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Vanilla Buttermilk Cake

This Vanilla Buttermilk Cake is a moist, tender delight with a mild vanilla flavor. Perfect for any occasion, it’s easy to make and pleasing to the palate.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, room temperature Plus more for greasing the pan
  • 2.5 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
  • 0.5 teaspoon baking soda
  • 0.75 teaspoon kosher salt
  • 1.5 cups buttermilk

Method
 

Preparation
  1. 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.
  2. 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.
  3. Add the eggs, almond extract, and vanilla extract to the mixture. Beat until combined.
  4. In a separate medium bowl, mix together the flour, baking soda, and kosher salt.
  5. Add half of the flour mixture to the wet ingredients and mix until just combined, then add half of the buttermilk and repeat.
Baking
  1. Scoop or pour the cake batter into the prepared bundt pan.
  2. Bake in the preheated oven until the cake starts to pull away from the sides of the pan, about 60-70 minutes.
  3. Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack and let it cool completely.

Notes

Serve at room temperature for the best texture. Dust with powdered sugar or add a light glaze for a beautiful finish. For added indulgence, serve with whipped cream, vanilla ice cream, or fresh fruit.