Moist Vanilla Buttermilk Cake Recipe

Introduction

This moist vanilla buttermilk cake is a delightful treat that pairs a tender crumb with a rich, buttery glaze. Perfect for gatherings or a simple dessert, its subtle vanilla flavor and soft texture make it a favorite for all ages.

Ingredients

• 2 3/4 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk (full fat preferred, low fat works too)
• 3 large whole eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 tablespoons vegetable oil
• 1 cup unsalted butter (2 sticks, room temperature, do not microwave)
• 1/2 cup unsalted butter (1 stick)
• 1/4 cup packed brown sugar (dark or light, light used here)
• 1 teaspoon vanilla
• 1/4 cup buttermilk
• 2 cups confectioner’s sugar

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Grease or spray a 13×9 inch glass baking pan.
2. Step 2: In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.
3. Step 3: In another bowl, combine the buttermilk, eggs, egg yolk, vanilla extract, and vegetable oil. Whisk until smooth and set aside.
4. Step 4: Cut the room temperature butter into pieces. Slowly add the butter pieces to the flour mixture while mixing on medium speed until the mixture becomes crumbly and resembles sand.
5. Step 5: Add half of the liquid mixture to the crumbly flour mixture and mix on medium speed just until incorporated. Add the remaining liquid and mix again only until combined. Scrape down the bowl sides and mix briefly more—about 10 seconds total. Avoid overmixing to keep the cake tender.
6. Step 6: Pour the batter into the prepared pan and bake for approximately 45 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
7. Step 7: Remove the cake from the oven and place on a wire rack. Let it cool for about 15 minutes.
8. Step 8: While the cake is warm, poke holes all over with a skewer to prepare for the glaze.
9. Step 9: To make the glaze, melt the 1/2 cup unsalted butter in a saucepan over low to medium heat. Once melted, turn off the heat and immediately stir in the brown sugar, vanilla, and 1/4 cup buttermilk until the sugar dissolves.
10. Step 10: Add the confectioner’s sugar to the saucepan and stir well. Continue stirring until most clumps dissolve; the rest will disappear as the glaze rests.
11. Step 11: Pour the warm glaze over the warm cake, letting it soak in through the holes. If the glaze has cooled, gently warm it again before pouring.
12. Step 12: Allow the cake to sit for about 30 minutes so the glaze can fully absorb before cutting and serving.

Tips & Variations

• For a richer flavor, use full-fat buttermilk and room temperature butter as recommended.
• If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or vinegar; let sit 5 minutes before using.
• Add a teaspoon of almond extract to the glaze for a different yet complementary flavor.
• Ensure not to overmix the batter to keep the cake light and tender.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm individual slices briefly in the microwave to soften the glaze and enjoy a fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat buttermilk instead of full-fat?

Yes, low-fat buttermilk will work, but full-fat will give the cake a richer, moister texture.

Why is it important not to overmix the batter?

Overmixing develops the gluten in flour too much, leading to a dense and tough cake rather than a tender one.

Moist Vanilla Buttermilk Cake Recipe

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★★★★★

4.9 from 111 reviews

• Author: lina
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x

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Description

A moist and tender vanilla buttermilk cake topped with a rich, buttery brown sugar glaze that seeps into the cake for extra moisture and flavor. Perfectly balanced with a soft crumb and a melt-in-your-mouth texture, this classic dessert is ideal for any occasion.

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Ingredients

Scale 1x2x3x

For the Cake

• 2 3/4 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk (full fat preferred)
• 3 large whole eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 tablespoons vegetable oil
• 1 cup unsalted butter (2 sticks, room temperature)

For the Glaze

• 1/2 cup unsalted butter (1 stick)
• 1/4 cup packed brown sugar (light or dark)
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk
• 2 cups confectioner’s sugar

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Instructions

1. Preheat and prepare pan: Preheat your oven to 325°F. Grease or spray a 13×9 inch glass baking pan to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda until well combined. Set aside.
3. Mix wet ingredients: In another bowl, whisk together buttermilk, whole eggs, egg yolk, vanilla extract, and vegetable oil thoroughly. Set aside.
4. Incorporate butter into dry ingredients: Cut the room temperature butter into pieces and gradually add to the flour mixture while mixing on medium speed. Mix until the mixture becomes crumbly and resembles coarse sand.
5. Combine wet and dry mixtures: Add half of the wet mixture to the crumbly flour-butter mixture and mix on medium speed until just combined. Add the remaining wet mixture and mix again briefly, scraping down the bowl as needed. Avoid overmixing; about 10 seconds after adding all liquids is sufficient to prevent a dense cake.
6. Bake the cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for approximately 45 minutes. The cake is done when the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool and prepare for glaze: Allow the cake to cool on a wire rack for 15 minutes. Use a skewer to poke holes all over the cake to allow the glaze to seep in later.
8. Make the glaze: While the cake is still warm, melt butter in a saucepan over low to medium heat. Once melted, remove from heat and stir in brown sugar, vanilla, and buttermilk until sugar dissolves. Add confectioner’s sugar and stir until mostly smooth with minimal clumps remaining.
9. Apply the glaze: Pour the warm glaze over the warm cake, ensuring it seeps into the poked holes. If glaze cools, gently warm it before pouring. The glaze should be warm but not hot to avoid melting the cake surface.
10. Set before serving: Let the glazed cake sit for about 30 minutes to fully absorb the glaze. Once set, cut and serve.

Notes

• Use full-fat buttermilk for best moistness; low-fat works in a pinch.
• Do not overmix the batter to keep the cake tender and light.
• Ensure butter is room temperature for easy incorporation into flour mixture.
• Do not wait for toothpick to come out completely clean; a few moist crumbs are ideal to avoid overbaking.
• Glaze should be poured while both cake and glaze are warm to maximize absorption.
• Allow the glaze to set for 30 minutes to ensure maximum flavor and moisture penetration.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla buttermilk cake, moist cake, buttery glaze, classic cake recipe, dessert, easy cake