Ingredients:
1 cup (226 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
2¾ cups (345 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (240 ml) buttermilk, room temperature
2 teaspoons pure vanilla extract
Instructions:
- Preheat oven: to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine: Add the dry ingredients alternately with buttermilk, starting and ending with the flour mixture. Mix just until combined.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes (or 25–30 minutes for round pans), until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🥛 Warm Buttermilk Sauce
Ingredients:
½ cup (120 g) unsalted butter
1 cup (200 g) sugar
½ cup (120 ml) buttermilk
1 teaspoon vanilla extract
½ teaspoon baking soda
Instructions:
- In a saucepan, combine butter, sugar, and buttermilk. Bring to a gentle boil over medium heat, stirring constantly.
- Remove from heat and quickly stir in baking soda and vanilla. The mixture will foam up slightly.
- Pour the warm sauce over slices of cake just before serving.
💡 Tips:
For an extra treat, top the cake with toasted coconut or pecans before drizzling the sauce.
This cake tastes even better the next day — the buttermilk sauce soaks in beautifully!