Description
This Moist Vanilla Buttermilk Cake is a simple, tender dessert with rich vanilla flavor and a buttery texture. A warm brown sugar glaze soaks into the cake, making every bite wonderfully moist and delicious.
Ingredients
For the Cake
- 2 ¾ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ cups buttermilk
- 3 large eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons vegetable oil
- 1 cup unsalted butter, room temperature
For the Glaze
- ½ cup unsalted butter
- ¼ cup packed brown sugar
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- 2 cups confectioners’ sugar
Instructions
For the Cake
- Preheat the oven to 325°F and grease a 13×9-inch glass baking pan.
- Whisk together the flour, sugar, salt, baking powder, and baking soda.
- In another bowl, whisk together the buttermilk, eggs, egg yolk, vanilla, and vegetable oil.
- Add the room-temperature butter gradually to the dry ingredients while mixing on medium speed.
- Continue mixing until the mixture becomes crumbly and resembles sand.
- Add half of the liquid mixture and mix just until incorporated.
- Add the remaining liquid mixture and mix briefly until combined.
- Scrape the sides of the bowl and mix for about 10 seconds more. Avoid overmixing.
- Pour the batter into the prepared pan.
- Bake for about 45 minutes, or until golden brown and a toothpick comes out with a few moist crumbs.
- Cool the cake on a wire rack for about 15 minutes.
- Poke holes throughout the warm cake with a skewer.
For the Glaze
- Melt the butter in a saucepan over low to medium heat.
- Turn off the heat and stir in the brown sugar, vanilla, and buttermilk.
- Stir until the brown sugar dissolves.
- Add the confectioners’ sugar and stir until smooth.
- Pour the warm glaze over the warm cake.
- Let the cake rest for about 30 minutes before slicing and serving.
Notes
- Serve the cake slightly warm or at room temperature.
- Add fresh berries, whipped cream, or a scoop of vanilla ice cream for extra flavor.
- Let the glaze fully soak into the cake before slicing.
- Store leftovers covered at room temperature for up to 2 days.
- Refrigerate the cake in an airtight container for up to 5 days.
- Allow refrigerated slices to come to room temperature or warm them briefly before serving.
- The cake can be frozen without the glaze for up to 3 months. Thaw completely before glazing.