Ingredients:
1 cup (225g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
2 ½ cups (310g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (240ml) buttermilk, room temperature
2 tsp pure vanilla extract
Instructions:
- Preheat oven: to 175°C (350°F). Grease and flour a 9-inch (23 cm) round or springform pan.
- Cream butter and sugar: In a large bowl, beat butter and sugar until pale and fluffy (about 3–4 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in vanilla extract.
- Combine dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet and dry: Add the dry ingredients alternately with buttermilk, starting and ending with flour. Mix just until combined.
- Bake: Pour the batter into the pan and smooth the top. Bake for 45–55 minutes or until a toothpick comes out clean.
- Cool: Let it cool in the pan for 10 minutes, then transfer to a wire rack.
🥛 Buttermilk Sauce
Ingredients:
½ cup (115g) butter
¾ cup (150g) sugar
½ cup (120ml) buttermilk
1 tsp vanilla extract
½ tsp baking soda
Instructions:
- In a saucepan, combine butter, sugar, buttermilk, and baking soda.
- Bring to a gentle boil over medium heat; stir continuously for 4–5 minutes until it thickens slightly.
- Remove from heat and stir in vanilla.
- Pour the warm sauce over each cake slice before serving.
💡 Serving Tip:
Dust with powdered sugar or serve with fresh berries and whipped cream for an elegant touch.