Classic Vanilla Butter Cake with Buttermilk Sauce

Ingredients

For the Cake

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup (226 g) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk

For the Buttermilk Sauce

• ½ cup unsalted butter
• 1 cup granulated sugar
• ¼ cup buttermilk
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish.
2. Whisk together the flour, baking powder, and salt.
3. Beat the butter and sugar until light and fluffy (3–5 minutes).
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
5. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
6. Pour the batter into the prepared pan and bake for 45–55 minutes (or until a toothpick inserted in the center comes out clean).
7. While the cake bakes, prepare the sauce by combining the butter, sugar, and buttermilk in a saucepan over medium heat. Bring to a gentle boil, stirring until the butter melts and the sugar dissolves. Remove from the heat and stir in the vanilla and baking soda.
8. While the cake is still warm, poke holes all over it with a skewer or fork and slowly pour the warm sauce over the cake, allowing it to soak in.
9. Let the cake cool for at least 20 minutes before serving.

This cake is exceptionally moist, rich, and buttery, thanks to the warm buttermilk sauce that soaks into every bite.