🍰 Classic Vanilla Butter Cake🧾 IngredientsCake1 cup (225 g) unsalted butter, softened1 ½ cups (300 g) granulated sugar4 large eggs (room temperature)2 tsp pure vanilla extract2 ½ cups (315 g) all-purpose flour2 ½ tsp baking powder½ tsp salt1 cup (240 ml) milk (or buttermilk for extra softness)Buttermilk Sauce1 cup (240 ml) buttermilk½ cup (100 g) sugarÂĽ cup (60 g) butter1 tsp vanilla extractPinch of salt👩‍🍳 Instructions1. Make the cakePreheat oven to 175°C (350°F). Grease and flour a 9×13-inch pan or bundt pan.In a bowl, beat butter and sugar together until light and fluffy (3–5 minutes).Add eggs one at a time, mixing well after each.Mix in vanilla extract.In another bowl, whisk flour, baking powder, and salt.Add dry ingredients to the butter mixture in 3 parts, alternating with milk.Mix just until smooth—do not overmix.Pour into pan and smooth the top.2. BakeBake for 35–45 minutes, or until a toothpick comes out clean.Let it cool slightly in the pan.3. Make the buttermilk sauceIn a saucepan, combine buttermilk, sugar, butter, and salt.Heat over medium heat, stirring until butter melts and sugar dissolves.Do not boil too hard—just simmer gently for 3–5 minutes.Remove from heat and stir in vanilla.4. AssembleWhile cake is still warm, poke small holes using a skewer or fork.Slowly pour warm buttermilk sauce over the cake.Let it absorb for 20–30 minutes before serving.🍽️ Serving TipsBest served slightly warm or at room temperatureDelicious with vanilla ice cream or whipped creamTastes even better the next day as it soaks more sauceđź’ˇ Tips for perfect textureRoom temperature butter and eggs = fluffier cakeDon’t overmix after adding flour (keeps cake soft)For extra richness, replace milk with buttermilk in the batter too
