Directions
Prepare the Cake Batter
In a large mixing bowl, beat the sugar and melted butter until light and fluffy.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Mix in the vanilla extract until smooth and fragrant.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
Bake the Cake
Preheat your oven to 350°F (175°C).
Grease a 10-inch baking pan or bundt pan with oil or non-stick spray.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes.
Make the Buttermilk Sauce
In a small saucepan over medium heat, combine the sugar, cubed butter, and water.
Stir continuously until the sugar dissolves and the butter melts completely.
Remove from heat and stir in the vanilla extract. Be cautious around open flames while stirring.
Assemble the Cake
Carefully run a knife around the edges of the pan to release the cake. Invert onto a wire rack set over a sheet of waxed paper.
Using a skewer or fork, poke small holes all over the cake.
Drizzle 1/4 cup of the prepared buttermilk sauce over the cake, allowing it to soak in.
Let the cake stand for 15–20 minutes to fully absorb the sauce.
Serve and Enjoy
Slice the cake and serve warm or at room temperature.
Drizzle additional sauce over each slice for extra richness.
Optionally, serve with whipped cream, fresh berries, or a scoop of vanilla ice cream.
Pro Tips
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Directions
Prepare the Cake Batter
In a large mixing bowl, beat the sugar and melted butter until light and fluffy.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Mix in the vanilla extract until smooth and fragrant.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
Bake the Cake
Preheat your oven to 350°F (175°C).
Grease a 10-inch baking pan or bundt pan with oil or non-stick spray.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes.
Make the Buttermilk Sauce
In a small saucepan over medium heat, combine the sugar, cubed butter, and water.
Stir continuously until the sugar dissolves and the butter melts completely.
Remove from heat and stir in the vanilla extract. Be cautious around open flames while stirring.
Assemble the Cake
Carefully run a knife around the edges of the pan to release the cake. Invert onto a wire rack set over a sheet of waxed paper.
Using a skewer or fork, poke small holes all over the cake.
Drizzle 1/4 cup of the prepared buttermilk sauce over the cake, allowing it to soak in.
Let the cake stand for 15–20 minutes to fully absorb the sauce.
Serve and Enjoy
Slice the cake and serve warm or at room temperature.
Drizzle additional sauce over each slice for extra richness.
Optionally, serve with whipped cream, fresh berries, or a scoop of vanilla ice cream.
Pro Tips
