Vanilla Buttermilk Cake (Moist and Tender Recipe)
Buttermilk Cake is tender and moist, with a crackly exterior from a coating of sugar. Enjoy a slice with or without a simple glaze!
Ingredients
- 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
Instructions
- Preheat the oven to 325°F. Grease a 9 or 10 inch bundt pan. Butter the inside of the bundt pan and then sprinkle granulated sugar around the pan. Be sure to grease the crevices well.
- 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. Set aside.
- Add half of the flour and mix until just combined (you can no longer see the flour). Then add 1/2 of the buttermilk. 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, 60-70 minutes. Be sure not to open the door until the cake is done.
- Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack and allow it to cool completely.
Notes
Store in an airtight container on the countertop for 4-5 days.
Cake is a dense, moist pound cake consistency. The granulated sugar in the batter and coating the pan crystallizes into the most delicious, almost crackly exterior on the soft cake.
Beating the butter and sugar for an extended period of time really allows them to cream together and gives that amazing texture to the cake.
Can use a powdered sugar glaze on top: one cup powdered confectioner's sugar, with enough fresh lemon juice to be as thick as corn syrup.
Top with powdered sugar and fruit.
Can top with whipped cream and sliced fruit.
Can also bake in 2 (9x5) pans, watch cook time.
Nutrition
Serving: 1 | Calories: 462cal | Carbohydrates: 67g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 255mg | Sugar: 43g | Fiber: 1g | Calcium: 56mg | Iron: 2mg