Classic Vanilla Butter Cake with Buttermilk Sauce

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There’s something timeless and comforting about a classic vanilla butter cake. It’s the kind of dessert that feels like a warm hug—simple, nostalgic, and utterly satisfying. This version is rich with real butter, fragrant with vanilla, and made even more indulgent with a warm, silky buttermilk sauce that seeps into every golden crumb. Perfect for gatherings, Sunday dinners, or just because your heart (and sweet tooth) needs a little joy.

Ingredients

For the Vanilla Butter Cake:

  • 2 ½ cups all-purpose flour

  • 2 ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 tbsp pure vanilla extract

  • 1 cup whole milk (room temperature)

  • ½ cup sour cream (room temperature)

For the Buttermilk Sauce:

  • 1 cup sugar

  • ½ cup buttermilk

  • ½ cup unsalted butter

  • 1 tbsp corn syrup (optional, for glossiness)

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • Instructions

    Make the Cake:

    1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans.

    2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

    3. In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

    4. Add eggs one at a time, beating well after each addition. Mix in vanilla.

    5. Alternate adding the flour mixture and milk/sour cream, beginning and ending with flour. Do this in 3 additions of flour and 2 of milk/sour cream.

    6. Pour batter into prepared pan(s) and bake for 35–40 minutes, or until a toothpick comes out clean.

    7. Let cool in the pan for 10 minutes, then remove to wire racks to cool completely.

    Make the Buttermilk Sauce:

    1. In a saucepan, combine sugar, buttermilk, butter, corn syrup (if using), and baking soda.

    2. Bring to a gentle boil over medium heat, stirring constantly. It will foam up—this is normal!

    3. Boil for 4–5 minutes until golden and slightly thickened. Remove from heat and stir in vanilla.

    4. To Serve:

      Slice warm or room temperature cake and drizzle generously with warm buttermilk sauce. The sauce soaks in and makes every bite melt-in-your-mouth delicious.

    5. Would you like a version with berries or a variation for cupcakes?

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