INTRODUCTION
This Vanilla Buttermilk Cake Moist and Tender Recipe is an easy cake that makes a soft, rich slice every time. The cake has a mild vanilla flavor and stays moist thanks to the buttermilk. You can bake it for a weeknight treat, a family gathering, or a simple dessert after dinner. If you like mild, old-fashioned cakes that melt in your mouth, this is a great choice. For a delicate drink to pair with this cake, try a light and floral rose vanilla latte recipe that brings a sweet touch to each bite.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it uses simple ingredients you likely have in your kitchen. The butter and sugar get whipped until light, which helps make a tender crumb. Buttermilk keeps the cake moist and gives a slight tang that balances the sweetness. This cake is also forgiving; small changes in time or a different pan still give good results. It is easy to slice and keeps well, so it works for feeding a crowd or making ahead. You can dress it up or keep it plain. The cake looks nice on a table but tastes even better.
HOW TO MAKE Vanilla Buttermilk Cake Moist and Tender Recipe
This section shows how to make the cake step by step and what to do so the cake turns out soft and even. Follow each step and measure your ingredients close to the recipe for the best result. For a grown-up coffee pairing after baking, consider a smooth vanilla espresso martini recipe that suits this vanilla cake well.
EQUIPMENT NEEDED
- Stand mixer with paddle attachment (or a large bowl and a hand mixer)
- Measuring cups and spoons
- 9 or 10 inch bundt pan
- Rubber spatula
- Sifter or whisk for dry ingredients
- Cooling rack
- Oven thermometer (optional, but helpful)
Ingredients You’ll Need :
1 cup unsalted butter, room temperature plus more for greasing the pan, 2 1/2 cups granulated sugar, plus 3 tablespoons for the pan, 5 large eggs, room temperature, 1 teaspoon almond extract, 1 tablespoon pure vanilla extract, 3 cups all-purpose flour, 1/2 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 1/2 cups buttermilk
STEP-BY-STEP INSTRUCTIONS :
Preheat the oven to 325 degrees F. Grease a 9 or 10 inch bundt pan. Butter the inside of the bundt pan and then sprinkle granulated sugar around the pan. In the bowl of a stand mixer combine the butter and sugar. Beat on medium for 7-8 minutes until light and fluffy. Add the eggs and extracts. Beat until combined. Mix together the flour, baking soda, and salt in a medium bowl. Add half of the flour and mix until just combined. Then add 1/2 of the buttermilk and repeat. Scoop or pour the cake batter into your prepared bundt pan. Bake the cake in your preheated oven until the cake starts to pull away from the side of the pan, about 60-70 minutes. Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack and allow it to cool completely.
HOW TO SERVE Vanilla Buttermilk Cake Moist and Tender Recipe
Serve this cake at room temperature for the best texture. You can dust the top with powdered sugar for a simple finish. For a classic look, add a light glaze made from powdered sugar and a few teaspoons of milk or lemon juice. If you want a richer touch, serve with whipped cream, vanilla ice cream, or a spoon of fresh fruit. A cup of coffee or a light tea pairs well with a slice. For a warm and earthy twist, try serving your slice with a cozy mushroom coffee recipe which adds a deep, mellow note to the sweet cake.
STORAGE & FREEZING : Vanilla Buttermilk Cake Moist and Tender Recipe
To store at room temperature: Wrap the cooled cake tightly in plastic wrap or place it in an airtight cake carrier. It will stay fresh for 2 to 3 days.
To store in the fridge: Place the cake in an airtight container. It will stay good for up to one week. Bring it to room temperature before serving for the best taste and texture.
To freeze whole: Wrap the cooled cake in a layer of plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw in the fridge overnight, then let it sit at room temperature for a few hours before serving.
To freeze slices: Wrap each slice tightly in plastic wrap and place the slices in a sealed freezer bag or container. Freeze up to 3 months. Thaw at room temperature or in the fridge.
SERVING SUGGESTIONS
- Keep it simple with a light dusting of powdered sugar.
- Make a quick vanilla glaze from powdered sugar and milk to pour over the top.
- Add fresh berries and whipped cream for color and a bright taste.
- Serve slices with vanilla or cinnamon ice cream for a dessert that feels special.
- Pair with coffee, tea, or a flavored latte for a nice balance between sweet and warm drinks.
VARIATIONS
- Lemon Vanilla: Add 1 tablespoon of lemon zest to the batter and a teaspoon of lemon juice to the glaze for a fresh, citrus note.
- Almond Twist: Use 2 teaspoons of almond extract instead of 1 teaspoon. You can also add a few sliced toasted almonds on top for crunch.
- Chocolate Marbled: Reserve 1 cup of batter, mix in 2 tablespoons of cocoa powder, swirl into the main batter before baking.
- Fruit Folded In: Gently fold 1 to 1 1/2 cups of fresh berries or chopped peaches into the batter before pouring into the pan.
- Spiced Cake: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry mix for a cozy flavor.
FAQs
Q: Can I use low-fat buttermilk or milk with vinegar instead of real buttermilk?
A: Yes. Low-fat buttermilk works. To make a buttermilk substitute, add 1 1/2 tablespoons white vinegar or lemon juice to 1 1/2 cups milk. Let it sit for 5 minutes before using.
Q: Can I bake this cake in a tube pan or two loaf pans instead of a bundt pan?
A: Yes. Bake times will change. For loaf pans, check after 40-50 minutes. Use a toothpick to test; it should come out clean or with a few moist crumbs.
Q: How do I know when the cake is done?
A: The cake is done when it starts to pull away from the sides and a toothpick inserted near the center comes out clean. The top should be firm and lightly golden.
Q: Why did my cake come out dry?
A: Dry cake often means it was overbaked or the oven ran hot. Check oven temp with a thermometer and watch the cake at the lower end of the time range. Also make sure you used the right measure of liquid ingredients.
Q: Can I use salted butter instead of unsalted?
A: Yes. If you use salted butter, reduce added salt in the recipe by about half to avoid an overly salty taste.
MAKE-AHEAD TIPS FOR Vanilla Buttermilk Cake Moist and Tender Recipe
You can bake the cake a day ahead and store it covered at room temperature. If you need to make it several days ahead, freeze it as described above. You can freeze the cake without glaze. Add glaze or fresh fruit after it thaws. For parties, bake the cake a day early and decorate on the day you serve it to keep toppings fresh. If you want to prepare batter ahead, mix dry and wet parts separately and store in the fridge for up to 24 hours, then combine, whisk, and bake. Keep all steps simple and cool the cake fully before wrapping it to keep it moist.
Vanilla Buttermilk Cake
Ingredients
Method
- Preheat the oven to 325°F (160°C). Grease a 9 or 10-inch bundt pan with butter and sprinkle granulated sugar around the pan.
- In the bowl of a stand mixer, combine the butter and granulated sugar. Beat on medium speed for 7-8 minutes until light and fluffy.
- Add the eggs, almond extract, and vanilla extract to the mixture. Beat until combined.
- In a separate medium bowl, mix together the flour, baking soda, and kosher salt.
- Add half of the flour mixture to the wet ingredients and mix until just combined, then add half of the buttermilk and repeat.
- Scoop or pour the cake batter into the prepared bundt pan.
- Bake in the preheated oven until the cake starts to pull away from the sides of the pan, about 60-70 minutes.
- Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack and let it cool completely.