Vanilla Buttermilk Cake

A soft, moist cake with a warm vanilla aroma, perfect for various occasions like birthdays and family desserts.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 10 servings

Course: Cake, Dessert

Cuisine: American

Calories: 360

Main Ingredients

1 cup unsalted butter, room temperature (plus more for greasing the pan) Make sure butter is softened
2.5 cups granulated sugar, plus 3 tablespoons for the pan Extra sugar for pan coating
5 large eggs, room temperature
1 teaspoon almond extract
1 tablespoon pure vanilla extract
3 cups all-purpose flour
0.5 teaspoon baking soda
0.75 teaspoon kosher salt
1.5 cups buttermilk

Preparation

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.

Baking

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.

Serving

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.

Store in an airtight container at room temperature for 4-5 days. For freezing, wrap in plastic and foil. Thaw before serving.