Classic Vanilla Butter Cake with Buttermilk Sauce

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Ingredients :

  • For the Vanilla Butter Cake:

    • 1 1/2 cups all-purpose flour: The foundation of the cake, providing structure and a light crumb.
    • 1 1/2 teaspoons baking powder: Ensures the cake rises perfectly for a soft and fluffy texture.
    • 1/4 teaspoon salt: Balances the sweetness and enhances the vanilla flavor.
    • 1/2 cup unsalted butter, softened: Adds richness and creates a tender, moist crumb.
    • 1 cup granulated sugar: Sweetens the cake while contributing to its golden color.
    • 2 large eggs: Bind the ingredients together and provide structure and richness.
    • 1 teaspoon vanilla extract: Infuses the cake with its signature warm, aromatic flavor.
    • 1/2 cup whole milk: Adds moisture and keeps the cake soft and tender.

  • For the Buttermilk Sauce:

    • 1/2 cup unsalted butter: Forms the base of the sauce, adding creaminess and flavor.
    • 1 cup granulated sugar: Sweetens the sauce to perfection, creating a caramel-like taste.
    • 1/2 cup buttermilk: Adds tanginess, balancing the sweetness and enhancing the flavor.
    • 1 teaspoon vanilla extract: Adds a warm, comforting aroma to the sauce.
    • 1/2 teaspoon baking soda: Helps the sauce thicken and develop a slight frothiness.
    • Pinch of salt: Heightens the flavors and cuts through the sweetness.

Instructions 

Step-by-Step Instructions for Perfection

Step 1: Prepare the Vanilla Butter Cake

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan to ensure an easy release.
  2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream softened butter and sugar for 3-4 minutes, until light and fluffy. This step is crucial for a tender cake.
  4. Incorporate Eggs and Vanilla: Beat in the eggs, one at a time, until fully combined. Add the vanilla extract for that classic flavor.
  5. Alternate Wet and Dry Ingredients: Gradually mix in the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients to maintain the batter’s structure. Mix until just combined—avoid overmixing.
  6. Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted into the center 1 comes out clean.  

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