Of course! This is a timeless and elegant combination. The classic vanilla cake is tender and rich, while the buttermilk sauce adds a unique, tangy, and caramel-like sweetness that is utterly irresistible.
Here is a detailed recipe for this wonderful dessert.
Classic Vanilla Butter Cake with Buttermilk Sauce
This recipe yields a moist, fine-crumbed cake that’s sturdy enough to hold up to the saucy topping, creating a perfect balance of flavors.
Part 1: Classic Vanilla Butter Cake
Prep Time: 20 minutes
Bake Time: 30-40 minutes
Cool Time: 1 hour
Yields: One 9-inch round or square cake (about 9 servings)
Ingredients:
· 1 ½ cups (190g) all-purpose flour
· 1 ½ teaspoons baking powder
· ¼ teaspoon baking soda
· ½ teaspoon salt
· ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
· 1 cup (200g) granulated sugar
· 2 large eggs, at room temperature
· 2 teaspoons pure vanilla extract
· ½ cup (120ml) buttermilk, at room temperature*
*No Buttermilk? Make a quick substitute: Add 1 ½ teaspoons of white vinegar or lemon juice to a liquid measuring cup. Fill with regular milk to the ½ cup line. Stir and let sit for 5-10 minutes until it curdles slightly.
Instructions:
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, and line the bottom with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (hand or stand), cream the softened butter and sugar together on medium-high speed for 2-3 minutes, until light, pale, and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl. Beat in the vanilla extract.
- Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan on a wire rack for 15 minutes. Then, run a knife around the edge and carefully invert it onto the rack to cool completely.
Part 2: Buttermilk Sauce
This sauce is the star of the show—a beautiful blend of sweet, buttery, and tangy flavors.
Prep Time: 5 minutes
Cook Time: 10 minutes
Yields: About 1 ½ cups
Ingredients:
· 1 cup (200g) granulated sugar
· ½ cup (1 stick / 113g) unsalted butter
· ½ cup (120ml) buttermilk
· 1 tablespoon light corn syrup (or honey) – helps prevent crystallization
· 1 teaspoon baking soda
· 1 teaspoon pure vanilla extract
Instructions:
- Combine and Boil: In a medium, heavy-bottomed saucepan (use one larger than you think you need, as the sauce will foam up dramatically), combine the sugar, butter, buttermilk, and corn syrup. Bring to a boil over medium heat, stirring constantly.
- Add Baking Soda: Once boiling, remove from heat and immediately whisk in the baking soda. The mixture will foam up vigorously. This is normal and gives the sauce its characteristic texture.
- Finish and Cool: Return the pan to low heat and simmer gently for 4-5 minutes, without stirring, to thicken slightly. Remove from heat and stir in the vanilla extract. The sauce will thicken more as it cools.
Assembly and Serving
· To Serve: You can serve this two ways:
- Family-Style: Place the warm or room-temperature cake on a serving plate. Poke a few holes over the top with a skewer. Pour about half of the warm buttermilk sauce over the cake, allowing it to soak in. Serve the remaining sauce on the side.
- Plated: Slice the cake and place a slice on a plate or in a shallow bowl. Pour the warm buttermilk sauce generously over the individual slice.
· The Perfect Pairing: This cake is sublime served warm with the warm sauce. A scoop of high-quality vanilla ice cream alongside it is absolutely heavenly.
Tips for Success
· Room Temperature is Key: Having your butter, eggs, and buttermilk at room temperature ensures they emulsify properly, creating a uniform and tender cake crumb.
· Don’t Overmix: Overmixing the batter after adding the flour develops gluten, leading to a tough cake. Mix until the last streak of flour disappears.
· Watch the Sauce Closely: The buttermilk sauce can go from perfect to burnt quickly. Use a heavy-bottomed pan and don’t walk away while it’s boiling.
· Sauce Consistency: The sauce will be a thin pourable syrup when hot and will thicken to a lovely, creamy caramel consistency as it cools.
Enjoy this classic, comforting dessert—it’s a true taste of home!