Pro Tips
For a richer flavor: Let the cake rest overnight to allow the flavors to develop further.
Extra sauce storage: Store the buttermilk sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving.
Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
Why You’ll Love This Cake
This classic vanilla butter cake strikes the perfect balance of sweet and tangy, with a melt-in-your-mouth texture that feels nostalgic and satisfying. It’s an easy recipe guaranteed to impress your family and friends.
Storage Tips
Cool Completely: Allow the cake to cool fully in the pan before transferring to a wire rack.
Wrap Well: Once cool, wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh.
Room Temperature or Refrigerate: Store the wrapped cake at room temperature for up to 2 days or refrigerate for up to 1 week.
Freezing: To freeze, wrap in plastic wrap and then aluminum foil. Store for up to 3 months. Thaw in the refrigerator before serving.
Sauce: Keep any extra sauce in an airtight container in the refrigerator for up to a week. Reheat before serving.
If you’d like, I can help format this for a printable recipe card or a blog post!
Pro Tips
For a richer flavor: Let the cake rest overnight to allow the flavors to develop further.
Extra sauce storage: Store the buttermilk sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving.
Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
Why You’ll Love This Cake
This classic vanilla butter cake strikes the perfect balance of sweet and tangy, with a melt-in-your-mouth texture that feels nostalgic and satisfying. It’s an easy recipe guaranteed to impress your family and friends.
Storage Tips
Cool Completely: Allow the cake to cool fully in the pan before transferring to a wire rack.
Wrap Well: Once cool, wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh.
Room Temperature or Refrigerate: Store the wrapped cake at room temperature for up to 2 days or refrigerate for up to 1 week.
Freezing: To freeze, wrap in plastic wrap and then aluminum foil. Store for up to 3 months. Thaw in the refrigerator before serving.
Sauce: Keep any extra sauce in an airtight container in the refrigerator for up to a week. Reheat before serving.
If you’d like, I can help format this for a printable recipe card or a blog post!
