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Moist Vanilla Buttermilk Cake Recipe: Easy Family Dessert

Moist Vanilla Buttermilk Cake

A rich, tender, ultra-moist vanilla buttermilk cake soaked with a buttery brown sugar glaze. Perfect for gatherings, holidays, or whenever you want an easy, crowd-pleasing dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2.75 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 cups buttermilk
  • 3 large eggs
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 1 cup unsalted butter, room temperature
  • 0.5 cup unsalted butter (for glaze)
  • 0.25 cup packed brown sugar
  • 1 tsp vanilla (for glaze)
  • 0.25 cup buttermilk (for glaze)
  • 2 cups confectioner's sugar

Method
 

  1. Prepare the Cake: Preheat oven to 325°F (163°C). Grease or spray a 13×9 inch glass pan.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
  3. In another bowl, whisk the buttermilk, whole eggs, egg yolk, vanilla extract, and vegetable oil.
  4. Add the room temperature butter pieces to the dry mixture and mix on medium speed until crumbly and sandy.
  5. Add half of the liquid mixture and mix just until incorporated. Add the remaining liquid and mix only until combined.
  6. Pour batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out with moist crumbs (not raw batter).
  7. Cool on a wire rack for 15 minutes. Poke holes throughout the warm cake with a skewer.
  8. Make the Glaze: In a saucepan over low–medium heat, melt the butter. Remove from heat and stir in brown sugar, vanilla, and buttermilk until dissolved.
  9. Add the confectioner’s sugar and stir until mostly smooth. Let the glaze sit at room temperature while the cake cools slightly.
  10. Warm the glaze if needed, then pour over the warm cake so it soaks into the holes.
  11. Let the cake rest for 30 minutes before slicing and serving.

Notes

For best texture, avoid overmixing the batter—this cake stays soft and tender when mixed only until combined.