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Moist Vanilla Buttermilk Cake

Moist Vanilla Buttermilk Cake – Your New Go-To Delight

This Moist Vanilla Buttermilk Cake is incredibly tender and moist, perfect for any occasion and sure to be a family favorite.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour Substitute with cake flour for lighter texture
  • 2 cups sugar Swap some for brown sugar for richer flavor
  • 1 teaspoon salt Keep as specified for best results
  • 1 tablespoon baking powder Ensure it's fresh for the best rise
  • 1 teaspoon baking soda Essential for the cake's texture
  • 1 cup buttermilk May be substituted with milk mixed with lemon juice or vinegar
  • 4 large eggs Use room temperature eggs for easier blending
  • 2 teaspoons vanilla extract Consider using vanilla bean paste for more intensity
  • 1/2 cup vegetable oil Can be replaced with melted butter for extra flavor
  • 1/2 cup unsalted butter Avoid margarine to maintain the best flavor
For the Glaze
  • 2 cups powdered sugar Enhanced with a touch of vanilla for extra flavor
  • 1/4 cup milk Use more or less depending on desired thickness
  • 1 teaspoon vanilla extract More can be added for an extra aromatic kick

Equipment

  • oven
  • mixing bowls
  • whisk
  • spatula
  • 13x9 inch pan
  • pastry cutter
  • Skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a 13x9 inch pan.
  2. In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
  3. In another bowl, whisk buttermilk, eggs, vanilla extract, and vegetable oil until combined.
  4. Cut in the softened butter into the dry mixture until it resembles coarse crumbs.
  5. Gradually add half of the wet mixture to the dry ingredients, then the rest, mixing until just combined.
  6. Pour the batter into the prepared pan and bake for 45 minutes until golden brown and a toothpick comes out with moist crumbs.
  7. Let the cake cool in the pan for 15 minutes, then poke holes in the top and pour the warm glaze over it.
  8. Allow the cake to rest for 30 minutes before serving to let the glaze set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 200mgPotassium: 150mgSugar: 30gVitamin A: 200IUCalcium: 90mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing and fluffiness. Poke holes for glaze to enhance moisture and flavor.

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