Servings: 8–10
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~50 minutes
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
For the Buttermilk Sauce
- 1 cup buttermilk
- 1 cup granulated sugar
- ½ cup unsalted butter
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Cake
-
Preheat oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. -
Mix the cake batter
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. -
Add dry ingredients
In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. -
Bake the cake
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Make the Buttermilk Sauce
-
Prepare the sauce
In a saucepan over medium heat, combine buttermilk, sugar, and butter. Stir occasionally until the butter is melted and the sugar is dissolved. -
Simmer
Bring the mixture to a gentle simmer and cook for 3–4 minutes until slightly thickened. Stir in the vanilla extract.
Step 3: Assemble and Serve
-
Serve the cake
Once the cake has cooled, pour the warm buttermilk sauce over the top.
Serve immediately and enjoy!
Additional Notes
- Moist Texture: The buttermilk ensures the cake is soft and tender, while the sauce adds a rich, creamy finish.
- Sweet-Tangy Sauce: The buttermilk sauce perfectly balances the sweetness of the cake with its tangy richness.
- Top it Off: Add fresh berries, whipped cream, or a sprinkle of cinnamon for extra flavor.
Storage & Meal Prep
- Store leftovers in an airtight container for up to 3 days at room temperature.
- For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days.
Variations
- Fruit Twist: Top with fresh strawberries or a drizzle of raspberry sauce.
- Spice it up: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, spicy touch.
- Topping Options: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
