Classic Vanilla Butter Cake with Buttermilk Sauce Recipe

Classic Vanilla Butter Cake with Buttermilk Sauce Recipe

A soft, rich vanilla butter cake topped with a warm, creamy buttermilk sauce. This old-fashioned dessert is simple, moist, and perfect with a cup of tea or coffee.

Ingredients

For the Vanilla Butter Cake

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 1½ cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240 ml) buttermilk, room temperature

For the Buttermilk Sauce

• ½ cup (115 g) unsalted butter
• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) buttermilk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the cake

1. Preheat oven to 175°C (350°F).
2. Grease and flour a 9-inch (23 cm) round cake pan or a similar-sized baking dish.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In a separate large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
5. Add eggs one at a time, mixing well after each addition.
6. Stir in vanilla extract.
7. Add the flour mixture in batches, alternating with buttermilk. Mix just until combined—do not overmix.
8. Pour batter into the prepared pan and smooth the top.
9. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

2. Make the buttermilk sauce

1. While the cake is baking, combine butter, sugar, and buttermilk in a saucepan.
2. Heat over medium heat, stirring until the butter melts and the sugar dissolves.
3. Bring gently to a simmer for 2–3 minutes.
4. Remove from heat and stir in vanilla and salt.

3. Add the sauce

1. When the cake comes out of the oven, poke small holes across the top using a skewer or fork.
2. Slowly pour the warm buttermilk sauce over the hot cake.
3. Let it sit for 15–20 minutes so the sauce soaks in.

Serving Suggestions

• Serve warm with whipped cream or vanilla ice cream.
• Add fresh berries for a lighter touch.
• Dust with powdered sugar before serving.

Storage

• Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Warm individual slices slightly before serving for the best texture.

Tip: For an extra tender cake, use full-fat buttermilk and avoid overmixing once the flour is added.