Traditional Vanilla Butter Cake with Buttermilk Glaze

Classic Vanilla Butter Cake with Buttermilk Sauce

This rich, buttery vanilla cake, complemented by a warm, tangy buttermilk sauce, is the kind of dessert that feels like a comforting hug on a plate. Perfect for special occasions or simply enjoying with your afternoon coffee, this easy yet indulgent recipe never disappoints.

🛒 Ingredients (Serves 4–6)

For the Cake

• 1 cup granulated sugar – adds sweetness and structure
• ½ cup unsalted butter, softened – for a tender, rich crumb
• 2 large eggs, at room temperature
• 1 cup buttermilk – provides moisture and subtle tang
• 1 tsp vanilla extract – aromatic warmth
• 2 cups all-purpose flour, sifted – for a light texture
• 1½ tsp baking powder – helps the cake rise
• Pinch of salt – balances flavors
• For the Buttermilk Sauce
  • ½ cup granulated sugar – sweet base
  • ¼ cup unsalted butter – adds richness
  • ¼ cup buttermilk – tangy and smooth
  • ½ tsp vanilla extract – enhances flavor
  • Pinch of salt – brings out the taste

  Optional Toppings

  • Fresh berries – juicy bursts of flavor
  • Whipped cream – light and creamy
  • Powdered sugar – delicate dusting
  • Toasted nuts (almonds or pecans) – crunchy contrast

  👩‍🍳 Instructions

  1. Preheat the Oven

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

  2. Make the Batter

  • In a large bowl, cream together butter and sugar until fluffy (2–3 minutes).
  • Add eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract.
  • In another bowl, whisk together flour, baking powder, and salt.
  • Gradually add dry ingredients to the wet mixture in three parts, alternating with buttermilk, beginning and ending with the dry ingredients.
  • Mix until just combined.
  • Pour batter into the prepared pan and smooth the top.

  3. Bake the Cake

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

  4. Prepare the Buttermilk Sauce

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

  5. Serve

  • Pour warm buttermilk sauce over the cooled cake.
  • Add optional toppings: berries, whipped cream, powdered sugar, or toasted nuts.
  • Slice and enjoy warm or at room temperature.

  🌟 Tips for Success

  • Use Fresh Buttermilk: Keeps cake moist and adds a pleasant tang to the sauce.
  • Avoid Overmixing: Stir until ingredients are just combined for a light, tender cake.
  • Make Ahead: Bake the cake and sauce in advance; store separately and reheat the sauce gently.
  • Storage: Keep cake in an airtight container at room temperature up to 2 days, or refrigerate for up to 5 days.