Go Back
–+ servings
Moist Vanilla Buttermilk Cake

Moist Vanilla Buttermilk Cake That Melts in Your Mouth

This Moist Vanilla Buttermilk Cake is a delightful American dessert with a tender crumb and a luscious glaze, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides the structure for our delightful cake; no substitutes necessary.
  • 1.5 cups granulated sugar Sweetens and adds moisture; consider brown sugar as a substitution for the glaze.
  • 1 teaspoon salt Enhances all the flavors; use kosher or table salt, and no substitutions are needed.
  • 1 teaspoon baking powder Ensure your baking powder is fresh for best results.
  • 0.5 teaspoon baking soda Ensure your baking soda is fresh for best results.
  • 1 cup buttermilk Imparts vital moisture and tang; mix 1 tablespoon of lemon juice or vinegar with milk if you need a substitute.
  • 2 large whole eggs Add richness and help bind the batter; no substitutes recommended.
  • 1 large egg yolk Adds richness; no substitutes recommended.
  • 2 teaspoons vanilla extract Infuses aromatic flavor; vanilla bean paste can elevate the taste.
  • 0.5 cup vegetable oil Ensures moisture; melted butter can serve as a suitable alternative.
  • 0.5 cup unsalted butter Keep it at room temperature for optimal mixing.
For the Glaze
  • 1 cup powdered sugar Creates a sweet and glossy finish to the cake; sift to avoid lumps.
  • 2 tablespoons buttermilk Adds creaminess and sweetness; use the same buttermilk as in the cake.
  • 1 teaspoon vanilla extract Enhances the glaze flavor; for richer notes, consider using vanilla bean paste.

Equipment

  • 13x9 inch glass pan

Method
 

Step-by-Step Instructions for Moist Vanilla Buttermilk Cake
  1. Preheat your oven to 325°F (163°C) and grease a 13x9 inch glass pan with butter or nonstick spray.
  2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda until well combined.
  3. In another bowl, whisk together 1 cup of buttermilk, 2 large whole eggs, 1 egg yolk, 2 teaspoons of vanilla extract, and ½ cup of vegetable oil.
  4. Cut ½ cup of room temperature unsalted butter into the dry mixture until it resembles coarse crumbs.
  5. Gradually add the wet mixture to the dry ingredients in two parts, stirring gently until just combined.
  6. Pour the batter into the prepared pan and bake for approximately 45 minutes, or until golden brown and a toothpick comes out with a few moist crumbs.
  7. Let the cake cool for 15 minutes in the pan, then poke holes across the surface.
  8. Prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of buttermilk, and 1 teaspoon of vanilla extract until smooth, then pour over the warm cake and allow to soak for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 150mgSugar: 18gVitamin A: 200IUCalcium: 80mgIron: 1mg

Notes

Tips for the best results include using room temperature ingredients and ensuring that the glaze is warm when poured.

Tried this recipe?

Let us know how it was!