INTRODUCTION
Vanilla Buttermilk Cake is a soft, moist cake with a warm vanilla smell. It uses simple ingredients you can find in any kitchen. The buttermilk makes the crumb tender and the cake stay fresh for days. This cake is easy to make and it fits many occasions like birthdays, tea time, or a family dessert.
If you enjoy light and simple cakes, you might also like the texture of a chocolate angel food cake as a different option for a light dessert.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it gives a soft cake with little fuss. The steps are clear and the ingredients are common. The cake keeps moisture from the buttermilk and stays tasty for several days. You can serve it plain, with glaze, or with fruit and cream. The batter is forgiving, so even new bakers do well.
This recipe also bakes in a bundt pan that makes a nice shape without many tools. The vanilla taste is clean and not too sweet. It pairs well with coffee or tea and with fresh fruit.
HOW TO MAKE Vanilla Buttermilk Cake
This cake mixes butter, sugar, eggs, vanilla, flour, baking soda, salt, and buttermilk. You beat the butter and sugar until light. Then you add eggs and vanilla. You fold in the dry ingredients and buttermilk in parts so the batter stays smooth. You bake the batter in a well-greased bundt pan until the cake pulls from the sides. Cool it a short time in the pan, then turn it out to finish cooling.
A simple glaze or dusting of sugar will finish the cake. For tips on other sweet treats that use basic steps, try the easy recipe for blueberry cheesecake cookies, which also has clear steps and simple bake time notes.
EQUIPMENT NEEDED
- 9 or 10 inch bundt pan
- Stand mixer with paddle or a hand mixer and a large bowl
- Medium mixing bowl for dry ingredients
- Measuring cups and spoons
- Rubber spatula or spoon for folding
- Cooling rack
- Small brush or paper towel for greasing the pan
Ingredients You’ll Need :
1 cup unsalted butter, room temperature (plus more for greasing the pan), 2 1/2 cups granulated sugar, plus 3 tablespoons for the pan, 5 large eggs, room temperature, 1 teaspoon almond extract, 1 tablespoon pure vanilla extract, 3 cups all-purpose flour, 1/2 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 1/2 cups buttermilk
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 325 degrees F. Grease a 9 or 10 inch bundt pan. Butter the inside of the bundt pan and then sprinkle granulated sugar around the pan. Be sure to grease the crevices well.
- In the bowl of a stand mixer combine the butter and 2 1/2 cups of sugar. Beat on medium for 7-8 minutes until light and fluffy. Add the eggs and extracts, and beat until combined.
- Mix together the flour, baking soda, and salt in a medium bowl. Set aside.
- Add half of the flour mixture and mix until just combined. Then add half of the buttermilk and repeat.
- Scoop or pour the cake batter into your prepared bundt pan.
- Bake the cake until it starts to pull away from the side of the pan, about 60-70 minutes. Do not open the oven door until the cake is done.
- Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack to cool completely.
- Store in an airtight container on the countertop for 4-5 days.
HOW TO SERVE Vanilla Buttermilk Cake
Serve slices at room temperature for the best texture. A thin vanilla glaze made from powdered sugar and milk brings out the vanilla taste. You can also dust powdered sugar over the cake for a simple look. For a richer option, top each slice with whipped cream and fresh berries. The cake also pairs well with a scoop of vanilla ice cream.
When you serve, cut even slices to show the fine crumb. Use a sharp knife cleaned between cuts for neat slices. This cake holds its shape and looks nice on a dessert plate.
STORAGE & FREEZING : Vanilla Buttermilk Cake
Store the cake in an airtight container on the counter for 4-5 days. Keep it away from direct sunlight and heat. If you add fresh fruit or whipped cream on top, store those slices in the fridge and eat within 1-2 days.
To freeze the whole cake, wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving. For single slices, wrap each slice in plastic and store in a freezer bag for up to 1 month.
SERVING SUGGESTIONS
- Serve with a dollop of whipped cream and fresh strawberries or blueberries.
- Add a simple lemon glaze for a bright contrast to the vanilla.
- Offer a small scoop of vanilla or caramel ice cream on the side.
- Sprinkle toasted almond slices or chopped nuts for a slight crunch.
- Pair a slice with a warm cup of tea or a strong coffee.
These small choices can change the feel of the cake from homey to elegant in minutes.
VARIATIONS
- Lemon Vanilla: Add 1 tablespoon lemon zest to the batter and swap half the vanilla for lemon extract.
- Almond Twist: Replace the teaspoon of almond extract with 2 teaspoons for a stronger almond flavor.
- Chocolate Swirl: Fold in 1/2 cup cocoa mixed with 2 tablespoons hot water to make a swirl batter for a marble look.
- Glazed Berry Top: Warm some berry jam and brush it on top after cooling for a shiny finish.
- Spice Version: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg for a warm spice cake.
Each variation keeps the base method and changes only small parts of the recipe for new flavors.
FAQs
Q: Can I use milk instead of buttermilk?
A: You can, but the cake will be less tender. To mimic buttermilk, add 1 tablespoon lemon juice or vinegar to 1 1/2 cups milk and let sit for 5 minutes before using.
Q: Do I have to use a bundt pan?
A: No. You can bake this batter in two 9-inch round pans. Bake until a toothpick comes out clean, about 35-40 minutes. The baking time will be shorter than the bundt pan time.
Q: How do I know when the cake is done?
A: The cake is done when it pulls away from the pan sides and a toothpick inserted in the center comes out clean or with a few dry crumbs.
Q: Why did my cake sink in the middle?
A: Sinking can be from under-baking, opening the oven door too early, or too much leavening. Also, large batter to pan ratio can cause this. Check oven temperature and follow bake times.
Q: Can I reduce sugar?
A: You can reduce sugar slightly, but sugar gives structure and texture. Try reducing by 1/4 cup at most and note a small change in crumb and moistness.
MAKE-AHEAD TIPS FOR Vanilla Buttermilk Cake
- Bake the cake a day ahead and keep it covered at room temperature. This lets the flavors settle and the crumb slightly soften.
- If you plan to freeze, cool the cake fully, wrap it well, and freeze. Thaw the wrapped cake in the fridge or on the counter for a few hours before serving.
- Prepare any glaze or fruit topping a day before and keep it in the fridge. Warm the glaze slightly before using.
- For a party, bake the cake in the morning and add toppings before guests arrive to keep it fresh.
Vanilla Buttermilk Cake
Ingredients
Method
- Preheat the oven to 325 degrees F. Grease a 9 or 10 inch bundt pan. Butter the inside of the bundt pan and sprinkle granulated sugar around the pan, ensuring to grease the crevices well.
- In the bowl of a stand mixer, combine the butter and 2.5 cups of sugar. Beat on medium for 7-8 minutes until light and fluffy.
- Add the eggs and extracts, and beat until combined.
- Mix together the flour, baking soda, and salt in a medium bowl. Set aside.
- Add half of the flour mixture and mix until just combined. Then add half of the buttermilk and repeat.
- Scoop or pour the cake batter into your prepared bundt pan.
- Bake the cake until it starts to pull away from the side of the pan, about 60-70 minutes. Do not open the oven door until the cake is done.
- Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack to cool completely.
- Serve slices at room temperature. A thin vanilla glaze made from powdered sugar and milk enhances the vanilla flavor. You can also dust powdered sugar or add whipped cream and fresh berries.