This is a timeless and absolutely divine combination. The simple, tender vanilla cake is taken to extraordinary heights when paired with a warm, rich, and tangy buttermilk sauce. It’s a true comfort dessert, perfect for any occasion. This recipe yields a moist, fine-crumbed cake that serves as the perfect base for the decadent sauce. The sauce is reminiscent of a rich buttermilk caramel or the top of a crème brûlée.
Ingredients
- 2 ½ cups (312g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1.5 sticks / 170g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 ¼ cups (300ml) buttermilk, at room temperature
- ½ cup (1 stick / 113g) unsalted butter (for sauce)
- 1 cup (200g) granulated sugar (for sauce)
- ½ cup (120ml) buttermilk (for sauce)
- 1 tablespoon light corn syrup (or white corn syrup)
- 1 teaspoon baking soda (for sauce)
- 1 teaspoon pure vanilla extract (for sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the softened butter and sugar together on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy.
- Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated. Scrape down the sides of the bowl. Beat in the vanilla extract.
- With the mixer on low speed, add the dry ingredients and the buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for at least 20-30 minutes before serving.
- For the sauce: In a medium, heavy-bottomed saucepan, combine the butter, sugar, buttermilk, and corn syrup.
- Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Bring the mixture to a rolling boil.
- Once boiling, remove the pan from the heat and immediately whisk in the baking soda and vanilla extract. Be careful, as the mixture will foam up vigorously.
- The sauce is ready! It will be thin but will thicken slightly as it cools.
- Serve a square of the warm (or room temperature) cake with a generous pour of the warm buttermilk sauce over the top. Optionally, add a scoop of high-quality vanilla ice cream.
Notes
No Buttermilk? Make a quick substitute: Place 1 tablespoon + 1 teaspoon of white vinegar or lemon juice in a measuring cup. Add enough regular milk to make 1 ¼ cups total. Stir and let sit for 5-10 minutes until it curdles. Chef’s Tips: Room Temperature is Key: Having your butter, eggs, and buttermilk at room temperature ensures they emulsify properly, creating a smooth, well-risen batter. Don’t Overmix: Overmixing the batter after adding the flour develops gluten, which can lead to a tough, dense cake. Mix until the last streaks of flour disappear. The Foam is Normal: The reaction between the acidic buttermilk and the alkaline baking soda is what creates the incredible foam in the sauce. This is what gives the sauce its unique, airy texture. Storage: Store any leftover cake covered at room temperature. The sauce is best served fresh but can be stored in the refrigerator for up to a week. Gently reheat it in the microwave or on the stovetop, adding a splash of buttermilk if it’s too thick.
