soon as everything is combined for a soft, delicate crumb.
Make ahead: You can bake the cake and prepare the sauce a day early; reheat the sauce before serving.
Storage: Store the cake in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.