Go Back
Moist Vanilla Buttermilk Cake

Moist Vanilla Buttermilk Cake

This Moist Vanilla Buttermilk Cake is tender, rich, and full of classic vanilla flavor. The warm brown sugar–buttermilk glaze soaks into the cake, creating an ultra-moist, melt-in-your-mouth texture that’s perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 3/4 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups buttermilk full fat preferred
  • 3 large whole eggs
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 1 cup unsalted butter room temperature, do not microwave
For the Glaze
  • 1/2 cup unsalted butter
  • 1/4 cup packed brown sugar light or dark
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk
  • 2 cups confectioner's sugar

Method
 

  1. Preheat oven to 325°F (163°C). Grease or spray a 13×9 inch glass pan.
  2. Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Set aside.
  3. In another bowl, whisk buttermilk, whole eggs, egg yolk, vanilla extract, and vegetable oil. Set aside.
  4. Add room-temperature butter pieces to the flour mixture while mixing on medium speed until the mixture becomes sandy and crumbly.
  5. Add half the liquid mixture and mix on medium speed just until incorporated. Add the remaining liquid and mix only until combined.
  6. Scrape the bowl and mix for only 10 seconds more. Avoid overmixing to prevent a dense cake.
  7. Pour batter into the prepared pan and bake at 325°F for about 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the cake on a wire rack for 15 minutes, then poke holes throughout with a skewer.
  9. Make the glaze: Melt butter in a saucepan over low-medium heat. Remove from heat and stir in brown sugar, vanilla, and buttermilk until dissolved. Add confectioner’s sugar and stir until smooth.
  10. Pour the warm glaze over the warm cake and let it soak for 30 minutes before slicing and serving.

Notes

For an extra tender crumb, ensure all ingredients are truly at room temperature. This cake stores well covered at room temperature for 2 days or refrigerated for up to 5.