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Vanilla Buttermilk Cake (Moist and Tender Recipe) Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings

Description

This Vanilla Buttermilk Cake is a moist and tender dessert perfect for any occasion. Featuring a rich combination of butter, sugar, eggs, and buttermilk, this classic bundt cake is infused with almond and pure vanilla extracts for a delicate aroma and flavor. The cake is baked to a golden finish, offering a soft crumb and a delightful balance of sweetness and tang from the buttermilk.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3 tablespoons granulated sugar (for the pan)

Wet Ingredients

  • 1 cup unsalted butter, room temperature (plus more for greasing the pan)
  • 2 1/2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups buttermilk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Generously butter a 9 or 10-inch bundt pan, making sure to grease all crevices. Sprinkle 3 tablespoons of granulated sugar evenly inside the pan to coat the buttered surface. This helps the cake release easily after baking.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, combine the butter and 2 1/2 cups granulated sugar. Beat on medium speed for 7-8 minutes until the mixture becomes light and fluffy, which incorporates air for a tender cake.
  3. Add Eggs and Extracts: Add the 5 eggs, one at a time, to the creamed butter and sugar mixture, beating well after each addition. Then mix in the almond extract and pure vanilla extract until fully combined.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt to distribute the leavening agent and salt evenly.
  5. Combine Flour and Buttermilk: Add half of the dry flour mixture to the wet ingredients in the mixer bowl and mix on low speed until just combined, ensuring no dry flour is visible. Then add half of the buttermilk and mix again. Repeat this process with the remaining flour and buttermilk to create a smooth batter.
  6. Transfer Batter to Pan: Pour or scoop the prepared cake batter evenly into the greased and sugared bundt pan, smoothing the top gently with a spatula.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 60 to 70 minutes. The cake is done when it begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. Avoid opening the oven door during baking to prevent collapse.
  8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Afterward, invert the bundt pan onto a cooling rack and allow the cake to cool completely before serving.

Notes

  • Make sure butter and eggs are at room temperature for better batter consistency and rise.
  • Do not open the oven door during baking to prevent the cake from sinking.
  • Greasing and sugaring the pan thoroughly is crucial to prevent sticking, especially in the bundt pan crevices.
  • Use a toothpick or cake tester to check doneness; it should come out clean.
  • Allow the cake to cool completely before removing from pan to maintain its structure.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/vanilla-buttermilk-cake-moist-and-tender-recipe-recipe/