Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
Step 2: Bake the Cake
6. Pour the batter evenly into the prepared pan(s).
7. Bake for 25–30 minutes (for round pans) or 35–40 minutes (for a 9×13 pan), or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan(s) for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Buttermilk Sauce
9. While the cake is baking, prepare the sauce. In a medium saucepan over medium heat, combine the butter, sugar, buttermilk, and vanilla. Stir until the butter is melted and the sugar is dissolved.
10. Add the baking soda and whisk constantly. The mixture will foam up, so be sure to use a pan large enough to accommodate this. Remove from heat once the sauce thickens slightly (about 3–4 minutes).
Step 4: Assemble and Serve
11. Once the cake has cooled, poke holes all over its surface using a skewer or the handle of a wooden spoon.
12. Pour the warm buttermilk sauce evenly over the cake, allowing it to seep into the holes.
13. Let the cake rest for at least 30 minutes to absorb the sauce fully.
Serving Suggestions
- Serve the cake warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh berries or a dusting of powdered sugar for an elegant touch.
