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Moist Vanilla Buttermilk Cake

Irresistibly Moist Vanilla Buttermilk Cake Recipe to Savor

This Moist Vanilla Buttermilk Cake combines rich flavors and a tender texture, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure to the cake; no substitutions required.
  • 1.5 cups Granulated Sugar Sweetens the cake; can be substituted with a sugar alternative, but results may vary.
  • 1 teaspoon Salt Enhances flavor; leave out for sodium-restricted diets.
  • 2 teaspoons Baking Powder Acts as a leavening agent for a light texture.
  • 1 teaspoon Baking Soda Works with buttermilk for leavening; do not substitute.
  • 1 cup Buttermilk Adds moisture; can be substituted with regular milk mixed with lemon juice.
  • 2 Large Eggs Binds the mixture; no substitutions without compromising the result.
  • 1 Large Egg Yolk Increases richness; can omit for less moisture.
  • 2 teaspoons Vanilla Extract Enhances flavor; vanilla bean paste can be used for a more intense taste.
  • 1/2 cup Vegetable Oil Contributes moisture; can substitute with melted butter.
  • 1/2 cup Unsalted Butter Essential for moisture and flavor; avoid margarine.
For the Glaze
  • 1/2 cup Brown Sugar Provides caramel notes; adjust to taste.
  • 1 cup Confectioner's Sugar Sweetens and thickens the glaze.

Equipment

  • 13x9 inch glass pan
  • Mixing Bowls
  • whisk
  • pastry cutter or fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a 13x9 inch glass pan.
  2. In a bowl, whisk together flour, sugar, salt, baking powder, and baking soda until combined. Set aside.
  3. In another bowl, whisk buttermilk, eggs, egg yolk, vanilla, and oil until blended.
  4. Cut in room-temperature butter into dry ingredients until crumbly, then add wet ingredients gently.
  5. Pour batter into the pan and smooth the top. Bake for about 45 minutes until golden brown.
  6. Let the cake cool for 15 minutes then poke holes in it. Pour the warm glaze over the cake.
  7. Rest for 30 minutes before slicing and enjoy!

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 6gCholesterol: 50mgSodium: 160mgPotassium: 150mgSugar: 25gVitamin A: 300IUCalcium: 80mgIron: 1mg

Notes

Ensure your butter is at room temperature and check the freshness of leavening agents for best results.

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